Goulash
Hungary's national beef stew — slow-simmered with sweet paprika, onions and vegetables until rich and deeply warming. · Hungary
Hungary's national beef stew — slow-simmered with sweet paprika, onions and vegetables until rich and deeply warming.
📹 See Goulash
AI-generated illustrative footage · Whatwherevacay.com
About Goulash
Goulash — gulyas in Hungarian — is a hearty stew of beef, onions and vegetables generously seasoned with sweet Hungarian paprika. Depending on the region and the cook it ranges from a thick stew to a brothier soup.
The paprika gives it its signature deep-red colour and gentle warmth, while long, slow cooking makes the beef meltingly tender. It is typically served with bread or small dumplings and remains one of the most recognisable dishes of Central Europe.
🏛️ History & Culture
Goulash traces back to the gulyas — the cattle herdsmen of the Hungarian plains — who cooked seasoned meat in a bogracs, a cauldron slung over an open fire. The dish's very name means 'herdsman'.
Paprika, brought to Hungary through the Ottoman world, became central to the recipe by the eighteenth and nineteenth centuries, and goulash grew into a symbol of Hungarian national identity. Countless variations are now cooked across Central Europe.
🍳 How to make Goulash
AI-assisted, not kitchen-testedHungarian Beef Goulash (Gulyás)
A classic Hungarian beef and vegetable stew richly coloured and flavoured with sweet Hungarian paprika. Slow-cooked until the beef is fork-tender, it is traditionally served with crusty bread or small egg dumplings (csipetke).
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Serves
- 4-6
- Difficulty
- Medium
Recipe ingredients
- 800 g (1¾ lb) beef shin or chuck, cut into 3 cm / 1¼ inch cubes
- 30 g (2 tbsp) lard or sunflower oil, lard is traditional
- 500 g (1.1 lb) onions, finely chopped
- 3 g (1 tbsp) sweet Hungarian paprika, use genuine Hungarian sweet paprika for colour and flavour
- 1 g (1 tsp) hot Hungarian paprika, optional, for warmth
- 2 g (1 tsp) caraway seeds, lightly crushed
- 2 clove (2 cloves) garlic, minced
- 1 whole bay leaf
- 5 g (1 tsp) tomato paste
- 500 g (1.1 lb) potatoes, peeled and cut into 2 cm / ¾ inch cubes
- 2 g (1 tsp) salt, plus more to taste
- 800 ml (3¼ cups) water or beef stock, stock adds depth
- 0.5 whole (½) red bell pepper, sliced into strips, optional but common
- 10 g (2 tsp) fresh parsley, chopped, to finish
Steps
- 1 Pat the beef dry. Melt the lard in a heavy pot over medium heat and brown the beef in small batches until well caramelised on all sides. Transfer to a plate.
- 2 Reduce the heat to medium-low. Add the chopped onions to the same pot with a small pinch of salt and cook gently for 12-15 minutes, stirring often, until soft and translucent but not browned.
- 3 Remove the pot from the heat for 30 seconds, then stir in the sweet and hot paprika, caraway seeds, garlic and tomato paste. Mix quickly so the paprika blooms in the warm fat without burning.
- 4 Return the beef and any juices to the pot. Add the bay leaf and pour in the water or stock. The liquid should just cover the meat; add a little more if needed.
- 5 Bring to a gentle simmer, cover and cook on low for 90 minutes, until the beef is fork-tender (internal temperature around 95°C / 200°F and yielding easily when pressed).
- 6 Add the potatoes and red pepper, cover again and simmer for a further 25-30 minutes until the potatoes are just tender.
- 7 Taste and adjust salt. If you prefer a thicker stew, simmer uncovered for 5-10 minutes; for a soupier goulash, leave as is.
- 8 Scatter with parsley and serve hot with crusty bread or traditional csipetke dumplings.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Goulash recipe yet. Yours would be the first.
Share how you make Goulash
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Goulash — frequently asked questions
What is Goulash?
Goulash — gulyas in Hungarian — is a hearty stew of beef, onions and vegetables generously seasoned with sweet Hungarian paprika. Depending on the region and the cook it ranges from a thick stew to a brothier soup.The paprika gives it its signature deep-red colour and gentle warmth, while long, slow cooking makes the…
What is Goulash made of?
