Authentic Hungarian Goulash
This traditional recipe for Hungarian goulash is as authentic as it gets. Gulyás is Hungary’s national dish, and it is a rich, savory stew full of tender beef and vegetables in a sauce flavored with paprika—family-friendly and wholesome comfort food at its finest.
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Hungarian goulash is one of my favorite recipes for fall and winter. It’s richly flavored without being complicated or spicy, although you can definitely add some hot paprika if that is to your liking. I avoid spice to keep mine kid-friendly, but that doesn’t cut down on flavor.
My recipe is a traditional and authentic Hungarian version.
I will also give you instructions below on how to turn this recipe into a freezer meal, either by freezing the cooked goulash stew properly or by freezing the raw ingredients to make it fresh later on the stovetop or in the crock pot. How convenient is that? Make sure you save this recipe because I know you will want to add it to your meal prep and planning.
Serve this goulash with crusty sourdough bread, homemade egg noodles, or spaetzle which are called nokedli in Hungary.
Check out my Hungarian Mushroom soup, Chicken Paprikash, and Szegedin Goulash for more traditional Hungarian recipes.
Hungarian Goulash Ingredients (Any Notes, Variations, & Substitutions)
- Beef: I’m using beef chuck. You can also use stewing beef, beef shanks, ribs, necks, tails, or any other cheaper cuts of beef that require a long time to cook and become tender. You want a cut full of collagen that takes time.
- Lard: Instead of lard, use tallow, ghee, olive oil, avocado oil, or whatever you use in our kitchen.
- Parsley is used as a garnish; it’s optional.
- Paprika: You want a high-quality authentic Hungarian sweet paprika. I also add a small amount of hot. Smoked paprika is not traditional in this dish but you can always add some if you like.
- Stock or Bone Broth: This is optional. You can also add water, water with a stock cube, or just a simple packet of unflavored gelatin for more body. I use any meat bone broth I have kicking around.
- Tomatoes: Instead of fresh tomatoes, use a can. Don’t be overly concerned about the amount.
Step-by-Step Instructions (Key Recipe Process Photos Included)
Step 1: Prepare all of your ingredients and have them on hand. Slice and dice the vegetables, and measure out the seasonings. Cut the beef into 1-inch chunks and season liberally with salt and pepper.
Step 2: Heat some of the lard or oil over medium-high heat in a large pot. Add the beef cubes in batches to avoid overcrowding, and sear them on all sides until browned. Remove the beef and set aside.
*You are fine to sear only half of the beef you are using; that amount will still create enough flavor.
Step 3: Add more lard or oil to the pot. Add the finely chopped onions and cook until golden brown, stirring occasionally to prevent burning.
Add the minced garlic and tomato paste to the onions, stirring well to combine, and cook for another 2 minutes.
Add the seared beef back into the pot with the onions and garlic.
Step 4: Pour in the broth or stock, and add the sweet Hungarian paprika, hot Hungarian paprika (if using), and crushed caraway seeds. Stir well to combine. Make sure the beef is fully covered with liquid.
Simmer the goulash: Bring to a boil, then reduce heat to low and let it simmer, partially covered, for about 1.5 hours until the beef is almost entirely tender.
Add vegetables: Add the sliced carrots, diced potatoes, chopped red bell pepper, and chopped tomatoes (or canned diced tomatoes) to the pot. Stir to combine.
Continue cooking: Let the goulash simmer for another 30-40 minutes or until the vegetables are tender and the flavors are well blended. Adjust seasoning with salt and pepper to taste. Serve hot.
Freezing Instructions:
Cool the Goulash: Allow the goulash to cool down to room temperature. Cooling it first prevents condensation, which can cause freezer burn.
Portion the Goulash: Divide the goulash into meal-sized portions. Use freezer-safe containers or heavy-duty freezer bags. I love silicone bags or super silicone cubes. If using bags, squeeze out as much air as possible before sealing them. This will help the goulash freeze faster and reduce the risk of freezer burn.
