Hungarian beef goulash

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  • Easy to prepare
  • 4 serving
  • 120 minutes
Jan, 21. 01. 2026
guláš

Hungarian beef goulash is one of the honest classics of Central European cuisine, built on quality meat, onions and ground paprika. If you enjoy similarly hearty and slowly cooked dishes, be sure to also try the true and honest Hungarian beef goulash, where the authentic flavor of the spices shines, or the Polish traditional Szegedin goulash (bigos), which combines beef with sauerkraut and creates a pronounced, rich sauce. These recipes are great inspiration for anyone who loves classic meat dishes with rich flavor.

For 4 serving

Ingredients

Preparation procedure

  • Peel and finely chop the onion, slice the pepper into strips, dice the tomato. Press or finely chop the garlic.
  • In a large pot heat a little oil and fry the bacon until golden to release its juices and aromas. Add the onion and sauté over low heat until it begins to caramelize (about 8–10 minutes).
  • Sprinkle the caraway and minced garlic over the onion and briefly fry. Add the cubes of beef and brown them on all sides.
  • Reduce the heat, add the sweet paprika, stir and immediately pour in a little water so the paprika doesn't burn. Stir in the paprika, tomato, bay leaf, salt and pepper.
  • Pour in enough water to almost cover the meat. Bring to a boil, then reduce the heat and let the goulash simmer slowly for 1.5–2 hours with the lid on, until the meat is tender and the sauce is thick and tasty. Stir occasionally and add a little water if necessary.

Quick information

  • Servings: 4–6

  • Preparation time: 15 minutes

  • Cooking time: 1.5–2 hours

  • Total time: approx. 2 hours

Tips for best results

  • Beef from the shank or shoulder is ideal – it contains collagen which, when braised, gives the sauce body.

  • If you fancy a slightly spicy version, you can add a pinch of hot paprika or chili.

  • Serve with homemade bread, potatoes, dumpling or rice – they go great with a thick sauce.

Recipe conclusion

Hungarian beef goulash is a classic taste that won’t disappoint. Thanks to slow braising, the meat falls apart beautifully and the sauce gains depth of flavor from caramelized onion, paprika and the aroma of caraway. This recipe is ideal for family lunches, weekend cooking and festive occasions. It pairs wonderfully with side dishes such as bread dumplings or roasted potatoes and will elevate traditional Czech cuisine to the next level.

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