10 Best Goulash Recipes: From Classic to Modern

Dive into the rich and flavorful world of goulash with our collection of the 10 best goulash recipes. Whether you’re craving the hearty comfort of a classic goulash, eager to explore a modern goulash twist, or searching for the perfect goulash recipe to impress your guests, this collection has something for everyone. From traditional beef goulash to exciting variations like chicken goulash or vegetarian goulash, we’ve curated the ultimate guide to creating the most delicious goulash dishes. Get ready to savor the warm spices and tender meats (or vegetables!) in every bowlful.

Authentic Hungarian Goulash: A Step-by-Step Recipe

This recipe guides you through creating a rich and flavorful Hungarian Goulash. From browning the beef to simmering it to perfection, we’ll cover every step to ensure a delicious result. This comforting dish is traditionally served with french fries or white rice.

Ingredients

• 2 1/4 lbs beef stew meat (chuck roast recommended)
• 1 package mushrooms
• 2 red bell peppers
• 1 green bell pepper
• 2 onions
• 3 cloves garlic
• 1 bay leaf
• Salt and pepper to taste
• Hot paprika
• Dried oregano
• 2 Knorr beef bouillon cubes
• 3 teaspoons balsamic vinegar
• Butter
• 5 tablespoons crushed tomatoes
• 2 teaspoons mustard
• 3 tablespoons all-purpose flour

Instructions

Step 1: Prepare the Beef

Bring the beef cubes to room temperature. Place the flour in a bag, add the beef cubes, and shake well to coat each piece evenly.

Step 2: Brown the Beef

Melt butter in a large pot over medium heat. Add the floured beef cubes and brown them thoroughly on all sides. Season with salt and 2 teaspoons of hot paprika. Remove the browned beef from the pot and set aside.

Step 3: Sauté the Vegetables

In the same pot, sauté finely chopped onions and grated garlic until softened. Add the bell peppers (cut into medium-sized pieces) and mushrooms. Sauté until the vegetables are tender. Stir in the mustard, balsamic vinegar, and oregano.

Step 4: Combine and Simmer

Return the browned beef to the pot. Add the crushed tomatoes, Knorr bouillon cubes, bay leaf, and half a cup of water (or red wine, if preferred).

Step 5: Slow Cooking

Cover the pot, reduce the heat to low, and simmer for 3 hours, stirring occasionally. This slow cooking process allows the flavors to meld and the beef to become tender.

Step 6: Serve

Serve the Hungarian Goulash hot with your choice of French fries or white rice. Enjoy!

Easy Gluten-Free Beef Goulash

This recipe provides a simple and flavorful way to enjoy a classic beef goulash without gluten. With readily available ingredients and easy-to-follow steps, you’ll have a hearty and satisfying meal in no time.

Ingredients:

• 1 3/4 pounds beef stew meat
• 2 carrots
• 1 red bell pepper
• 1 onion
• 2 cloves garlic
• 1 bay leaf
• 7 ounces crushed tomatoes
• Gluten-free flour or cornstarch
• 1/2 cup red wine
• Oil
• Salt
• Ground black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon paprika or ground chili
• 1 teaspoon ground cumin

Instructions:

1. Season the bite-sized pieces of beef generously with salt and pepper. Coat the beef thoroughly with gluten-free flour or cornstarch.

2. Sear the coated beef in a pot with a little oil until browned on all sides. Set the seared beef aside.

3. In the same pot, sauté the finely chopped carrots and bell pepper. After a few minutes, add the finely chopped onion. Sauté until slightly softened.

4. Add the bay leaf and grated garlic to the vegetables. Stir well and then add the sweet paprika. Immediately add the crushed tomatoes to prevent the paprika from burning.

5. Add the paprika (or ground chili) and cumin to the pot. Season with a little more salt.

6. Return the seared beef to the pot. Stir to combine with the vegetables and spices. Pour in the red wine and allow the alcohol to cook off for about 2 minutes.

7. Add enough boiling water to just cover the beef and vegetables. Bring to a simmer, then cover the pot and cook over low heat for 30 minutes, or until the beef is tender.

