Hungarian Goulash (One-Pot) – A Rustic, Hearty, and Flavorful Classic

🎉 Introduction

Few dishes define comfort food better than a warm, soul-satisfying bowl of Hungarian Goulash. This one-pot beef stew, rich with paprika and brimming with tender chunks of meat, carrots, potatoes, and bell peppers, is a celebration of bold, rustic flavor that has stood the test of time.

Originating in Hungary as a humble peasant dish, goulash evolved from a shepherd’s stew into a national treasure — and for good reason. It’s a simple yet deeply aromatic meal made from wholesome ingredients, simmered slowly to develop deep, savory richness. Whether you’re serving it with crusty bread, buttered egg noodles, or just enjoying it solo, Hungarian goulash brings home the kind of slow-cooked flavor that only patience and good ingredients can offer.

This recipe is not only authentic and packed with flavor — it’s also easy to prepare in just one pot, making cleanup a breeze.

🧰 Equipment Needed

To prepare this delicious dish, you’ll need:

• Large heavy-bottomed pot or Dutch oven
• Cutting board & sharp knife
• Wooden spoon or spatula
• Ladle
• Measuring spoons & cups
• Peeler

🛒 Ingredients

🥩 Meat:

4 lbs beef chuck or brisket, cut into 1½-inch cubes

🧅 Produce:

2 large onions, chopped

2 cloves garlic, minced

2 medium carrots, sliced

1 medium red bell pepper, diced

3 medium potatoes, peeled and cubed

2 medium tomatoes, chopped

2 bay leaves

🧂 Spices & Seasonings:

3 tbsp Hungarian sweet paprika

1 tsp black pepper

2 tsp salt

2 tbsp vegetable oil or lard

💧 Liquids:

841​ cups beef broth or water

👩‍🍳 Directions

Step 1: Sear the Beef

Heat 2 tbsp of oil or lard in a large pot over medium-high heat. Add the beef cubes in batches, searing each side until browned (about 5–6 minutes per batch). Remove and set aside.

Don’t overcrowd the pan – sear in batches to get a good crust!

Step 2: Sauté the Aromatics

In the same pot, add chopped onions and sauté for 6–7 minutes, until soft and golden. Add garlic and cook for another 30 seconds.

Step 3: Build the Flavor

Return the beef to the pot. Sprinkle in:

• 3 tbsp Hungarian sweet paprika
• 2 tsp salt
• 1 tsp black pepper

Stir well to coat the beef with the spices and onion mixture.

Step 4: Add Veggies & Simmer

Stir in:

• Carrots
• Red bell pepper
• Chopped tomatoes
• Bay leaves
• 8¼ cups beef broth or water

Bring to a boil. Reduce heat to low, cover, and simmer for 1½ to 2 hours, or until the beef is very tender.

Step 5: Add Potatoes

Add cubed potatoes and continue to simmer for another 30 minutes, uncovered, until the potatoes are soft and the broth has thickened slightly.

Step 6: Serve

Remove the bay leaves. Taste and adjust seasoning with more salt or pepper if needed.

Serve hot, optionally topped with sour cream and fresh parsley.

🍽️ Servings & Timing

• Servings: 8–10
• Prep Time: 20 minutes
• Cook Time: 2½ hours
• Total Time: ~3 hours

Perfect for feeding a crowd or batch cooking for the week!

🧊 Storage & Reheating

Storage:

• Store cooled goulash in an airtight container in the refrigerator for up to 4 days.

Freezing:

• Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:

• Reheat on the stovetop over medium heat, adding a splash of broth or water to loosen if needed.

Like most stews, it tastes even better the next day!

🥄 Variations

While this is a classic Hungarian version, you can tweak it to your taste:

• Add noodles: Serve over egg noodles or spaetzle for extra comfort.
• Spicy twist: Add 1 tsp hot Hungarian paprika or chili flakes for heat.
• Smoked version: Add a dash of smoked paprika alongside the sweet paprika.
• Root veggie medley: Add parsnips or turnips for extra earthy sweetness.
• Red wine richness: Replace 1 cup of broth with dry red wine for deeper flavor.
• Vegan version: Skip the meat and use mushrooms, lentils, and more root veggies.

