Hungarian Goulash
Updated Feb. 5, 2026
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons unsalted butter
- 2medium onions, peeled and thinly sliced
- 2tablespoons sweet Hungarian paprika
- 1teaspoon caraway seeds
- 1pound beef stewing meat, trimmed and cut into 1-inch cubes
- ¼cup all-purpose flour
- 2cups beef broth, homemade or low-sodium canned
- 1tablespoon fresh lemon juice
- 2teaspoons salt, plus more to taste
- ¼teaspoon freshly ground pepper
Nutritional analysis per serving (4 servings)
243 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 29 grams protein; 713 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
- Step 2
Add ½ cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1½ hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.
Private Notes
Comments
As a Hungarian, I am cooking goulash all the time. This recipe is the closest I have ever read in an English language description.
However, I never used lemon juice or flour. But more onion, never sliced but chopped, 1 small fresh tomato and a slice of yellow or green pepper. We always serve it with gnocchi, or boiled potato.
There is one essential thing to know about Hungarian cooking: never just stir in the paprika: always pull the pot off the heat, stir in the paprika, then return to heat. Otherwise your food will taste bitter!
this recipe isn't correct, because butter not acceptable. The correct is the pork fat. second problem: 2 medium onions few, if I cooking goulash, I'm using about same quantity onion as meet, because the good gravy origin from the onion. My opinion need plus 2 segment sliced garlic, a little bit more hungarian paprika powder, one medium size sliced tomato, and one sliced green pepper and chili, and not need the lemon juice and pepper.
Basic principle for goulash: The weight of the meat corresponds to the weight of the onions. Hence, the use of flour is not really necessary, as the onions themselves provide the necessary creaminess. We recommend using smoked paprika powder rather than sweet paprika powder. Experts also debate whether the meat should be browned first or not. In Vienna, it is often eaten with Vienna sausages and garnished with a gherkin. (Fiakergulasch) A bread roll is served on the side.
As the son of a Viennese immigrant who made goulash regularly, I remember her making this dish, called Szegediner goulash, with pork, so today I followed in her footsteps and it was terrific. The pork was labeled “stew meat” and was very tender. All the other ingredients were the same as written.
This was fantastic. Cooked a little longer to dither tenderize the beef and removed lid to reduce those extra 20 minutes. Would have served over roasted potatoes but had a big head of salted cabbage and used that instead since we don’t eat gluten. Delish!