This authentic Hungarian goulash recipe has been passed down generations and is, by far, the easiest way to make this comforting stew at home with pantry-staple ingredients. This is EXACTLY how me and my Hungarian family eats it every time.
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Goulash is quite simple to prepare once you get the hang of it. But the key to authentic flavors is Hungarian sweet paprika powder and Hungarian wax peppers. Trust me, I know since I am a Hungarian!
If you are looking for more authentic Hungarian recipes, you will love this traditional Hungarian mushroom stew recipe served with Hungarian dumplings (nokedli) that are quite similar to German spaetzle.
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❤️ Why you’ll love it
This Hungarian goulash recipe is as authentic as it can get. This family recipe has been passed down for generations, so you know it is the real deal.
I love how this recipe never fails. The combination of sweet smoked paprika and cumin gives it a depth of flavor that you need. A goulash taste good if it is robust, kind of heavy, and filling.
The ingredients are simple, and the instructions are easy to follow, making it a great choice for anyone, regardless of their cooking skill level. It is a family favorite in my house, and I am sure it will be in yours too.
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🧾 Key ingredients
This Hungarian goulash is a traditional, hearty dish, and the good news is that the ingredients you need are easy to find at your local grocery store. In fact, you might already have most of them in your pantry or fridge.
Beef is the most authentic main ingredient, but it can actually be easily substituted. It is very common for Hungarians to make variations using chicken, pork, or good meat replacements. The difference is how fatty and heavy you fill afterwards.
Vegetables such as onions, garlic, potatoes, carrots, and tomatoes add a depth of flavor and making it a one-pot meal.
Hungarian wax pepper is a key ingredient in authentic Hungarian goulash. It would taste different with bell pepper. This Hungarian type has a unique flavor and the characteristics to go mushy to thicken the goulash.
Hungarian sweet paprika is a must-have ingredient for this recipe. It is what gives the goulash its signature rich flavor. You will get a different result if you use Mexican chili or any other type.
Cumin is another essential spice in this recipe. It adds a warm, earthy flavor. It will taste bland without it.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
A heavy-duty pot (like enameled Dutch oven) is the best for cooking this hearty stew as it distributes heat evenly and retains it well, allowing all the flavors to meld together beautifully.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Gather your ingredients, then start preparing the vegetables. Peel and chop the onion and garlic. Next, wash and chop the potatoes, tomatoes, and Hungarian wax pepper. Finally, wash, peel, and slice the carrots.
STEP 2
Now, it is time to prepare the meat or meat substitute. You need at least half-inch cubes or chunks. Once this is done, set them aside for later use.
Making the Hungarian goulash
STEP 1
Heat an enameled Dutch oven to medium heat and add oil. Add the chopped onion and cook for about three to four minutes.
STEP 2
Add the sliced carrots, chopped tomatoes, Hungarian wax pepper, and garlic to the pot. Stir these ingredients together and cook for about eight to ten minutes.
STEP 3
Now, it is time to add the meaty chunks to the pot. Also, season the stew with salt, pepper, sweet smoked paprika, and cumin.
STEP 4
Stir these ingredients well. Add red wine and cook until all sides of the chunks have changed color.
STEP 5
Then, pour water or vegetable broth into the pot until all the ingredients are covered. Cover the pot with a lid and cook the stew on medium heat until everything is almost tender. It usually takes 20 to 40 minutes, depending on the type of meat or substitute you are using.
STEP 6
Finally, add the chopped potatoes. If needed, pour more water or vegetable broth into the pot. Stir these ingredients well and cook for about 10 minutes or until the potatoes are fully cooked.
💡 Expert tip
The key to a delicious Hungarian goulash is the type of paprika you use. Make sure to use Hungarian sweet smoked paprika powder, as it is the primary seasoning that gives this dish its authentic and rich flavor. Furthermore, you need to add it before any liquid ingredient, as the flavor is better if it is “fried” a bit in oil. Don’t burn it or the goulash will be bitter.
🔄 Variations
For a plant-based version, replace the beef with substitute. Seitan or soy chunks are probably the closest. If you do so, add a bit of smoked paprika or liquid smoke to mimic the flavor of traditional goulash.
Mushrooms and chickpeas are also commonly used in Hungary as substitutions or additions to meat. However, the most popular meatless option is the Hungarian bean goulash.
