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    Home » Recipes » Soups, stews and casserole recipes

    Hungarian Beef Goulash with spaetzle

    Published: Jan 24, 2020 · Modified: Jul 29, 2024 by VJ · This post may contain affiliate links · 13 Comments

    Jump to recipe

    The flavour of paprika really shines in this delicious Hungarian Beef Goulash. Serve with a helping of homemade spaetzle or chunks of crusty bread to mop up the gravy. This meal is sure to become your new family favourite.

    A black serving dish filled with Hungarian goulash.
    Jump to:
    • Hungarian Beef Goulash
    • What is Hungarian Beef Goulash
    • Ingredients for Hungarian beef goulash
    • What to do
    • Tips for a perfect result
    • To cook beef goulash in a slow cooker
    • To cook beef goulash in a casserole or Dutch oven
    • Serving suggestions
    • Save for later
    • Other hearty meals
    • 📋The recipe

    Hungarian Beef Goulash

    My first taste of Hungarian beef goulash was many years ago on a snowy winter's evening in a little cafe in Budapest, Hungary. I was on a business trip at the time and had arrived late Sunday morning. After an afternoon spent sightseeing, I was more than ready for supper and was making my way back to the hotel. Quite close to the hotel, I passed a tiny cafe with a sign in the window which read 'Traditional Hungarian Goulash'.

    Looking through the glass, I could see several tables set for supper in front of a roaring log fire. I was cold, tired and hungry. I went inside, sat down at a table and placed my order.

    The food, when it arrived, was amazing. A huge steaming plate of Hungarian beef goulash, made with tender chunks of beef, liberally flavoured with paprika, and piled on a mound of homemade noodles. The beef was cooked to melt-in-the-mouth perfection, with added spice from the red peppers and smokey-flavoured paprika.

    The homemade noodles (in Hungary they are called nokedli) were little pillows of deliciousness. They were like tiny dumplings, silky smooth, with chewy texture. The perfect accompaniment to the beef goulash. If you'd like to try making your own, I've posted a recipe for spaetlze, which is the German version of these noodles, and made in exactly the same way.

    It might have been the large glass of red wine that accompanied the meal - I can't say for sure. But I can safely say that it was one of the best meals I have ever eaten.

    It is many years since that first taste of Hungarian beef goulash, and what I have tried to do here is recreate that same taste from memory. It might not be absolutely authentic, but I think I've managed to capture the essence of the dish. I hope you enjoy it as much as I did!

    A dish of goulash with spaetzle.

    What is Hungarian Beef Goulash

    Hungarian Beef Goulash is one of the national dishes of Hungary, dating back to the 9th century. It was originally eaten by herdsmen, who were called 'gulyas'. Over time, this word has evolved to mean both 'herdsmen' and also the stew they ate, which we know as goulash.

    It is a slow-cooked stew, the main ingredients being beef and onions. Other vegetables, such as potatoes, carrots, parsnips and red pepper can be added. The meat is normally the cheaper cuts of beef such as shin, chuck or stewing beef. This type of meat lends itself to slow cooking, the gelatinous fibres breaking down during the cooking process, resulting in tender, juicy meat.

    Goulash is well-known for its strong paprika flavour. Hungary is one of the leading producers of paprika in the world, the flavour ranging from sweet and mild to spicy and firey. Sweet paprika is the version normally used in goulash.

    Ingredients for Hungarian beef goulash

    • Beef - good quality stewing beef such as flank or chuck would be ideal for this dish. You could also use topside.
    • Stock - this is beef stock. If you don't have fresh beef stock, use 2 beef stock cubes or stockpot dissolved in 2 cups of boiling water.
    • Onions - I like to use white or yellow onions rather than red onions. They should be cut into roughly 1-inch pieces.
    • Capsicum - or red pepper - which should be deseeded and have the membranes removed before being cut into 1-inch pieces.
    • Carrots - peeled and cut into chunks.
    • Potatoes - peeled and cut into chunks. And here's my top tip for lovely thick gravy. Keep one potato aside and grate it instead of cutting it into chunks. During cooking the starch from the grated potato helps to thicken the gravy.
    • Paprika - this is the main flavoring in this dish. I like to use sweet paprika, but if you prefer the flavour of smoked paprika you can use that instead.
    • Garlic - you can use freshly chopped garlic cloves, or for convenience use crushed garlic from a jar.
    • Tomato puree - this is highly concentrated tomatoes - you may know it as tomato paste.
    • Worcestershire sauce - adds a savoury element to the goulash.
    • Flour - used for coating the beef before it is browned.
    • Oil - for browning the beef and vegetables.
    • Salt - this is optional and you should taste the finished dish and add salt to your own taste. I like to add a half-teaspoon of salt to the flour when I'm coating the beef.

