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How to make Hungarian Goulash

The Original Comfort Food: Hungarian Goulash

  • Author: Geoff
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8 healthy servings 1x


Authentic Hungarian Goulash is a delicious alternative to beef stew! This recipe is 1100 years old making it original comfort food!


  • 1/4 cup of avocado or canola oil
  • 1 1/22 pounds beef chuck roast, trimmed and cut into 1/2 inch cubes
  • 2 onions chopped
  • 1/4 cup of sweet paprika
  • 2 teaspoons of caraway seeds, ground into a powder with a mortar and pestle
  • 2 medium carrots cut into 1/2 inch dice
  • 2 cloves of garlic, minced
  • 5 cups filtered water.
  • 2 medium or one large parsnip cut into 1/2 inch dice
  • 2 roma tomatoes, seeded and chopped
  • 6 each new potatoes cut into quarters
  • 2 medium fresh pasilla peppers, seeded and chopped
  • csipetke or crusty rye bread (optional)
  • sour cream (optional)
  • chopped dill (optional)


How to make Hungarian Goulash

1. Season the beef with salt and pepper. In a hot dutch oven heat the oil to a shimmer. In batches, add the beef in a single layer. Cook until well browned on all sides. 

How to make Hungarian Goulash

2. Add all the beef back into the dutch oven, Keep the heat at a medium temperature. Add the onions and salt. Sweat the onions until they are soft and translucent.

TIP: Add a little salt to vegetables you want to sweat with no color. The salt extracts water from the vegetables which help prevent them from caramelizing.

How to make Hungarian Goulash

3. When the onions are soft add the paprika, ground caraway seeds, and garlic. Cook for two minutes until fragrant.

How to make Hungarian Goulash

4. When the aromatics are fragrant, add the carrots and parsnips and 5 cups of water. Bring to a boil and reduce to a simmer. Cover and cook for 45 – 60 minutes. The beef should start to become tender.

How to make Hungarian Goulash

5. Once the beef is becoming tender, add the potatoes. Cook uncovered for another 45 – 60 minutes until potatoes and beef are fork-tender.

How to make Hungarian Goulash

6. When the beef and potatoes are fork-tender add the peppers and tomatoes. Cook for 10 – 15 minutes until the peppers are soft. 

How to make Hungarian Goulash

7 Ladle into a bowl, top with sour cream and dill (optional) and eat with a nice chunk of rye bread if you desire.  ENJOY!


  • Goulash freezes very well. It’s always preferred to vacuum seal rather than using freezer bags. I use this affordable vacuum sealer
  • I can’t stress enough to make sure you get Sweet Hungarian Paprika, not Hot or Smoked. 
  • Category: Hearty Soup
  • Method: Stovetop
  • Cuisine: Hungarian

Keywords: Hungarian, Goulash, Comfort Food,