This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.

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  • Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.

  • Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

  • Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Chef's Note:

Real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.

Nutrition Facts

573 calories; protein 36g 72% DV; carbohydrates 13.4g 4% DV; fat 41.2g 63% DV; cholesterol 134mg 45% DV; sodium 1756.6mg 70% DV. Full Nutrition
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Reviews (368)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2013
Boy is this a great recipe! I had the front window open and a neighbor and the UPS man stopped by to ask what was cooking! A couple of things that are not mentioned in the recipe but are in the video - first Chef John used a mortar and pestle to grin the caraway seeds - well let me tell you caraway does not like to be crushed, but this is really an essential part of the recipe, if you have a spice grinder - use it, otherwise be prepare for some heavy duty crushing with the mortar and pestle. Also, cool the skillet between doing the onions and toasting the spices - I came dangerously close to burning those preciously ground spices! The video recommends simmering with the lid off - which I did and is probably also why the neighbors came asking about dinner. This was a rich and beautiful stew - company worthy for sure, especially on a cold fall or winter evening. Read More
(316)

Most helpful critical review

Rating: 3 stars
02/07/2013
Dad & I thought it was alright but it was w-a-y too zippy for the four kidlets ages 10 and under. If I ever make this again, it'll be with serious alterations. Read More
(80)
478 Ratings
  • 5 star values: 381
  • 4 star values: 68
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
02/01/2013
Boy is this a great recipe! I had the front window open and a neighbor and the UPS man stopped by to ask what was cooking! A couple of things that are not mentioned in the recipe but are in the video - first Chef John used a mortar and pestle to grin the caraway seeds - well let me tell you caraway does not like to be crushed, but this is really an essential part of the recipe, if you have a spice grinder - use it, otherwise be prepare for some heavy duty crushing with the mortar and pestle. Also, cool the skillet between doing the onions and toasting the spices - I came dangerously close to burning those preciously ground spices! The video recommends simmering with the lid off - which I did and is probably also why the neighbors came asking about dinner. This was a rich and beautiful stew - company worthy for sure, especially on a cold fall or winter evening. Read More
(316)
Rating: 5 stars
02/16/2013
Absolutely delicious! I added about half a green pepper diced and sauteed along with the onion which I had seen in other Goulash recipes. Went light on the cayenne pepper. (Chef John's nothing without his red pepper!) This was simple delectable and even better the next day. Served over buttered egg noodles. Will make again! Thanks Chef John! Highly recommended and I would encourage the grinding of the caraway along with the use of fresh marjoram if at all possible. Read More
(81)
Rating: 3 stars
02/07/2013
Dad & I thought it was alright but it was w-a-y too zippy for the four kidlets ages 10 and under. If I ever make this again, it'll be with serious alterations. Read More
(80)
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Rating: 5 stars
02/09/2013
We loved this! It's true it is a little spicy so if you're sensitive to heat just cut back on the cayenne pepper a bit. We think the noodles and sour cream tamed the spice for us. I was afraid at first it was going to be a little too vinegary but when it was done....nope. It was really tasty and perfect for a cold night. Smelled great while simmering but be sure to keep it at a simmer with no lid so it reduces properly. A keeper in this house for sure. Read More
(38)
Rating: 5 stars
02/11/2013
This recipe is phenomenal! I printed out the recipe and my husband was the one who wanted to make it - the beef turned out so tender and my 15yr old son called the sauce "pure flavour" and "intensely beef-y" and asked that this be put into the recipe rotation! He's learning to cook now, so maybe he'll make it the next time. Thanks, Chef John. Read More
(31)
Rating: 5 stars
02/04/2014
Merriam-Webster's definition of "goulash": (1) a dish of meat vegetables and paprika that is slowly cooked in liquid; (2) a mixture of different things. And that's exactly what this recipe is. Plus it's a delicious mix of flavors (as evidenced by the many many 5-star reviews) -- perfect for a cold winter's night! Read More
(30)
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Rating: 5 stars
02/25/2014
Another winner from Chef John!. It is simply delicious with many layers of flavor and interest. I left out the cayenne because I didn't want it spicy. And really loved the flavor. Thanks Chef John for another fabulous recipe to add to my repitoire. Read More
(29)
Rating: 5 stars
12/29/2013
This is a great recipe. Since it did not specify whether to use spicy or sweet paprika, I used a bit of both. Also, made sure I used traditional Szeged Hungarian Paprika (lucky for me it was on sale when I went to purchase)---I think it makes a difference. Be sure to watch the goulash the last 10-15 minutes. You want to make sure the liquid has cooked down enough but not too much that it burns. Great recipe, Chef John! Read More
(28)
Rating: 4 stars
01/24/2015
I get very irritated when people say "that's not authentic Hungarian" not only have I read but cooked 100's of Hungarian recipes, the one thing that is authentic is the use of paprika, onions and sour cream after that it's anyone's guess! Recipes for Goulash very from family to family and region of the country that family came from I grew up with a thick soup like goulash, some of you would call thick soup "stew", my family never used caraway seeds and didn't put tomato in either, doesn't mean it wasn't authentic, just because your Hungarian grandma or mine didn't make it this way doesn't mean it's not right. Read More
(23)
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