Authentic Hungarian Goulash (Gulyás) Recipe

Hungarian Goulash, known as Gulyás, is one of Hungary’s most famous traditional dishes. This hearty soup combines tender beef, onions, potatoes, carrots, and plenty of sweet Hungarian paprika in a rich, flavorful broth.

Unlike many thick beef stews that are commonly called goulash outside Hungary, traditional Hungarian Gulyás is closer to a hearty soup. It is deeply comforting, rustic, and packed with the warm, distinctive flavor of Hungarian paprika.

Whether you’re looking for a cozy family dinner, a traditional Hungarian recipe, or a satisfying meal for a cold evening, this authentic Hungarian Goulash is a wonderful choice.

What Is Hungarian Goulash?

Hungarian Goulash, or Gulyás, has been part of Hungarian culinary tradition for centuries. The dish originated as a simple meal prepared by Hungarian herdsmen, known as gulyás, who cooked meat outdoors in large kettles called bogrács.

The name “goulash” comes from the Hungarian word gulyás, referring to a cattle herder.

Traditional Gulyás is characterized by beef, onions, paprika, vegetables, and a flavorful broth. It is generally lighter and more soup-like than the thick stews often labeled “goulash” in other countries.

Why You’ll Love This Hungarian Goulash

• Authentic Hungarian flavor – Made with sweet Hungarian paprika and traditional ingredients.
• Rich and comforting – Perfect for chilly days and cozy family dinners.
• One-pot meal – Everything cooks together in one pot.
• Tender beef – Slow cooking allows the beef to become wonderfully tender.
• Simple ingredients – Rustic ingredients create an incredibly flavorful result.
• Even better the next day – The flavors develop beautifully after resting overnight.

Ingredients

For the Goulash

• 2 lb (900 g) beef chuck, cut into bite-sized cubes
• 2 tablespoons vegetable oil or lard
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot Hungarian paprika, optional
• 1 tablespoon tomato paste
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cut into chunks
• 1 red bell pepper, chopped
• 1 tomato, diced
• 1 teaspoon caraway seeds
• 1 bay leaf
• 5 cups beef broth or water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Optional Csipetke

For traditional Hungarian-style dumplings:

• 1 egg
• 3/4 cup all-purpose flour
• A pinch of salt