Ina Garten’s Cozy Hungarian Goulash Recipe for Chilly Nights

Hungarian goulash carries the soul of rustic comfort cuisine with its rich, robust flavors and warming culinary traditions.

Hearty beef chunks bathed in a deep crimson sauce showcase generations of passionate cooking techniques passed through Hungarian kitchens.

Warm spices dance alongside tender meat, creating a symphony of taste that whispers stories of countryside gatherings and family meals.

Red paprika transforms ordinary ingredients into an extraordinary experience, infusing the dish with deep complexity and aromatic intensity.

Each spoonful represents more than sustenance – it’s a cultural narrative simmering with memories and connection.

Slow-cooked ingredients meld together, developing layers of flavor that speak to centuries of culinary wisdom.

Tips for Bold and Savory Goulash

• Select Premium Paprika: Invest in high-quality, authentic Hungarian paprika to capture the true essence of this classic stew, delivering a rich, complex flavor profile that transforms the entire dish.
• Master Meat Browning Technique: Sear beef chunks over high heat until a deep golden-brown crust forms, creating incredible depth and locking in those incredible savory notes that make goulash so irresistible.
• Embrace Slow Cooking Magic: Simmer the stew at a gentle, consistent temperature to allow tough meat fibers to break down, resulting in meltingly tender beef that absorbs every delicious spice and vegetable nuance.
• Balance Vegetable Harmony: Carefully layer bell peppers and tomatoes to introduce a subtle sweetness and vibrant color that complements the robust meat and spicy paprika undertones.
• Pair with Traditional Companions: Serve alongside fluffy egg noodles or thick, crusty bread to soak up the rich, velvety sauce, creating a complete and satisfying meal that honors Hungarian culinary traditions.

Storage Tips for Ina Garten Goulash

• Freezer Storage: Seal cooled goulash in heavy-duty freezer bags, pressing out excess air to prevent freezer burn. Portion into individual servings for easy future meals. Freeze flat to maximize space and ensure quick, even thawing. Mark each bag with the date to track freshness, keeping Hungarian goulash delicious for up to 3 months.
• Refrigerator Preservation: Transfer completely cooled goulash to glass or ceramic containers with tight-fitting lids. Layer plastic wrap directly on the surface to prevent oxidation and lock in rich flavors. Store in the coldest part of the refrigerator, maintaining optimal taste for 3-4 days. Keep meat and sauce together to preserve the dish's integrity.

Variations for Hungarian Goulash Flavor

• Hearty Vegetarian Goulash: Replace beef with robust portobello mushrooms or firm tofu cubes, maintaining the rich paprika-infused broth and potato base for a satisfying meat-free version.
• Spicy Hungarian Heat: Increase paprika quantity and add fresh jalapeños or red chili flakes to create a more intense, fiery flavor profile that amplifies traditional goulash spiciness.
• Slow Cooker Comfort: Transfer all ingredients to a slow cooker after browning meats, allowing flavors to develop over 6-8 hours on low setting for deeper, more concentrated taste and tender meat texture.
• Wine-Infused Elegance: Substitute part of the beef broth with dry red wine like Cabernet Sauvignon to enhance depth and complexity, adding a sophisticated layer to the classic Hungarian recipe.

Wrapping Up a Hearty Goulash Dish

Hungarian goulash emerges as culinary poetry—rich, complex comfort concealed within classic ingredients.

Signature Ina Garten touches elevate traditional peasant fare into sophisticated kitchen magic.

Bacon’s smoky foundation intertwines with tender beef, creating layers of remarkable depth.

Paprika whispers Hungarian heritage through each carefully constructed spoonful.

Kitchen explorers discover profound connections between simple ingredients and remarkable flavors.

Adventurous souls who savor this recipe will find themselves transported through hearty, soulful cuisine – share this delectable journey, comment with passionate culinary memories, and spread deliciousness across your favorite social platforms.

What Makes Ina Garten Hungarian Goulash So Rich

• Savor Rich, Hearty Flavor Explosion: This Hungarian goulash delivers a deep, complex taste profile that combines smoky bacon, tender beef, and warm spices like paprika and caraway, creating a mouthwatering comfort meal that warms you from the inside out.
• Enjoy Effortless One-Pot Wonder: The recipe simplifies cooking by using a single pot, allowing flavors to develop gradually and minimizing cleanup time, making it perfect for busy home cooks who want delicious results without complicated techniques.
• Experience Tender Meat Perfection: Slow simmering transforms tough beef cuts into melt-in-your-mouth tender chunks, while bacon adds an extra layer of richness and depth that elevates the entire dish's texture and flavor complexity.
• Celebrate Versatile Weeknight or Weekend Meal: Whether you're hosting a cozy family dinner or craving a satisfying weekend lunch, this goulash adapts beautifully to different occasions, offering a hearty and impressive meal that feels both rustic and elegant.

