Hungarian Goulash Recipe

This Hungarian Goulash recipe is a rich and hearty dinner loaded with beef, carrots, potatoes, sweet paprika, and more. An easy stew recipe that reheats well and tastes delicious!

Hungarian Goulash Recipe

One of the things I love most about traveling is getting to try new food. I find it is both the best way to experience a new place and culture and the best way to relive it once you get home. This Hungarian Goulash recipe was inspired by my recent trip to Hungary.

I absolutely love Central Europe, I think it’s one of the most underrated regions in the world because not only is the scenery gorgeous, but the food is amazing! You can feel house much love and care goes into each and every recipe.

Hungarian Goulash as we know it today is not the way it has always been. My great-grandfather had a Hungarian Goulash recipe that he made for the family and everyone loved it, but it didn’t include the key ingredient we’ve come to associate with it in modern times: Hungarian Sweet Paprika.

This recipe traces back to the 9th century where Hungarian cattle herders would bring dried meats and vegetables out into the land with them and would just add water and cook over heat to create a delicious meal. Paprika was added to the recipe in the 16th century.

So for this recipe, I’ve adapted my family recipe and meshed it with today’s traditions and added a whole lot of paprika! That being said, there are a million ways to make this classic Hungarian dish and every family has their own recipe and adaptations that they enjoy.

I am not claiming that this recipe is authentic or the best, but it’s pretty damn good if I do say so myself. It’s also important to keep in mind that American Goulash or Chop Suey is a whole different dish.

When I was in Budapest last month, we had a few mishaps, but when your Airbnb doesn’t have heat, there’s nothing better than a big bowl of goulash and a mug of mulled wine!

Let me tell ya, that bowl of goodness was so rich and inviting, it had so much incredible flavor and I’ve tried my best to recreate that dish with this recipe.

And the best part? I recreated in just one pot! Gotta love those one-pot meals, amirite?

One of my other favorite dishes that I tried was Hungarian Chicken Paprikash, so I guess it’s safe to say I’m in as much love with the food as I am with the beautiful country!

What Is Hungarian Goulash Made Of?

I make my version with beef, paprika, potatoes, onions, garlic, peppers, diced tomatoes, beef broth, carrots, celery, bay leaf, caraway seed, red wine vinegar, salt, and pepper.

How Do You Make Goulash?

Recipe Variations:

• Swap potatoes for pasta. I have never made mine this way, but it very common, I would personally cook my pasta separately and ladle the stew over it in a bowl just before serving.
• No potatoes or pasta. Keep this hearty dish lean but cutting out the starches.
• Not a beef fan? Try using veal, pork, or lamb instead.

Important Notes About This Recipe:

• 1/2 cup of Sweet Paprika is NOT a typo and is very necessary to the flavor profile of the dish. I know, my husband looked at me like I was crazy too when I told him to add it to the pot. But he’s a big believer now! Remember, this is sweet paprika – not hot, smoked, or traditional. You can buy sweet paprika here.
• The key to this recipe, as my great-grandfather always said was that the meat and vegetables be diced really small.
• This recipe can either be more like a soup or more like a stew, this recipe is more like a stew because the starch from the potatoes helps to thicken the liquid. You can add more beef broth or water if you want it to be more like a soup. You should make sure that the broth covers all of the other ingredients, I recommend starting with 4 cups and adding more if needed.

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