Hungarian Goulash – Traditional Hungarian Beef Stew (Gulyás)

Few dishes represent Hungarian cuisine as perfectly as Hungarian Goulash, or Gulyás. Rich with sweet Hungarian paprika, onions, tender beef, and hearty vegetables, this traditional dish is comforting, warming, and deeply flavorful.

Unlike many thick Western-style versions of goulash, traditional Hungarian gulyás is often closer to a hearty soup or stew, with a paprika-rich broth surrounding tender pieces of beef and vegetables.

What Is Hungarian Goulash?

Hungarian goulash has its roots in the cooking of Hungarian herdsmen, known as gulyás. The dish was traditionally prepared outdoors in a large kettle over an open fire.

The foundation is wonderfully simple: beef, onions, paprika, and water or stock. Potatoes, carrots, tomatoes, peppers, and small dumplings can also be added depending on the regional or family recipe.

The defining ingredient is Hungarian paprika, which gives the dish its characteristic deep red color and warm, earthy flavor.

Ingredients

• 2½ lb beef chuck, cut into bite-sized cubes
• 2 large onions, finely chopped
• 3 tablespoons lard or vegetable oil
• 2–3 tablespoons sweet Hungarian paprika
• 1 green bell pepper, chopped
• 1 large tomato, chopped
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups beef broth or water
• 3 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 tablespoon tomato paste, optional
• Fresh parsley, for serving

Optional Csipetke Dumplings

• ½ cup all-purpose flour
• 1 egg
• Pinch of salt