Ingredients You’ll Need for Hungarian Goulash

• Beef: Rich, tender cut perfect for slow cooking, choose chuck or shoulder roast for best flavor.
• Bacon: Adds smoky depth and richness, use thick-cut for maximum flavor impact.

• Onions, Garlic: Classic flavor foundation for deep, savory base.
• Bell Peppers: Sweet and mild, provides additional texture and color.
• Paprika: Signature Hungarian spice, choose sweet Hungarian paprika for authentic taste.
• Caraway Seeds: Traditional spice with earthy, slightly tangy undertones.

• Flour: Helps thicken the sauce and create rich texture.
• Beef Broth: Provides deep, meaty liquid for braising.
• Crushed Tomatoes: Adds acidity and creates smooth sauce base.
• White Vinegar: Brightens flavors and balances richness.
• Sour Cream: Creamy finish that softens overall dish intensity.

• Fresh Parsley: Bright, fresh herb for color and light flavor contrast.

Cooking Instructions for Ina Garten Goulash

Step 1: Sizzle Savory Bacon

Cook bacon in a large pot over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate and set aside.

Step 2: Brown the Beef

In the same pot with bacon drippings, brown the beef using tongs. Season generously with salt and pepper. If meat starts sticking, add a splash of oil.

Step 3: Create Flavor Base

• Onions
• Garlic
• Bell peppers
• Paprika
• Caraway seeds

Sauté for 2 minutes until fragrant.

Step 4: Build the Liquid Foundation

• Red wine vinegar
• Crushed tomatoes
• Beef broth

Bring to a boil, then reduce heat. Simmer covered for 1 hour, stirring occasionally.

Step 5: Add Hearty Potatoes

• Diced potatoes
• Reserved bacon pieces

Partially cover and cook for 30 minutes until potatoes become tender.

Step 6: Finish with Creamy Flourish

Remove from heat. Stir in sour cream. Garnish with fresh chopped parsley. Serve hot with crusty bread or over egg noodles.

Ina Garten Hungarian Goulash Recipe

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• Total Time: 2 hours
• Yield: 6 1x

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Description

Hungarian Goulash brings hearty comfort from Central European kitchens, blending tender beef, sweet paprika, and rich aromatics into a soul-warming stew. Slow-simmered with care, this classic dish delivers robust flavors that connect you directly to Hungarian culinary traditions.

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Ingredients

Scale 1x2x3x

Meat:

• 3 pounds (1.36 kilograms) beef without bones, cut into big chunks
• 4 pieces bacon, cut into small pieces

Vegetables and Seasonings:

• 2 onions, chopped
• 3 cloves garlic, chopped small
• 2 red bell peppers, cooked and sliced
• 4 big potatoes, peeled and cut into thick pieces
• 3 tablespoons sweet paprika powder
• 2 teaspoons caraway seeds, cooked and crushed
• Salt and black pepper

Liquids and Additional Ingredients:

• 2 tablespoons cooking oil
• 2 tablespoons red wine vinegar
• 1 can (15 ounces or 443 milliliters) whole tomatoes, crushed by hand
• 6 cups beef broth with low salt
• ½ cup sour cream
• Chopped parsley leaves for decoration
• 3 tablespoons flour

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Instructions

1. Render the bacon in a capacious Dutch oven over medium heat until achieving a golden, crisp texture, approximately 5 to 6 minutes. Transfer the crispy bacon to a paper towel-lined plate, reserving for later garnishing.
2. Utilize the rendered bacon fat to brown the beef chunks, ensuring each side develops a rich caramel-like sear. Rotate the meat using culinary tongs and season generously with kosher salt and freshly ground black pepper. If the meat begins to adhere to the pot’s surface, introduce a small amount of olive oil.
3. Dust the browned meat with all-purpose flour, meticulously coating each piece. Incorporate finely diced onions, minced garlic, chopped bell peppers, smoky paprika, and aromatic caraway seeds. Sauté the mixture for 2 to 3 minutes, allowing the spices to release their fragrant essential oils.
4. Deglaze the pot with red wine vinegar, then pour in crushed San Marzano tomatoes and rich beef stock (32 fluid ounces or 946 milliliters). Elevate the heat to trigger a vigorous boil, then immediately reduce to a gentle simmer. Cover and let the stew develop complex flavors for 60 to 75 minutes, occasionally stirring to prevent sticking.
5. Introduce diced potatoes (approximately or 454 grams) and the reserved crispy bacon pieces into the stew. Continue simmering with a slightly ajar lid for an additional 30 to 40 minutes until the potatoes become tender and the sauce thickens.
6. Remove from heat and gently fold in full-fat sour cream (or 226 grams) until thoroughly incorporated. Garnish with freshly chopped parsley and serve hot, preferably with crusty bread or over buttered egg noodles.

Notes

• Use sweet paprika for authenticity.
• Simmer low and slow for tender meat.
• Excellent with buttered noodles.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Hungarian

Nutrition

• Serving Size: 6
• Calories: 420 kcal
• Sugar: 5 g
• Sodium: 540 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 70 mg