    **You can get the exact ingredient measurements on the printable recipe card at the end of this post**

    What to do

    • This recipe is made in a pressure cooker, so you can use a cheaper cut of meat that benefits from this method of cooking. You can also make the recipe in a slow cooker, or in a casserole dish in the oven. I've added instructions for both these methods below.

    Step 1: Combine the flour, salt (if using) and paprika, and use it to coat the pieces of beef.

    Step 2: Heat the oil in a large pan and fry the coated beef, stirring occasionally to turn it until it is browned on all sides. This should take 4 to 5 minutes. Transfer the browned meat to the pressure cooker.

    Step 3: Using the same pan, fry the chopped onions and red pepper with the garlic for 3 to 4 minutes until the onions turn translucent. Add an extra splash of oil if necessary.

    Step 4: Add the onions and pepper to the meat in the pressure cooker and pour in the stock, Worcestershire sauce and tomato puree. Cook for 20 minutes at high pressure.

    Step 5: After 20 minutes release the pressure and add the potatoes and carrots, including the grated potato.

    Step 6: Cook for another 8 minutes at high pressure.

    Tips for a perfect result

    Here are my top tips to ensure your Hungarian goulash always turns out perfectly:

    • When browning the meat, use medium to high heat and do not overcrowd the pan or the meat will release moisture and stew rather than sear. If you have a lot of meat, brown the meat in batches.
    • When cooking in a pressure cooker, cook the meat for the first 20 minutes to give it time to tenderise. Then only add the vegetables for the final 8 minutes.
    • I find the combination of the flour that coats the meat and the grated potato thickens the gravy sufficiently. If you feel the gravy is still on the thin side you can thicken it by stirring in a slurry made with 2 teaspoons of cornflour (or cornstarch) and 2 tablespoons of cold water. Stir this into the goulash until the desired consistency is reached - you may not need all the cornflour mixture.
    • Don't forget to taste for seasoning and add more salt if necessary.

    To cook beef goulash in a slow cooker

    • Brown the meat and soften the vegetables as described in the pressure cooker method.
    • Transfer the browned meat and softened vegetables to a slow cooker along with the other ingredients.
    • Cook on low for 6 to 7 hours, or on high for 4 to 5 hours.
    • You will probably find that with a slow cooker the gravy will need to be thickened. See Tips for a Perfect Result above.

    To cook beef goulash in a casserole or Dutch oven

    • Brown the meat and soften the vegetables as described in the pressure cooker method.
    • Place the meat and onions in your dish, stir in the paprika and add the other ingredients (except the carrots and potatoes)
    • Cover with the stock, cover the casserole dish with a lid and place it in a medium oven (160C / 320F) for 2 to 2.5 hours.
    • Add the carrots and potatoes after the first hour. Check occasionally and top up with extra stock if necessary.
    • Depending on how much liquid is lost to evaporation you may not need to thicken the gravy.

    Serving suggestions

    You can serve this dish over rice, mashed potatoes, buttered noodles, or of course homemade spaetzle.

    You could even simply serve it with crusty bread rolls. Here are a couple of my favourites:

    • No-knead crusty homemade bread
    • Crusty German bread rolls

    If you would like to serve extra vegetables, I would suggest something green, such as freshly steamed broccoli or green beans.

    Sour cream is normally served with goulash, and this can be stirred into the finished dish, or spooned on top as a garnish.

    Save for later

    Why not pin this recipe for Hungarian beef goulash to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    📋The recipe

    A black serving dish filled with Hungarian goulash.

