Hungarian Goulash is a delicious beef stew made with authentic ingredients including Paprika and Caraway Seeds and cooked until the beef is tender.
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How to Make Hungarian Goulash
Start by cutting the beef chuck into cubes and season all over with salt and pepper.
Next, prepare the onions, carrots, and bell peppers by peeling and slicing them.
In your Dutch Oven brown the beef in small batches like you see in the image below. Do not crowd the pan or the meat will not brown as well and is likely to ‘steam’ rather than brown properly.
Layer the onions, carrots, bell peppers, gluten free beef broth, paprika, tomato paste, caraway seeds, Worcestershire sauce, and garlic into your Dutch Oven.
On the stovetop bring the pan to a boil then reduce the heat so that it’s simmering and put the lid on and cook over a low heat for 1hr – 2hrs, or until the beef is just tender. Make sure the lid is well fitting or the liquid will evaporate.
If you need to thicken the stew once it’s cooked you can do so by adding a little starch as directed in the recipe card, but mine did not need to be thickened.
What Can I serve with Goulash?
Hungarian Goulash goes well with a side of mashed potatoes or over pasta noodles. If you don’t like those options then it also pairs really well with a simple green salad.
More Beef Dinner Recipes
Slow cooked chunks of beef with paprika, bell peppers, onions, carrots, and caraway seeds.
- 2 medium Onions , chopped
- 2 medium Carrots , chopped
- 2 medium Bell peppers , chopped
- 3 lbs Beef chuck roast, cubed
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Olive oil
- 1-1/2 cups Low sodium beef broth, gluten free
- 3 tbsp Paprika
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Caraway seeds
- 2 cloves Garlic , minced
- 2 tbsp Cornstarch (optional) , or potato starch
Season the beef with 1tsp salt and 1tsp pepper.
In a 5qt Dutch Oven brown the beef in a little oil in batches over a medium heat then use the beef broth to deglaze the pan.
Add the onions, carrots, bell peppers, beef broth, paprika, tomato paste, caraway seeds, Worcestershire sauce, and garlic into the Dutch Oven.
Bring to a boil, then reduce to lowest heat until it's simmering.
Put the lid on and continue to simmer over the lowest heat for 1hr – 2hrs, or until the beef is just tender. Make sure the lid is tight fitting or the liquid will evaporate.
If you need to thicken the stew remove the pan from the heat first. Then mix the cornstarch or potato starch with 1/4 cup cold water and stir into the stew, return to a low heat and continue stirring until thickened.
Serve over cooked pasta noodles, potatoes, or a green salad.
Slow Cooker Hungarian Goulash
Add the onions, carrots, bell peppers, and tomato paste into your slow cooker.
Season the beef with 1tsp salt and 1tsp pepper. In a large skillet, brown meat in oil in batches then add it to the slow cooker.
Use half the beef broth to deglaze the skillet you browned the beef with.
Mix the remaining beef broth, starch, caraway seeds, Worcestershire sauce, and garlic and pour into the skillet, bring to a boil and cook for a few minutes until the sauce has thickened then pour over the beef in slow cooker.
Cook on low for 7-9 hours, High 3-5hrs, or until meat is just tender.
Serve with cooked pasta noodles, potatoes, or a green salad.
Cut of Beef – I think chuck roast is best for this recipe, but you can use any cut of beef that is suitable for slow cooking. I have used the ready prepped ‘stew beef’ you buy at the grocery store but the quality can vary.
Ingredient Substitutions – Caraway seeds and paprika are integral to the flavor of this dish, there is substitute for those and while you could omit them you would not longer have a goulash, it would simply be a regular beef stew.
Servings – this stew recipe serves at least six people with a generous 1/2lb beef per person.
Storage – you can keep this in the fridge for up to four days or freeze it for up to three months in an airtight container.