I keep coming back to this recipe because it uses simple ingredients but delivers big flavor. The long simmer transforms the beef into melt-in-your-mouth pieces, while the onions break down into a naturally thick, savory sauce. I especially enjoy how the smoked paprika adds depth and how the garlic lemon butter at the end brightens the entire dish without overpowering it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
¼ cup olive oil
2 pounds stew meat
2 pounds onion sliced
3 tablespoons tomato paste
1 tablespoon sugar
2 tablespoons smoked paprika
2 cups water
Garlic Lemon Butter
2 tablespoons butter
2 cloves garlic minced
2 tablespoons lemon zest from 2 large lemons
Directions
I start by heating the olive oil in a large pot or Dutch oven over medium-high heat. I add the stew meat and brown it on all sides, taking my time so it develops good color. Once the meat is browned, I add the sliced onions and cook them until they begin to soften and release their moisture.
Next, I stir in the tomato paste, sugar, smoked paprika, and water, making sure everything is well combined. I cover the pot and let the goulash simmer gently on medium-low heat, stirring occasionally, until the beef becomes tender and the sauce thickens.
While the stew cooks, I prepare the garlic lemon butter by mashing the butter, minced garlic, and lemon zest together into a paste. Near the end of cooking, I stir this mixture into the goulash and let it simmer briefly so the flavors meld. I finish by seasoning with salt and pepper to taste before serving.
Servings and Timing
This recipe makes about 6 servings. I usually spend around 15 minutes on prep and about 1 hour cooking, making the total time approximately 1 hour and 15 minutes.
Variations
I sometimes add bell peppers or carrots for extra texture and sweetness. When I want a spicier version, I include a pinch of hot paprika or chili flakes. For a richer sauce, I occasionally replace part of the water with beef broth. If I’m serving guests, I like pairing it with egg noodles, potatoes, or dumplings for a more traditional feel.
Storage/Reheating
I store leftover goulash in an airtight container in the refrigerator for up to 4 days. It also freezes very well for up to 3 months once fully cooled. To reheat, I warm it gently on the stovetop over low heat, adding a small splash of water if the sauce has thickened too much.
FAQs
What cut of beef works best for this recipe?
I prefer stew meat or chuck because these cuts become tender and flavorful after simmering.
Can I make this ahead of time?
Yes, I often make it a day ahead since the flavors deepen and improve after resting overnight.
Is smoked paprika required?
I love using smoked paprika for its depth, but sweet paprika works if that’s what I have available.
Can I cook this in a slow cooker?
Yes, after browning the meat and onions, I transfer everything to a slow cooker and cook on low for 6 to 8 hours.
How thick should the sauce be?
I aim for a thick, stew-like consistency where the onions naturally thicken the sauce.
Can I make this dish gluten-free?
Yes, the goulash itself is gluten-free as long as I serve it with gluten-free sides.
What sides pair well with Hungarian goulash?
I usually serve it with egg noodles, boiled potatoes, or crusty bread.
Can I add more vegetables?
Yes, I sometimes add peppers, carrots, or mushrooms depending on what I have on hand.
How do I prevent the paprika from becoming bitter?
I make sure not to cook the paprika over very high heat and always add liquid soon after.
Does this recipe freeze well?
Yes, I freeze it in portioned containers so it’s easy to reheat later.
Conclusion
I love how this Easy Hungarian Goulash delivers comfort, flavor, and simplicity in one pot. The tender beef, rich paprika sauce, and bright garlic lemon finish make it a dish I enjoy cooking and sharing again and again. It’s a reliable, satisfying recipe that always feels like home.
A hearty and comforting Easy Hungarian Goulash made with tender beef, slow-cooked onions, rich smoked paprika, and finished with a bright garlic lemon butter for deep, satisfying flavor.
Total Time:1 hour 15 minutes
Yield:6 servings
Ingredients
1/4 cup olive oil
2 pounds beef stew meat (or chuck, cut into chunks)
2 pounds onions, sliced
3 tablespoons tomato paste
1 tablespoon sugar
2 tablespoons smoked paprika
2 cups water
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons lemon zest (from about 2 large lemons)
Salt, to taste
Black pepper, to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef and brown it on all sides, allowing it to develop good color.
Add the sliced onions and cook until they soften and release their moisture.
Stir in the tomato paste, sugar, smoked paprika, and water until well combined.
Cover the pot and simmer on medium-low heat, stirring occasionally, until the beef is tender and the sauce thickens, about 1 hour.
In a small bowl, mash together the butter, minced garlic, and lemon zest to form a paste.
Stir the garlic lemon butter into the goulash during the last few minutes of cooking.
Season with salt and black pepper to taste, then serve warm.
Notes
Sweet paprika can be substituted if smoked paprika is unavailable.
Do not overheat the paprika before adding liquid to prevent bitterness.
The goulash tastes even better the next day after the flavors meld.
Serve with egg noodles, potatoes, dumplings, or crusty bread.
