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Goulash (Hungarian beef stew)

Prep Time
15m
Cook Time
2h 20m
Total Time
2h 35m
This Hungarian beef stew, also known as Goulash, is a hearty and savory dish featuring tender beef, vegetables, and fragrant paprika. Cooked in a rich and flavorful broth, it's the perfect comfort food for any occasion. Serve with a side of crusty bread for a satisfying meal.
Goulash (Hungarian beef stew) Image
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Ingredients
Steps
Nutrition

Ingredients

Servings: 5
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Steps

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Nutrition Facts

  • Calories
    870kcal
    43%
  • Fat
    61g
    3%
  • Saturated Fat
    24g
    1%
  • Carbohydrates
    31g
    1%
  • Fiber
    5g
    0%
  • Sugar
    8g
    0%
  • Protein
    44g
    2%
  • Cholesterol
    192mg
    9%
  • Sodium
    575mg
    28%
Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Beef – Also great with beef osso bucco (boneless) and beef cheeks. Gravy beef and brisket will also work but meat is a little leaner.

2. Paprika – Use Hungarian or Hungarian-style if you can, the paprika is smoother than sweeter than ordinary paprika. Don’t use hot paprika – we’re using lots of paprika here, it will be way too spicy!

3. Caraway seeds – a traditional spice used in Goulash used in central European cooking.

4. Cook methods – Oven is my preferred because you get caramelisation on edges/surface = extra flavour but no worries about base catching like with the stove.

Stove – Use ultra low stove heat, covered, for 1.5 hours. Stir every now and then to ensure base does not catch. Add potato and carrot, then cook 30 min.

Slow cooker – 6 hours on low, add potato and carrot, 2 hours on low.

5. Leftovers – As with all stews, this gets better overnight. Leftovers will keep for 4 to 5 days in the fridge or 3 months in the freezer.

Nutrition per serving, assuming 5 servings.
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