Hungarian Goulash
Hearty Hungarian goulash with sweet paprika, browned beef and potatoes. Simmer 2 hours for tender meat. Tips for swaps, slow cooker and storage.
If you're making any Hungarian recipe, you'll need good paprika.
Submitted by: Amy from Reynolds, IL
Yield: 4
- Use good Hungarian sweet paprika for the classic flavor and color.
- Brown the beef, then simmer covered 2 hours; add potatoes and cook 45 more minutes.
- You can adapt to a slow cooker or Instant Pot, thicken the sauce several ways, and freeze leftovers.
Spices
Featured in this Recipe
Preparation Instructions:
Melt the butter in a stock pot over medium heat. Cook onions and garlic until soft. In another pan, brown the chunks of flank steak in 1 tablespoon of olive oil. As the steak is browning, add the paprika and water to the onion mix. After the steak has browned, add it to the onion mix and cover. Turn to low and simmer for 2 hours.
Add the potatoes at this point, and simmer an additional 45 minutes.
thespicehouse.com
More About This Recipe
I've been known to add other seasonings to this, to taste. I love making this when I get fresh paprika from The Spice House. The drive is worth it.
Frequently Asked Questions
Why is paprika important in Hungarian goulash?
Paprika gives goulash its signature color and sweet pepper flavor. Use fresh Hungarian sweet paprika when you can. Add the paprika to the onion and liquid so it flavors the dish without burning.
Which cut of beef works best for this recipe?
The recipe uses flank steak, but tougher, well-marbled cuts like chuck, brisket, or stewing beef also work well. Those cuts break down and become tender with long, slow simmering.
Can I make this goulash in a slow cooker or Instant Pot?
Yes. For a slow cooker brown the meat first then cook on low 6 to 8 hours or high 3 to 4 hours. For an Instant Pot brown on Sauté, add liquid, then pressure cook high for about 35 to 40 minutes and allow natural release.
How long should I simmer the goulash?
After combining browned beef with the onion, paprika and water, simmer covered on low for about 2 hours. Add the potatoes and simmer another 45 minutes until both meat and potatoes are tender.
How can I thicken the goulash sauce?
Thicken by simmering uncovered to reduce the liquid, mashing a few potatoes into the sauce, making a quick roux with butter and flour, or stirring in a cornstarch slurry. Add thickeners slowly until you reach the desired consistency.
Can I freeze and reheat leftover goulash?
Yes. Cool to room temperature, portion into airtight containers, and freeze up to about 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Thin with a little water or stock if it tightens up.
What are good serving suggestions and optional add-ins?
Serve with crusty bread, egg noodles, spaetzle or dumplings and a dollop of sour cream and parsley. Optional add-ins include bell pepper, tomato, caraway seeds, bay leaf, smoked paprika or a splash of Worcestershire to deepen flavor.
Why is paprika important in Hungarian goulash?
Paprika gives goulash its signature color and sweet pepper flavor. Use fresh Hungarian sweet paprika when you can. Add the paprika to the onion and liquid so it flavors the dish without burning.
Which cut of beef works best for this recipe?
The recipe uses flank steak, but tougher, well-marbled cuts like chuck, brisket, or stewing beef also work well. Those cuts break down and become tender with long, slow simmering.
Can I make this goulash in a slow cooker or Instant Pot?
Yes. For a slow cooker brown the meat first then cook on low 6 to 8 hours or high 3 to 4 hours. For an Instant Pot brown on Sauté, add liquid, then pressure cook high for about 35 to 40 minutes and allow natural release.
How long should I simmer the goulash?
After combining browned beef with the onion, paprika and water, simmer covered on low for about 2 hours. Add the potatoes and simmer another 45 minutes until both meat and potatoes are tender.
How can I thicken the goulash sauce?
Thicken by simmering uncovered to reduce the liquid, mashing a few potatoes into the sauce, making a quick roux with butter and flour, or stirring in a cornstarch slurry. Add thickeners slowly until you reach the desired consistency.
Can I freeze and reheat leftover goulash?
Yes. Cool to room temperature, portion into airtight containers, and freeze up to about 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Thin with a little water or stock if it tightens up.
What are good serving suggestions and optional add-ins?
Serve with crusty bread, egg noodles, spaetzle or dumplings and a dollop of sour cream and parsley. Optional add-ins include bell pepper, tomato, caraway seeds, bay leaf, smoked paprika or a splash of Worcestershire to deepen flavor.
I have tried several Hungarian Goulash recipes and this one was the best ever. I used boneless pot roast oppose to flank steak. I also used 4 yukon gold potatoes. The Hungarian sweet paprika was excellent. The taste was exceptional. Family and friends love it!!!