Authentic Hungarian Goulash: A Hearty Beef Stew Recipe for Instant Pot & Stovetop

This Hungarian Goulash is the ultimate comfort food, especially when the weather outside turns chilly and demands a warming, satisfying meal. For those enduring cold snaps and a steady diet of freezing temperatures, a hearty dish like this provides much-needed warmth and culinary delight.

Tender, succulent chunks of beef are slow-simmered in a rich, tantalizing sauce, bursting with the vibrant flavors of authentic Hungarian Paprika, a subtle hint of tomato, and the aromatic warmth of caraway seeds. The stew is then perfected with a creamy roux made from sour cream and flour, creating an incredibly flavorful and deeply satisfying goulash. This recipe offers instructions for both the time-saving Instant Pot and the traditional stovetop method, ensuring you can enjoy this classic dish regardless of your kitchen equipment. For the most authentic Hungarian experience, serve your goulash with Nokedli noodles, though other accompaniments work beautifully too.

If you appreciate the distinctive taste of Hungarian Paprika and other traditional Hungarian dishes, you might also enjoy my recipes for Pörkölt (Hungarian Beef and Onion Stew) or a comforting bowl of Hungarian Mushroom Soup.

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What is Hungarian Goulash? Exploring This Iconic Stew

Hungarian Goulash, or “Gulyás” in Hungarian, is far more than just a simple meat stew; it’s a national dish and a cornerstone of Hungarian cuisine, celebrated for its rich flavors and comforting qualities. At its heart, Hungarian Goulash features succulent chunks of beef, expertly sautéed with aromatic ingredients such as onions, garlic, caraway seeds, a generous amount of paprika, and a touch of tomato paste. These ingredients are then slow-simmered in a savory beef broth-based sauce, allowing the flavors to meld beautifully and the meat to become incredibly tender.

What truly distinguishes authentic Hungarian Goulash from other beef stews is its reliance on high-quality Hungarian Paprika. This isn’t just a dash of spice; it’s a foundational flavor, used in substantial quantities to impart its unique color, aroma, and depth. Another characteristic is the preparation of the meat; the beef is typically cut into smaller cubes, usually around ½ inch, allowing for quicker cooking and a more harmonious integration into the sauce. Towards the end of the cooking process, fresh bell peppers are often added for a hint of sweetness and texture, and the stew is traditionally finished with a creamy roux made from sour cream and flour, which adds a silky richness to the sauce. A final sprinkle of fresh parsley before serving adds a refreshing brightness, perfectly balancing the heartiness of the dish.

While traditional goulash is often cooked for hours on the stovetop, modern kitchen appliances like the Instant Pot (pressure cooker) offer a significantly quicker way to achieve that same fall-apart tender meat and deeply developed flavor. Below, you’ll find comprehensive instructions for both methods, allowing you to choose the approach that best suits your schedule and preferences.

Choosing the Best Meat for Your Hungarian Beef Goulash

The secret to an exceptionally flavorful goulash lies in selecting the right cut of beef. For the most tender and rich results, you’ll want to avoid very lean cuts. Instead, opt for cuts that have a good amount of marbling or connective tissue, as these break down during the slow cooking process, infusing the stew with incredible flavor and yielding incredibly tender meat.

The most recommended cut for Hungarian Goulash is **beef chuck**. Also known as chuck roast, shoulder steak, or pot roast, beef chuck is well-marbled and becomes incredibly tender when slow-cooked or pressure-cooked. When shopping, you can ask your butcher specifically for a good quality beef stew meat, which is often pre-cut beef chuck. If you’re cutting it yourself, aim for uniform ½-inch cubes to ensure even cooking and a delightful texture that melts in your mouth.

For those interested in sourcing high-quality, organic beef, services like ButcherBox can be a game-changer. They eliminate the guesswork of finding excellent cuts by delivering premium, grass-fed, and organic meats directly to your door. I’ve found their promotions to be quite generous, often including valuable freebies, so it’s worth checking out if you’re looking to elevate your culinary experience with top-tier ingredients.

