Authentic Hungarian Goulash

When you’re in the mood for a hearty and beefy authentic Hungarian Goulash, this is the recipe for you. I’ve been making this amazing recipe for more than 20 years. Perfected over time, it is the balance of spices that makes it too good to pass up.

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I like thickening my goulash with a flour slurry just to tighten it up. Hungarian goulash purists would argue that this isn’t traditional, but I’d counter that there are so many different ways to make it, so go with what’s good for you!

There’s not a lot of ingredients in this dish, but the combination is magical. And, when you cook it low and slow for hours, the flavors come together creating a rich sauce that’s simply delish!

Ingredients

• Stewing beef – Use chuck roast or stewing beef cut into 1½-inch cubes. Don’t use lean beef—it’ll dry out during the long cook. The fat keeps it tender.
• Onions – Yellow or white onions work best. Red onions are too sweet for goulash. Dice them into large chunks so they hold up during the long simmer.
• Garlic – Fresh is best! Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Balsamic vinegar – Adds depth and balances the richness of the beef. Don’t skip it.
• Beef broth – I use low-sodium beef broth so I can control the salt level.
• Tomato paste – Double-concentrated tomato paste has richer flavor, but regular works too.
• Cooking oil – Use a high-heat oil like vegetable, canola, or avocado for browning the beef. Don’t use olive oil—it can smoke at high heat.
• Spices: Paprika, smoked hot paprika, thyme, bay leaves
• All-purpose flour and water – To make a slurry (optional). Mix equal parts flour and cold water to thicken the goulash at the end if the sauce is too thin.

How To Make Authentic Hungarian Goulash

Scroll down for the full recipe card with exact measurements and printable instructions.

Season the beef liberally with salt and pepper. Heat oil in a large skillet over medium high heat, and working in batches brown the meat on all sides.

Add the onions and a touch more oil to the pan. Cook the onions until soft and translucent. Add the garlic and cook another minute.

Deglaze the pan with the balsamic vinegar, then pop it and the remainder of the ingredients (except for the flour slurry) into the slow cooker and cook it on high for about 6 hours or until the meat is tender.

Thicken the sauce with the flour slurry and let it come back to a simmer. Serve and enjoy!

Chef Jenn’s tips

• The spices are everything in this dish! Use paprika as fresh as you can get it and try to get your hands on the smoked hot paprika. It really makes a difference!
• I buy this sweet and hot paprika duo from Amazon – it’s got both of what I need.
• When you deglaze the pan with the balsamic vinegar (or you can use cider vinegar), don’t breathe in the smell! It’s strong!
• I buy stew beef already pre-cut from the store but it is usually in huge chunks. Cut them down into bite-size pieces before browning.
• Browning the beef in the pan builds up great flavor – but don’t overcrowd the pan or you’ll have too much liquid and the beef won’t caramelize well.

Make It A Meal

I like serving this meaty beef stew recipe with a loaf of crusty bread and a salad or a simple vegetable.

My Easy Spaetzle Recipe is another side dish that’s perfect with goulash. This is basically an eggy pasta that you’ll find throughout Eastern Europe. Or save some of that amazing sauce and spoon it over these gluten-free Yorkshire pudding!

Is This Goulash Recipe Freezer Friendly?

Heck ya! I usually make a double batch of this amazing beef stew recipe just to freeze some of it for quick meals during the week.

To freeze it, chill it thoroughly in the fridge for a few hours. Then, package it in zipper-top freezer-safe bags or containers and freeze for up to three months.

To eat, let it thaw then reheat it in the microwave or in a pot on the stovetop until hot.