Hungarian Goulash

There’s something truly special about sharing a warm bowl of Hungarian Goulash with friends and family. This dish has been a cherished part of my culinary journey, evoking memories of cozy evenings spent around the table, laughter filling the air, and the rich aromas wafting through the kitchen. As a child, I remember my grandmother skillfully stirring a pot on the stove, the scent of slow-cooked meat mingling with spices, teasing our appetites as we eagerly awaited dinner. The beauty of Hungarian Goulash lies in its comforting heartiness and the simple joy it brings to every gathering. It’s more than just a meal; it’s a celebration of togetherness and warmth.

Ingredients for Hungarian Goulash

The foundation of Hungarian Goulash lies in its thoughtfully selected ingredients. Each one contributes to the overall depth and complexity of the dish. The key players include tender beef, aromatic vegetables, and a blend of spices that work together harmoniously. This combination creates a warm and inviting meal that you can enjoy any day of the year.

• 2.5 pounds boneless chuck roast trimmed of excess fat and cut into 1-inch cubes
• 1 teaspoon EACH salt, pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 large yellow onions, diced
• 10 ounces white mushrooms, halved, quartered if large (optional)
• 6 garlic cloves, minced
• ¼ cup sweet paprika (do NOT use basic, hot or smoked paprika)
• 2 teaspoons caraway seeds (may sub 1 teaspoon EACH fennel seeds, dried oregano)
• 1 teaspoon dried thyme
• 1 ½ cups carrots, cut into 1 ½-inch pieces (optional)
• 1 red bell pepper, chopped into ½-inch pieces
• 1 (14-ounce) can fire roasted diced tomatoes (don’t drain)
• 3 tablespoons tomato paste
• 1 tablespoon beef bouillon
• 2 ½-3 cups low-sodium beef broth
• 2 bay leaves
• 3 medium Yukon Gold potatoes, chopped into ½-inch cubes
• ¼ cup low-sodium beef broth (optional for thickening if desired)
• 2 tablespoons cornstarch (optional for thickening if desired)
• Nokedli, csipetke or egg noodles
• Sour cream
• Salt and pepper to taste
• Freshly chopped parsley (optional)

Recipe Directions for Hungarian Goulash

Making Hungarian Goulash is a process that fills your home with irresistible aromas. As you follow these steps, take your time, and enjoy the transformation of simple ingredients into a hearty meal.

1. While the beef is still on the cutting board, toss it with 1 teaspoon salt and 1 teaspoon pepper. Let it rest while you chop or gather the rest of your ingredients.
2. Preheat the oven to 325 degrees F, if you are using it.
3. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and cook until seared on all sides; transfer to a plate. Repeat with the remaining beef, adding more oil if necessary.
4. Lower the heat to medium and add butter along with a drizzle of olive oil, onions, and mushrooms (if using). Cook, stirring often, until the onions are softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry.
5. Add garlic, sweet paprika, caraway seeds, and thyme, and sauté for about 30 seconds, allowing the flavors to bloom.
6. Now, add all the remaining ingredients for the Goulash up to the “add later” part (including carrots through bay leaves). The broth should barely cover the ingredients, so adjust as necessary, depending on your pot and whether you omitted the carrots or mushrooms.
7. Bring the pot to a simmer, cover, and then transfer to the preheated oven. Cook for 1 hour.
8. After an hour, remove the pot from the oven. If you’re using potatoes, add them now. Cover and return to the oven, cooking for an additional 1 ½ to 2 hours, until the beef and potatoes are very tender.
9. Once cooked, remove the dish from the oven to the stove. If you want a thicker Goulash, make a cornstarch slurry by mixing 2 tablespoons cornstarch with ¼ cup of cold beef broth or water in a liquid measuring cup until fully dissolved. Slowly whisk into the Goulash over low heat and bring to a simmer for 5-10 minutes until thickened.
10. Taste for seasonings and adjust with salt and pepper if needed. Serve each bowl over csipetke (or American egg noodles) garnished with a dollop of sour cream and chopped parsley if desired.
11. If you prefer, follow the directions for searing the meat, browning the onions, and sautéing the aromatics, then transfer all of the ingredients (including potatoes) to a 6-quart (or larger) slow cooker. Cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours until the beef is very tender.
12. If you want a thicker Goulash after the beef is tender, make a cornstarch slurry again as mentioned earlier and whisk it into the Goulash, cooking on HIGH for an additional 30 minutes.

Things Worth Knowing

Recipe Tips about Hungarian Goulash

Here are some key tips to ensure your Hungarian Goulash turns out perfectly every time.

• Storage: Let Goulash cool to room temperature before transferring to the refrigerator. It can be stored for up to 4 days.
• Freezing: Cool the Goulash completely, then transfer to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For stovetop reheating, use medium-low heat while stirring occasionally. This will take about 20 minutes.
• Sides pairing: Serve with bread or a fresh salad to balance the richness of the Goulash.
• Ingredient prep: Consider chopping vegetables a day ahead to save time on the day you cook.
• Serving style: Garnish with fresh parsley and serve with a dollop of sour cream for added flavor.

