Hungarian Goulash is an incredible weeknight dinner. Seasoned stew meat, potatoes, carrots, spices, tomatoes, and more. This is one of my favorite Hungarian Goulash recipes!
Serve this goulash with some bread and butter, cornbread, rice, or even noodles. However, you serve up this homemade Hungarian goulash recipe you will enjoy it.
Sometimes I just crave comfort, do you? This recipe is all about comfort and heart warming food. You have to try this for your weeknight dinner this week.
You can make these on the stovetop or slow cooker, for a delicious dinner for your family.
What is the Difference Between American and Hungarian goulash?
The biggest difference between the two is the main ingredients used. Hungarian style Goulash is more of a stew or soup base that has tender beef, onions, spices, paprika, vegetables, and more. Then for American Goulash is ground beef or stew meat, macaroni, tomato, etc.
What Is The Best Meat To Use For Goulash
I tend to reach for a stew meat or you can take a steak and dice it up into cubes if you would like. Having meat that is nicely marbled and has some fat in it, will help to add flavor to your goulash.
Storing Leftover Goulash
To store your leftover goulash you will want to take your cooled dish and pour into an airtight container. It will store for around 3 days in the fridge.
If you don’t plan to eat right away, you can freeze leftovers. Seal up properly and then store in the freezer for around three months.
If you have a food saver system, you can extend the freezer shelf life by quite a bit.
Want More Dinner Ideas
Does Stew Meat Get More Tender As It Cooks
Stew meat will become more tender as it cooks. Stew meat is generally a cheap and affordable cut that offers a bit of chew. But as it slow simmers or cooks in slow cooker it will help to infuse flavor and tenderize the beef.
Feel free to change up the vegetables you use in the recipe to add different elements of flavor. Or you could swap out stew meat with another cut of beef. Even using ground beef would work, it would just alter the flavor a bit.
Get creative and create a meal you and your family can enjoy. Or if you plan to serve a crowd make a double batch if you want!
- 2 Tbsp. Olive Oil
- 1 Large Purple Onion, Diced
- 2 tsp. Minced Garlic
- 1 tsp. Caraway Seeds
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 2 Lbs. Beef Stew Meat
- 2 Tbsp. Hungarian Paprika
- 1/2 tsp. Cayenne Pepper
- 14.5 oz. Can Low Sodium Beef Broth
- 14.5 oz. Can Diced Tomatoes
- 1/2 lb. Carrots, Peeled and Sliced
- 3 Medium Size Potatoes, Peeled & Cubed
- 1 Red Bell Pepper, Diced
- 4 oz. Sour Cream (Optional for Topping)
- In a large Stock Pot or Dutch Oven heat the Olive Oil and saute the Onions for 3-5 minutes.
- Add in Garlic, Caraway Seeds, Salt, Pepper, and Beef Stew Meat and Cook until meat is browned on all sides.
- Remove From heat and sprinkle meat with Paprika and Cayenne Pepper, then stir well to coat the beef.
- Add Beef Broth, Diced Tomatoes, Carrots, Potatoes, & Bell Peppers to the Stock Pot. ***
- Turn stove back on and bring everything to a simmer over Medium Heat.
- Reduce to a simmer, cover and cook on low for about 2 Hours.
- Season with additional Salt and Pepper to taste.
- Serve hot with Sour Cream for garnish!
***Once you have cooked the meat and coated with the paprika and cayenne pepper, you can add everything to a slow cooker and cook on High Heat for 4-6 hours until Carrots & Potatoes are tender!
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 599Total Fat: 23gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 193mgSodium: 913mgCarbohydrates: 36gFiber: 7gSugar: 8gProtein: 65g