This Saucy Hungarian Red Potato Goulash offers up a truly rich, warm hug in a bowl, transforming simple potatoes and veggies into a depth-of-flavor powerhouse. It’s a luscious, comforting twist on a classic, focusing on the vibrant, savory notes of Hungarian sweet paprika and the wonderful creaminess of tender red potatoes. This one is a game-changer for a chilly evening or whenever your soul just needs a good, hearty meal. Plus, it’s naturally vegetarian!

Why You’ll Love This Recipe

Ultimate Comfort Food: It has that rich, saucy, slow-cooked flavor that makes you feel instantly cozy, but it’s ready in just 45 minutes!
Simple, Wholesome Ingredients: We’re using everyday veggies and pantry spices to create something truly spectacular and flavorful.
A Flavor Explosion: The combination of sweet paprika, smoky paprika, and caraway seeds is authentic and gives this goulash an incredible, savory depth that will wow your taste buds.
Naturally Thick and Creamy: Since the potatoes cook right in the broth, they release starch, thickening the sauce naturally without any heavy cream or flour.

Ingredients

All you need for this Saucy Hungarian Red Potato Goulash is a little time, a big pot, and some passion! But first, gather up these essential ingredients:

Red Potatoes: The star of the show! We’re using red potatoes because they hold their shape beautifully while simmering, giving the goulash a great, hearty texture.
Olive Oil: The starting point! It’s used to sauté the aromatics and bloom the spices, laying the delicious foundation for the entire sauce.
Onion: A critical aromatic that, when cooked down, provides a deep, savory sweetness to the base of the goulash.
Garlic: Because everything is better with a little minced garlic! It brings a sharp, pungent kick that rounds out the savory profile.
Red Bell Pepper: This adds a touch of natural sweetness and beautiful color, complementing the paprika flavors perfectly.
Tomatoes: When diced, these melt into the sauce, adding a slight acidity and richness that gives the goulash its wonderful body.
Hungarian Sweet Paprika: The key ingredient! Don’t skimp here; it’s what gives Hungarian goulash its characteristic vibrant color and earthy, sweet flavor.
Smoked Paprika: A pinch of this adds a gorgeous, deep, smoky layer of flavor that makes the dish taste like it’s been simmering all day.
Caraway Seeds: A signature spice in Hungarian cooking! They offer a warm, slightly nutty, anise-like flavor that elevates the whole dish. Trust me on this one.
Vegetable Broth: This is the liquid base that cooks the potatoes and becomes the luscious, rich sauce.
Tomato Paste: This concentrated paste adds a huge boost of savory umami flavor and helps thicken the final sauce.
Bay Leaf: A simple addition that infuses the simmering liquid with a gentle, herby background note.
Salt and Black Pepper: Essential for seasoning and balancing all those amazing flavors.
Fresh Parsley: A bright, final garnish that adds a welcome pop of color and freshness.

Note: The ingredients with exact measurements and detailed nutrition information will be located right under this article in the printable recipe card!

How to Make the Saucy Hungarian Red Potato Goulash

This goulash is surprisingly easy to make. Just a few steps, and you’ll have a gorgeous, warming meal ready to go!

Step 1: Start the Aromatics

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until they’ve softened and turned translucent.

Step 2: Sauté the Veggies

Stir in the minced garlic and the chopped bell pepper, and sauté them for another 2 minutes. You’ll know you’re on the right track when you can smell that amazing garlic aroma!

Step 3: Bloom the Spices

Add the diced tomatoes, tomato paste, sweet paprika, smoked paprika, and caraway seeds. Stir everything well to make sure the spices get coated in the oil and paste—this is called “blooming” the spices, and it releases their full flavor! Cook for about 1 minute.

Step 4: Simmer the Goulash

Now, toss in the cubed potatoes and pour in the vegetable broth. Add the bay leaf and season generously with salt and pepper. Bring the mixture to a boil.

Step 5: Thicken and Serve

Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, stirring occasionally. The goulash is ready when the potatoes are tender and the sauce has naturally thickened from the potato starch. Remove the bay leaf, taste, and adjust the seasoning if needed.

Step 6: Garnish

Spoon the goulash into bowls and sprinkle generously with fresh chopped parsley right before serving. Enjoy that incredible aroma!

Pro Tips for Making the Recipe

Don’t Rush the Spices: That one minute of blooming the paprika with the tomato paste and oil in Step 3 is essential. It intensifies their color and flavor, giving the goulash that deep, authentic taste.
Perfect Potato Consistency: To make sure your sauce gets nice and thick, stir the goulash toward the end of the cooking time, gently pressing a few of the potatoes against the side of the pot to release a bit more starch.
For a Spicier Kick: If you like heat, swap out a bit of the sweet paprika for hot Hungarian paprika, or stir in a pinch of cayenne pepper when you add the rest of the spices.

How to Serve

This rich, saucy goulash is hearty enough to be the main event! Here are a few ways to serve this gorgeous dish:

The Classic Pairing: Serve it hot with a big slice of crusty bread to soak up every last drop of that incredible sauce.
Over Rice or Noodles: For an even heartier meal, spoon the goulash over a bed of fluffy rice or wide egg noodles.
Fresh and Cool: Top with a dollop of sour cream or plain Greek yogurt to add a cool, tangy contrast to the warm, savory sauce.
Simple Side Salad: Pair it with a simple, refreshing green salad dressed lightly with vinegar and oil to cut through the richness.

Make Ahead and Storage

Storing Leftovers

Allow the goulash to cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days.

Freezing

This goulash freezes like a dream! Transfer the cooled goulash to a freezer-safe container, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating. Note that the potatoes might be a little softer after thawing, but the flavor will still be fantastic.

Reheating

Reheat the goulash gently on the stovetop over medium-low heat, stirring occasionally until it’s hot all the way through. If the sauce has thickened too much, just stir in a splash of vegetable broth or water until it reaches your desired consistency.

FAQs

Is this goulash supposed to be spicy?

No, traditional Hungarian goulash made with sweet paprika is generally warm, savory, and earthy, but not inherently spicy. We’ve added smoked paprika for depth, but if you want to dial up the heat, you can easily add a pinch of cayenne pepper, or substitute some of the sweet paprika with a bit of the “hot” variety of Hungarian paprika—just be warned, that one packs a punch!

Can I use a different kind of potato?

You absolutely can, but I highly recommend sticking with the red potatoes (or waxy potatoes like Yukon Gold). They are crucial because they maintain their shape while simmering in the sauce. Starchy potatoes, like Russets, tend to break down too much, which can turn your lovely, chunky goulash into something that’s closer to a mash or a thick, porridge-like texture.

How can I make the goulash sauce thicker?

The sauce should naturally thicken as the potatoes release their starch during the long simmer, but if you like it extra luscious, you have a couple of easy options! You can use the back of a spoon or a potato masher to gently crush a few of the cooked potato cubes against the side of the pot. Alternatively, you can mix 1 tablespoon of flour or cornstarch with 2 tablespoons of water, stir it into the simmering goulash, and cook for another minute until thickened.

I don’t have caraway seeds. Can I skip them?

While caraway seeds are a classic element that really gives this goulash its unique, authentic flavor profile (a sort of warm, subtle anise note), you can certainly skip them if you don’t have them on hand. Your goulash will still be delicious thanks to the paprika and aromatics! If you happen to have a little dried marjoram, you could add a small pinch as a very subtle substitute, but mostly, just enjoy the rest of the savory flavors.