8. Serve the goulash hot and enjoy!

Hearty Beef Goulash

This recipe provides a step-by-step guide to creating a rich and flavorful beef goulash. The dish features tender beef, savory serrano ham, and earthy mushrooms, simmered in a vibrant tomato-based broth infused with aromatic spices. Perfect for a comforting weeknight meal or a weekend gathering, this goulash is sure to satisfy.

Ingredients

• 1.1 pounds beef
• 3.5 ounces serrano ham
• 7 ounces mushrooms
• 3.5 ounces tomato sauce
• 2 onions
• 2 cloves garlic
• 1/4 cup red wine
• 2 cups beef broth
• 2 teaspoons paprika
• 2 tablespoons vinegar
• Bay leaf
• Thyme
• Cumin
• Olive oil

Instructions

1. Prepare the Ingredients: Thinly slice the onions. Cut the beef into bite-sized pieces. Dice the serrano ham into small squares.

2. Sear the Beef: Heat olive oil in a pressure cooker over medium-high heat. Sear the beef for a few minutes until browned on all sides. Remove the beef from the pot and set aside.

3. Sauté the Aromatics: In the same pot, sauté the sliced onions in the remaining olive oil for about 8 minutes until softened. Add the diced serrano ham and sauté for another 2 minutes.

4. Combine and Deglaze: Return the seared beef to the pot. Add the bay leaf and thyme sprigs. Cook for a couple of minutes. Pour in the red wine and vinegar, allowing the liquid to reduce slightly.

5. Pressure Cook the Goulash: Add the beef broth, tomato sauce, minced garlic, mushrooms, cumin, and paprika to the pot. Season generously with salt and pepper. Seal the pressure cooker and cook for approximately 20 minutes.

6. Serve: Once the pressure has released, carefully open the cooker. Serve the goulash hot with couscous or white rice.

Creamy Phyllo Pastry Dessert

This recipe guides you through creating a delicious and decadent layered dessert featuring crispy phyllo dough, a rich creamy custard filling, and a sweet, bright syrup.

Ingredients

Phyllo Dough and Butter Mixture:

• 1 package phyllo dough
• Approximately 1/2 cup melted butter
• 1/4 cup vegetable oil

Cream Filling:

• 2 cups milk
• 1/4 cup sugar
• 1 packet whipped cream powder (e.g., Dream Whip)
• 3 heaping teaspoons cornstarch
• 1 can (e.g., 14 oz) cream (e.g., heavy cream or whipping cream)
• Vanilla extract (to taste)

Syrup:

• 2 cups sugar
• 1 1/2 cups water
• 1/2 lemon (juice only)
• 1 teaspoon vanilla extract
• 1 tablespoon butter

Instructions

1. Prepare the Phyllo Base: Melt the butter with the oil. Brush a baking dish with the butter mixture. Begin layering the phyllo dough, brushing each sheet with the butter mixture as you go.

2. Stop Buttering Before the Cream: Do not brush butter on the phyllo sheet where you will add the cream filling.

3. Make the Cream Filling: In a saucepan, whisk together the milk, sugar, whipped cream powder, cornstarch, cream, and vanilla extract. Heat over medium heat, stirring constantly, until the mixture thickens to a creamy consistency.

4. Assemble the Dessert: Pour the cream filling over the phyllo dough. Top with the remaining phyllo sheets, brushing each with the butter mixture. Gently score the top layer of phyllo before baking.

5. Bake: Bake in a preheated oven at 350°F (180°C) until the bottom is golden brown. Then, turn off the oven and briefly broil the top to add color.

6. Prepare the Syrup: In a saucepan, combine the sugar and water. Bring to a boil. Once boiling, add the lemon juice, vanilla extract, and butter. Remove from heat and let cool completely.

7. Syrup the Dessert: Pour the cold syrup over the hot pastry. Let the dessert absorb the syrup.

8. Serve: Once cooled, cut along the scored lines and serve. Enjoy!

Authentic Hungarian Goulash: A Step-by-Step Recipe

This recipe guides you through making a rich and flavorful Hungarian Goulash. From searing the beef to simmering it slowly with vegetables and spices, you’ll learn how to create this comforting classic dish.