Label the Containers & Freeze: Write the date and contents on each container or bag. This will help you keep track of how long it’s been in the freezer. Lay the bags flat in the freezer to save space. Once frozen, you can stack them. If using containers, ensure they are placed on a flat surface until fully frozen.
Thawing Instructions:
Thaw in the Refrigerator: For best results, transfer the goulash from the freezer to the refrigerator and allow it to thaw slowly overnight. This helps maintain the texture and flavor.
Quick Thawing: If you need to thaw it more quickly, you can place the sealed bag or container in a bowl of cold water. Change the water every 30 minutes until thawed.
Reheating:
How to Safely Thaw Frozen Food: Once thawed, pour the goulash into a pot and heat it on the stove over medium heat, stirring occasionally, until it’s heated through. If the goulash is too thick after thawing, you can add a little beef broth or water to reach the desired consistency.
How to Thaw By Cooking: You can safely thaw Hungarian goulash by cooking it directly from frozen. Simply place the frozen goulash in a pot or Dutch oven, add a small amount of broth or water, and cook it over low heat, stirring occasionally to break up the frozen block. As it thaws and begins to heat through, increase the heat to medium, continuing to cook and stir until the goulash is fully heated and reaches an internal temperature of at least 165°F (74°C). This convenient method ensures the goulash is evenly heated and safe to eat.
This is a great example of a recipe where the ingredients can be frozen raw and then later thawed and cooked. You do lose some of the extra depth of flavor that comes with searing meat, but this is still a delicious and convenient way to meal-prep and enjoy homecooked food when life is busy and stressful.
Freezing Instructions:
Prepare the Ingredients:
– Cut the beef chuck (or other cuts) into 1-inch cubes.
– Chop the onions, garlic, carrots, potatoes, red bell pepper, and tomatoes.
– Crush the caraway seeds.
Assemble the Freezer Bag:
– Place the beef cubes in a large freezer-safe bag or container. I love gallon-sized silicone freezer bags.
– Add the chopped onions, garlic, carrots, potatoes, bell pepper, and tomatoes.
– Add the paprika (both sweet and hot, if using), caraway seeds, tomato paste, salt, and pepper.
Do not add the beef broth or water; this should be added when cooking.
Seal, Label, & Freeze:
– Remove as much air as possible from the bag before sealing it to prevent freezer burn.
– Label the bag with the date and contents, along with a note to add beef broth or water when cooking.
– Lay the bag flat in the freezer for easier storage and faster thawing.
Cooking Instructions After Thawing:
Thawing:
Place the frozen goulash mixture in the refrigerator to thaw overnight or for 24 hours.
*Cooking frozen food in a slow cooker is not considered food-safe. Food should be thawed first.
Stovetop Cooking Instructions:
– Pour the thawed mixture into a large pot or Dutch oven.
– Add the 4 cups of beef broth or water.
– Cook over medium heat, bringing it to a simmer. Then, reduce the heat and cook on low for 2-3 hours or until the beef is tender and the flavors are well combined.
Crock Pot Cooking Instructions:
– Transfer the thawed mixture to a crock pot.
– Add the 4 cups of beef broth or water.
– Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
Ingredients
- 2 lbs Beef Chuck cut into 1-inch cubes. You can also use shanks, ribs, necks, or other cheaper cuts of beef that require a long time to cook and become tender.
- 3 tablespoons Lard Or oil or fat of choice, like tallow or olive/avocado oil.
- 2 large Onions Finely diced.
- 3 tablespoons Tomato Paste I use half of a standard small can.
- ¼ cup Sweet Hungarian Paprika Look for high-quality, authentic Hungarian brands.
- 1 teaspoon Hot Hungarian Paprika Optional, can also use smoked.
- 3 cloves Garlic Minced
- 1 teaspoon Caraway Seeds Crushed.
