Traditional Hungarian Beef Goulash (Classic Slow-Cooked Stew)
This recipe brings together two beloved Hungarian classics in one comforting meal: a rich, slow-simmered beef goulash-style stew and an authentic beef Pörkölt, both known for their deep flavor and warming character. The dishes rely on simple ingredients transformed through gentle cooking, allowing onions, garlic, peppers, tomatoes, and sweet Hungarian paprika to create a bold, aromatic base.
The first dish is a hearty beef stew cooked low and slow with vegetables until tender and spoon-soft, finished with fresh parsley for brightness. The second is a traditional Pörkölt, famous for its intense paprika flavor and thick, saucy texture, served alongside creamy mashed potatoes. Together, they showcase the soul of Hungarian home cooking—rustic, comforting, and incredibly satisfying.
Traditional Hungarian Beef Goulash (Classic Slow-Cooked Stew)
Course: MainCuisine: HungarianDifficulty: Medium6
servings25
minutes3
minutes650
kcalIngredients
- Goulash-Style Beef Stew
2 onions
2 tbsp butter
1 kg / 2 lb beef chuck, cubed
Salt and black pepper, to taste
4 garlic cloves
1 bell pepper
2 tomatoes
2 bay leaves
1 tsp caraway seeds
4 tbsp sweet Hungarian paprika
1 liter / 4 cups beef stock or broth
2 carrots
2 potatoes
Fresh parsley, for garnish
- Authentic Beef Pörkölt
4 slices thick-cut bacon
1 large yellow onion
1 green bell pepper
Garlic (to taste)
700 g / 1½ lb beef chuck
4 tbsp sweet Hungarian paprika
½ tsp caraway seeds
1 large tomato
1 bay leaf
Salt and black pepper, to taste
Water, as needed- Mashed Potatoes
1 kg / 2 lb potatoes
1 tbsp salt
50 g / 3 tbsp unsalted butter
½ cup (120 ml) warm whole milk
Directions
- Sauté the Onions
Melt the butter in a large pot over medium heat. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they turn translucent and lightly golden. This forms the flavor base of the dish. - Brown the Beef
Season the beef chunks generously with salt and black pepper. Add them to the pot with the onions and stir for 2–3 minutes to lightly sear the meat on all sides. - Build the Stew
Add the garlic, bell pepper, and tomatoes, stirring well. Mix in the bay leaves, caraway seeds, and sweet Hungarian paprika. Pour in the beef stock, cover the pot, and let everything simmer gently over low heat for 1½ hours. - Add Vegetables and Finish
Add the carrots and potatoes to the pot, cover again, and cook for another 30 minutes until everything is tender. Sprinkle with fresh parsley before serving. - Prepare the Pörkölt Base
In a heavy pot or Dutch oven, fry the bacon until cooked. Add the chopped onion and cook over medium-high heat until golden. Stir in the bell pepper and garlic, cooking for another 2 minutes. - Add Beef and Paprika
Add the beef and cook briefly. Remove the pot from the heat and stir in the sweet Hungarian paprika to prevent bitterness. Add caraway seeds, tomato, bay leaf, salt, and black pepper. - Simmer the Pörkölt
Add just enough water so it does not cover the meat. Return to the heat, bring to a boil, then reduce to low. Cover and simmer gently for about 90 minutes until the beef is very tender. - Make the Mashed Potatoes
Boil the potatoes in salted water until very soft, about 15 minutes. Drain, then mash with butter and warm milk until smooth and creamy. Serve alongside the Pörkölt.
Recipe Video
Notes
- Always remove the pot from heat before adding paprika—this keeps its color vibrant and prevents any bitter taste.
