Easy Hungarian Goulash

Easy Hungarian goulash

The Spruce Eats / Nita West

Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 8 servings
Nutrition Facts (per serving)
771 Calories
44g Fat
42g Carbs
50g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 771
% Daily Value*
Total Fat 44g 57%
Saturated Fat 18g 92%
Cholesterol 173mg 58%
Sodium 479mg 21%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 17%
Total Sugars 12g
Protein 50g
Vitamin C 39mg 195%
Calcium 127mg 10%
Iron 7mg 38%
Potassium 1069mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditional Hungarian goulash is a beef and vegetable dish seasoned with paprika that is usually served over buttered noodles for a hearty, satisfying meal. The amounts of garlic, onions, and especially paprika may seem excessive, but they all melt into an incredibly rich and flavorful pan gravy during the slow cooking process. The sauce is further enriched by the addition of sour cream. It is important that you use sweet Hungarian paprika, not a generic or Spanish variety, as the Hungarian spice is a key ingredient and gives the goulash its signature taste.


  • 2 to 3 pounds boneless chuck roast, cut into 1-inch chunks

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons all-purpose flour

  • 3 tablespoons olive oil, divided

  • 4 medium sweet onions, sliced and separated into rings

  • 8 ounces baby portobello mushrooms, or cremini, brushed clean and sliced in half

  • 1 head garlic, about 12 cloves, peeled; large cloves cut in half

  • 1/2 cup sweet red wine

  • 1 3/4 cups beef broth

  • 1 (4-ounce) jar roasted red peppers

  • 1/4 cup sweet paprika

  • 1 cup sour cream

  • 4 cups cooked buttered noodles

  • 1/2 cup chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Hungarian goulash
    The Spruce Eats / Nita West
  2. Place beef chunks in a large bowl. Sprinkle liberally with salt and pepper and toss with the flour.

    Place beef chunks in large bowl
    The Spruce Eats / Nita West
  3. Heat a heavy Dutch oven over medium-high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan.

    Heat pot
    The Spruce Eats / Nita West
  4. Place beef chunks in a single layer and brown on two sides. (You will probably need to do this in batches; do not crowd the meat or it will boil instead of brown.)

    Place beef chunks in layer
    The Spruce Eats / Nita West
  5. Remove browned beef to a bowl.

    The Spruce Eats / Nita West
  6. Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, onion rings, mushrooms, and garlic. Toss to coat with the olive oil.

    Reduce heat to medium
    The Spruce Eats / Nita West 
  7. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.

    Sweat vegetables
    The Spruce Eats / Nita West
  8. Add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom.

    Add red wine
    The Spruce Eats / Nita West
  9. Add beef broth, roasted red peppers, and paprika.

    Add beef broth
    The Spruce Eats / Nita West
  10. Return beef and any accumulated juices to the pan. Stir until well-combined.

  11. Cover tightly, reduce heat, and simmer on low heat for 1 1/2 to 2 hours, stirring occasionally, until beef is fork-tender.

    Cover tightly
    The Spruce Eats / Nita West
  12. Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.

    Remove dutch oven
    The Spruce Eats / Nita West
  13. Serve Hungarian goulash over hot buttered noodles with chopped parsley.

    The Spruce Eats / Nita West
  14. Enjoy!

    The Spruce Eats / Nita West


  • The amount of paprika is correct and it is important that you use it all in the recipe. If you would prefer not to use the wine, replace with an equal amount of additional beef broth.
  • The goulash may be refrigerated or frozen, before the addition of the sour cream. Reheat and stir in the sour cream just before serving.