Ingredients

• 1.1 lbs beef cheek
• 1 large onion
• 1 red bell pepper
• 1 green bell pepper
• 1 carrot
• 3 tomatoes
• 2 cloves garlic
• 2 tablespoons paprika
• 2 tablespoons tomato paste
• 1 tablespoon cumin
• 1 cup red wine
• All-purpose flour
• 2 bay leaves
• Water
• Salt
• Pepper
• Olive oil

Instructions

1. Prepare the Beef: Cut the beef cheek into cubes. Season generously with salt and pepper. Coat the beef cubes in all-purpose flour, shaking off any excess.

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

3. Sauté the Garlic: Add a little more olive oil to the pot. Add the two unpeeled garlic cloves and sauté until browned.

4. Sauté the Vegetables: Add the chopped onion, bell peppers, and sliced carrot to the pot. Grate the tomatoes to remove the skin and seeds, then add the pulp to the pot. Cook the vegetables over low heat for about 10 minutes, or until softened. Remove the garlic cloves.

5. Combine and Spice: Return the seared beef to the pot with the vegetables. Stir in the paprika, ensuring it doesn’t burn. Add the tomato paste, cumin, and bay leaves. Mix well to combine.

6. Simmer: Pour in the red wine and let it reduce for a few minutes. Add enough water to cover the beef. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 ½ hours, or until the beef is tender.

7. Monitor and Adjust: Check the goulash periodically, adding more water if necessary to maintain the desired consistency. Stir occasionally to prevent sticking.

8. Serve: Once the beef is tender, your Hungarian Goulash is ready to enjoy! Serve hot.

Authentic Hungarian Beef Goulash

This recipe guides you through creating a rich and flavorful Hungarian Beef Goulash. With simple steps and readily available ingredients, you can enjoy a comforting and authentic stew experience.

Ingredients

• 2 1/4 lbs stew beef
• 1 carrot
• 1 green bell pepper
• 1/2 red bell pepper
• 1 teaspoon cumin
• 1 bay leaf
• 1 bottle red wine
• 1 teaspoon sweet paprika
• 1 teaspoon hot paprika

Instructions

1. Marinate the beef: In a bowl, combine the red wine and beef pieces. Allow the beef to marinate while you prepare the vegetables.

2. Sauté the vegetables: Roughly chop the carrot, green bell pepper, and red bell pepper. Sauté them in a pot until slightly softened.

3. Sear the beef: Lightly coat the marinated beef pieces with flour. Fry them in a separate pan until browned on all sides.

4. Combine and slow cook: Add the sautéed vegetables, seared beef, and the remaining wine marinade to the pot. Add the cumin, bay leaf, sweet paprika, and hot paprika. Cook for 1 hour in a pressure cooker, followed by another hour on regular heat, allowing the goulash to thicken and the flavors to meld.

Hearty Beef Goulash with Spaetzle

This recipe guides you through making a rich and flavorful beef goulash, perfect for a comforting meal. The goulash is slow-cooked to tender perfection and traditionally served with spaetzle, but can be paired with other sides like rice or gnocchi.

Ingredients

For the Goulash:

• 2.2 pounds beef (rump, round, or chuck)
• 1 small cup flour
• 3 medium onions, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic
• Salt
• 3 tablespoons sweet paprika
• 1 1/2 tablespoons hot paprika
• 1 pinch cumin
• 4 1/4 cups white wine (1 liter)
• Oil for browning the meat

For Serving:

• 2.2 pounds spaetzle (or white rice, gnocchi, spaghetti)
• Butter
• Salt
• Parsley (optional)

Instructions

Step 1: Prepare and Brown the Beef

Cut the beef into 1×1 cm cubes. Coat the beef cubes in flour, shaking off any excess. Heat oil in a pot over high heat. Add the floured beef and brown on all sides, ensuring not to burn it. Remove the browned beef from the pot using a slotted spoon and set aside.

Step 2: Sauté Vegetables and Slow Cook the Goulash

In the same pot, add more oil if needed and sauté the chopped onion, bell pepper, and garlic. Season with salt, cover the pot, and reduce the heat. Cook until the vegetables are very soft. Remove the softened vegetables and either blend or puree them. Return the pureed vegetables to the pot. Add the browned beef, sweet paprika, hot paprika, cumin, and white wine. Stir to combine. Cover the pot and cook over low heat for 3 to 4 hours, stirring occasionally.

