One-Pot Hungarian Goulash Recipe

Why You’ll Love This Recipe

One-Pot Hungarian Goulash is a hearty and comforting stew packed with tender beef, sweet paprika, and vegetables, all simmered together in a rich, flavorful broth. This traditional dish is perfect for cold days and delivers a deep, savory taste in every bite. With everything cooked in one pot, cleanup is a breeze, making it an ideal weeknight dinner or a cozy meal for family gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck (cut into cubes)onionsgarlicHungarian sweet paprikatomato pastebeef brothbay leavescaraway seeds (optional)potatoescarrotsbell pepper (optional)saltblack pepperoil (for searing)water (as needed)

directions

Heat oil in a large pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.

In the same pot, add chopped onions and sauté until translucent.

Add minced garlic and cook for another 1-2 minutes.

Stir in the sweet paprika and tomato paste, cooking briefly to release their flavors.

Return the beef to the pot, and pour in beef broth to cover the meat. Add bay leaves and caraway seeds, if using.

Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.

Add diced potatoes, carrots, and bell pepper. Simmer uncovered for another 30 minutes, or until vegetables are soft and the sauce has thickened.

Season with salt and black pepper to taste. Remove bay leaves before serving.

Serve hot, optionally with crusty bread or over egg noodles.

Servings and timing

This recipe serves approximately 6 people.Preparation time: 20 minutesCooking time: 2.5 hoursTotal time: 2 hours 50 minutes

Variations

Use smoked paprika for a deeper, smokier flavor.

Add a splash of red wine during the simmering process for added richness.

Include chopped tomatoes for extra depth in the broth.

Serve with a dollop of sour cream for a creamy finish.

Make it spicy by adding hot paprika or chili flakes.

storage/reheating

Store leftover goulash in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave until thoroughly warmed.You can also freeze goulash for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What is the best cut of beef for goulash?

Beef chuck is ideal for its tenderness and flavor after long cooking.

Can I make this in a slow cooker?

Yes, sear the beef and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

What’s the difference between Hungarian and American goulash?

Hungarian goulash is a stew with beef and paprika, while American versions often use ground beef and pasta.

Do I have to use caraway seeds?

No, they’re optional but add a distinctive flavor.

Can I use vegetable broth instead of beef broth?

Yes, though beef broth adds more depth to the dish.

Can I prepare this a day ahead?

Absolutely. Goulash tastes even better the next day as the flavors deepen.

Do I need to peel the potatoes?

It’s up to you. Peeled potatoes give a softer texture, while unpeeled add rustic appeal.

What can I serve with goulash?

Crusty bread, egg noodles, or even rice are great options.

Can I add other vegetables?

Yes, green beans, peas, or parsnips can be added toward the end of cooking.

How do I thicken the goulash?

Let it simmer uncovered or mash a few potato pieces into the broth.

Conclusion

One-Pot Hungarian Goulash is a soul-warming dish that’s as rich in history as it is in flavor. With its tender beef, aromatic paprika, and hearty vegetables, it’s a complete and satisfying meal all on its own. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe delivers comfort and depth with minimal fuss.

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