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4.55 from 331 votes

Hungarian Goulash

A classic Hungarian Goulash with melt-in-your mouth, tender beef, slowly cooked in an incredibly rich broth. Tasty, comforting and perfect for the whole family!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: Hungarian
Keyword: beef goulash, goulash, hungarian goulash, hungarian recipes
Servings: 8
Calories: 367kcal


  • 4 tablespoon olive oil
  • 2 ½ pounds stewing beef lean, cut into 1 inch pieces
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 2 large onions roughly chopped
  • 5 cloves garlic minced
  • 3 tablespoon sweet paprika
  • 1 teaspoon caraway seeds ground
  • 1 teaspoon oregano dried
  • 3 bay leaves
  • 1 teaspoon brown sugar
  • ½ cup tomato sauce
  • 2 tablespoon balsamic vinegar
  • 4 cups beef broth no salt added
  • 2 tablespoon parsley chopped, for garnish


  • Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
  • When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
  • Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
  • Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds. 
  • Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.
  • Taste for seasoning and adjust with salt and pepper if needed.
  • Garnish with chopped parsley and serve over noodles or mashed potatoes.



  1. If you only have caraway seeds that are not ground use a mortar and pestle to grind them a bit. 
  2. Carrots or potatoes can be added to the stew as well. If adding them, add them 45 minutes before the beef is done cooking. Add more beef broth or water as needed.
  3. Cool completely, then refrigerate for up to 5 days
  4. Slow Cooker Hungarian Goulash: I would still follow all the steps up to and including step 5 then transfer everything to a slow cooker and cook on low for 8 hours.
  5. Instant Pot Hungarian Goulash: This can easily be done in the IP, use your Saute mode to cook everything as instructed up to and including step 5 then cover up the IP and press the "meat/stew" button and set the timer to 35 minutes. After 35 min of high pressures, allow the IP to naturally cool and release pressure before opening the lid.
  6. Nutritional information does not include noodles or mashed potatoes. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 367kcal | Carbohydrates: 7g | Protein: 41g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 647mg | Potassium: 737mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1440IU | Vitamin C: 5.7mg | Calcium: 34mg | Iron: 4.5mg