If you like your food with a bit of heat, consider making a spicy version. Add a teaspoon of hot paprika. However, Hungarians add Eros Pista, which is a roughly pureed hot paprika. Add 1-2 slices of spicy Hungarian wax pepper.
If you prefer a thicker stew, you can experiment with different thickeners. Adding a tablespoon of tomato paste or cornstarch will give it a thicker consistency. Just remember to adjust the seasoning as needed, as these thickeners can affect the flavor. Traditionally, we don’t use any. You should cook it long enough for the stew to thicken by itself.
🥣 Serving ideas
I know the American goulash is served with cooked noodles. But it is not the case here. Hungarians eat it as a one-pot meal since potatoes are already in there.
All you need is a slice of warm, crusty bread. The bread can be used to soak up the sauce, and it is also perfect for mopping up the last bits of goodness from your bowl.
Hungarian goulash is also served with pickled vegetables to compensate the heaviness and the heat. Most common ones are pickled cabbage and carrot (csalamádé in Hungarian) or pickled cucumber / gherkin (csemege uborka or kovászos uborka). Hungarian cucumber salad (ecetes uborkasaláta) is also very popular especially among kids.
❄️ Storing tips
This authentic goulash is just as delicious when it is stored properly, and it is perfect for enjoying as leftovers.
To store, allow it to cool completely before transferring it to an airtight container. It can then be stored in the refrigerator for up to three days.
When it comes to freezing, this dish is a winner. The rich, bold flavors of the goulash actually intensify when it is frozen and then thawed. To freeze, allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months.
To reheat it, you will need to thaw it first. The best way to do this is by transferring it from the freezer to the refrigerator and allowing it to thaw overnight. Once it has thawed, you can reheat it on the stove or in the microwave until it is heated through.
🤔 FAQs
The most authentic beef is the neck, but the most common one is shank or thigh.
If you cannot find Hungarian wax pepper, you can certainly substitute it with another sweet type of pepper like banana pepper or bell pepper. It will taste slightly different though.
When it comes to cooking with wine, I always say to use a wine that you would also drink. For this recipe, a dry red wine like Merlot or Cabernet Sauvignon works well. The wine adds depth and complexity to the goulash, so choose one that you enjoy.
Absolutely! Although in Hungary since the whole family eats it, it is customary that everyone adds the spicy bits to their own plates. It is quite uncommon to spice up the whole pot.
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Authentic Hungarian Goulash
Ingredients
- 16 oz Beef or beef substitutes
- 2 Tbsp Vegetable oil
- 1 Onion (medium)
- 4 cloves Garlic (finely chopped)
- 14 oz Potatoes
- 2 Carrots (medium)
- 2 Tomatoes
- 1 Hungarian Wax Pepper
- 2 cup Water or vegetable broth
- ½ cup Red wine
- 2 Tbsp Sweet smoked paprika powder
- 1 tsp Cumin
- 2 tsp Salt
- ½ tsp Black pepper
Instructions
Preparing the ingredients
- Peel and chop onion and garlic. Wash and chop potatoes, tomatoes, and Hungarian wax pepper. Wash, peel, and slice carrots.
- Cut the meat or meat substitutes into ½-inch cubes.
Making the stew
- Heat an enameled Dutch oven to medium heat and add oil. Cook the chopped onion for 3-4 minutes.
- Now, add the sliced carrots, chopped tomatoes, Hungarian wax pepper and garlic. Stir and cook for 8-10 minutes.
- Add the meaty chunks and season the stew with salt, pepper and cumin. Stir well and cook until all sides of the chunks turned color.
- Add the smoked paprika powder, then red wine and stir until combined.
- Pour the water or vegetable broth until all ingredients are covered (circa 2 cup). Cook the stew on medium heat covered with a lid until the meat (or substitute) is almost cooked (depending on the type it’s approximately between 20-40 minutes).
- Add chopped potatoes. Pour extra water or vegetable broth into the pot if needed. Stir well and cook for 10 minutes or until potatoes and meat are cooked. It is now ready to serve.
Karen Becker
What type of potato would you recommend for this recipe?
Nandor Barta
We usually use red potatoes, but Yukon Gold should also hold its shape.
Karen Becker
I made this dish tonight for dinner and it was delicious! I topped it with some homemade cashew sour cream and served with sour dough bread and coleslaw. Thank you for sharing your recipe!