Step 3: Serve the Goulash

The goulash is ready when the beef falls apart easily. This time may vary depending on the cut of beef used. While the goulash simmers, prepare the spaetzle according to package directions or your preferred recipe. Sauté the cooked spaetzle in butter with salt and parsley (optional). If you don’t have spaetzle, serve the goulash with white rice, gnocchi, or spaghetti. A neutral-tasting side dish best complements the rich flavors of the goulash.

Vietnamese-Style Beef Stew

This recipe guides you through making a comforting and flavorful Vietnamese-style beef stew. It features tender beef, hearty potatoes and carrots, and a rich, savory broth. Follow these simple steps to create a delicious and satisfying meal.

Ingredients

• Beef with Tendon: 2.2 lbs
• Onions: 3-4 medium (about 10.5 oz)
• Carrots: 3-4 large (about 1.1 lbs)
• Potatoes: 3-4 large (about 1.1 lbs)
• Red Bell Pepper: (Optional)
• Pre-mixed Seasoning (or your preferred blend)
• Salt and Pepper: To taste
• Unsalted Butter: 2 tablespoons

Instructions

1. Prepare the ingredients: Peel and cube the potatoes and carrots. Cut the onions into wedges. Cut the beef into 1-inch cubes. Marinate the beef with pre-mixed seasoning (or a blend of seasoning powder, salt, pepper, a pinch of sugar, garlic, shallots, and paprika).

2. Brown the beef: In a large pot or Dutch oven, melt the unsalted butter over medium-high heat. Sauté the beef until browned on all sides. Add enough water to cover the beef. Bring to a simmer, then reduce heat and cook until tender. A pressure cooker can be used for faster cooking.

3. Add vegetables: Once the beef is nearly tender, add the carrots and potatoes to the pot. Adjust the seasoning and add more water if needed. Add the onions and bell pepper last, as they cook quickly.

4. Thicken the sauce (optional): If you prefer a thicker stew, whisk together 1 tablespoon of cornstarch with a little water to form a slurry. Add the slurry to the pot and stir until the sauce thickens to your desired consistency.

Lía’s Authentic Hungarian Goulash

This recipe guides you through creating a rich and flavorful Hungarian Goulash (Gulyás). From searing the beef to simmering the vegetables and adding delicate dumplings, each step contributes to the dish’s authentic taste.

Ingredients

For the Goulash:

• 14 oz beef, cut into cubes
• 4 medium carrots, diced
• 2 large potatoes, cut into small cubes
• 1 turnip, diced
• 1 parsnip root, diced
• 2 stalks celery, cut into three pieces
• 1 large onion, chopped
• 1 bay leaf
• 1 tsp whole cumin
• 1 tsp sweet paprika
• 1/2 tsp hot paprika
• 4 tbsp Hungarian pepper paste
• 1 tbsp tomato sauce
• 1 beef bouillon cube
• 2 quarts hot water
• 1/3 cup white wine
• Fresh parsley, chopped

For the Dumplings (Csipetke):

• 1 egg
• 2 tbsp flour
• 1 tbsp water

Instructions

1. Prepare the ingredients: Soak the cubed beef in cold water. In a separate bowl, soak the diced carrots, potatoes, turnip, parsnip, and celery in cold water.

2. Sear the beef: Sauté the chopped onion with a bay leaf and a pinch of salt over medium heat. Drain the beef and add it to the pan once the onion is translucent. Stir in the Hungarian pepper paste and cook until the beef changes color.

3. Build the flavor base: Add the sweet paprika, hot paprika, whole cumin, and tomato sauce to the beef mixture. Mix well. Pour in the white wine and allow the alcohol to evaporate.

4. Simmer the goulash (first stage): Add the celery pieces and beef bouillon cube. Pour in one quart of hot water. Bring to a boil, then reduce heat to medium and simmer for 30 minutes.

5. Add the vegetables and continue simmering: Drain the soaked vegetables and add them to the stew. Pour in the remaining quart of hot water. Bring back to a boil, then reduce heat and simmer for one hour.

6. Make and add the dumplings: While the goulash simmers, prepare the dumplings (csipetke). Mix the egg, flour, and water until a thick paste forms. During the last 10 minutes of cooking time, drop small portions of the dumpling paste into the stew using a teaspoon. Cook for 5 minutes.

