Hungarian Goulash

This Hungarian Goulash is comfort defined: tender beef slow-cooked in a fragrant tomato broth, deeply flavored with sweet Hungarian paprika and aromatic caraway seeds. Whether you’re cooking on the stovetop, in a slow cooker, or your Instant Pot, this versatile stew delivers soulful depth and nourishing warmth. Plus, it’s Slimming World Syn-free—still indulgent in flavor, not calories.

Why You’ll Love This Hungarian Goulash

• Tender, melt-in-your-mouth beef soaked in flavorful spice
• Versatile cooking options—stovetop, oven, Instant Pot, or slow cooker
• Rich tomato base, warmed with paprika and caraway, deserves crusty bread
• Easily customizable with potatoes, carrots, and bell peppers
• Simple to prepare with pantry-friendly ingredients and satisfying results

Ingredients (Serves 5)

• 2 tbsp olive oil (or olive oil spray)
• 2 onions, diced
• 3 garlic cloves, sliced
• 1 tsp caraway seeds
• 1 tsp salt (plus more to taste)
• 2 lb (950g) stewing beef, trimmed and cubed
• 2 tbsp sweet Hungarian paprika
• ½ tsp cayenne pepper (optional, for heat)
• 2 cups (500ml) low-sodium beef stock (or 1 cup for a thicker stew)
• 14 oz (400g) chopped tomatoes
• 3 carrots, roughly chopped
• 3 medium potatoes, peeled and cubed (optional)
• 2 red bell peppers, sliced
• Black pepper, to taste
• Sour cream, for serving (optional)

Instructions

1. Stovetop & Oven Method
Preheat oven to 160°C (325°F). In a heavy, lidded casserole over medium heat, warm the oil. Sauté onions until soft (5–7 min). Add garlic, caraway seeds, and salt, then the beef—searing until browned. Stir in paprika to coat the meat. Pour in beef stock, tomatoes, and carrots. Simmer on low or bake covered for 1 hour. Add potatoes, cook an additional hour. Stir in bell peppers and continue cooking another 30 minutes. Season to taste and serve with sour cream and crusty bread.

2. Instant Pot Version
(Use 1 cup stock for a thicker stew.) Sauté onions, garlic, and seeds in oil. Sear beef in batches, then deglaze with a splash of stock. Add paprika, carrots, potatoes, stock, and tomatoes (on top). Pressure cook on high for 35 minutes, followed by a 10-minute natural release, then quick release. Add peppers and sauté for 5 minutes. Season and serve.

3. Slow Cooker Method
(Thicker version uses 1 cup stock.) Follow steps 1–5 of the stovetop method, then transfer everything to your slow cooker, including potatoes. Cook on low for 7 hours without lifting the lid.

Variations to Tailor to Your Taste

• Spicy Kick: Add more cayenne or diced chilies.
• Veggie Variations: Include mushrooms, parsnips, or bell peppers for extra texture.
• Meat Alternatives: Swap beef for pork or duck for unique flavor profiles.

Tips for Success

• Browning the beef deeply enhances overall flavor.
• Don’t skip the paprika; sweet Hungarian paprika is the soul of this stew.
• Set your slow cooker on low if cooking long—high can dry out the meat.
• Taste and adjust seasoning before serving—you may need a pinch more salt.

Serving Suggestions

This goulash shines with hearty sides:

• Crusty bread or buttery mashed potatoes for soaking up sauce
• Steamed greens or a simple side salad for balance
• A dollop of sour cream adds creaminess and flash
• Pair with medium-bodied red wine or a mug of herbal tea for contrast

Final Thoughts

Hungarian Goulash is the essence of cozy sophistication—so simple, yet so deeply flavorful. Whether cooked on the stovetop, slow cooker, or Instant Pot, it brings old-world heart and warmth to your table. One pot, spectacular results.

Print Pin

Hungarian Goulash

Rich Hungarian beef stew with paprika and caraway, perfect for any cooking method.

Course Appetizer, Dinner, Lunch, Soup

Cuisine American

Keyword Hungarian Goulash

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 5

Ingredients

• 2 tbsp olive oil or olive oil spray
• 2 onions diced
• 3 garlic cloves sliced
• 1 tsp caraway seeds
• 1 tsp salt plus more to taste
• 2 lb 950g stewing beef, trimmed and cubed
• 2 tbsp sweet Hungarian paprika
• ½ tsp cayenne pepper optional, for heat
• 2 cups 500ml low-sodium beef stock (or 1 cup for a thicker stew)
• 14 oz 400g chopped tomatoes
• 3 carrots roughly chopped
• 3 medium potatoes peeled and cubed (optional)
• 2 red bell peppers sliced
• Black pepper to taste
• Sour cream for serving (optional)

Instructions

Stovetop & Oven Method

• Preheat oven to 160°C (325°F). In a heavy, lidded casserole over medium heat, warm the oil. Sauté onions until soft (5–7 min). Add garlic, caraway seeds, and salt, then the beef—searing until browned. Stir in paprika to coat the meat. Pour in beef stock, tomatoes, and carrots. Simmer on low or bake covered for 1 hour. Add potatoes, cook an additional hour. Stir in bell peppers and continue cooking another 30 minutes. Season to taste and serve with sour cream and crusty bread.

Instant Pot Version

• (Use 1 cup stock for a thicker stew.) Sauté onions, garlic, and seeds in oil. Sear beef in batches, then deglaze with a splash of stock. Add paprika, carrots, potatoes, stock, and tomatoes (on top). Pressure cook on high for 35 minutes, followed by a 10-minute natural release, then quick release. Add peppers and sauté for 5 minutes. Season and serve.

Slow Cooker Method

• (Thicker version uses 1 cup stock.) Follow steps 1–5 of the stovetop method, then transfer everything to your slow cooker, including potatoes. Cook on low for 7 hours without lifting the lid.