Hungarian Goulash (Gulyás)

Hungarian goulash (gulyás) is a deeply comforting beef dish built around slow-cooked onions, sweet Hungarian paprika, and simple aromatics. This classic paprika beef stew is rich, warming, and meat-forward, with a broth-like consistency that sits somewhere between a soup and a stew.

Hey, folks – I hope you all are doing well.

Today I’m sharing my take on Hungarian goulash, inspired by traditional methods and built around a generous amount of onions, good-quality beef, and sweet Hungarian paprika. I kept the ingredient list focused and let the paprika and beef do the heavy lifting, opting for a straightforward, rustic approach that stays true to the spirit of gulyás. So, let’s dive into this Hungarian goulash (gulyás).

Goulash: Background, Origins, and Variations

Hungarian goulash originates from Hungary, where it began as a humble dish cooked by herdsmen over open fires. Early versions were simple and practical, relying on meat, onions, fat, paprika, and water – ingredients that were accessible and easy to transport. Over time, gulyás evolved into a national dish with many regional and household variations.

Some versions include potatoes, carrots, or parsley root, while others remain entirely meat-forward. What defines Hungarian goulash is not a fixed list of vegetables, but rather the technique: slowly cooked onions forming the flavour base, paprika added off the heat to preserve its aroma, and a broth-like consistency without flour or cream. In this version, I leaned into that minimalist tradition and chose onions as the primary vegetable.

Why You’ll Love This Hungarian Goulash

• Meat-forward and deeply savoury. The beef takes centre stage, supported by onions and paprika rather than competing vegetables.
• Rich but uncomplicated. A short ingredient list allows each component to shine.
• Authentic technique, flexible execution. Classic methods with practical adaptations for a modern kitchen.
• Perfect for slow, cozy cooking. This goulash improves as it simmers and tastes even better the next day.

Flavour and Texture Profile

This Hungarian goulash is rich, aromatic, and savoury, with a pronounced paprika flavour that is warm rather than spicy. The onions cook down into the broth, lending body and natural sweetness without thickening the stew. The beef becomes tender and succulent, while subtle garlic and caraway seeds add depth without overpowering the dish. By keeping onions as the primary vegetable, the final result is clean, focused, and intensely beefy.

Ingredients You’ll Need for This Hungarian Goulash

This Hungarian goulash relies on a short list of well-chosen ingredients that work together to build depth and balance.

• Beef. I used about 3 lb (approximately 1.2 kg) of beef, cut into large chunks; tougher cuts suited for slow cooking work best.
• Onions. A generous quantity of onions forms the backbone of the dish, cooking down into the broth.
• Olive oil. Traditionally lard is used, but olive oil works well when lard isn’t available.
• Sweet Hungarian paprika. The defining ingredient, added off the heat to preserve its aroma and prevent bitterness.
• Garlic. Just a few cloves for gentle background flavour.
• Caraway seeds. A small amount adds earthy warmth and authenticity.
• Salt and black pepper. Simple seasoning to let the paprika and beef shine.
• Water. Enough to just cover the meat, creating a brothy, stew-like consistency. You can certainly use broth, too.

Possible Additions and Regional Variations

• Potatoes. One of the most common additions in many Hungarian households, usually added later in cooking so they remain tender but intact.
• Carrots or parsley root. Used in some regional and seasonal versions, especially when a slightly sweeter, more vegetable-forward goulash is desired.
• Fresh tomatoes or a small amount of tomato paste. Occasionally included to add acidity and colour, though never meant to dominate the paprika flavour.
• Green peppers. Hungarian wax peppers are traditional in some versions, adding mild heat and freshness.
• Csipetke (hand-pinched egg noodles). A classic addition dropped directly into the goulash toward the end of cooking.
• Hot paprika or fresh chili. Used sparingly in certain regional styles for gentle heat, without overpowering the dish.
• Bay leaf. Added in some households for subtle background aroma and removed before serving.