The Essential Ingredient: What Kind of Paprika is Best for Authentic Hungarian Goulash?

This is where Hungarian Goulash truly distinguishes itself from other beef stews. The use of authentic Hungarian Paprika is not just an ingredient; it’s the very soul of the dish. It’s not uncommon to use a significant amount of paprika in goulash, which might seem surprising if you’re accustomed to using paprika sparingly as a garnish. However, the unique flavor profile of Hungarian paprika allows for this generous application without overpowering the dish. Instead, it contributes a deep, earthy, sweet, and slightly smoky flavor that is unmatched.

The key distinction lies between generic paprika and true Hungarian paprika. Hungarian paprika is renowned for its depth of flavor, vibrant color, and often nuanced sweetness (even in its non-spicy varieties). This is due to specific pepper strains, traditional drying methods, and meticulous grinding processes. Hungarian paprika varieties include:

• Sweet Hungarian Paprika (Édesnemes): This is the most commonly used type for goulash. Despite its name, it’s not actually sweet in a sugary sense but rather mild and rich, with a deep red color and a pleasant, slightly fruity aroma. The “sweet” descriptor primarily differentiates it from its hot counterpart.
• Hot Hungarian Paprika (Csípős): If you prefer a goulash with a bit of a kick, you can certainly add some hot Hungarian paprika. My husband often requests this extra spice, though it might be too much for younger palates.
• Noble Sweet (Édesnemes): A bright red paprika that is slightly pungent, sweet, and robust. This is the most exported and popular variety.
• Delicate (Csemege): A mild paprika with a rich flavor, ranging from light to dark red.
• Rose (Rózsa): A pale red paprika with a strong aroma and mild pungency.
• Special Quality (Különleges): The mildest and sweetest, with a very deep, rich red color.

For an authentic Hungarian Goulash, always reach for Sweet Hungarian Paprika. Its profound flavor is what elevates the dish from a simple stew to a truly memorable culinary experience. Remember, quality paprika makes all the difference, so invest in a good brand for the best results.

Can You Freeze Hungarian Goulash? Perfect for Meal Prepping!

Absolutely! One of the fantastic advantages of Hungarian Goulash is how well it freezes, making it an ideal candidate for meal prepping. You can easily prepare a larger batch and portion half of it for a future dinner, saving you time and effort on busy weeknights. Freezing goulash is a simple process: allow the stew to cool completely, then transfer it into airtight containers or heavy-duty freezer bags. Ensure there’s minimal air in the container to prevent freezer burn, and then freeze.

For best quality, aim to consume your frozen goulash within three months. When you’re ready to enjoy it again, defrosting is straightforward. You can run the container under hot water briefly to help release the frozen goulash from the sides. Transfer the frozen block into a deep pan or a braising pot, add about half a cup of water or beef broth, and let it defrost slowly over low heat. Once it’s fully defrosted and starts bubbling, heat it through thoroughly, stirring occasionally, until it reaches a safe serving temperature. This method ensures the goulash retains its texture and rich flavor, tasting almost as good as freshly made.

Essential Ingredients for Homemade Hungarian Goulash

Crafting this classic homemade goulash requires a selection of fresh, high-quality ingredients. Here’s your comprehensive grocery list to help you gather everything you need for a truly authentic and easy-to-make Hungarian Goulash:

