Easy Hungarian Beef Goulash Recipe
This Hungarian beef goulash is so easy to make with very simple ingredients. You will love this hearty winter comfort food.
As a kid growing up in German, Hungarian beef goulash was one of my favorite meals. I would actually ask my mom to make it often. I do remember that she would also call this delicious beef stew Szegediner goulash. I know that there are so many different versions of goulash. However, I am so excited to share our family recipe with you that might just become your family’s new favorite!
This post contains affiliate links, which means I make a small commission at no extra cost to you. You can read my full disclosure.
But this is not a German recipe …
If you’ve been following me for a while, you know that I was born and raised in Germany. Therefore, I have been posting various authentic German recipes. Now you might be wondering why I am posting a Hungarian recipe.
Well, hear me out:
First of all, Hungarian goulash recipes have been an integral part of German cooking for decades if not centuries. I believe that is a result of the shifting of the borders of these European countries.
Having said that, Hungary and Germany have been highly intertwined throughout history.
All of this is to say that I feel perfectly fine posting a recipe from one of Germany’s (almost) neighboring countries.
Why you’ll love this recipe
This traditional Hungarian goulash is great because you can make it with very simple ingredients. Actually, it is perfect for those less expensive cuts of meat, helping you be frugal in the kitchen.
Since it is braised for a long time, it brings out the incredible flavor of all of its ingredients. You can also cook it in different ways which I will show you below. No matter how you cook it, you will always end up with very melt-in-your-mouth, tender meat perfect for the winter months.
What are the ingredients
Here are the ingredients for this easy recipe:
- Stew meat: this is the classic meat for goulash that your butcher will already have cut up for you but you can also use boneless chuck
- Onions: no good dish without onions
- Avocado oil: you will need a cooking fat with a high smoke point
- Sauerkraut: since you will braise this dish for a long time, I am perfectly fine using sauerkraut from a jar but you can always use your homemade sauerkraut
- Tomato paste: this will add a sweet deeper tomato flavor to your stew
- Hungarian paprika: I love using lots of sweet paprika powder
- Beef broth or stock: you can use your homemade bone broth or any store-bought broth or stock or even bouillon
- Sea salt and black pepper: you will season your final dish with salt and pepper to taste
Useful tools and equipment
Here are some tips for my favorite equipment:
- Sharp knives: indispensable for all the chopping, I always love my German carbon knives (these knives are the next best option)
- Large Dutch oven: my cast iron Dutch oven is my preferred cooking vessel because I can sear the meat over high heat and even put it in the hot oven
- Can opener: for opening the tomato paste can and possibly the sauerkraut
- Paper towels: you will need some to dry off the stew beef
Substitutions and variations
You can make this Hungarian beef goulash recipe as is or vary it to your liking:
- Beef: while beef stew meat is the classic meat for this recipe you can also use ground beef, pork, lamb, or even chicken
- Cooking fat: you can also use tallow or lard or a cooking fat with a high smoke point but I don’t recommend olive oil in this recipe
- Tomato paste: feel free to use either fresh or canned tomatoes or tomato sauce as well
- Other vegetables: you might like to add your favorite root vegetables, fresh red peppers or green peppers, or a few garlic cloves
- Other seasonings: 1-2 bay leaves, smoked paprika powder, hot paprika, red or white wine are also a great addition
Other cooking methods
I prefer using a cast iron Dutch oven since it allows me to sear the meat at high heat but then simmer it at a low temperature in the same pot. For simplicity, I often make this on the stovetop but you can braise this stew in the oven as well.
However, if you have a slow cooker, pressure cooker, crock pot, instant pot, or a basic large pot that would work just as well. Just make sure to use them according to the instructions.
How long does this goulash last?
I actually think that this hearty beef stew is best the next day. But you can easily make it ahead of time and keep it in the refrigerator in an airtight container for about 5 days.
You can also freeze it for up to 3 months.
How to make this beef stew
- Cut your stew meat into large chunks if not already done and dry it thoroughly with paper towels.
- If your meat has a lot of excess fat, you might like to cut that away.
- Add the avocado oil to a large Dutch oven and heat it over medium-high heat.
- When the fat is really hot, add the meat and sear it for a few minutes.
- If you have a lot of meat, consider doing this in batches or also in another large skillet.
- Peel the onion and chop it into small dice.
- Cook the meat for another 1-2 minutes and add the chopped onion. Cook until the onion is soft and translucent.
- Add the tomato paste, stir, and cook it for a few minutes.
- Stir in plenty of paprika powder.
- Now add the sauerkraut and beef stock. Stir all the ingredients together. Add some more water.
- Turn the heat to low and simmer for at least 90 minutes. Depending on the size of the chunks of meat and the cut this may take up to 3 hours.
- While simmering, check every so often that there is still enough liquid in it so it doesn’t burn on the bottom.
- Once the meat is tender, season the dish with sea salt and freshly ground pepper.
How to serve Hungarian beef goulash
Here are some serving suggestions:
- Pasta: we love eating the classic Hungarian goulash with Spätzle (tiny German dumplings) but you can also serve it with egg noodles, elbow macaroni, or your favorite pasta
- Potatoes: Germans often serve this beef stew with simple boiled potatoes, potato dumplings, or even fried potatoes.