- 4 cups Beef Bone Broth You can also use water, water with a stock cube, or any other type of meat bone broth or stock.
- 2 large Carrots Peeled and sliced on the diagonal.
- 2 Potatoes Peeled and diced.
- 2 Tomatoes Diced. Can also use a can of tomatoes.
- 1 Large Sweet Red Pepper Chopped.
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish) Optional.
Instructions
- Prepare all of your ingredients and have them on hand. Slice and dice the vegetables, and measure out the seasonings. Cut the beef into 1-inch chunks and season liberally with salt and pepper.
- Sear the beef: Heat some of the lard or oil over medium-high heat in a large pot. Add the beef cubes in batches to avoid overcrowding, and sear them on all sides until browned. Remove the beef and set aside. *You are fine to sear only half of the beef you are using, that amount will create enough flavor.
- Deglaze the pot: After searing the beef, deglaze the pot with a small amount of beef broth, wine, or water, scraping up any browned bits from the bottom.
- Cook the onions: Add som more lard or oil into the pot. Add the finely chopped onions to the pot and cook until they are golden brown, stirring occasionally.
- Add garlic and tomato paste: Add the minced garlic and tomato paste to the onions, stirring well to combine, and cook for another 2 minutes.
- Return beef to the pot & add liquids and spices: Add the seared beef back into the pot with the onions and garlic. Pour in the beef broth, and add the sweet Hungarian paprika, hot Hungarian paprika (if using), bay leaf, and crushed caraway seeds. Stir well to combine. Make sure the beef is fully covered with liquid.
- Simmer the goulash: Bring to a boil, then reduce heat to low and let it simmer, covered, for about 1.5 hours, until the beef is almost tender.
- Add vegetables: Add the sliced carrots, diced potatoes, chopped red bell pepper, and chopped tomatoes (or canned diced tomatoes) to the pot. Stir to combine.
- Finish cooking & serve: Let the goulash simmer for another 30-40 minutes, or until the vegetables are tender and the flavors are well blended. Adjust seasoning with salt and pepper to taste. Ladle the goulash into bowls and garnish with freshly chopped parsley. Serve with crusty bread or traditional Hungarian noodles, or egg noodles.
Notes
Cool the Goulash: Allow the goulash to cool down to room temperature. Cooling it first prevents condensation, which can cause freezer burn. Portion the Goulash: Divide the goulash into meal-sized portions. Use freezer-safe containers or heavy-duty freezer bags. I love silicone bags or super silicone cubes. If using bags, squeeze out as much air as possible before sealing them. This will help the goulash freeze faster and reduce the risk of freezer burn. Label the Containers & Freeze: Write the date and contents on each container or bag. This will help you keep track of how long it’s been in the freezer. Lay the bags flat in the freezer to save space. Once frozen, you can stack them. If using containers, ensure they are placed on a flat surface until fully frozen. Thawing Instructions:
Thaw in the Refrigerator: For best results, transfer the goulash from the freezer to the refrigerator and allow it to thaw slowly overnight. This helps maintain the texture and flavor. Quick Thawing: If you need to thaw it more quickly, you can place the sealed bag or container in a bowl of cold water. Change the water every 30 minutes until thawed. Reheating:
How to Safely Thaw Frozen Food: Once thawed, pour the goulash into a pot and heat it on the stove over medium heat, stirring occasionally, until it’s heated through. If the goulash is too thick after thawing, you can add a little beef broth or water to reach the desired consistency. How to Thaw By Cooking: You can safely thaw Hungarian goulash by cooking it directly from frozen. Simply place the frozen goulash in a pot or Dutch oven, add a small amount of broth or water, and cook it over low heat, stirring occasionally to break up the frozen block. As it thaws and begins to heat through, increase the heat to medium, continuing to cook and stir until the goulash is fully heated and reaches an internal temperature of at least 165°F (74°C). This convenient method ensures the goulash is evenly heated and safe to eat.