7. Finish and serve: Turn off the heat and stir in the chopped fresh parsley. Serve the goulash hot, traditionally garnished with pickled chili peppers and a dollop of sour cream.

Hearty Hungarian Goulash

This recipe guides you through making a delicious and authentic Hungarian Goulash. With simple steps and readily available ingredients, you’ll be enjoying this comforting stew in no time.

Ingredients

• 1.1 lbs beef stew meat
• 2 onions
• 3 red bell peppers
• 4 potatoes
• Salt and pepper
• Hot paprika
• 1 bay leaf

Instructions

1. Sear the Beef: Coat the beef stew meat in flour and sear it in a pan until browned on all sides. Remove the beef from the pan and set aside.

2. Sauté Vegetables: Chop the onions and bell peppers. Sauté them in the same pan used for the beef, using the remaining oil. Add a pinch of hot paprika and the bay leaf to the vegetables.

3. Simmer the Beef: Once the onions become translucent, return the seared beef to the pan. Cover the beef and vegetables with water and bring to a simmer. Reduce the heat and cook until the liquid reduces and the beef begins to tenderize.

4. Prepare Potatoes: While the beef simmers, peel and cut the potatoes into bite-sized chunks.

5. Add Potatoes and Finish: Once the sauce has reduced, add the chopped potatoes to the pan. Pour in an additional cup of water, ensuring the potatoes are mostly submerged. Continue to simmer until the potatoes are cooked through and tender. Season with salt and pepper to taste.

6. Serve: Serve the goulash hot and enjoy!

History of Goulash

Goulash, a hearty and flavorful stew, boasts a rich history deeply rooted in Hungary. Its origins trace back to the 9th century with Magyar shepherds who prepared a simple version of the dish while tending their flocks. These nomadic herders carried dried meat, which they rehydrated and seasoned with onions and spices, creating a sustaining meal easily cooked over open fires.

The name “goulash” itself derives from the Hungarian word “gulyás,” meaning “herdsman.” This emphasizes the dish’s strong connection to the nomadic lifestyle of the Hungarian plains. Over time, goulash evolved and became more complex. During the Middle Ages, it served as a staple food for both peasants and nobility.

By the 19th century, goulash transformed into a national symbol of Hungary, playing a significant role in the country’s growing national identity. Paprika, a now quintessential ingredient, became a common addition around this time, contributing the dish’s characteristic red hue and rich flavor. The addition of potatoes and other vegetables further enhanced the dish, turning it into the hearty stew we recognize today.

From its humble beginnings as a simple shepherd’s dish, goulash has grown into a beloved culinary classic enjoyed across the globe, showcasing a fascinating culinary journey through Hungarian history.

Nutritional Content and Benefits of Goulash

Goulash, a hearty and flavorful stew, offers a good source of several essential nutrients. While the exact nutritional profile varies depending on the specific ingredients and recipe, generally goulash provides protein from the beef, iron, and B vitamins. The inclusion of vegetables like onions, peppers, and carrots adds vitamin C, vitamin A, and dietary fiber.

The protein content supports muscle growth and repair, while the iron contributes to healthy red blood cell production. B vitamins play a vital role in energy metabolism. The added vegetables offer a range of antioxidants and promote digestive health thanks to the fiber content.

It’s important to be mindful of the sodium content, which can be high in some goulash recipes, especially those using canned ingredients. Choosing leaner cuts of beef and incorporating plenty of vegetables can help maximize the nutritional benefits of this comforting dish.

Tips for Choosing Quality Beef

Choosing the right beef is crucial for a flavorful and tender goulash. Look for cuts with good marbling, which is the thin streaks of fat throughout the meat. Marbling adds flavor and helps keep the beef moist during the long cooking process.

Chuck roast is a popular and affordable option. Its rich flavor and good marbling make it ideal for goulash. Other suitable cuts include beef stew meat, which is often a mix of different cuts, and bottom round, which is leaner but can still be tender if cooked properly.

When selecting your beef, pay attention to the color. It should be a bright, cherry-red hue. Avoid beef that appears dull or brownish. Also, check the texture. The meat should feel firm and spring back slightly when touched.