Best Hungarian Goulash Recipe for Dinner

Okay, so let me tell you about this Hungarian goulash recipe. It’s one of those dishes that just hits different on a cold night. Like, you take one bite and suddenly you’re wrapped in a cozy blanket of flavor. I first had it at this tiny restaurant in Budapest (okay, fine, it was a food stall, but still) and I’ve been obsessed ever since. The best part? It’s basically just meat, onions, and paprika doing a happy dance in a pot. No fancy skills required.

Now, I know what you’re thinking—goulash sounds fancy. But trust me, it’s the opposite. It’s peasant food. The kind of thing you throw together when you’re tired and just want something hearty. And if I can make it without burning down my kitchen, so can you.

Recipe Card

Recipe Title: Best Hungarian Goulash Recipe for Dinner

Servings: 4

Prep Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Calories: 420 kcal per serving

Ingredients:

• 2 lbs beef chuck, cut into chunks (or whatever beef you have, really)
• 2 big onions, chopped (don’t cry, it’s worth it)
• 3 garlic cloves, minced (or just smash ‘em with a knife, who’s judging?)
• 2 tbsp sweet paprika (don’t use the spicy one unless you like pain)
• 1 tsp caraway seeds (optional, but they add magic)
• 1 red bell pepper, chopped (for color and happiness)
• 2 tbsp tomato paste (the secret weapon)
• 4 cups beef broth (or water if you’re in a pinch)
• 2 potatoes, peeled and cubed (because carbs are life)
• Salt and pepper to taste (aka, until it tastes good)
• 2 tbsp olive oil or butter (whatever’s hanging out in your fridge)

Directions:

1. Heat the oil or butter in a big pot over medium heat. Throw in the onions and cook ‘em until they’re soft and kinda golden. About 5 minutes. Stir so they don’t burn. Burnt onions are sad onions.
2. Add the beef chunks and brown ‘em on all sides. Don’t crowd the pot—do it in batches if you have to. Patience, my friend.
3. Toss in the garlic, paprika, and caraway seeds. Stir for like 30 seconds until it smells amazing. Don’t let the paprika burn or it’ll taste bitter. Learned that the hard way.
4. Add the bell pepper and tomato paste. Stir it all together like you mean it.
5. Pour in the beef broth (or water) and bring it to a simmer. Cover it and let it cook on low heat for about an hour. Go watch an episode of something. The beef needs time to get tender.
6. After an hour, add the potatoes. Let it cook another 20-30 minutes until the potatoes are soft and the beef falls apart when you poke it.
7. Taste it. Add salt and pepper until it’s perfect. If it’s too thin, let it simmer uncovered for a bit. Too thick? Add a splash of water.
8. Serve it in bowls with a hunk of bread. Or over noodles if you’re feeling wild. Enjoy the heck out of it.

Nutrition Info (per serving)

Ingredient Swaps

Tips

• Don’t skip browning the beef. It adds so much flavor. Seriously, it’s the difference between “meh” and “wow.”
• If your goulash tastes a little flat, add a splash of vinegar or a pinch of sugar. It’ll wake up the flavors.
• Leftovers taste even better the next day. The flavors get cozy together overnight.

FAQ

Q: Can I make this in a slow cooker?
A: Absolutely! Brown the beef and onions first, then dump everything in the slow cooker on low for 6-8 hours. Easy peasy.

Q: What if I don’t have caraway seeds?
A: No big deal. They add a nice flavor, but your goulash will still be delicious without ‘em.

Q: Can I freeze leftovers?
A: Yep! This stuff freezes great. Just thaw and reheat when you need a comfort food fix.

That’s it, folks. My favorite Hungarian goulash recipe that’s basically a hug in a bowl. It’s forgiving, flexible, and always hits the spot. Give it a try and let me know how it turns out. And if you burn it? Well, there’s always takeout. No judgment here.