This Ina Garten Hungarian Goulash is a rich and hearty beef stew, which includes tender beef chuck and sweet Hungarian paprika. It’s the ultimate comfort food recipe, perfect for cozy dinners or entertaining, and ready in about 2 hours and 45 minutes.

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Ina Garten Hungarian Goulash Ingredients

2 pounds beef chuck, cut into 1 ½-inch cubes
1 ½ teaspoons kosher salt (or to taste)
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 large yellow onions, chopped
4 cloves garlic, minced
3 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds
2 tablespoons tomato paste
4 cups beef broth
2 red bell peppers, chopped
3 medium potatoes, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into thick rounds
1 bay leaf
2 tablespoons fresh parsley, chopped (for garnish)

How To Make Ina Garten Hungarian Goulash

Season and brown beef: Pat beef cubes dry and season with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown beef in batches, 2–3 minutes per side. Remove and set aside.
Sauté onions and garlic: Add remaining olive oil to pot. Lower heat to medium and sauté onions for 8–10 minutes until softened and golden. Stir in garlic and cook 1 minute.
Toast spices and add tomato paste: Stir in paprika and caraway seeds, cooking 1 minute to release flavor. Add tomato paste and cook another 1–2 minutes.
Simmer stew: Return beef to pot. Add beef broth, bay leaf, bell peppers, potatoes, and carrots. Bring to a simmer.
Cook until tender: Cover and cook on low heat for 1 ½–2 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
Finish and serve: Adjust salt and pepper as needed, remove bay leaf, and garnish with parsley before serving.

Recipe Tips

What’s the best beef cut for goulash? Beef chuck is ideal since it becomes tender and flavorful when slow-cooked.
Can I make Hungarian goulash ahead of time? Yes, goulash tastes even better the next day as the flavors develop.
How to thicken goulash: If you prefer a thicker stew, simmer uncovered for the last 15 minutes.
Can I make this in a slow cooker? Yes, brown beef and sauté onions first, then transfer everything to a slow cooker and cook on low for 7–8 hours.
What makes goulash Hungarian? The generous use of sweet Hungarian paprika gives the dish its distinct flavor.

What To Serve With Ina Garten Hungarian Goulash

Hungarian goulash pairs perfectly with:

Egg noodles or buttered spaetzle
Crusty bread or baguette
A crisp green salad
Roasted Brussels sprouts or cabbage

How To Store Ina Garten Hungarian Goulash

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze cooled goulash in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Ina Garten Hungarian Goulash Nutrition Facts

Calories: 435
Protein: 36g
Fat: 20g
Carbohydrates: 30g
Fiber: 5g
Sugar: 6g
Sodium: 840mg
Iron: 4mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between Hungarian goulash and American goulash?

Hungarian goulash is a paprika-spiced beef stew, while American goulash is a tomato-based pasta dish.

Can I make Hungarian goulash without potatoes?

Yes, omit them or replace with parsnips or extra carrots.

What type of paprika should I use?

Use authentic sweet Hungarian paprika for the best flavor.

Can I add sour cream to Hungarian goulash?

Yes, stir in a spoonful before serving for extra creaminess.

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