Eastern European Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Goulash
Hungary's rich, paprika-flushed beef stew, slow-braised until the meat falls apart in a smoky, sweet, deeply savory broth — made for crusty bread.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Heat the lard or oil in a heavy-bottomed Dutch oven over medium-high heat. Add the diced onions and sauté until translucent and beginning to brown.
- 2
Add the beef cubes and sear on all sides until well-browned (about 8-10 minutes).
- 3
Remove the pot from the heat briefly and stir in the sweet Hungarian paprika and caraway seeds, coating the meat evenly. (Removing from heat prevents the paprika from burning and turning bitter).
- 4
Return to the heat, pour in the beef broth, and bring to a boil. Reduce the heat to low, cover, and gently simmer for 1.5 hours until the beef is nearly tender.
- 5
Stir in the diced bell peppers and cubed potatoes. Continue to simmer uncovered for 20-30 minutes until the potatoes are cooked through and the sauce has thickened.
- 6
Adjust seasoning with salt and pepper, and serve hot with crusty bread or dumplings.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving615
Calories
52 g
Protein
22 g
Carbs
34 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Goulash takes its name from the Hungarian gulyas, meaning herdsman, and began as a stew cattle drovers cooked over open fires while moving herds across the plains. Sweet Hungarian paprika, brought back to Hungary along old trade routes, became the defining spice, and traditional versions use nearly as much onion by volume as meat.
Listahan note
This version stirs the paprika in off the direct heat rather than while the pan is still searing hot, since paprika scorches quickly and turns bitter if it hits a pan that's too hot.
Technique cues
- Browning the beef chuck in batches before adding the onions builds a deep base of fond that carries through the entire stew.
- Cooking the onions down slowly until soft and translucent, closer to a near-equal volume with the meat, is what gives traditional goulash its body.
- Removing the pan briefly from direct heat before stirring in the paprika keeps the spice from scorching and turning bitter.
- A slow simmer of two hours or more breaks down the chuck roast's connective tissue until it falls apart at the touch of a fork.
Kitchen flow
- Parallel prep
- While Goulash simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the sweet Hungarian paprika.
- Make-ahead
- Goulash is a genuine make-ahead dish — it actually tastes better the next day once sweet Hungarian paprika have had time to meld; make it a day early and reheat gently. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Goulash is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the sweet Hungarian paprika. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Let the pot for Goulash soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the sweet Hungarian paprika.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 lbs beef chuck roast
Main protein or body
Purpose: lbs beef chuck roast gives Goulash its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 large yellow onions
Aromatic base
Purpose: large yellow onions creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 tbsp sweet Hungarian paprika
Seasoning backbone
Purpose: tbsp sweet Hungarian paprika gives the dish its recognizable flavor direction.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp lard or oil
Richness and texture
Purpose: tbsp lard or oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 cups beef broth
Main protein or body
Purpose: cups beef broth gives Goulash its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Goulash tastes better the next day, once the paprika and broth have had time to meld overnight in the fridge.
- Serve over egg noodles or with crusty bread to soak up the paprika-tinted broth.
- Use lard rather than a neutral oil if authenticity to the traditional method matters, since it carries the paprika's flavor differently.
Ingredient swaps
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the beef broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the sweet Hungarian paprika.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the sweet Hungarian paprika.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
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