There’s just something about a good goulash, it’s like a warm hug on a chilly day. With its rich flavors and tender beef, this one is especially comforting. It’s honestly my go-to recipe for those busy evenings when I want something that’s super satisfying without a ton of fuss. I mean, who doesn’t love a meal that’s loaded with flavor and makes your house smell downright amazing?
Ingredient Breakdown
Olive Oil
I use olive oil to sauté because it brings out that roasted flavor in the meat and veggies. You could switch it up with canola or vegetable oil if that’s what you have on hand.
Stewing Beef
This recipe calls for 2½ pounds of stewing beef, cut into 1-inch pieces. Stewing beef is great because it becomes super tender as it cooks low and slow. If you prefer, you could use chicken or pork, you’ll just want to be careful with cooking times since they cook faster.
alt & Pepper
A couple pinches of salt and pepper will help enhance those flavors. Use as much or as little as you like, but I recommend starting with 1 teaspoon each. Adjust as necessary!
Onions
Two large onions, roughly chopped, are perfect for building a good flavor base. They caramelize beautifully and add tons of sweetness. If you’re in a pinch, shallots or even green onions will work in a pinch.
Garlic
You’ll want 5 cloves of minced garlic for that aromatic punch! The garlicky aroma is one of my favorite parts of cooking. And hey, if you’re feeling wild, throw in some roasted garlic for a different flavor!
Sweet Paprika
You can’t make Hungarian goulash without 3 tablespoons of sweet paprika. This is the star ingredient that brings color and flavor! I personally prefer Hungarian paprika for its authenticity, but any sweet paprika will do. If you want to kick it up a notch, try using smoked paprika for a deeper taste.
Caraway Seeds
These babies add a subtle earthiness, just 1 teaspoon gets mixed in. If you’ve got fennel seeds, they can be a tasty substitute.
Oregano
Dried oregano brings a hint of herbal goodness. You can use Italian seasoning instead if that’s what you have.
Bay Leaves
Three bay leaves infuse deep flavor as it simmers. Just don’t forget to fish them out before serving!
Brown Sugar
A little 1 teaspoon of brown sugar balances out the acidity from the tomatoes and brings depth. If you’re out of brown sugar, regular sugar will work too, although the flavor might be a bit different.
Tomato Sauce
½ cup of tomato sauce adds that rich, tomatoey goodness we crave in goulash. You could also use crushed tomatoes if you prefer a chunkier texture!
Balsamic Vinegar
Two tablespoons of balsamic vinegar adds a sweet tanginess that brightens the dish. If you don’t have balsamic, red wine vinegar will do in a pinch.
Beef Broth
You’ll need 4 cups of beef broth (preferably low sodium) to create a luscious, stew-like consistency. Homemade is amazing if you have it, but store-bought works just fine!
Parsley
Finally, 2 tablespoons of chopped parsley makes for a fresh, pretty garnish that brings the whole dish together. Seriously, don’t skip it, it adds a bright note!
Let’s Get Cooking!
1. Searing the Beef
Start by heating olive oil in a large, deep skillet or Dutch oven over high heat until it’s shimmering but not smoking. Add the stewing beef in a single layer, this lets them sear beautifully. Cook these bad boys for about 7-10 minutes, turning until browned on all sides. The caramelization is key here!
2. Adding Aromatics
Once the beef is beautifully browned, lower the heat to medium-high and toss in the chopped onions and minced garlic. Cook for about 5 minutes until the onions are soft and translucent, this is when the kitchen starts smelling heavenly.
3. Toasting the Spices
Now, turn the heat down to medium-low, and add the paprika, caraway seeds, oregano, bay leaves, and brown sugar. Stir everything together for about 30 seconds to toast those spices until fragrant. OMG, the smell is going to hit you!
4. Building the Stew
Stir in the tomato sauce, balsamic vinegar, and beef broth. Bring everything to a simmer, then reduce the heat to low. Cover and cook for a solid 2 hours. It’s tough waiting, but trust me, it’ll be worth it! You’ll want it to be nice and tender.
5. Check for Tenderness
After 2 hours, check if the beef is tender. If it needs a bit more time, don’t hesitate to let it go for another 30 minutes! When it’s perfect, pull those bay leaves out, and adjust seasonings to your liking.
6. Serve & Enjoy!
Finish things off with a sprinkle of fresh parsley before serving. This is divine over egg noodles, mashed potatoes, or with some crusty bread for dipping.
Why I Love This Recipe
This Easy Homemade Hungarian Goulash is honestly my go-to recipe during those crisp fall evenings when comfort food just feels right. I’m a real sucker for anything that’s loaded with flavor and reminds me of cozy family dinners growing up. Plus, it’s versatile, you can use whatever you’ve got on hand! I’ve made this with everything from zucchini to leftover veggies, and it always turns out delicious.
If you loved this recipe, be sure to check out my Easy Beef Stroganoff, my Creamy Mushroom Soup, or my Savory Chicken Paprika!
Why This Recipe Works
Quick & Easy
This goulash comes together all in one pot, making cleanup a breeze. You can whip up a hearty meal without spending the whole evening in the kitchen!
Comfort Food
This dish is loaded with tons of flavor and heartiness, creating the perfect comfort dish for when you’re snuggling in or have guests over. Seriously, it warms you from the inside out.
Budget-Friendly
Using everyday ingredients means you won’t break the bank. Most of these items are pantry staples you likely already have, which is a win in my book!
Meal Prep Hero
Pair this with a batch of rice or your favorite grain, and you’ll have lunch for days! This goulash keeps well in the fridge for a quick reheat, or freeze portions for later!
Customizable
The best part is how adaptable this goulash is. Have some veggies to use up? Toss ’em in! Want a different protein? Go for it! The world is your oyster.
Serving and Storage Tips
Serving Suggestions
Serve this hearty goulash with a side of crusty bread, egg noodles, or even a side salad. It’s a complete meal all on its own!
How to Store
In the fridge, this goulash will stay fresh for about 3-4 days in an airtight container. If you’re planning to keep it longer, consider freezing it.
Reheating Instructions
Best reheated on the stovetop over low heat, stirring occasionally. If it’s too thick, just add a splash of beef broth or water to loosen it up.
Freezer Friendly
Yes, this recipe is freezer-friendly! Allow the goulash to cool completely, then portion it into freezer bags or containers. It’ll keep well for up to 3 months. Just thaw overnight in the fridge and reheat as mentioned!
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Easy Homemade Hungarian Goulash
Ingredients
Method
- Heat olive oil in a large, deep skillet or Dutch oven over high heat until shimmering but not smoking. Add the stewing beef in a single layer and cook for about 7-10 minutes, turning until browned on all sides.
- Once the beef is browned, lower the heat to medium-high and add the chopped onions and minced garlic. Cook for about 5 minutes until the onions are soft and translucent.
- Turn the heat down to medium-low and add the paprika, caraway seeds, oregano, bay leaves, and brown sugar. Stir for about 30 seconds to toast the spices.
- Stir in the tomato sauce, balsamic vinegar, and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours.
- After 2 hours, check if the beef is tender. If not, cook for an additional 30 minutes. Adjust seasonings and remove bay leaves before serving.
- Sprinkle with fresh parsley before serving. Enjoy over egg noodles, mashed potatoes, or with crusty bread.