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featured hungarian goulash

Hungarian Goulash Recipe

Course: Dinner, Main Course
Cuisine: hungarian
Prep Time: 30 minutes
Cook Time: 3 hours
Roast Time: 30 minutes
Total Time: 4 hours
Servings: 8
Calories: 717kcal
Author: Becky Hardin
Hungarian goulash is a classic stew type dinner that is packed full of flavor. You start with roasted vegetables and then create a sauce that is rich and savory. Serve your goulash over egg noodles for a delicious meal everyone will love.
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For the Roasted Vegetables

  • 4 yellow or Spanish onions peeled and cut into 1-inch strips top to bottom
  • 2 small-medium celery stalks trimmed and cut into 2-inch pieces
  • 2 red bell peppers cut into ½-inch slices
  • 7 medium carrots trimmed & peeled, divided
  • 4 cloves garlic cut in half
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons canola oil
  • 3 tablespoons reduced-sodium soy sauce

For Processing the Roasted Vegetables

  • 2 tablespoons tomato paste
  • 1 tablespoon distilled white vinegar
  • Juices from the roasted vegetables
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For the Goulash

  • 2 tablespoons canola oil
  • 4 pounds whole boneless beef chuck roast trimmed and cut into 1½-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • cup sweet paprika
  • 4 cups low-sodium chicken stock homemade or store-bought
  • Puréed roasted vegetables from the food processor
  • 1 tablespoon low-sodium soy sauce
  • 3 teaspoons fresh thyme leaves
  • 6 ounces tomato paste 1 standard can
  • 1 bay leaf
  • cup good red wine such as an enjoyable Cabernet Sauvignon

For Serving and Garnishing

  • 8 ounces egg noodles cooked (1 standard package)
  • Chopped fresh parsley


  • Adjust oven rack to middle position and heat oven to 400°F.
  • Prepare the onions, celery, red bell peppers. Peel and cut carrots in half vertically.
    4 yellow or Spanish onions, 2 small-medium celery stalks, 2 red bell peppers, 7 medium carrots
  • Place the vegetables, garlic, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons oil, and 3 tablespoons soy sauce in a large bowl and gently toss until vegetables are coated. Pour the oiled vegetables onto a large sheet pan and roast until tender, about 20-30 minutes. Remove from the oven and allow to cool to the touch.
    4 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3 tablespoons canola oil, 3 tablespoons reduced-sodium soy sauce
  • Reduce oven temperature to 300°F.
  • Transfer four of the roasted carrots to a cutting board and cut into ¼-inch slices. These will be added to the goulash in the last 5 minutes of cooking; set aside until ready.
  • Squeeze the softened garlic out of the garlic skins and into the bowl of a food processor fitted with the metal blade. Add the roasted vegetables, 2 tablespoons tomato paste, 1 tablespoon vinegar, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and all the pan juices from the roasted vegetables. Pulse the mixture until the vegetables are smooth, about 15-20 seconds total.
    2 tablespoons tomato paste, 1 tablespoon distilled white vinegar, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, Juices from the roasted vegetables
  • Place the beef in a bowl and season with paprika, salt, and pepper. Toss gently to coat the beef.
    4 pounds whole boneless beef chuck roast, Kosher salt, ⅓ cup sweet paprika, Freshly ground black pepper
  • In a large Dutch oven, heat 2 tablespoons canola oil over medium heat. Add the seasoned beef, chicken stock, puréed roasted vegetables from the food processor, 1-tablespoon soy sauce, thyme, tomato paste, bay leaf, and ¼ cup red wine. Stir.
    2 tablespoons canola oil, 4 cups low-sodium chicken stock, Puréed roasted vegetables from the food processor, 1 tablespoon low-sodium soy sauce, 3 teaspoons fresh thyme leaves, 6 ounces tomato paste, 1 bay leaf, ⅓ cup good red wine
  • Cover and cook at 300°F for 2½-3 hours or until the beef is fork-tender.
  • Add the sliced ¼-inch slices of carrots and stir.
  • If the goulash is too thin, place on the stovetop, over very low heat, and simmer up to 15 minutes to reduce to the desired consistency.
  • Remove the bay leaf.
  • Serve over a bed of cooked egg noodles and sprinkle chopped fresh parsley on top.
    8 ounces egg noodles, Chopped fresh parsley



Storage: Store any leftovers in the refrigerator for up to 4 days. Keep covered and reheat over low heat to serve.  


Calories: 717kcal | Carbohydrates: 43g | Protein: 54g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 180mg | Sodium: 1318mg | Potassium: 1639mg | Fiber: 7g | Sugar: 11g | Vitamin A: 12540IU | Vitamin C: 52mg | Calcium: 115mg | Iron: 8mg