How to Make Hungarian Goulash

This Hungarian goulash comes together slowly and patiently, allowing the flavours to develop naturally.

Cook the onions gently in olive oil until soft and lightly golden, taking the time to draw out their sweetness. Remove the pot from the heat and stir in the sweet Hungarian paprika, coating the onions evenly. Return the pot to the heat, add the beef, salt, black pepper, garlic, and caraway seeds, then cover with water. Simmer gently until the beef is tender and the broth is rich and aromatic.

Tips for a Perfect Hungarian Goulash

• Add paprika off the heat. Sweet Hungarian paprika burns easily; stirring it in away from direct heat preserves its colour and aroma and prevents bitterness.
• Use sweet Hungarian paprika as the base. Avoid relying on smoked or hot paprika.
• Let onions do the work. Properly softened onions provide body and natural richness without flour, cream, or thickening agents.
• Do not thicken the goulash. Authentic Hungarian goulash is brothy, not gravy-like – no flour, roux, or starches are needed.
• Keep seasoning restrained. Salt, black pepper, garlic, and caraway are enough; avoid herbs, wine, vinegar, or soy-based seasonings.
• Simmer gently and patiently. Slow cooking allows the beef to become tender and the flavours to meld without rushing the process.

Serving Suggestions

Hungarian goulash is traditionally served with homemade egg noodles, such as csipetke, which are dropped directly into the stew near the end of cooking. They soak up the paprika-rich broth beautifully and make the dish even more comforting.

This time, I wasn’t in the mood to make my own noodles, so I opted for German-style wide egg noodles instead, cooked separately. While not traditional, they pair wonderfully with the broth and offer a practical, satisfying alternative. Crusty bread is another excellent option for soaking up every last spoonful.

More Hearty Recipes

Are you looking for more hearty, winter recipes, like this Hungarian goulash (gulyás)? Be sure to check more recipes below:

• Beef Stew with Red Wine and Prunes
• Croatian Beef Ragù Pasta (Šporki Makaruli from Dubrovnik)
• Chakhokhbili – Georgian Chicken Stew
• Bean Stew with Ham and Prunes

I’d love for you to try this Hungarian beef goulash. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Hungarian Goulash (Gulyás)

Recipe by Ben | Havocinthekitchen

A classic, meat-forward Hungarian goulash made with beef, onions, sweet paprika, and caraway seeds – rich, aromatic, and deeply comforting.

Course: Mains and Comfort DishesCuisine: HungarianDifficulty: Easy

5.0 from 1 vote

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Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

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Ingredients

• 1.2 kg (about 2.5 lb) beef, cut into large chunks

• 3 tbsp (45 ml) olive oil or use lard if available

• 700 g (about 1½ lb) onions, finely sliced

• 4-5 garlic cloves, finely minced

• 4–5 tbsp (28–35 g) sweet Hungarian paprika

• 1 tsp caraway seeds, roughly crushed

• about 2 tsp salt, or to taste

• ½ tsp freshly ground black pepper

• 6 cups (1.4 L) water, or enough to just cover the meat

Directions

• Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onions and cook gently, stirring often, until very soft and lightly golden. This should take about 12–15 minutes; avoid browning.
• Remove the pot from the heat and stir in the sweet Hungarian paprika, making sure it evenly coats the onions. This step is crucial to prevent the paprika from burning and becoming bitter.
• Return the pot to the heat and add the beef, garlic, caraway seeds, salt, and black pepper. Stir well, then pour in enough water to just cover the meat.
• Bring the goulash to a gentle simmer, reduce the heat to low, cover partially, and cook slowly for about 2 hours, stirring occasionally, until the beef is very tender and the broth is rich and aromatic.
• Taste and adjust seasoning if needed. Serve hot, traditionally with homemade egg noodles or, as an alternative, wide German-style egg noodles or crusty bread.