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Goulash from Hungary

Goulash

📍 Nationwide ★ 4.5
Last updated Jul 21, 2026 · Reviewed by the WhatWhereVacay editorial team

Hungary's national beef stew — slow-simmered with sweet paprika, onions and vegetables until rich and deeply warming.

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About Goulash

Goulashgulyas 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-tested

Hungarian 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. 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. 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. 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. 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. 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. 6 Add the potatoes and red pepper, cover again and simmer for a further 25-30 minutes until the potatoes are just tender.
  7. 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. 8 Scatter with parsley and serve hot with crusty bread or traditional csipetke dumplings.
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