❓ 10 FAQs

1. What’s the best beef for goulash?

Chuck or brisket are ideal — they’re well-marbled and become tender with long, slow cooking.

2. Can I make this in a slow cooker?

Yes! Sear the beef and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

3. What’s the difference between Hungarian and American goulash?

Hungarian goulash is a paprika-based beef stew. American goulash often includes ground beef, tomatoes, and macaroni.

4. Can I use smoked paprika instead?

Yes, but use it sparingly or mix it with sweet paprika for balance.

5. Can I add sour cream directly to the pot?

It’s best to add sour cream when serving to prevent curdling during cooking.

6. Do I need to peel the potatoes?

Peeling is recommended for the smoothest texture, but you can leave skins on if desired.

7. Can I make this ahead of time?

Yes! It actually tastes better the next day as the flavors develop.

8. Can I substitute broth with water?

Yes, though broth adds more depth. If using water, consider boosting flavor with a bouillon cube.

9. What’s a good side dish for goulash?

Try crusty bread, buttered noodles, or boiled dumplings like nokedli.

10. Can I use tomato paste?

Yes — if your tomatoes are underripe or you want a richer base, add 1 tbsp of tomato paste during the sautéing step.

🏁 Conclusion

Hungarian Goulash is more than just a stew — it’s a time-honored comfort dish full of deep flavors, tender beef, and rich paprika-laced broth. With minimal ingredients, one pot, and a bit of patience, you can bring a taste of Hungarian tradition into your kitchen.

Whether you serve it for Sunday dinner, prep it ahead for busy weekdays, or ladle it out at your next cozy gathering, this one-pot wonder is bound to become a family favorite.

So grab your Dutch oven, load it with flavor, and let this goulash simmer its way to perfection. It’s hearty, homey, and guaranteed to warm both body and soul.

Adam

Hungarian Goulash (One-Pot) – A Rustic, Hearty, and Flavorful Classic

Few dishes define comfort food better than a warm, soul-satisfying bowl of Hungarian Goulash. This one-pot beef stew, rich with paprika and brimming with tender chunks of meat, carrots, potatoes, and bell peppers, is a celebration of bold, rustic flavor that has stood the test of time. Originating in Hungary as a humble peasant dish, goulash evolved from a shepherd’s stew into a national treasure — and for good reason. It’s a simple yet deeply aromatic meal made from wholesome ingredients, simmered slowly to develop deep, savory richness. Whether you’re serving it with crusty bread, buttered egg noodles, or just enjoying it solo, Hungarian goulash brings home the kind of slow-cooked flavor that only patience and good ingredients can offer. This recipe is not only authentic and packed with flavor — it’s also easy to prepare in just one pot, making cleanup a breeze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 10 servings

Ingredients Equipment Method Notes

Ingredients

  

🥩 Meat:

• 4 lbs beef chuck or brisket cut into 1½-inch cubes

🧅 Produce:

• 2 large onions chopped
• 2 cloves garlic minced
• 2 medium carrots sliced
• 1 medium red bell pepper diced
• 3 medium potatoes peeled and cubed
• 2 medium tomatoes chopped
• 2 bay leaves

🧂 Spices & Seasonings:

• 3 tbsp Hungarian sweet paprika
• 1 tsp black pepper
• 2 tsp salt
• 2 tbsp vegetable oil or lard
• 💧 Liquids:
• 8 1/4 cups beef broth or water

Equipment

• To prepare this delicious dish, you’ll need:
• Large heavy-bottomed pot or Dutch oven
• Cutting board & sharp knife
• Wooden spoon or spatula
• Ladle
• Measuring spoons & cups
• Peeler

Method

 

Step 1: Sear the Beef

1. Heat 2 tbsp of oil or lard in a large pot over medium-high heat. Add the beef cubes in batches, searing each side until browned (about 5–6 minutes per batch). Remove and set aside.
2. Don’t overcrowd the pan – sear in batches to get a good crust!