• Unsalted Butter: For sautéing and building a rich flavor base.
• Onions: Sweet onions, finely chopped, are crucial for the traditional goulash foundation. They caramelize beautifully, adding depth.
• Garlic: Freshly chopped garlic enhances the aromatic profile of the stew.
• Beef Stew Meat (preferably chuck): As discussed, a well-marbled cut like beef chuck is key for tender results.
• Hungarian Sweet Paprika: The star of the show! Use authentic sweet Hungarian paprika for its unique color and deep flavor.
• Tomato Paste: Adds a concentrated umami depth and a touch of sweetness to the sauce.
• Beef Broth: The liquid base that allows the flavors to meld and the beef to tenderize.
• Caraway Seeds: A quintessential Hungarian spice, providing a warm, slightly anise-like note that is characteristic of goulash.
• Red Bell Peppers: Added towards the end for freshness, a subtle sweetness, and a pop of color.
• Flour: Used to thicken the stew and create the finishing roux with sour cream.
• Sour Cream: An essential component of the traditional Hungarian roux, adding creaminess and a slight tang.
• Salt & Pepper: To season the goulash to perfection.
• Fresh Parsley: For a vibrant garnish and a hint of fresh flavor upon serving.

How to Make Hungarian Goulash in an Instant Pot (Pressure Cooker)

My Instant Pot has become an indispensable tool for preparing tough cuts of meat, delivering unparalleled tenderness that I’ve rarely achieved on the stovetop. This method ensures your Hungarian Goulash will feature melt-in-your-mouth beef and a rich, deeply flavored sauce in a fraction of the time. While stovetop instructions are provided in the recipe notes, the Instant Pot truly excels for this dish.

Step 1: Sauté Aromatics. Begin by setting your Instant Pot to the “Sauté” function. Once the pot indicates it’s hot, add the unsalted butter. As the butter melts, add the chopped sweet onions and sauté them for approximately 5-7 minutes, stirring occasionally, until they become translucent and soft. This step is crucial for building a flavorful base. Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 2: Brown the Beef. While the onions are sautéing, cut your beef stew meat (preferably chuck) into uniform ½-inch cubes. Add the beef to the Instant Pot and sauté for about 10 minutes, browning it on all sides. This step adds depth of flavor and helps seal in the juices.

Step 3: Introduce Key Flavors. Turn off the “Sauté” setting to prevent the paprika from burning. Add the Hungarian sweet paprika, 2 tablespoons of flour, tomato paste, and caraway seeds to the pot. Stir vigorously to coat the beef and onions evenly. It’s important to mix quickly and thoroughly, as cooking paprika for too long or at too high a heat can make it bitter. This brief mixing ensures the flavors are well distributed without adverse effects.

Step 4: Pressure Cook for Tenderness. Pour in the beef broth, ensuring it mostly covers the meat. Secure the lid on your Instant Pot, making sure the venting knob is sealed. Set the pressure cooker to “Manual” or “Pressure Cook” on high pressure for 20 minutes. Once the 20-minute cooking cycle is complete and the Instant Pot switches to “Keep Warm” mode, **do not manually release the pressure!** Allow the pressure to release naturally. This natural pressure release is vital for the meat’s tenderness; quick release can shock the fibers and make the beef tough. Natural pressure release can take anywhere from 20 to 40 minutes, but the wait is absolutely worth it for incredibly tender beef.

Step 5: Finish with Peppers and Seasoning. Once the pressure has fully released and the float valve has dropped, carefully open the Instant Pot. Add the chopped red bell peppers to the stew. Return the Instant Pot to the “Sauté” setting and cook the goulash with the peppers for an additional 10-15 minutes, or until the peppers have softened to your liking. Taste the goulash and adjust the seasoning with salt and pepper as needed.

Step 6: Prepare and Temper the Roux. While the peppers are cooking, prepare the sour cream roux: In a small bowl, combine 1 tablespoon of flour with the sour cream and a splash of water. Whisk vigorously until the mixture is completely smooth and free of any lumps. To prevent the sour cream from curdling, you must temper the roux. Carefully ladle about half a cup of hot stew liquid from the Instant Pot into the sour cream mixture, whisking constantly. Continue adding hot liquid, about half a ladle at a time, until you have approximately one cup of tempered roux. Then, slowly pour the tempered roux into the goulash in the Instant Pot, stirring continuously. Let the goulash simmer on “Sauté” for just a minute or two more to allow it to thicken beautifully. Serve your rich Hungarian Goulash immediately, garnished generously with a sprinkle of fresh chopped parsley.