What to Serve Alongside Hungarian Goulash

When it comes to serving Hungarian Goulash, you want to complement its rich flavors with dishes that enhance the experience. Here are some great options:

• Fresh Bread: Serve warm, crusty bread for dipping into the Goulash. It’s a perfect way to soak up the delicious sauce.
• Salads: A light green salad with vinaigrette can provide a refreshing contrast to the hearty Goulash.
• Mashed Potatoes: If you want more comfort, creamy mashed potatoes are a great choice to serve alongside.
• Coleslaw: A tangy slaw can add a crunch that balances the soft texture of the Goulash.
• Seasonal Vegetables: Roasted or steamed seasonal vegetables like green beans or carrots can round out the meal beautifully.
• Occasions: This dish is ideal for cozy winter dinners, family gatherings, or any time you want to nourish your loved ones.

FAQ

Conclusion

In conclusion, Hungarian Goulash is a delightful dish that brings warmth and comfort to any meal. Its rich flavors and hearty ingredients create a satisfying experience for both the cook and the diners. I encourage you to give it a try; it’s a dish that will surely become a favorite in your home. Gather your family around the table, enjoy the cooking process, and savor every delicious bite together.

Hungarian Goulash

The ultimate comfort food, Hungarian Goulash brings a rich, hearty flavor that warms the soul. Made with tender beef, aromatic spices, and vegetables, this dish is perfect for any occasion. Enjoy an easy weeknight dinner or a cozy gathering with friends and family!

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 7 servings

Course: Dinner

Cuisine: Hungarian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 pounds boneless chuck roast trimmed of excess fat and cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 large yellow onions diced
• 10 ounces white mushrooms halved, quartered if large (optional)
• 6 garlic cloves minced
• ¼ cup sweet paprika (do NOT use basic, hot or smoked paprika)
• 2 teaspoons caraway seeds (may sub 1 tsp EACH fennel seeds, dried oregano)
• 1 teaspoon dried thyme
• 1 ½ cups carrots cut into 1 ½-inch pieces (optional)
• 1 red bell pepper chopped into ½-inch pieces
• 1 14-ounce can fire roasted diced tomatoes (don’t drain)
• 3 tablespoons tomato paste
• 1 tablespoon beef bouillon
• 2 ½-3 cups low-sodium beef broth
• 2 bay leaves
• 3 medium Yukon Gold potatoes chopped into ½-inch cubes
• ¼ cup low-sodium beef broth (optional for thickening if desired)
• 2 tablespoons cornstarch (optional for thickening if desired)
• Nokedli, csipetke or egg noodles
• sour cream
• salt to taste
• pepper to taste
• freshly chopped parsley (optional)

Equipment

• Slow Cooker
• Oven
• Baking Sheet
• Skillet
• Whisk
• Saucepan
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. While the beef is still on the cutting board, toss it with 1 teaspoon salt and 1 teaspoon pepper. Let it rest while you chop or gather the rest of your ingredients.
2. Preheat the oven to 325 degrees F, if you are using it.
3. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and cook until seared on all sides; transfer to a plate. Repeat with the remaining beef, adding more oil if necessary.
4. Lower the heat to medium and add butter along with a drizzle of olive oil, onions, and mushrooms (if using). Cook, stirring often, until the onions are softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry.
5. Add garlic, sweet paprika, caraway seeds, and thyme, and sauté for about 30 seconds, allowing the flavors to bloom.
6. Now, add all the remaining ingredients for the Goulash up to the “add later” part (including carrots through bay leaves). The broth should barely cover the ingredients, so adjust as necessary, depending on your pot and whether you omitted the carrots or mushrooms.
7. Bring the pot to a simmer, cover, and then transfer to the preheated oven. Cook for 1 hour.
8. After an hour, remove the pot from the oven. If you're using potatoes, add them now. Cover and return to the oven, cooking for an additional 1 ½ to 2 hours, until the beef and potatoes are very tender.
9. Once cooked, remove the dish from the oven to the stove. If you want a thicker Goulash, make a cornstarch slurry by mixing 2 tablespoons cornstarch with ¼ cup of cold beef broth or water in a liquid measuring cup until fully dissolved. Slowly whisk into the Goulash over low heat and bring to a simmer for 5-10 minutes until thickened.
10. Taste for seasonings and adjust with salt and pepper if needed. Serve each bowl over csipetke (or American egg noodles) garnished with a dollop of sour cream and chopped parsley if desired.
11. If you prefer, follow the directions for searing the meat, browning the onions, and sautéing the aromatics, then transfer all of the ingredients (including potatoes) to a 6-quart (or larger) slow cooker. Cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours until the beef is very tender.
12. If you want a thicker Goulash after the beef is tender, make a cornstarch slurry again as mentioned earlier and whisk it into the Goulash, cooking on HIGH for an additional 30 minutes.

Notes

• Sweet paprika: A must-have for this recipe; it cannot be substituted with other types.
• Caraway seeds: Add a unique flavor with hints of citrus and anise. If using ground caraway, reduce the amount.
• Beef bouillon: This secret ingredient deepens the flavor profile significantly.
• Onion preparation: Chop onions in advance to save time on cooking day.
• Storage tips: Store leftovers in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.