    Hungarian Beef Goulash

    The flavour of paprika really shines in this delicious Hungarian Beef Goulash. Serve with a helping of homemade spaetzle or chunks of crusty bread to mop up the gravy. This meal is sure to become your new family favourite.
    Recipe by: Veronica
    Main Course
    Hungarian
    Calories 717
    Prep 30 minutes minutes
    Cook 30 minutes minutes
    Total Time 1 hour hour
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 9 votes

    (Click the stars to rate this recipe)

    Equipment

    • Pressure cooker OR
    • Slow cooker or
    • Dutch oven
    • Sharp Knife
    • Chopping Board

    Ingredients

    Goulash

    • 1 lb 450 grams stewing beef cut into chunks
    • 2 tablespoons flour
    • ½ teaspoon salt or to taste
    • 2 large carrots cut into small chunks
    • 1 large capsicum (red pepper)
    • 2 medium onions chopped
    • 1 lb 450 grams potatoes cut into chunks
    • 1 medium potato grated
    • 2 tablespoons paprika
    • 2 tablespoons worcestershire sauce
    • 2 tablespoons tomato puree
    • 2 cups beef stock made with 2 beef stock cubes and 2 cups boiling water
    • 2 to 3 tablespoons sunflower oil for browning the meat
    • 2 cloves garlic finely chopped, or you can use 1 teaspoon garlic paste.
    • ½ cup sour cream for garnish (optional)

    Instructions

    • Peel and chop the vegetables with the exception of one potato. Grate the remaining potato.
      2 large carrots, 2 medium onions, 1 lb 450 grams potatoes, 1 medium potato, 1 large capsicum (red pepper)
    • Cut the meat into bite-sized chunks and coat in flour seasoned with salt and paprika
      1 lb 450 grams stewing beef, 2 tablespoons flour, ½ teaspoon salt, 2 tablespoons paprika
    • Brown the meat in batches in the sunflower oil in a large frying pan. Use a high heat and do not over-crowd the pan. The meat should brown on the outside, and not release its juices.
      2 to 3 tablespoons sunflower oil
    • Set the browned meat aside.
    • Add another splash of oil to the same pan and saute the chopped onions, red pepper and garlic until the onion is translucent. Do not allow the garlic to brown or it will become bitter.
      2 cloves garlic
    • Now place the meat and onions into a pressure cooker, add the chopped and grated vegetables, the Worcestershire sauce and the tomato puree.
      2 tablespoons worcestershire sauce, 2 tablespoons tomato puree
    • Make a stock by dissolving 2 beef stock cubes in 2 cups of boiling water. Pour over the meat and vegetables in the pressure cooker and mix well.
      2 cups beef stock
    • Set the pressure cooker to 'Stew' function and cook for 20 minutes. If your pressure cooker does not have a 'Stew' function, just follow the manufacturer's instructions for the highest setting.
    • After 20 minutes release the pressure and add the potatoes and carrots, including the grated potato.
    • Cook for another 8 minutes at high pressure.
    • Once the time is up, release the pressure and do a taste test for seasoning. Add more salt if necessary.
    • Stir in the sour cream, and serve with spaetzle or crusty bread to mop up the gravy. Alternatively serve topped with a spoonful of sour cream.
      ½ cup sour cream

    Notes

    Slow cooker instructions
    • Brown the meat and soften the vegetables as described in the pressure cooker method.
    • Transfer the browned meat and softened vegetables to a slow cooker along with the other ingredients.
    • Cook on low for 6 to 7 hours, or on high for 4 to 5 hours.
    • You will probably find that with a slow cooker the gravy will need to be thickened. See Tips for a Perfect Result above.
    Oven / casserole instructions
    • Brown the meat and soften the vegetables as described in the pressure cooker method.
    • Place the meat and onions in your dish, stir in the paprika and add the other ingredients (except the carrots and potatoes)
    • Cover with the stock, cover the casserole dish with a lid and place it in a medium oven (160C / 320F) for 2 to 2.5 hours.
    • Add the carrots and potatoes after the first hour. Check occasionally and top up with extra stock if necessary.
    • Depending on how much liquid is lost to evaporation you may not need to thicken the gravy.
    Thicken the gravy
    If you feel the gravy is too thin, you can thicken it by stirring in a slurry made with 2 teaspoons of cornflour or cornstarch and 2 tablespoons of water.  Stir this into the gravy over medium heat until the desired consistency is reached.  You may not need all the cornflour mixture.
    You can either stir the sour cream through the finished dish, or serve topped with a spoonful of sour cream for garnish.
    This goulash can be served over homemade spaetzle or chunks of custy bread to mop up the gravy.