Step 2: Sauté the Aromatics

1. In the same pot, add chopped onions and sauté for 6–7 minutes, until soft and golden. Add garlic and cook for another 30 seconds.

Step 3: Build the Flavor

1. Return the beef to the pot. Sprinkle in:
2. 3 tbsp Hungarian sweet paprika
3. 2 tsp salt
4. 1 tsp black pepper
5. Stir well to coat the beef with the spices and onion mixture.

Step 4: Add Veggies & Simmer

1. Stir in:
2. Carrots
3. Red bell pepper
4. Chopped tomatoes
5. Bay leaves
6. 8¼ cups beef broth or water
7. Bring to a boil. Reduce heat to low, cover, and simmer for 1½ to 2 hours, or until the beef is very tender.

Step 5: Add Potatoes

1. Add cubed potatoes and continue to simmer for another 30 minutes, uncovered, until the potatoes are soft and the broth has thickened slightly.

Step 6: Serve

1. Remove the bay leaves. Taste and adjust seasoning with more salt or pepper if needed.
2. Serve hot, optionally topped with sour cream and fresh parsley.

Notes

🧊 Storage & Reheating
Storage:
Store cooled goulash in an airtight container in the refrigerator for up to 4 days.

Freezing:
Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:
Reheat on the stovetop over medium heat, adding a splash of broth or water to loosen if needed.

Like most stews, it tastes even better the next day!

🥄 Variations
While this is a classic Hungarian version, you can tweak it to your taste:

Add noodles: Serve over egg noodles or spaetzle for extra comfort.

Spicy twist: Add 1 tsp hot Hungarian paprika or chili flakes for heat.

Smoked version: Add a dash of smoked paprika alongside the sweet paprika.

Root veggie medley: Add parsnips or turnips for extra earthy sweetness.

Red wine richness: Replace 1 cup of broth with dry red wine for deeper flavor.

Vegan version: Skip the meat and use mushrooms, lentils, and more root veggies.

❓ 10 FAQs
1. What’s the best beef for goulash?
Chuck or brisket are ideal — they’re well-marbled and become tender with long, slow cooking.

2. Can I make this in a slow cooker?
Yes! Sear the beef and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

3. What’s the difference between Hungarian and American goulash?
Hungarian goulash is a paprika-based beef stew. American goulash often includes ground beef, tomatoes, and macaroni.

4. Can I use smoked paprika instead?
Yes, but use it sparingly or mix it with sweet paprika for balance.

5. Can I add sour cream directly to the pot?
It’s best to add sour cream when serving to prevent curdling during cooking.

6. Do I need to peel the potatoes?
Peeling is recommended for the smoothest texture, but you can leave skins on if desired.

7. Can I make this ahead of time?
Yes! It actually tastes better the next day as the flavors develop.

8. Can I substitute broth with water?
Yes, though broth adds more depth. If using water, consider boosting flavor with a bouillon cube.

9. What’s a good side dish for goulash?
Try crusty bread, buttered noodles, or boiled dumplings like nokedli.

10. Can I use tomato paste?
Yes — if your tomatoes are underripe or you want a richer base, add 1 tbsp of tomato paste during the sautéing step.

🏁 Conclusion
Hungarian Goulash is more than just a stew — it’s a time-honored comfort dish full of deep flavors, tender beef, and rich paprika-laced broth. With minimal ingredients, one pot, and a bit of patience, you can bring a taste of Hungarian tradition into your kitchen.

Whether you serve it for Sunday dinner, prep it ahead for busy weekdays, or ladle it out at your next cozy gathering, this one-pot wonder is bound to become a family favorite.

So grab your Dutch oven, load it with flavor, and let this goulash simmer its way to perfection. It’s hearty, homey, and guaranteed to warm both body and soul.