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Tender Hungarian Goulash in a rich red wine and caraway sauce served over buttery egg noodles.

Authentic Hungarian Goulash

Rebecca Blumer
A traditional Hungarian Goulash featuring slow-simmered beef in a rich, paprika-forward sauce. This authentic recipe uses onions as a natural thickener for a deep, smoky flavor that feels like Central Europe in a bowl.
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Prep Time 15 minutes
Cook Time 2 hours
Resting time 10 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine Hungarian
Servings 6 servings
Calories 485 kcal

Equipment

  • Dutch oven
  • Medium bowl
  • Wooden Spoon

Ingredients
 

  • 1/3 cup vegetable oil
  • 3 onions sliced
  • 2 tablespoons Hungarian sweet paprika
  • 3 teaspoons salt divided
  • 1/2 teaspoon ground black pepper
  • 3 pounds beef stew meat cut into 1 1/2 inch cubes
  • 1 1/2 cups water
  • 1 (6 ounce) can tomato paste
  • 1 clove garlic minced

Instructions
 

Soften the onion base

  • Warm the 1/3 cup vegetable oil in a large pot or Dutch oven over medium heat, then add the sliced onions. Stir for 2 to 4 minutes, until they turn soft and translucent and smell sweet, not browned.
  • Scoop the onions out into a bowl and set them aside, leaving the flavorful oil behind in the pot.

Season and brown the beef

  • In a medium bowl, mix 2 tablespoons Hungarian sweet paprika with 2 teaspoons of the salt and the black pepper. The blend should look vivid and smell fragrant.
  • Toss the beef stew meat cubes in the spice mixture until every side is coated. Brown the beef in the same pot, turning pieces so they color on all sides, and letting the surface take on a deep, roasty crust.

Deglaze, build the sauce, and begin the braise

  • Once the beef is browned, pull the pot briefly off direct heat so the paprika does not scorch. Add a splash of dry red wine and a teaspoon of crushed caraway seeds, then scrape the bottom with a wooden spoon until the browned bits dissolve into the liquid.
  • Return the onions to the pot, then add the water, tomato paste, garlic, and the remaining 1 teaspoon salt. Stir until the tomato paste disappears into a brick-red sauce that looks glossy and cohesive.
  • Bring everything to a boil, then immediately lower the heat to keep it gently simmering.

Slow simmer to tenderness

  • Cover and simmer on low for 1 1/2 to 2 hours, stirring occasionally so nothing sticks. You will know it is ready when the beef yields easily and the sauce feels thicker from the onions melting down.
  • Let the pot rest off the heat for 10 minutes before serving to allow the sauce to settle and flavors to round out.

Notes

Safety Tip: Keep the simmer low and gentle to ensure the connective tissue in the beef chuck turns into gelatin, providing a plush body without burning the delicate paprika.
Pro Tip: Use fresh Hungarian sweet paprika for the most vibrant color and aroma. Avoid using old spices as they can lead to a muddy flavor and flat appearance.
Storage Tip: This stew tastes even better the next day. Refrigerate in a covered container for 3 to 4 days, or freeze for up to three months. Thaw in the fridge before reheating slowly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 14gProtein: 45gFat: 29gSaturated Fat: 9gCholesterol: 115mgSodium: 1180mgPotassium: 890mgFiber: 3.5gSugar: 6gVitamin A: 50IUVitamin C: 18mgCalcium: 45mgIron: 5.5mg
Keyword Beef Stew, Hungarian Goulash, Slow Simmered Beef
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