Hungarian Goulash

Hungarian goulash is a classic stew type dinner that is packed full of flavor. You start with roasted vegetables and then create a sauce that is rich and savory. Serve your goulash over egg noodles for a delicious meal everyone will love.

Traditional Hungarian Goulash Recipe

Do you have a recipe that brings back a ton of memories when you make it? Once you take a bite you are flooded with memories of times with family hanging around the kitchen. That’s how I feel when I make this Hungarian goulash for my family. I can’t help but think of the good times we’ve had together.

Hungarian goulash is a type of stew that is made with meat and vegetables. It’s very different than American goulash, and has an even more dramatic flavor. It’s a versatile recipe that is a comforting and hearty meal.

One of the best things about this homemade goulash recipe is that you use fresh vegetables. You start with fresh vegetables and then roast them in the oven to bring out their flavor. The roasted vegetables then get added to a hearty meat sauce and served over your favorite starchy side dish.

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How to make Hungarian Goulash

You can jump to the recipe card for full ingredients & instructions!

1. Coat the sliced vegetable in the spices and olive oil.
2. Roast the vegetables for 20-30 minutes or until fork tender.
3. Add the roasted vegetables, tomato paste, vinegar, spices and juices from the roasting pan into a food processor.
4. Pulse until smooth.
5. Season the beef in a bowl.
6. Add the beef, chicken stock, vegetable puree, soy sauce, thyme, tomato paste, bay leaf and red wine.
7. Cover in a Dutch oven and cook for 2 1/2 – 3 hours.
8. Serve over egg noodles.

Serving Suggestions

This goulash is a meal in itself, but some sides that would pair well with it are:

• Homemade Hawaiian Rolls
• Lemon Roasted Broccoli
• Homemade Crescent Rolls

After you roast your vegetables, be sure to save a few carrots for a garnish later. Save 4 carrots and slice them into 1/4 inch slices and reserve them for the last 5 minutes of cooking.

You can check and see if the goulash is ready by testing a piece of the beef. Remove a piece of beef and see if it shreds easily. If the meat shreds easily with a fork and is heated all the way through, your goulash is ready.

Hungarian goulash is a classic dinner that is hearty and full of flavor. It is an easy dinner recipe that everyone will love. This goulash is one that your family will ask for over and over again.

More Cozy Dinner Recipes we Love

• Swedish Meatballs
• Meat Sauce Lasagna
• Crockpot Beef Stroganoff
• Beef Lo Mein
• Hamburger Steaks
• Crockpot Beef and Noodles
• American Goulash

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe Card

Hungarian Goulash Recipe

4.69 from 22 votes

Prep: 30 minutes mins

Cook: 3 hours hrs

Roast Time: 30 minutes mins

Total: 4 hours hrs

Servings: 8

Author: Becky Hardin

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Hungarian goulash is a classic stew type dinner that is packed full of flavor. You start with roasted vegetables and then create a sauce that is rich and savory. Serve your goulash over egg noodles for a delicious meal everyone will love.

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Ingredients 

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For the Roasted Vegetables

• ▢ 4 yellow or Spanish onions peeled and cut into 1-inch strips top to bottom
• ▢ 2 small-medium celery stalks trimmed and cut into 2-inch pieces
• ▢ 2 red bell peppers cut into ½-inch slices
• ▢ 7 medium carrots trimmed & peeled, divided
• ▢ 4 cloves garlic cut in half
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 3 tablespoons canola oil
• ▢ 3 tablespoons reduced-sodium soy sauce

For Processing the Roasted Vegetables

• ▢ 2 tablespoons tomato paste
• ▢ 1 tablespoon distilled white vinegar
• ▢ Juices from the roasted vegetables
• ▢ 1 teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper

For the Goulash

• ▢ 2 tablespoons canola oil
• ▢ 4 pounds whole boneless beef chuck roast trimmed and cut into 1½-inch pieces
• ▢ Kosher salt
• ▢ Freshly ground black pepper
• ▢ ⅓ cup sweet paprika
• ▢ 4 cups low-sodium chicken stock homemade or store-bought
• ▢ Puréed roasted vegetables from the food processor
• ▢ 1 tablespoon low-sodium soy sauce
• ▢ 3 teaspoons fresh thyme leaves
• ▢ 6 ounces tomato paste 1 standard can
• ▢ 1 bay leaf
• ▢ ⅓ cup good red wine such as an enjoyable Cabernet Sauvignon

For Serving and Garnishing

• ▢ 8 ounces egg noodles cooked (1 standard package)
• ▢ Chopped fresh parsley

Cook ModePrevent your screen from going dark

Instructions 

• Adjust oven rack to middle position and heat oven to 400°F.
• Prepare the onions, celery, red bell peppers. Peel and cut carrots in half vertically.
  4 yellow or Spanish onions, 2 small-medium celery stalks, 2 red bell peppers, 7 medium carrots
• Place the vegetables, garlic, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons oil, and 3 tablespoons soy sauce in a large bowl and gently toss until vegetables are coated. Pour the oiled vegetables onto a large sheet pan and roast until tender, about 20-30 minutes. Remove from the oven and allow to cool to the touch.
  4 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3 tablespoons canola oil, 3 tablespoons reduced-sodium soy sauce
• Reduce oven temperature to 300°F.
• Transfer four of the roasted carrots to a cutting board and cut into ¼-inch slices. These will be added to the goulash in the last 5 minutes of cooking; set aside until ready.
• Squeeze the softened garlic out of the garlic skins and into the bowl of a food processor fitted with the metal blade. Add the roasted vegetables, 2 tablespoons tomato paste, 1 tablespoon vinegar, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and all the pan juices from the roasted vegetables. Pulse the mixture until the vegetables are smooth, about 15-20 seconds total.
  2 tablespoons tomato paste, 1 tablespoon distilled white vinegar, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, Juices from the roasted vegetables
• Place the beef in a bowl and season with paprika, salt, and pepper. Toss gently to coat the beef.
  4 pounds whole boneless beef chuck roast, Kosher salt, ⅓ cup sweet paprika, Freshly ground black pepper
• In a large Dutch oven, heat 2 tablespoons canola oil over medium heat. Add the seasoned beef, chicken stock, puréed roasted vegetables from the food processor, 1-tablespoon soy sauce, thyme, tomato paste, bay leaf, and ¼ cup red wine. Stir.
  2 tablespoons canola oil, 4 cups low-sodium chicken stock, Puréed roasted vegetables from the food processor, 1 tablespoon low-sodium soy sauce, 3 teaspoons fresh thyme leaves, 6 ounces tomato paste, 1 bay leaf, ⅓ cup good red wine
• Cover and cook at 300°F for 2½-3 hours or until the beef is fork-tender.
• Add the sliced ¼-inch slices of carrots and stir.
• If the goulash is too thin, place on the stovetop, over very low heat, and simmer up to 15 minutes to reduce to the desired consistency.
• Remove the bay leaf.
• Serve over a bed of cooked egg noodles and sprinkle chopped fresh parsley on top.
  8 ounces egg noodles, Chopped fresh parsley

Video

Becky’s Tips

Storage: Store any leftovers in the refrigerator for up to 4 days. Keep covered and reheat over low heat to serve.  

Calories: 717kcalCarbohydrates: 43gProtein: 54gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 180mgSodium: 1318mgPotassium: 1639mgFiber: 7gSugar: 11gVitamin A: 12540IUVitamin C: 52mgCalcium: 115mgIron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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