Beef goulash is Hungary's most iconic dish - a rich, deeply paprika-spiced stew of slow-braised beef, onions, peppers, and tomatoes that has warmed kitchens across central Europe for centuries. The name comes from the Hungarian word gulyás, meaning herdsman, and the dish originated as a simple cattle drover's stew cooked over an open fire on the Hungarian plains. Today it's a beloved classic across Europe, and one of the most satisfying cold-weather stews you can make at home.
The defining ingredient is sweet smoked paprika - and a generous amount of it. Authentic Hungarian goulash uses far more paprika than most people expect, and the quality matters: a good Hungarian or Spanish sweet smoked paprika gives the stew its characteristic deep red colour and rich, slightly smoky flavour. It's available at all major UK supermarkets and is worth seeking out in a larger tin if you cook it regularly.
This recipe is straightforward and largely hands-off once everything is in the pot - braising beef becomes beautifully tender with long, slow simmering, and the sauce reduces to a thick, deeply flavoured gravy that coats every piece of meat. Serve over egg noodles, mashed potato, or buttered rice for a complete and deeply comforting meal that freezes brilliantly and tastes even better the next day.
Ingredients
For the goulash
- 400 g Braising Beef or Beef Chuck , cut into 4–5cm chunks
- 2 Large Onions , halved and thinly sliced
- 1 Red Pepper , deseeded and sliced
- 1 Green Pepper , deseeded and sliced
- 3 Garlic Cloves , minced
- 2 tbsp Vegetable Oil
- 3 tbsp Sweet Smoked Paprika , (Hungarian or Spanish — don't skimp)
- 1 tsp Hot Smoked Paprika , (optional — adds heat) (optional)
- 1 tsp Ground Caraway Seeds
- 400 g Tin of Chopped Tomatoes
- 300 ml Beef Stock
- 1 tbsp Tomato Purée
- 1 tbsp Caster Sugar
- 2 Bay Leaves
- Salt and Black Pepper
To serve
- Egg noodles, mashed potato, or buttered rice
- Soured cream, to dollop , (optional but traditional) (optional)
- Fresh Flat-leaf Parsley , roughly chopped
- Crusty Bread
Method
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Pat the beef chunks dry with kitchen paper and season generously with salt and pepper. Heat 1 tbsp of the oil in a large, heavy-bottomed casserole over a high heat. Brown the beef in batches for 3–4 mins per batch until deeply seared on all sides. Remove and set aside.
Tip: Browning the beef in batches is essential - overcrowding the pan causes the meat to steam rather than sear, which means less colour and less flavour in the finished stew. Take your time here and don't stir too frequently. -
Reduce the heat to medium. Add the remaining 1 tbsp of oil to the same casserole. Add the sliced onions and cook for 12–15 mins, stirring occasionally, until deeply softened and turning golden. This extended onion cook is key - properly caramelised onions add a sweetness and depth that quickly cooked onions can't provide.
Tip: The onions are the backbone of goulash. Don't rush them - 12–15 mins minimum over a medium heat, stirring occasionally, until they're soft, golden, and starting to catch at the edges. This is where much of the dish's depth comes from. -
Reduce the heat to low. Add the garlic and cook for 1 min. Add the sweet paprika, hot paprika if using, and ground caraway seeds. Stir constantly for 1–2 mins until the spices are fragrant. The paprika must be cooked briefly in the oil to bloom and release its full flavour - but watch it carefully as it can catch and turn bitter quickly.
Tip: Paprika burns easily and turns bitter if the heat is too high - reduce to a low heat before adding it and keep it moving constantly. It should become fragrant and deepen in colour within 60–90 seconds. -
Add the sliced peppers and cook for 3–4 mins until beginning to soften. Return the browned beef to the casserole.
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Pour in the chopped tomatoes and beef stock. Add the tomato purée, sugar, and bay leaves. Stir well, scraping up any browned bits from the base of the pan. The liquid should just about cover the beef - add a splash more stock if needed. Bring to a gentle simmer.
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Reduce the heat to its lowest setting, cover with a lid, and cook for 1 hr 45 mins - 2 hrs, stirring every 30 mins, until the beef is completely tender and falling apart and the sauce has thickened to a rich, glossy gravy.
Tip: Low and slow is non-negotiable for braising beef. A gentle simmer - just the occasional bubble breaking the surface - is far more effective at breaking down the tough collagen in braising cuts than a vigorous boil, which toughens the meat. If it's bubbling energetically, reduce the heat further. -
Remove the bay leaves. Taste and adjust seasoning with salt, pepper, and a little more paprika if needed. The sauce should be rich, deeply red, and coating the back of a spoon. If too thin, simmer uncovered for 10–15 mins to reduce.
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Serve over egg noodles, mashed potato, or buttered rice. Finish with a generous dollop of soured cream, fresh parsley, and crusty bread alongside.
Alternatives & Variations
Use extra-lean braising steak where available - reduces fat while the long braise keeps the meat tender
Swap the vegetable oil for 1 tbsp of olive oil - a healthier fat profile with no impact on flavour
Serve over cauliflower mash instead of regular mash or egg noodles - significantly reduces carbohydrates with a similar texture
Skip the soured cream garnish or use a low-fat version - it's optional but traditional; a small spoonful of low-fat Greek yogurt works well as a substitute
This recipe is naturally gluten free. All ingredients - beef, onions, peppers, paprika, caraway, tinned tomatoes, and beef stock - contain no gluten. Check your beef stock cube or pot label if you have a severe intolerance, as some stock products contain wheat starch. Serve over gluten free noodles or mashed potato rather than egg noodles, which typically contain wheat.
FAQs
Around 2 hrs 20 mins total - 20 mins of prep and 2 hrs of cooking, most of which is hands-off simmering. It's a slow-cook dish that rewards patience — the longer the beef braises, the more tender and flavourful the result.
Rated Easy. Despite the long cooking time, there's very little technique involved - the most important steps are browning the beef properly and cooking the onions until genuinely soft and golden. After that, the stew largely looks after itself.
Yes - it freezes brilliantly. Cool completely and freeze in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat gently in a saucepan over a medium-low heat, adding a splash of beef stock to loosen if needed. The flavour deepens even further after freezing and reheating, making it an outstanding batch cook.
Yes - it's ideal for the slow cooker. Brown the beef and cook the onions and spices as directed in steps 1–4, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 7–8 hours or high for 4–5 hours until the beef is completely tender. The sauce may need reducing on the hob for 10–15 mins after slow cooking if it's too thin.
Absolutely - it's one of the finest make-ahead stews on the site. Make up to 2 days in advance, refrigerate, and reheat gently before serving. The paprika and spices deepen significantly overnight, making day-two goulash noticeably better than fresh.
Egg noodles are the most traditional central European accompaniment and soak up the paprika sauce beautifully. Buttery mashed potato is equally good and perhaps more familiar for a British audience. Spätzle (small egg dumplings) is the most authentic Hungarian side if you want to go the extra mile. Crusty bread for mopping the sauce and a dollop of soured cream on top are both highly recommended.
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