Best Goulash Recipe

This Best Goulash Recipe creates a rich, comforting, and deeply flavorful meal with tender beef, sweet paprika, onions, tomatoes, and a savory sauce. Slow cooking allows the beef to become incredibly tender while the paprika and onions create the signature flavor that makes traditional Hungarian-style goulash so satisfying.

Goulash is perfect for a cozy family dinner, weekend meal, or when you’re looking for a hearty dish that tastes even better the next day.

Note: This recipe is inspired by traditional Hungarian goulash. It is different from the American-style ground-beef “goulash” that is often made with macaroni.

Why You’ll Love This Goulash

Tender, melt-in-your-mouth beef
Rich paprika-infused sauce
Deep savory flavor
Simple ingredients
Excellent comfort food
Even better the next day
Perfect for family dinners
Easy to serve with bread, noodles, or potatoes

Ingredients

For the Goulash

2½ pounds beef chuck, cut into 1½-inch cubes
2 tablespoons vegetable oil or lard
3 large yellow onions, finely chopped
4 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon hot paprika, optional
1½ teaspoons caraway seeds
2 tablespoons tomato paste
2 medium tomatoes, diced
1 red bell pepper, diced
2 cups beef broth
1 cup water
2 bay leaves
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
1 teaspoon dried marjoram
1 tablespoon red wine vinegar
1 teaspoon sugar, optional

Optional Vegetables

2 carrots, sliced
2 medium potatoes, peeled and cubed
1 small parsnip, sliced

For Serving

Fresh parsley
Sour cream
Crusty bread
Egg noodles
Dumplings
Boiled potatoes

How to Make the Best Goulash

Step 1: Prepare the Beef

Pat the beef cubes dry with paper towels.

This is an important step because excess moisture prevents the beef from browning properly.

Season the beef lightly with salt and black pepper.

Cut the beef into relatively equal pieces so it cooks evenly.

Step 2: Brown the Beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.

Add the oil or lard.

Once hot, add the beef in batches.

Don’t overcrowd the pot.

Brown the beef on several sides for approximately 2–3 minutes per side.

You’re not trying to cook the beef through at this stage.

The goal is to create a deep brown crust.

Transfer the browned beef to a plate.

Repeat until all the beef has been browned.

Step 3: Cook the Onions

Reduce the heat to medium.

Add the chopped onions to the same pot.

Cook for approximately 8–10 minutes, stirring frequently.

The onions should become soft, golden, and slightly caramelized.

This step is extremely important because onions provide much of the body and sweetness of traditional goulash.

Step 4: Add the Garlic

Add the minced garlic.

Cook for approximately 30–60 seconds.

Stir constantly so the garlic doesn’t burn.

Step 5: Add the Paprika

Remove the pot from the heat for a moment.

Add the sweet paprika and hot paprika if using.

Stir thoroughly.

This step matters because paprika can burn easily and become bitter.

Adding it away from direct high heat helps preserve its sweet, aromatic flavor.

Step 6: Add the Tomato Paste

Return the pot to medium heat.

Add the tomato paste.

Stir and cook for approximately 1–2 minutes.

Cooking the tomato paste briefly helps deepen its flavor.

Step 7: Add the Tomatoes and Pepper

Add the diced tomatoes and red bell pepper.

Stir everything together.

Cook for approximately 3–4 minutes.

The vegetables will begin releasing their juices and help create the base of the sauce.

Step 8: Return the Beef to the Pot

Return the browned beef and any accumulated juices to the pot.

Add:

Caraway seeds
Marjoram
Bay leaves
Beef broth
Water

Stir well.

The liquid should come close to covering the beef.

If necessary, add a little more water or broth.

Step 9: Simmer Slowly

Bring the mixture to a gentle simmer.

Reduce the heat to low.

Cover the pot partially with a lid.

Allow the goulash to simmer for approximately 2–2½ hours.

Stir occasionally.

The beef should become extremely tender.

Avoid rapid boiling because it can make the beef tougher rather than tender.

Step 10: Add the Vegetables

If you’re using carrots and potatoes, add them during the final 35–45 minutes of cooking.

This prevents them from becoming completely mushy.

Continue simmering until the vegetables are tender and the beef can easily be cut with a fork.

Step 11: Balance the Flavor

Remove the bay leaves.

Taste the goulash.

Add more salt and pepper if necessary.

Stir in the red wine vinegar.

The small amount of acidity helps balance the richness of the beef and paprika.

If your tomatoes are particularly acidic, a tiny amount of sugar can also help balance the sauce.

Step 12: Thicken if Necessary

Traditional Hungarian goulash doesn’t need to be extremely thick like a gravy.

