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+ servings

Hungarian Goulash

A rich, flavorful, and comforting beef stew (or soup) that's easy to prepare in one pot!
Course Dinner
Cuisine European
Keyword hungarian goulash
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6 people (about 12 cups total)
Calories 351kcal
Author Blair Lonergan


  • 2 lbs. beef chuck or boneless stewing beef, cut into 1-inch chunks
  • cup flour
  • Salt and pepper
  • 2 tablespoons canola or vegetable oil
  • 1 (28 oz) can diced tomatoes (not drained)
  • 3 large onions, diced
  • 3 green bell peppers, seeded and diced
  • 2 large carrots, peeled and diced
  • 1 ½ lbs. red potatoes, peeled and diced into 1-inch cubes (optional)
  • 1 cup beef broth
  • 2-3 tablespoons sweet paprika
  • 2 tablespoons tomato paste
  • 1 teaspoon ground caraway seed
  • Optional, for serving: mashed potatoes; egg noodles; spaetzle; crusty bread
  • Optional garnish: chopped fresh parsley; sour cream


  • Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
  • Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8-10 minutes). Don’t stir the beef too much as it’s cooking – you want to allow it to sit on one side and brown before turning it over or stirring it again.
  • Add diced tomatoes, onions, bell peppers, carrots, potatoes (if using), beef broth, paprika, tomato paste and caraway seed. Increase the heat and bring to a boil, scraping the brown bits from the bottom of the pot with a wooden spoon.
  • Once the broth boils, reduce the heat to low, cover the pot, and allow the stew to simmer until the meat and vegetables are tender (approximately 2 hours). Remove lid during the final 10-15 minutes to allow the broth to thicken, if desired. Season with salt and pepper, to taste.
  • Serve goulash in bowls, or on plates over mashed potatoes or buttered noodles. Garnish with fresh parsley and a dollop of sour cream.


Stored properly in an airtight container, the stew will keep in the refrigerator for 3-4 days.
You can also freeze the stew. All it to cool completely; package tightly in airtight containers, and freeze for up to 3 months. However, it’s important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.


Serving: 2cups | Calories: 351kcal | Carbohydrates: 22g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 485mg | Potassium: 1143mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5002IU | Vitamin C: 67mg | Calcium: 107mg | Iron: 6mg