Best Traditional Hungarian Goulash is when the meat is so tender, it’s like butter, and the gravy is savory and exquisite. This is a delicious beef stew that’s cooked in paprika gravy with lots of onions. And, it’s by far the BEST goulash we have ever had! I’m always looking for a new beef stew because it’s my family’s favorite comfort food. This goulash can be made with 3 methods: on a stovetop, in a slow-cooker, and with the Instant Pot.
While searching, I found a few and came across this traditional Hungarian goulash and just had to try it. It is different from our other recipe, our Beef Stew in Half Time Serve with Rice, which is loaded with vegetables.
Well, let me tell you. This stew was by far the BEST we have ever had! It was SOooooo good, we even enjoyed the leftovers all week long!
Hungarian Goulash is traditionally made with either beef or pork. It is cooked with a lot of onions, beef broth, and one traditional spice, sweet Hungarian paprika.
The Sweet Hungarian paprika gives this stew its distinctive color of reddish-orange and a delicious flavor to the goulash.
Like other beef stews, his is a delicious stew that can be prepped, simmered, and slowly cooked on either stove-top, in a slow-cooker, or with an Instant Pot.
Traditionally, goulash is usually made with pork because it is inexpensive meat. It’s usually made with the shoulder part, which is the most tender part. But I used beef for this recipe.
What You’ll Need for Hungarian Goulash:
Staple ingredients are what makes this goulash so darn easy!
beef stew meat – 2 pounds (up to 2.5 pounds), cut into 1-inch pieces
extra virgin olive oil
seasonings – salt, some black pepper, and cayenne
yellow onions – you will need at least 3 large ones
garlic cloves – you will need about 5 large cloves
red bell pepper – one is enough
red wine – any leftover red wine is fine
beef broth – or vegetable broth
ripe tomatoes – I used 2 small ones
Hungarian paprika powder – is linked to Amazon
(*Full Recipe Card Below)…
No matter what method is chosen to make this traditional Hungarian goulash, this is NOT a recipe you can dump everything into the pot, and let it go for a few hours.
You still need to saute the meat first, then saute the onions and pepper for at least 10 minutes. Then add in the remaining ingredients, including the liquid, cover, and simmer for the time needed.
A few years ago, my husband had the opportunity to work in Prague for a few months and while we enjoyed the many sites of this gorgeous city of Prague we also enjoyed their local traditional goulash at many restaurants. We even experienced many variations of serving goulash, with a side of dumplings, spaetzle (noodles), or roasted baby potatoes.
It’s a hearty dish that works best during the winter season and it’s served all winter long.
I served it the other night with a side of noodles and my family went nuts over it. I loved it too!
It’s now the BEST goulash we have ever had!
This recipe will feed about 4 to 6 people and will leave enough for lunch the day after, or another dinner during the week.
Plus, there’s absolutely nothing cozier this time of year.
This Hungarian goulash will also freeze beautifully.
Serve with some crusty bread to dip into the sauce, or serve with noodles, zoodles, rice, or quinoa on the side. A hearty dish and delicious comfort food for the whole family.
COOK’s NOTES and TIPS…
For the most tender meat for stew, always buy good quality beef. The leaner cut of meat, the more tender it will be and the faster it will cook.
I recommend purchasing the beef stew at your local butcher shop, or you can purchase (as I did) at Whole Foods.
For my family, I prefer to trim off excess fat left on from some of the pieces, simply because my family will not eat it if the pieces are too fatty. But that’s your choice.
If cooking this stew on stove-top, keep in mind, it is slowly cooked, covered for most of its cooking time. However, I recommend allowing the stew to simmer “uncovered” during the last 30 minutes of cooking. This will help thicken the gravy.
Additional Faves of Comfort Food!
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
- 2 pounds (up to 2.5 pounds) beef stew meat - cut into 1-inch pieces
- 6 Tbsp. extra virgin olive oil
- 2 tsp. salt
- freshly cracked black pepper, to taste
- 3 large onions - diced
- 5 garlic cloves - minced
- 1 red bell pepper - seeds and ribs removed, then diced
- 1/3 cup of red wine
- 3/4 cup beef broth (or vegetable broth)
- 2 small ripe tomatoes - diced
- 2 bay leaves
- 3 + 1/2 Tbsp. sweet Hungarian paprika powder
- dash of cayenne pepper
Recipe for Traditional Hungarian Goulash on STOVE-TOP:
- In a large (6-quart size) Dutch oven pot, (or any large saucepan) and on moderate heat, heat olive oil. Toss in the meat and scatter the salt and freshly cracked black pepper over the meat. Brown the meat over medium-low heat, stirring frequently, until the beef is no longer pink.
- Next, add in the onions, garlic, and red pepper. Cover and saute for about 10 minutes, stirring frequently until the onions are translucent.
- Pour in the red wine and beef broth. And add in the chopped tomatoes, bay leaves, Hungarian paprika powder, and cayenne pepper. Stir with a large wooden spoon until the mixture is well combined.
- COVER with a lid and simmer on low heat for 1.5 hours, then remove the cover and simmer the remaining 30 minutes uncovered. Stirring occasionally. This will help thicken the stew and its gravy.
- Turn off heat. Taste and adjust with salt to your taste. Fish out and discard the bay leaves, then serve in individual plates. Serve with a side or over rice, noodles, or fettuccine pasta.
Recipe for Traditional Hungarian Goulash in a CROCKPOT or SLOW-COOKER:
- Follow the same recipe, but brown the meat in a large skillet or pan, and saute the onions, garlic, and red pepper as well. Then transfer everything into the crockpot or slow-cooker and add the rest of the ingredients.
- Cover and cook for 4 hours on "High" or on "Low" for 6 hours.
- Then serve into individual plates and serve with a side of noodles, zoodles, roasted potatoes, or quinoa.
Recipe for the INSTANT POT:
- First, pour the olive oil into the Instant Pot and press the " SAUTE" button.
- Next, brown the meat, add in the salt and black pepper and stir frequently.
- Add the onions, garlic, and red pepper and continue to cook until onions are translucent, stirring occasionally for about 10 minutes.
- Add the rest of the ingredients and Cancel the "Saute" button.
- Close the pot and set it on "STEW."
- NOTE: for tender meat, it's best to cook the stew, about 20 minutes per pound, of high pressure ( the manual setting), plus 15 minutes of natural release.
- Serve this stew with some crusty bread for dipping, or serve with any of the sides we suggested.
- Yields: 4 to 5 servings
Serving Size:1 serving
Amount Per Serving: Calories: 398Protein: 24g
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xo Anna and Liz