Goulash is made with beef, paprika, onion, potato and caraway.
Where does Goulash come from?
Goulash comes from Hungary, and is especially associated with Nationwide. Goulash traces back to the gulyas — the cattle herdsmen of the Hungarian plains — who cooked seasoned meat in a bogracs, a cauldron slung over an open fire.
Where can I eat Goulash?
A traditional Budapest étterem, ideally cooked in a cauldron (bogrács).
How do you make Goulash?
Making Goulash at home takes about 20 minutes of prep and 150 minutes of cooking. The recipe on this page serves 4-6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
Taste Goulash in Budapest
Independent picks. We earn a small commission if you book through these — at no extra cost to you. How this works.
✅ Before you go to Hungary
Round out your trip — most travellers book these alongside their trip.
More dishes like Goulash
Halászlé
Fiery red river-fish soup heavy with paprika.
Mézes Krémes
Rooted in Hungary, Mézes Krémes is a cake enjoyed for generations.
Szatmári Szilvapálinka
From Hungary, Szatmári Szilvapálinka is a well-known plum brandy.
Töltött Káposzta
Cabbage rolls stuffed with pork and rice in paprika sauce.
Kürtőskalács
Spit-rolled sweet dough caramelised over coals.
Sólet
Hailing from Hungary, Sólet is a much-loved stew.
Kürbis Suppe
Hailing from Austria, Kürbis Suppe is a much-loved vegetable soup.
Cozido à Portuguesa
Grand boiled dinner of meats, sausage and vegetables.
Olla Podrida
Olla Podrida is one of the classic dishes in the stew tradition of Spain.
Ojja
Spicy tomato and pepper stew with poached eggs.
Carbonnade Flamande
Beef braised slowly in dark beer until rich and tender.
Casoncelli Alla Bergamasca
Casoncelli Alla Bergamasca counts among the traditional food of Italy, a pasta locals hold dear.
Crowdie
Crowdie is Scotland's soft, crumbly fresh cheese, a mild, slightly sour curd cheese drained in muslin and served on oatcakes with honey or berries.
Hoşaf
Hoşaf is one of the classic dishes in the dessert tradition of Turkey.
Baklava
Crisp layered filo, butter and nuts baked golden and soaked in honey syrup — the shared jewel of Greek and Ottoman sweets.
Cabrales
DOP blue cheese from the Picos de Europa caves of Asturias, made from raw cow's milk with sharp, peppery veining.
- 🇭🇺 Halászlé · Hungary
- 🇭🇺 Mézes Krémes · Hungary
- 🇭🇺 Szatmári Szilvapálinka · Hungary
- 🇭🇺 Töltött Káposzta · Hungary
- 🇭🇺 Kürtőskalács · Hungary
- 🇭🇺 Sólet · Hungary
- 🇦🇹 Kürbis Suppe · Austria
- 🇵🇹 Cozido à Portuguesa · Portugal
- 🇪🇸 Olla Podrida · Spain
- 🇹🇳 Ojja · Tunisia
- 🇧🇪 Carbonnade Flamande · Belgium
- 🇮🇹 Casoncelli Alla Bergamasca · Italy
- 🇬🇧 Crowdie · United Kingdom
- 🇹🇷 Hoşaf · Turkey
- 🇬🇷 Baklava · Greece
- 🇪🇸 Cabrales · Spain
Travel guides for Hungary
All travel guides →Planning a trip where Goulash is on the menu? These guides cover Hungary and beyond.
City Breaks 3 Days in Budapest: The Perfect Long-Weekend Itinerary (2026)
Jun 06, 2026 · 6 min read
Budget Travel Europe on a Budget: How to Travel Comfortably for €70 a Day (2026 Guide)
Aug 23, 2026 · 8 min read
Adventure Travel Slovenia Alps and Lake Bled: A First-Time Travel Guide
Apr 27, 2026 · 6 min read
Destination Guides Hidden Gems of the Balkans: The Underrated Travel Guide for 2026
Apr 23, 2026 · 8 min read
Reviews
No reviews yet. Be the first to share your experience with Goulash.
Write a review
Sign in to verify you're a real person, then share your thoughts on Goulash.
Comments
No comments yet. Be the first to say something about Goulash.