One-Pot Hungarian Goulash Recipe

Imagine a deep, smoky aroma filling your kitchen as rich, paprika-spiced broth slowly transforms humble ingredients into something extraordinary. This One-Pot Hungarian Goulash Recipe is a centuries-old comfort dish that delivers bold, warming flavors in every spoonful. Tender beef, hearty vegetables, and sweet Hungarian paprika come together in a single pot to create a meal that feels both rustic and deeply satisfying. Whether you’re cooking for a cozy weeknight dinner or feeding a hungry crowd, this recipe never disappoints. You’ll learn exactly how to build layers of flavor, master the techniques that make this dish iconic, and serve a bowl that tastes like it came straight from a Budapest kitchen.

Why You’ll Love This Recipe

This One-Pot Hungarian Goulash Recipe checks every box for a perfect home-cooked meal. First, it requires just one pot, meaning less cleanup and more time enjoying your food. The combination of tender beef chuck and sweet Hungarian paprika creates a deeply rich, complex flavor that feels like a warm hug on a cold evening.

The slow simmer allows every ingredient to meld beautifully, producing a broth that is thick, savory, and absolutely irresistible. Hearty potatoes and carrots add satisfying texture, making this a truly complete one-pot meal.

This recipe is also incredibly forgiving and adaptable. Whether you’re an experienced home cook or just starting out, the straightforward steps guide you confidently from start to finish. The ingredients are affordable, widely available, and simple to prepare. Once you make it, this dish will earn a permanent spot in your dinner rotation.

Ingredients List for the One-Pot Hungarian Goulash Recipe

Gather these simple, wholesome ingredients before you begin. Most items are pantry staples or easy to find at any grocery store.

• 2 tablespoons vegetable oil or lard

• 2 large onions (finely diced)

• 2 pounds 900 g beef chuck or brisket (cut into 1-inch cubes)

• 3 tablespoons Hungarian sweet paprika

• 4 cups 1 liter beef broth or water

• 3 medium potatoes (peeled and cubed)

• 2 medium carrots (peeled and sliced)

• 2 medium tomatoes (diced (or 2 tablespoons tomato paste as an alternative))

• 2 cloves garlic (minced)

• 2 teaspoons salt (or to taste)

• 1 teaspoon black pepper

• 2 bay leaves

• 1 medium red bell pepper (diced)

Pro Tips

These three techniques will take your Hungarian goulash from good to genuinely outstanding.

Use authentic Hungarian sweet paprika. Generic paprika simply cannot replicate the deep, slightly sweet, and mildly smoky flavor that defines true goulash. Seek out imported Hungarian paprika for the most authentic result. Store it in a cool, dark place to preserve its potency.

Never burn the paprika. After adding paprika to the pot, stir it immediately and vigorously. Burnt paprika turns bitter and can ruin the entire dish. Adding a splash of broth right after stirring protects the spice and helps it bloom properly.

Low and slow is non-negotiable. Rushing the simmer produces tough, chewy beef and underdeveloped flavors. A gentle 1.5 to 2-hour simmer allows the collagen in the beef chuck to break down fully, resulting in melt-in-your-mouth tenderness and a naturally thickened, glossy broth that coats every ingredient beautifully.

Instructions

Follow these steps carefully for perfect results every single time.

Step 1: Dice onions, cube beef, and peel and chop potatoes and carrots.

Step 2: Heat oil in a large pot or Dutch oven over medium heat. Sauté onions until golden brown.

Step 3: Add beef cubes and sear until browned on all sides.

Step 4: Sprinkle in paprika and quickly stir to coat the meat. Be careful not to burn it.

Step 5: Add a splash of broth to deglaze the pan, scraping up any flavorful browned bits.

Step 6: Pour in the remaining broth, bring to a boil, and lower the heat to simmer.

Step 7: Add potatoes, carrots, tomatoes, garlic, bay leaves, salt, and pepper.

Step 8: Cover the pot and let it simmer on low heat for 1.5 to 2 hours. Stir occasionally.

Step 9: Once the beef and vegetables are tender, ladle the goulash into bowls. Garnish with fresh parsley and serve with crusty bread or egg noodles.

Variations

This classic dish is wonderfully versatile. Try these popular spins to keep things exciting.

Pork Goulash: Swap the beef chuck for an equal amount of bone-in pork shoulder. Pork creates a slightly lighter, sweeter broth while still absorbing the paprika beautifully. Reduce the cooking time to approximately 1 to 1.5 hours since pork becomes tender faster than beef.

Spicy Hungarian Goulash: Add one teaspoon of hot Hungarian paprika or a pinch of cayenne pepper alongside the sweet paprika. This variation, sometimes called a traditional beef goulash stew, delivers a bold, fiery kick that pairs especially well with sour cream on top.

Vegetarian Goulash: Replace the beef with chunky mushrooms, chickpeas, or root vegetables, and substitute beef broth with rich vegetable broth. The paprika still provides incredible depth, and the result is a hearty, plant-based meal that satisfies completely.

Storage and Serving

Storage Instructions: Allow the goulash to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to four days. For longer storage, freeze it in portion-sized containers for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, adding a small splash of broth if the consistency has thickened too much.

Serving Suggestions: This One-Pot Hungarian Goulash Recipe is traditionally served with thick slices of crusty bread for soaking up every drop of that rich broth. Egg noodles or buttered spätzle are equally delicious options. A dollop of cool sour cream on top adds a tangy contrast that balances the bold paprika beautifully. For a complete meal, pair it with a simple green salad or pickled vegetables on the side.

FAQs

What cut of beef works best for goulash?
Beef chuck or brisket is ideal because both cuts contain enough connective tissue and fat to break down during the long simmer, producing tender, flavorful meat. Avoid lean cuts like sirloin, which can become dry and tough.

Can I make this recipe in a slow cooker?
Yes. Complete Steps 1 through 5 on the stovetop, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fully tender.

Is Hungarian paprika different from regular paprika?
Absolutely. Hungarian sweet paprika has a richer, more nuanced flavor with subtle sweetness and mild earthiness. Standard paprika is often bland by comparison and will significantly reduce the dish’s depth and authenticity.

Why does my goulash taste bitter?
Bitterness usually means the paprika was added to a dry, overheated pan and burned. Always stir paprika immediately after adding it and deglaze the pan with broth right away to prevent scorching.

Can I thicken the goulash broth?
If you prefer a thicker consistency, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering pot during the final 15 minutes of cooking. Alternatively, simply remove the lid for the last 20 minutes to let the broth reduce naturally.

Print