Traditional Hungarian Goulash Soup Recipe (2024)

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Buttery tender pieces of beef, earthy root vegetables and a rich paprika-seasoned broth come together in this traditional Hungarian goulash recipe for the ultimate warm and comforting meal! Perfect with crusty bread, noodles or these easy pumpkin muffins!

Traditional Hungarian Goulash Soup Recipe (1)

IN THIS ARTICLE

What is Goulash?

Hungarian Goulash is a soup or stew made with meat and vegetables seasoned with paprika. Its origins date back to 9th Century Hungary. Although it is considered one of the national dishes of Hungary, it’s served in other Central and Eastern European countries including the Balkans.

Some versions are simply pieces of beef in a rich, savory broth or gravy, some have potatoes, some have carrots and other root vegetables and others have bell peppers or green vegetables such as green beans. The one ingredient every version of goulash shares is the enticing pungency of Hungarian paprika.

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Why This Recipe is a Keeper!

I had versions of traditional Hungarian Goulash in Germany and the Czech Republic before becoming obsessed with it on a recent trip to Budapest, Hungary.

That obsession led me to purchase two Hungarian cookbooks so that I could replicate goulash at home. However, the goulash recipes in each cookbook were quite different from each other because Hungarian home cooks and chefs all have their own versions.

My version of Traditional Hungarian Goulash Soup is a combination of the two authentic versions from the Hungarian cookbooks I purchased in Budapest, along with a familiar online version with ingredients that are easy to get in any grocery store.

This traditional Hungarian goulash soup recipe is:

  • Absolutely delicious!
  • Make ahead and reheats beautifully. In fact, it will probably be even better the next day!
  • Freezer-friendly.

Let’s make it!

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How to Make a Traditional Hungarian Goulash Soup Recipe:

Recipe Ingredients:

Here’s everything you’ll need to make this traditional Hungarian goulash soup recipe, along with how to prep. See the recipe card below for the exact quantities.

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Ingredient Notes and Substitutions:

  • Beef: Although you can use leaner cuts of beef for this goulash recipe, I used a 3-pound chuck roast that I hand-trimmed and cut into approximately 1/2-inch to 3/4-inch pieces. I had just under 2 1/2 pounds of chuck stew meat when I was finished. Chuck roast is great for stews and soups because of the connective tissue that runs through it. When cooked slowly and consistently, that connective tissue breaks down leaving behind a buttery tender piece of beef. Beef labeled “stew beef” could actually be various cuts of beef that the butcher or market is trying to sell the remnants of–some of which will be tough no matter how long it is cooked.
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  • Canola Oil: I used it because it’s what I have in my pantry. If you have lard or bacon grease, by all means, use it as that is more traditional.
  • Parsnips: Parsnips are a creamy white color and are related to carrots and parsley. Although they resemble carrots, they don’t taste like them. They’re sweeter than carrots with a nutty, earthy flavor.
  • Tomatoes: I used fresh, diced tomatoes because that’s what I had on hand. Use petite diced canned tomatoes if you don’t have good fresh tomatoes.
  • Paprika: Here’s where you want to purchase good Hungarian paprika because it will make a difference in the depth and flavor of this goulash recipe. Hungarian paprika ismade from peppers that are toasted and then blended to create different varieties. All Hungarian paprikas have a rich, sweet red pepper flavor however they all range in pungency and heat.
  • Bay Leaves: I used fresh bay leaves in this goulash recipe. If you can find fresh, definitely use it instead of dried; the flavor and aroma are amazing.
  • Water / Beef Broth / Beef Stock: This may or may not be true of all Hungarian cooks/chefs, but all the “authentic” Hungarian goulash recipes I looked at used water instead of beef broth or beef stock. I went with half water and half broth to get the flavor depth started but to stay somewhat true to the traditional way goulash is made.
  • Potatoes: I used Russets, but Yukon Gold or red potatoes also work fine. In fact, they’d be better to use if you plan to freeze this goulash recipe.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Generously season the cubed chuck roast with salt and black pepper.
  • Heat 1 tablespoon of canola oil, lard or bacon drippings in a large Dutch oven or other heavy soup pot over medium-high heat. Working in batches, brown the beef well on all sides. Transfer the browned beef to a plate and repeat until all the beef is browned.
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  • Refresh the oil with another tablespoon or two. Add the onions and celery. Reduce heat to medium and cook for 7 to 8 minutes or until softened.
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  • Add the garlic, tomatoes, paprika and bay leaves. Give that a stir and cook briefly, 10 seconds or so, until the garlic is aromatic.
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  • Add the beef back to the pot and stir to coat.
  • Add the beef broth and water. Bring just to a boil then reduce heat to low and simmer with the lid slightly ajar for 30 minutes.
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  • Add the carrots and parsnips. Bring back to a simmer and cook for 10 to 12 minutes.
  • Add the potatoes, bring the pot back to a simmer and cook for 20 to 25 minutes or until the potatoes, carrots and parsnips are tender and the potatoes can be easily pierced with a knife.
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Traditional Hungarian Goulash Soup Recipe (12)
  • Add the vinegar.
  • Let the goulash soup “rest” for 15 minutes or so. Add chopped parsley or celery leaves. Season with salt and black pepper to taste if needed.
  • MAKE AHEAD: Cool the goulash down completely, refrigerate and reheat on the stovetop when ready to serve.
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Let’s eat!! Traditional Hungarian Goulash Soup!

