Hungarian Goulash Recipe: Flavorful Dish to Warm Your Body This Winter

Liputan6.com, Jakarta When the weather gets cold, nothing feels better than a warm and hearty meal. One dish that has been loved for centuries is the Hungarian goulash recipe. This dish is full of rich flavors and comforting ingredients, making it perfect for family dinners or gatherings with friends. 

The Hungarian goulash recipe is a traditional stew made with beef, onions, paprika, and other vegetables. It is one of Hungary’s most famous dishes and an important part of its food culture. The paprika gives the dish its unique taste and color, while the slow cooking brings out deep flavors that make it unforgettable.

In this article, we will share our easy Hungarian goulash recipe and tips that you can try at home. We will also talk about how to store the leftovers so they are not wasted, and some tasty side dishes to serve with your goulash. We gathered the recipe and tips from various sources, Friday (3/10/2025).

If you want something hot and flavorful to warm your body, try this Hungarian goulash recipe. It's really tasty and easy to make:

Ingredients:

- 2 pounds (900 g) beef chuck, cut into bite-sized cubes

- 3 large onions, finely chopped

- 3 tablespoons Hungarian sweet paprika

- 2 cloves garlic, minced

- 2 medium carrots, sliced

- 2 medium potatoes, peeled and cubed

- 1 bell pepper, chopped

- 2 medium tomatoes, chopped (or 1 cup canned tomatoes)

- 2 tablespoons vegetable oil or lard

- 6 cups beef broth or water

- 1 teaspoon caraway seeds

- Salt and pepper to taste

Instructions:

1. Heat the oil or lard in a large pot. Add the onions and cook slowly until they become soft and golden.

2. Remove the pot from the heat and stir in the paprika quickly to avoid burning it. Add the beef cubes and mix well until all pieces are coated with paprika and onions.

3. Return the pot to the heat and cook the beef until it starts to brown on the outside. Add the garlic and caraway seeds, stirring for a few minutes to release their aroma.

4. Add the chopped tomatoes and bell pepper. Stir everything together and cook for about 5 minutes until the vegetables soften.

5. Pour in the beef broth or water until the meat is just covered. Bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer slowly for about 1.5 to 2 hours, or until the beef becomes tender.

6. Add the carrots and potatoes to the pot. Continue simmering for another 30–40 minutes, until the vegetables are soft and the flavors are well combined.

7. Taste the goulash and season with salt and pepper as needed. Serve hot and enjoy!

Besides the Hungarian goulash recipe above, there are some additional tips that will help you achieve the best results. Here are some of them:

1. Use Hungarian paprika: Authentic Hungarian paprika has a sweeter, deeper taste compared to regular paprika. It gives the goulash its signature flavor and bright red color that makes the dish stand out.

2. Cut beef into even cubes: Try to cut the meat into similar-sized pieces. This ensures that every cube cooks at the same speed, giving you tender beef in every bite.

3. Cook onions slowly: Take your time with the onions. Cooking them slowly until golden brown creates a sweet, rich base that balances the paprika and other spices perfectly.

4. Simmer, don’t boil: Once you add the liquid, reduce the heat and let it simmer gently. Boiling too hard can make the meat tough and ruin the stew’s smooth texture.

5. Add vegetables later: Add potatoes and carrots only toward the end of cooking. This way, they stay firm and flavorful instead of turning mushy and breaking apart.

6. Don’t skip caraway seeds: These tiny seeds bring out a special earthy flavor. They are a traditional part of Hungarian cooking and make the goulash taste authentic.

7. Rest before serving: After cooking, let the goulash sit covered for 10 minutes. This short resting time allows the flavors to blend more deeply, making it taste even better.

If you try our Hungarian goulash recipe and you end up with some leftovers, don't worry. One good thing about this dish is that you can store the leftovers, so you can save them for later and they won't go to waste.

When storing goulash in the refrigerator, let it cool completely before putting it into an airtight container. You can keep it in the fridge for up to 3–4 days. Just make sure not to leave it sitting out at room temperature for too long.

If you want to keep it longer, freezing is a great option. Divide the goulash into smaller containers so you can reheat only what you need. It can stay frozen for up to 3 months. To thaw, move it to the fridge overnight, then reheat slowly on the stove until hot. Avoid microwaving on high, as it can dry out the meat.

Hungarian goulash pairs well with many side dishes, and here are some of them:

1. Nokedli (Hungarian dumplings) – Soft egg noodles, similar to German spaetzle.

2. Mashed potatoes – Creamy and smooth, perfect to balance the stew’s rich flavor.

3. Crusty bread – Ideal for soaking up the flavorful sauce.

4. Rice pilaf – Light and fluffy rice that pairs well with the hearty stew.

5. Pickles – Sour pickles add a refreshing contrast to the richness of goulash.

6. Steamed cabbage – A healthy, simple side that complements the dish.

7. Polenta – Soft or grilled, polenta goes wonderfully with goulash.

8. Roasted root vegetables – Carrots, parsnips, and turnips bring sweetness and texture.

9. Green salad – A light and fresh option to balance the heavy stew.

10. Buttered egg noodles – Simple noodles with butter make a classic pairing.