Hungarian Goulash with Noodles

A comforting, classic Hungarian stew featuring tender beef and sweet paprika, simmered to perfection and served over buttery egg noodles for a rustic, heartwarming dinner.

I enjoy making this goulash on chilly evenings, as it fills the house with a rich aroma and brings my family together around the dinner table.

Ingredients

• 2 tablespoons vegetable oil: For browning the beef
• 2 pounds beef chuck: Cut into 1-inch cubes
• 2 large yellow onions: Finely chopped
• 3 cloves garlic: Minced
• 2 tablespoons sweet Hungarian paprika: Essential for authentic flavor
• 1 teaspoon smoked paprika: Adds depth
• 1 teaspoon caraway seeds: Lightly crushed
• 1 teaspoon dried marjoram: Adds herbal notes
• 1 tablespoon tomato paste: For richness
• 1 green bell pepper: Diced
• 2 medium tomatoes: Diced (or 1 cup canned diced tomatoes drained)
• 4 cups beef broth: Base of the stew
• 1 teaspoon salt: Plus more to taste
• ½ teaspoon black pepper: For seasoning
• 1 bay leaf: For aroma
• 12 ounces wide egg noodles: For serving
• 2 tablespoons unsalted butter: Optional for noodles
• Chopped fresh parsley: For garnish
• Sour cream: Optional for garnish

Instructions

Step 1:

Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove and set aside.

Step 2:

In the same pot, add onions and sauté until golden and very soft, about 8 10 minutes. Stir in garlic and cook for 1 minute more.

Step 3:

Reduce heat to low. Add both paprikas, caraway seeds, and marjoram. Stir constantly for 1 minute, ensuring the spices do not burn.

Step 4:

Add tomato paste and cook for 1 minute, then stir in bell pepper and tomatoes, cooking for another 2 minutes.

Step 5:

Return the browned beef and any juices to the pot. Pour in beef broth, add salt, pepper, and bay leaf. Bring to a gentle simmer.

Step 6:

Cover and cook on low heat for 1½ 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Adjust seasoning as needed.

Step 7:

Meanwhile, cook the egg noodles according to package instructions. Drain and toss with butter, if using.

Step 8:

Remove bay leaf from the goulash. Serve the goulash hot over a bed of egg noodles, garnished with parsley and a dollop of sour cream if desired.

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My family always looks forward to this meal during winter; it's comfort food that never fails to bring smiles.

Notes

Serve with a crisp green salad and crusty bread for a complete meal. Pair with a Hungarian red wine such as Egri Bikavér.

Required Tools

Large heavy-bottomed pot or Dutch oven, wooden spoon, chefs knife, cutting board, pasta pot and colander.

Allergen Information

Contains: Egg (in egg noodles), Dairy (if butter or sour cream is used). May contain gluten (in egg noodles) use gluten-free noodles if required. Always check product labels for potential allergens.

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This goulash is a perfect blend of spices and comfort, ideal for any occasion where warmth and flavor are desired.

Your Questions Answered

→ What cut of beef works best?

Beef chuck cut into 1-inch cubes is ideal for its balance of flavor and tenderness after slow simmering.

→ Can the stew be made spicier?

Yes, adding some hot paprika alongside the sweet paprika enhances the heat and depth of flavor.

→ How should egg noodles be cooked for best results?

Cook wide egg noodles according to package instructions, drain, then toss with butter for richness before serving.

→ What sides pair well with this dish?

A crisp green salad and crusty bread complement the richness and complete the meal nicely.

→ Can poultry or pork be used instead of beef?

Yes, pork shoulder offers a delicious variation, providing a different texture and flavor profile.

→ Is it possible to prepare this ahead of time?

Absolutely. The flavors deepen after resting, making it an excellent make-ahead option.