    Nutrition

    Calories - 717kcal | Carbohydrates - 51.3g | Protein - 64.5g | Fat - 27.5g | Saturated Fat - 8.4g | Cholesterol - 176mg | Sodium - 1233mg | Potassium - 2017mg | Fiber - 8.5g | Sugar - 7g | Calcium - 78mg | Iron - 38mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 9 votes (3 ratings without comment)

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    1. Hector Manuel Pagan-Serrano

      September 28, 2024 at 10:41 am

      5 stars
      Red bell peppers were not available in Europe until Spaniards also took them to Europe.

      Reply
    2. Hector Manuel Pagan-Serrano

      September 28, 2024 at 10:38 am

      5 stars
      Thank You for posting. I have eaten real Hungarian and German Style Goulash but would like to add the following. Spaniards took potatoes to Europe. Potatoes were not available in Europe till after Columbus first trips.

      Reply
    3. Agustina

      March 04, 2023 at 9:23 pm

      5 stars
      I made this recipe twice already and both times has been a great success between family and friends. Thank you so much for sharing this, to me, this “inspired Hungarian Goulash” recipe as you defined it in a previous comment, is the one to go. Thanks again!!!

      Reply
      • VJ

        March 05, 2023 at 7:27 am

        5 stars
        Thank you for your lovely comment - so glad that you enjoyed the recipe!

        Reply
    4. James

      February 27, 2023 at 4:03 pm

      Thanks for the recipe.

      Reply
    5. Chloe Edges

      February 16, 2020 at 11:20 pm

      5 stars
      This looks so warming and delicious. I've not had goulash since my friend's Hungarian housemates made goulash on an open fire in their garden years ago. It was amazing but I think its time to try and make it myself. maybe just in my kitchen though!

      Reply
      • VJ

        February 17, 2020 at 7:49 am

        Definitely give it a try and let me know when you make it. I'd be interested to see how my recipe compares to one actually made by Hungarians.

        Reply
    6. ozzy

      February 15, 2020 at 3:19 pm

      The article is nice. The recipe is so far from reality, like here to Rome.
      I am Hungarian myself.
      No flour is needed on meat, no stock is needed. The meat will have its own juices to cook in, you hardly need any water in the end.
      If you want to make authentic gulyás, visit a Hungarian recipe website like mindmegette.hu or nosalty.hu.

      Reply
      • VJ

        February 16, 2020 at 8:04 am

        Hi Ozzy, Thank you for the comment on my recipe. I'm sorry you feel that it is not a true Hungarian version. It is many years since I first ate a real goulash in Hungary, and what I have tried to do is to capture that same taste from memory, which I think I have managed to do. I had a look at the websites you mention, but unfortunately they are written in Hungarian and I could not understand them. But even if I had, I would not just copy a recipe from another website. All the recipes on this site are my own original creations that I have tried and tested.
        If you decide to try this recipe yourself, I would be interested in hearing your opinion. Perhaps I should have named the recipe 'Hungarian inspired Goulash' 🙂
        VJx

        Reply
    7. Jhuls @ The Not So Creative Cook

      February 12, 2020 at 8:18 am

      This looks perfection! I am hungry right now! 😀 Thanks for sharing!

      Reply
      • VJ

        February 12, 2020 at 1:24 pm

        Enjoy! It's delicious - one of our favourite winter meals.

        Reply
    8. Donna

      February 11, 2020 at 9:46 am

      5 stars
      I love goulash. Perfect on these horrible cold days!

      Reply
      • VJ

        February 12, 2020 at 1:28 pm

        I agree - real comort food

        Reply

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