Beef • Winter Braises

Hungarian Goulash

Name: Hungarian Goulash
Prep time: 20 min
Cook time: 115 min
Total time: 2 min
Yield: 8 servings
Ingredients: 3 lb beef chuck, cut into 1-inch cubes; 1 Tbsp kosher salt plus 1 tsp ground black pepper; 2 Tbsp vegetable oil; 3 large onions, chopped (about 4 cups); 3 garlic cloves, minced; 3 Tbsp sweet Hungarian paprika; 2 Tbsp tomato paste; 6 cups beef broth; 1 1/2 lb Yukon Gold potatoes, cut into 1-inch pieces, plus 2 carrots, sliced

Hungarian goulash with beef chuck, sweet paprika, potatoes, and carrots simmered into a rich sauce.

Updated: Nov 9, 2026

⏱ 2 hours 15 mintotal

8servings

390 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 2 hours 15 min.
Serves 8 — easy to halve or double.
Medium level — everyday equipment only.
Fits a busy weeknight.
Storage, freezing and reheating covered below.

This Hungarian Goulash recipe takes 2 hours 15 minutes and serves 8. Beef chuck, a large pile of onions, and a generous amount of sweet paprika do most of the work, with potatoes and carrots added near the end so they hold their shape.

Helpful guides

Instructions

Step 1

Pat the beef cubes dry and season with the salt and pepper. Dry meat browns instead of steaming, and browning is most of the flavor in the finished pot.

Step 2

Heat the oil in a Dutch oven over medium-high and brown the beef in three batches, about 4 minutes per batch. Overcrowding traps steam and turns the crust gray.

Step 3

Lower the heat, add the onions, and cook 12 to 15 minutes until soft and golden at the edges. Long-cooked onions make the sauce silky instead of thin.

Step 4

Take the pot off the heat, stir in the paprika, garlic, and tomato paste, and let the residual heat bloom the spice about 30 seconds. Paprika turns bitter the moment it scorches.

Step 5

Return the beef to the pot with the broth, bring to a bare simmer, cover, and cook 60 minutes. The liquid should barely bubble, since a hard boil toughens the meat.

Step 6

Add the potatoes and carrots and simmer uncovered 30 to 35 minutes until they are tender and the beef pulls apart with a fork. Uncovered simmering thickens the sauce around the vegetables.

Step 7

Skim any fat from the surface and check the seasoning. Beef from a whole cut is safe at 145 degrees F with a 3-minute rest, but here the meat should be fork-tender, which takes the full simmer.

Troubleshooting — fixes, not repeats

If the sauce is watery, simmer uncovered 15 minutes after the potatoes are tender.
If the paprika tastes bitter, the pot was too hot; add it off the heat and stir it into the onions, never into a dry pan.
If the beef is still firm, it needs more time; cover and simmer 20 minutes and check again.
If you want a thicker stew, mash a few potato pieces against the side of the pot.

Make it your way

For a caraway version, add 1 teaspoon of caraway seeds with the paprika.
For a looser goulash soup, use 8 cups of broth and 1 extra cup of potatoes.
For a slow cooker pot, brown the beef and onions first, cook on low 7 hours, and add the potatoes in the last 90 minutes.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Refrigerate up to 4 days; the stew thickens as it sits, so reheat it with a splash of broth.

This braise freezes well for up to 3 months, and the potatoes hold up better if you freeze it before they turn very soft.

FAQ

What cut of beef is best for goulash?
Chuck, shoulder, or shank, all cut from well-worked muscle. They hold up to long simmering and turn tender instead of dry.

Why does my goulash lack paprika flavor?
Paprika fades with age and burns at high heat. Buy a fresh jar, add it off the heat, and use 3 tablespoons rather than 1.

Can I make it with ground beef?
Yes, brown 2 lb of ground beef to 160 degrees F and simmer only 30 minutes with 4 cups of broth. The result is closer to a quick skillet stew.