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Chef Tips and Tricks:

  • Using too much oil to brown the beef or crowding the beef will cause it to steam rather than brown. You’ll end up with gray or tan beef instead of nicely browned beef. Start with a small amount of oil and only add more oil if the beef begins to stick.
  • I like to let soups and stews “rest” for 15 to 20 minutes before serving them. Soups and stews, after cooking for so long, are too hot to eat anyway and this gives the flavors a chance to meld.
  • Leftover goulash reheats beautifully but if you want to get creative with the leftovers, thicken the goulash with flour or cornstarch, place it in a baking dish then top it with homemade or purchased pastry for an amazing goulash pot pie!!
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Frequently Asked Questions:

Why is it called Hungarian goulash?

Goulash comes from the word gulya which means a herd of cattle in Hungarian and gulyás means ‘herdsman’ or ‘cowboy’ because the dish has humble origins from herdsmen on the plains tending their cattle. The word gulyás originally meant only ‘herdsman’ but over time the dish became gulyáshús (goulash meat), a meat dish that herdsmen prepared.

What is the difference between Hungarian goulash and American goulash?

Hungarian Goulash is a meat and vegetable stew heavily seasoned with paprika. American Goulash is a quick one-pot dish made from ground beef, tomato sauce, herbs and elbow macaroni. It is also called American Chop Suey.

Can a traditional goulash recipe be made ahead of time?

Absolutely! In fact, it will probably be even better the next day once all those flavors meld and get to know each other. Make it up to 2 to 3 days ahead. Simply cool it down completely, refrigerate and reheat on the stovetop when ready to serve.

Can goulash be frozen?

Hungarian goulash does very well frozen, thawed and reheated. The potatoes may end up being a bit softer. A waxy potato such as Yukon Gold or red potatoes will hold up better to being frozen, thawed and reheated. If you’re planning to freeze the goulash, cool it down completely then place it in airtight containers in the quantity desired and freeze for up to 3 months. Thaw in the refrigerator then reheat on the stovetop or gently in the microwave.

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Serve with:

  • Roasted Cabbage Steaks with Mustard Vinaigrette
  • Roasted Red Cabbage Steaks with Balsamic Vinaigrette and Goat Cheese
  • Quick Pickled Beets with Dill
  • Creamy Cucumber Salad with Yogurt
  • Radish Greens Salad with Hot Bacon Dressing
  • Roasted Hasselback Beets with Dill Dressing

Get all my soup and stew recipes at: Soup and Stew Recipes – From A Chef’s Kitchen

More great beef stew recipes you’ll love!