How to Make Hungarian Goulash on the Stove (Traditional Method)

For a traditional, slow-simmered approach, the stovetop method yields a goulash with deep, layered flavors, though it requires more cooking time for the beef to reach optimal tenderness. A Dutch oven or another heavy-bottomed, deep sauté pan is ideal for even heat distribution.

1. **Sauté Aromatics:** Heat your Dutch oven over medium heat. Add the unsalted butter. Once melted, add the chopped sweet onions and sauté for about 5-7 minutes until they are translucent and soft. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. **Brown the Beef:** Cut your beef stew meat into uniform ½-inch cubes. Add the beef to the Dutch oven and increase the heat slightly to medium-high. Brown the beef on all sides for about 10 minutes. This step is essential for developing rich flavor.
3. **Introduce Key Flavors:** Reduce the heat to low. Add the Hungarian sweet paprika, 2 tablespoons of flour, tomato paste, and caraway seeds to the pot. Stir quickly and thoroughly to coat the beef and onions. Ensure the paprika doesn’t burn, as this can lead to a bitter taste.
4. **Simmer to Perfection:** Pour in the beef broth, ensuring the meat is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for approximately 1.5 to 2 hours, or until the beef is fork-tender. Check periodically and stir to prevent sticking.
5. **Add Peppers and Final Seasoning:** Once the beef is tender, add the chopped red bell peppers to the stew. Cover again and cook for another 10-15 minutes, or until the peppers are soft. Taste the goulash and adjust the seasoning with salt and pepper as needed.
6. **Prepare and Temper the Roux:** While the peppers are cooking, prepare the sour cream roux: In a small bowl, combine 1 tablespoon of flour with the sour cream and a splash of water. Whisk vigorously until the mixture is completely smooth and free of any lumps. To prevent the sour cream from curdling, temper the roux by gradually whisking in about a cup of hot stew liquid from the Dutch oven. Once tempered, slowly pour the roux into the goulash, stirring continuously. Let it simmer for another minute or two to allow the sauce to thicken to your desired consistency. Serve immediately, garnished with fresh chopped parsley.

What Best Accompanies Hungarian Goulash? Perfect Pairings

Hungarian Goulash is a complete meal in itself, but the right accompaniment can elevate the dining experience. Traditionally, goulash is often served with Nokedli, which are small, dumpling-like Hungarian egg noodles, very similar to German Spaetzle. Their soft, slightly chewy texture is perfect for soaking up the rich, flavorful sauce. However, if Nokedli isn’t readily available or you prefer an easier option, standard egg noodles are an excellent substitute and are commonly served this way.

Beyond noodles, other popular choices include fluffy mashed potatoes, which provide a creamy counterpoint to the stew, or simple steamed rice, offering a neutral base for the goulash’s robust flavors. To balance the richness of the goulash, a light and refreshing side dish is highly recommended. A classic choice is a crisp cucumber salad (Mizeria), often dressed with sour cream or vinegar, which provides a welcome tang and coolness. A simple green salad with a light vinaigrette would also be a fantastic option. Whichever you choose, ensure your accompaniment complements, rather than competes with, the star of the show.

If you try this awesome Hungarian Goulash recipe, please let me know how you liked it in the comments below! Don’t forget to tag me @eatingeuropean on Instagram and use the hashtag #eatingeuropean. Cheers!

Other Delicious Instant Pot Recipes to Try:

Expand your Instant Pot repertoire with these fantastic recipes:

• Instant Pot Beef Stroganoff: Creamy, quick, and incredibly satisfying.
• Instant Pot Bean Soup Spinach with Pesto: A hearty and flavorful vegetarian option.

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