Hungarian Goulash or Gulyás (One Pot)

Easy Hungarian goulash recipe (Gulyás), homemade with simple ingredients. This hearty beef stew with potatoes in paprika based tomato sauce is cooked low and slow until meat is super tender.

Want to add something different to your weeknight meals? Try this delicious Hungarian dish and bring culture and warm fragrances to the table. This is one that will become a new favorite in your home with it’s easy recipe and tasty ingredients. You can also try this Easy American Goulash (One Pot) for another great family meal.

How to make Hungarian goulash recipe from scratch?

1. Fully coat- Roast cubes and flour in a sealed ziplock bag
2. Heat butter– And oil in a large nonstick pot.
3. Add Meat- And cook until lightly browned. 
4. Saute- Onion, garlic, and caraway seeds until fragrant.
5. Mix in- Paprika, salt, pepper, tomato paste, red wine vinegar, Worcestershire sauce, brown sugar until combined.
6. Add in– Potatoes, carrots, broth, bay leaf.
7. Bring to boil- Then, reduce heat and simmer. 
8. Cover and cook– Until meat is tender. 
9. Discard– Bay leaf. 

What is the difference between Hungarian goulash and American goulash? 

The main difference is the spices used in each dish. In the Hungarian dish, paprika and caraway seeds are used and this is what ultimately separates it from other stews. An American goulash will stick to simpler spices only, such as salt, pepper, or parsley.

What is the difference between beef stew and Hungarian goulash?

Beef stew is usually a simple broth base with some vegetables, but goulash has more of a red base broth with lots more potatoes and potential for more heat. Both can include a variety of vegetables.

Is beef stroganoff the same as goulash?

No, because stroganoff is a thick pasta dish where one of the main ingredients is some type of pasta noddle, whereas goulash is more of a stew without noodles but lots of potatoes and different spices.

What to serve with Hungarian beef stew?

This stew can stand on it’s own two feet, however, if you are looking to supplement your meal you may want to try a simple salad, such as Easy Green Salad (One Bowl) or Easy kale Salad (One Bowl). Of course any goulash or stew is great with bread, such as dinner rolls or garlic bread.

What is Hungarian paprika? What is a good substitute? 

A vivid red spice, it is characterized by toasted red peppers of various sweetness and spiciness. If you don’t have this at home you can substitute cayenne pepper, but be aware that this is typically hotter than the Hungarian paprika so you don’t need as much.

Variations for Gulyas

• Add other veggies– Such as diced tomatoes, celery, bell peppers, or cauliflower.
• Add other spices– Such as garlic salt, Rosemary, sage, Italian seasoning, or regular paprika.
• Garnish options– Such sour cream, shredded cheese, parsley, or basil.
• Add cream- For a thicker, creamier goulash. It also tones down the color and heat.
• Use different meat options– Such as Shredded Chicken, chicken chunks, lamb, Italian sausage slices, or ground sausage.
• Vegetarian option- Omit the meat and add in more of the vegetables you love.
• Add more spice- With cayenne pepper, red chili flakes, or tabasco sauce.

Tips and techniques

• The key is to cook “LOW AND SLOW”– Use low heat, slow cooking over many hours.
• Main key ingredients in this recipe– Hungarian paprika and caraway seeds for a unique flavor to this specific type of stew.
• How to thicken stew?– Remove lid and cook uncovered on medium heat until excess liquid is evaporated.
• How to make stew thinner?– Mix in more broth.
• Ground caraway seeds for a more intense flavor. If you are making this for the first time, I highly recommend making it with whole seeds so that the flavor doesn’t become over-powering.
• Don’t skip browning the meat– because…
• Use low sodium broth– Because you don’t want to overpower your dish with a salty flavor.
• Use unsalted butter– Otherwise your dish may become too salty and difficult to enjoy the other flavors.
• Lard vs. Butter– Based on my research, lard was the traditional choice but I replace that with butter. My family is not too fond of lard. You can use what you like best.

Storage

Fridge- Store in a sealed container for up to 3 days.

Freezer- Store in a sealed container for up to 1 month, thaw in the fridge, and reheat in microwave or on the stovetop.

More one pot beef recipes

• Mexican Ground Beef Taco Meat (One Pot)
• Best Spaghetti and Meatballs (One Pot)
• Easy Stuffed Bell Peppers (One Pot)
• Meatball Casserole (One Pot)
• Perfect Roast Beef (One Pot)

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One Pot Hungarian Goulash (Gulyás)

Prep Time: 10 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 10 minutes mins

Easy Hungarian goulash recipe (Gulyás), homemade with simple ingredients. This hearty beef stew with potatoes in paprika based tomato sauce is cooked low and slow until meat is super tender.

Yield: 6 People

Ingredients

• 2.5-3 pounds Chuck roast , Trimmed of fat and cut into 1.5 inch cubes
• 2 tbsp All-purpose flour
• 3 tbsp Butter, Unsalted, Or use lard
• 3 tbsp Oil
• 1 Onion, Large, Finely chopped
• 4 cloves Garlic, Finely minced
• 1 tsp Caraway seeds, Can be roughly ground for a more intense flavor
• 3 tbsp Hungarian paprika
• Salt, To taste
• Pepper, To taste
• 1 can Tomato paste, 6 oz. can
• 1 tbsp Red wine vinegar
• 1 tbsp Worcestershire sauce
• 1-2 tsp Brown sugar, Optional
• 3 Potatoes, Medium size, Cut into 2 inch cubes
• 3 Carrots, Medium size, Washed, Peeled, Diced into 2 inch pieces, I omitted them since some members of the family are not fond of them
• 3-4 cups Beef broth, Low sodium, Start with 3 cups and add more, if necessary halfway through cooking
• 1 Bay leaf

Instructions 

• In a Ziploc bag, add the roast cubes and flour. Seal bag and toss until meat is fully coated.
• Heat butter and oil in a large nonstick pot over medium-high heat.
• Add the floured meat and cook until lightly browned.
• Add onion, garlic, caraway seeds and cook until onion is partially softened and garlic plus caraway seeds are fragrant.
• Add paprika, salt, pepper, tomato paste, red wine vinegar, Worcestershire sauce, brown sugar (optional) and mix until combined.
• Add potatoes, carrots, broth, bay leaf and mix until combined.
• Bring to a boil.
• Then, reduce heat to medium-low so that stew can cook on a simmer.
• Cover and cook for 1.5-2 hours or until meat is tender.
• Discard bay leaf.
• For a thick stew, remove lid and cook uncovered on medium heat until excess liquid is evaporated.
• For thinner stew, mix in more broth. Enjoy!

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 

Nutrition

Calories: 532kcal, Carbohydrates: 16g, Protein: 40g, Fat: 35g, Saturated Fat: 14g, Trans Fat: 2g, Cholesterol: 145mg, Sodium: 930mg, Potassium: 1225mg, Fiber: 4g, Sugar: 7g, Vitamin A: 7456IU, Vitamin C: 10mg, Calcium: 84mg, Iron: 6mg

Course: Main Course

Cuisine: Hungarian

Calories: 532

Author: Abeer Rizvi