The onions, vegetables, and slow cooking naturally give the broth body.

However, if you want a thicker consistency, remove the lid and simmer for another 10–15 minutes.

Allowing some of the liquid to evaporate will concentrate the flavor.

Step 13: Serve

Ladle the hot goulash into bowls.

Garnish with freshly chopped parsley.

Serve with crusty bread, potatoes, noodles, or traditional dumplings.

A spoonful of sour cream can also be served alongside the goulash.

The Secret to Great Goulash

Use Good Paprika

Paprika is one of the defining ingredients in Hungarian goulash.

Use good-quality sweet Hungarian paprika whenever possible.

Avoid using old paprika that has been sitting in your cupboard for years because it can lose much of its flavor and aroma.

Don’t Burn the Paprika

Paprika can become bitter when exposed to very high heat.

Adding it after removing the pot from the heat helps protect its flavor.

Use Beef Chuck

Beef chuck contains enough connective tissue and fat to become wonderfully tender during long, slow cooking.

Lean cuts of beef can become dry.

Don’t Rush the Cooking

Good goulash benefits from slow cooking.

Give the beef plenty of time to break down and become tender.

Can You Make Goulash in a Slow Cooker?

Yes.

Brown the beef and onions first for the best flavor.

Transfer everything to a slow cooker.

Cook on:

LOW: 7–8 hours

HIGH: 4–5 hours

Add potatoes and carrots during the final 1½–2 hours if you don’t want them to become too soft.

Can You Make Goulash in an Instant Pot?

Yes.

Brown the beef using the sauté function.

Cook the onions and paprika as described above.

Add the remaining ingredients.

Pressure cook on high for approximately 35 minutes.

Allow a natural pressure release for approximately 10–15 minutes.

Add cooked potatoes afterward if you want them to maintain their shape.

Best Side Dishes for Goulash

Crusty Bread

Fresh bread is perfect for soaking up the rich paprika sauce.

Hungarian Dumplings

Small dumplings are a traditional and delicious accompaniment.

Egg Noodles

Simple buttered egg noodles work particularly well.

Mashed Potatoes

Creamy mashed potatoes absorb the flavorful sauce beautifully.

Boiled Potatoes

A simple side that keeps the focus on the goulash.

Cucumber Salad

A fresh, slightly acidic salad provides a nice contrast to the rich stew.

Goulash Variations

Spicy Hungarian Goulash

Increase the hot paprika or add a small amount of chili pepper.

Pork Goulash

Replace the beef with pork shoulder.

The same slow-cooking method works beautifully.

Chicken Goulash

Chicken thighs can be used for a quicker version.

Reduce the cooking time considerably because chicken doesn’t require several hours to become tender.

Vegetable Goulash

Replace the meat with mushrooms, potatoes, carrots, peppers, beans, and other vegetables.

Use vegetable broth instead of beef broth.

How to Store Goulash

Allow the goulash to cool before transferring it to an airtight container.

Refrigerate for up to 4 days.

The flavors often become even better after resting overnight.

Reheat gently on the stovetop.

Add a small amount of broth or water if the sauce has thickened too much.

Can You Freeze Goulash?

Absolutely.

Goulash freezes very well.

Allow it to cool completely before transferring it to freezer-safe containers.

Freeze for up to approximately 3 months.

Thaw overnight in the refrigerator.

Reheat gently on the stovetop until piping hot.

If possible, freeze the goulash without potatoes because potatoes can sometimes become slightly grainy after freezing.

Frequently Asked Questions

What kind of meat is best for goulash?

Beef chuck is one of the best choices because its connective tissue breaks down during slow cooking, resulting in tender, flavorful meat.

Is Hungarian goulash a soup or stew?

Traditional Hungarian goulash can have a relatively brothy consistency and is often considered a soup or stew depending on the preparation. It is generally less thick than many American versions of goulash.

Can I use regular paprika?

Yes, but Hungarian sweet paprika gives the dish a more authentic flavor and aroma.

Why is my goulash bitter?

The paprika may have been burned. Paprika should be protected from very high heat.

Old spices or excessive hot paprika can also contribute to bitterness.

Can I make goulash ahead of time?

Yes. Goulash is actually an excellent make-ahead meal.

Prepare it a day ahead and refrigerate it overnight. Reheat gently before serving.

Recipe at a Glance

Recipe: Best Hungarian-Style Goulash
Prep Time: 25 minutes
Cook Time: 2½–3 hours
Total Time: Approximately 3 hours 25 minutes
Servings: 6–8
Course: Main Course
Cuisine: Hungarian-inspired
Method: Stovetop / Dutch oven
Main Ingredients: Beef, onions, paprika, tomatoes, peppers