  • Pressure Cooker Indian Curry Beef Stew
  • Feijoada (Brazilian Beef Stew)
  • Moroccan Beef Stew
  • Boneless Short Ribs Recipe (Bourguignon Style)

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Traditional Hungarian Goulash Soup Recipe (18)

Traditional Hungarian Goulash Soup Recipe (19)

Traditional Hungarian Goulash Soup Recipe

4.71 from 17 votes

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By: Carol | From A Chef’s Kitchen

Buttery tender pieces of beef, earthy root vegetables and a rich paprika-seasoned broth come together in this Hungarian Goulash recipe for the ultimate warm and comforting meal!

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Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Course Soups and Stews

Cuisine East European

Servings 8

Calories 476 kcal

Ingredients

  • 2 to 2 1/2 pounds trimmed and cubed chuck roast - (1/2 to 3/4-inch cubes)
  • Salt and freshly ground black pepper
  • 1/4 cup canola oil, lard or bacon drippings - or as needed, divided
  • 2 large onions - (3/4 pound) chopped
  • 1 large rib celery - chopped
  • 6 cloves garlic - chopped
  • 4 plum tomatoes - or 2 round tomatoes, seeded and chopped
  • 3 tablespoons Hungarian paprika
  • 2 large bay leaves - preferably fresh
  • 4 cups beef broth
  • 4 cups water
  • 2 large carrots - or 3 medium carrots, peeled and cut into 1/2-inch pieces
  • 2 large parsnips - or 3 medium parsnips, peeled and cut into 1/2-inch pieces
  • 4 medium Russet potatoes - peeled and cut into 1/2-inch cubes
  • 1 tablespoon red wine vinegar
  • Chopped fresh parsley or celery leaves
  • Sour cream - optional
  • Hot pepper sauce - optional

Instructions

  • Generously season the cubed chuck roast with salt and black pepper.

  • Heat 1 tablespoon of canola oil, lard or bacon drippings in a large Dutch oven or other heavy soup pot over medium-high heat. Working in batches, brown the beef well on all sides. Add oil as needed being careful not to use too much or crowd the beef because it will steam rather than brown. Transfer browned beef to a plate. Repeat until all the beef is browned.

  • Refresh oil as needed. Add the onions and celery. Reduce heat to medium and cook for 7-8 minutes or until softened.

  • Add the garlic, tomatoes, paprika and bay leaves. Give that a stir and cook briefly, 10 seconds or so, until the garlic is aromatic.

  • Add the beef back to the pot and stir to coat.

  • Add the beef broth and water. Bring just to a boil then reduce heat to low and simmer with the lid slightly ajar for 30 minutes.

  • Add the carrots and parsnips. Bring back to a simmer and cook 10-12 minutes.

  • Add the potatoes, bring back to a simmer and cook for 20-25 minutes or until the potatoes, carrots and parsnips are tender and the potatoes can be easily pierced with a knife.

  • Add the vinegar.

  • Let the goulash soup "rest" for 15 minutes or so. Add chopped parsley or celery leaves. Season with additional salt and black pepper to taste if needed.

  • Garnish with a dollop of sour cream, more chopped parsley and hot pepper sauce if desired.

Notes

MAKE AHEAD: Can be made 2-3 days ahead of time. Cool the goulash down completely, refrigerate and reheat on the stovetop when ready to serve.

FREEZER-FRIENDLY: The potatoes may end up being a bit softer. A waxy potato such as Yukon Gold or red potatoes will hold up better to being frozen, thawed and reheated. If you’re planning to freeze the goulash, cool it down completely then place in airtight containers in the quantity desired and freeze it for up to 3 months. Thaw in the refrigerator then reheat on the stovetop or gently in the microwave.

OPTIONS:

  • Reduce the amount of regular paprika and add hot paprika for some spice.
  • You can also stir in a dollop or two of sour cream at the end for another dimension of flavor.
  • Leftover goulash reheats beautifully but if you want to get creative with the leftovers, thicken the goulash with flour or cornstarch, place it in a baking dish then top it with homemade or purchased pastry for an amazing goulash pot pie!!

Nutrition

Serving: 1 | Calories: 476kcal | Carbohydrates: 35g | Protein: 33g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 598mg | Potassium: 1373mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4172IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 5mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Traditional Hungarian Goulash Soup Recipe (2024)

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