- Crusty bread: this meat dish would make a complete meal with some homemade bread and a green salad on the side
- Toppings: you can always add a dollop of (homemade) sour cream, chopped parsley, and lots of paprika
Other recipes you might like
Authentic German Meat Balls in White Sauce | Königsberger Klopse
Gingerbread Sauce | Traditional Christmas Dinner Recipe
Watch the recipe video:
Hungarian Beef Goulash
Ingredients
- 1 pound beef stew meat
- 2-3 TBSP avocado oil
- 1 medium onion
- 1-2 TBSP paprika powder
- 3 TSBP tomato paste
- 16 oz sauerkraut
- 3 cups beef stock or bone broth
- 1 tsp sea salt
- fresh ground black pepper to taste
Instructions
- Cut your stew meat into large chunks if not already done and dry it thoroughly with paper towels.
- If your meat has a lot of excess fat, you might like to cut that away.
- Add the avocado oil to a large dutch oven and heat it over medium-high heat.
- When the fat is really hot, add the meat and sear it for a few minutes.
- If you have a lot of meat, consider doing this in batches or also in another large skillet.
- Peel the onion and chop it into small dice.
- Cook the meat for another 1-2 minutes and add the chopped onion. Cook until the onion is soft and translucent.
- Add the tomato paste, stir, and cook it for a few minutes.Stir in plenty of paprika powder.
- Now add the sauerkraut and beef stock. Stir all the ingredients together. Add some more water.
- Turn the heat to low and simmer for at least 90 minutes. Depending on the size of the chunks of meat and the cut this may take up to 3 hours.
- While simmering, check every so often that there is still enough liquid in it so it doesn’t burn on the bottom.
- Once the meat is tender, season the dish with sea salt and freshly ground pepper.
Notes
- you can also make this in a crock pot, slow cooker, instant pot, pressure cooker, or any other stainless steel pot
- feel free to adjust the ingredient amounts to your liking
- serve with a big dollop of sour cream
Can you give specific directions for the crockpot method?
Thanks
I don’t have a crockpot but I suggest you start with cooking it for about 2-3 hours and check for doneness ~ Anja
Great recipe! I was looking for this German Gulasch, even it’s called Hungarian ….(for the disgruntled Hungarian Lady). I will definitely try it soon.
My parents always called it Hungarian gulash but whatever you call it, it’s delicious ~ Anja
I have always wanted to make goulash and just never had the right recipe. Looks like I found it. Love the easy take on goulash. And so excited to make it. Thank you for sharing!
Yay! I am so glad you like my goulash recipe. Happy cooking ~ Anja
This is nat gulyas. I know, I am Hungarian. Gulyas is a soup. This is mote like porkolt.
We sauté the onions first in cooking oil, add paprika, meat salt and cover with water only. Cook it for about two hours.
If you want to make gulyas, this is the base for it. You can use chicken, thighs are good with skin and bone, pork or beef. Cook the meat for at least half an hour. Add 2 carrots and 1 parsnip sliced into circles, 2-3 potatoes diced. Cover with water and slowly boil for a total of two hours. Serve with sour cream and good bread.
Thank you so much for sharing your recipe ~ Anja
Hi, appears to be a tasty recipe. Do you drain the sauerkraut before you add it?
I do but if you like your goulash to be a bit more salty and sour, you can keep the liquid, too ~ Anja
Your recipe is very much like my cousin’s Austro-Hungarian grandmother’s way of making goulash. She taught us how to make it and she lives on this way in our memories and hearts.
Oh, nice!! Thank you so much for sharing ~ Anja
Forgot to hit the stars
⭐️ ⭐️⭐️⭐️⭐️
Thank you so much ~ Anja
Girl, I grew up where goulash was another word for Chili-Mac. IDK what made me try this recipe though. I’m not a fan of sauerkraut and I like my tomatoey sauces to be a little on the sweet side. I figured my husband would eat it if I couldn’t. Oh My Giblets! This is absolutely delicious. It was easy, but I’m not good about leaving things on the stove for long 🔥 I set a timer to stir it every 15 mins. I used stainless steel and it didn’t stick at all. Let it go for 2 hours. If someone else would’ve made it, I would’ve wondered what the tangy flavor was, but don’t think I would’ve pegged it for sauerkraut. THANK YOU so much for this one!
Yay! Love that you loved it!!! Thank you so much for sharing ~ Anja
This looks so delicious… I always need more ideas and I don’t think I have ever heard of Hungarian goulash before so this intrigues me!
Nice! Happy cooking ~ Anja
My family and I love to eat goulash but I’ve never made it like you before. I can’t wait to try out your recipe! It looks mouth-watering and delicious!
Great! Hope you get to make it soon ~ Anja
I can’t wait to try this recipe! Thank you for sharing!
Nice! Happy cooking ~ Anja
Thanks again Anya for a most delicious and satisfying recipe, for those that will use the Instant Pot only 1 to 1 1/2 cups broth is needed as there is no evaporation. The time would be set to 35 minutes.
Great and thank you so much for sharing ~ Anja