Description

This traditional Hungarian goulash is a rich, hearty stew made with tender beef, onions, and a generous amount of sweet and hot paprika. Slow-cooked to perfection, this dish is deeply flavorful, thanks to the combination of caramelized onions, savory spices, and melt-in-your-mouth meat. The recipe is perfect for cold weather or when you’re craving a warming, comfort meal. Serve it with crusty bread, dumplings, or pickled vegetables for a complete and satisfying dinner. Whether you’re making it for a weeknight meal or a family gathering, this goulash recipe is a timeless classic that everyone will love.

Ingredients

Scale

1 pound elbow macaroni
2 pounds ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 15 oz cans tomato sauce
2 14.5 oz cans petit diced tomatoes
1 1/2 tablespoons Italian seasoning
2 teaspoons salt
1/2 teaspoon black pepper
1 cup cheddar cheese, shredded

Instructions

- Preheat oven to 350 degrees.

Bring a large pot of water to boil. Cook macaroni for 3 minutes less than the box directions, then drain.
Heat a large skillet over high heat. Add ground beef and onions to the pan. Break beef apart, cooking for 6-7 minutes until browned. Drain any fat.
Mix in garlic and cook until fragrant, about 1 minute.
Add in Worcestershire sauce, tomato sauce, and diced tomatoes. Mix until combined.
Stir in the Italian seasoning, salt, and pepper. Taste and adjust the seasonings.
Mix in cooked macaroni and cheddar cheese. If your skillet is heat-safe, you can place in the oven for 20-25 minutes until the goulash is bubbly and the cheese is melted. If the skillet is not heat-safe, transfer the goulash to a casserole dish and bake.

Notes

Use Authentic Hungarian Paprika: The key to a flavorful goulash is using high-quality sweet and hot Hungarian paprika. This adds depth and color to the dish. Don’t substitute with generic paprika, as it won’t deliver the same richness of flavor.
Browning the Meat: Take the time to properly brown the beef. This caramelization locks in flavor and helps create a richer stew. Be sure not to overcrowd the pan—work in batches if necessary.
Slow Simmering for Tender Meat: Patience is key! Goulash benefits from slow simmering, which breaks down the tough cuts of beef and melds the flavors. Aim to simmer for at least 90 minutes, but the longer, the better. This results in tender, succulent meat that falls apart with each bite.
Adjusting Consistency: Traditional Hungarian goulash is more soup-like than the American versions. However, you can easily adjust the thickness by controlling the amount of liquid you add or by simmering uncovered to reduce the broth.
Storing and Reheating: Goulash often tastes even better the next day as the flavors develop further. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently to avoid drying out the meat.
Variations: While beef is traditional, you can experiment with pork or lamb for a different flavor profile. Vegetarian versions can also be made using mushrooms or lentils as a protein substitute.
Serving Suggestions: Goulash is best paired with crusty bread or Hungarian dumplings (csipetke). A side of pickled vegetables adds a tangy contrast to the rich stew. For a true Hungarian experience, serve with a glass of robust red wine or a cold beer.