Hungarian Goulash – Recipe for Goulash Soup
Published: 29.03.2026
Goulash is one of Europe's most famous dishes, but many know it as a thick stew. The authentic Hungarian version, however, is a warming soup with deep flavors of paprika, meat, and slowly cooked vegetables. Here you get a classic recipe adapted for Norwegian kitchens, with techniques that maximize flavor and achieve the right consistency.
- Servings
- 2 servings
- Prep
- 15 min
- Cook
- 120 min
Ingredients
- 400 g chuck beef, cut into large cubes
- 3 large yellow onions, finely chopped
- 2 tbsp neutral oil or lard
- 2 cloves garlic, finely chopped
- 2 tsp sweet paprika powder
- 1 tsp whole caraway seeds
- 1 bay leaf
- 1 red bell pepper, chopped
- 2 potatoes, cut into large cubes
- 1 carrot, sliced
- 6 dl beef broth or dark meat stock
- Salt and pepper to taste
- Fresh parsley for serving
- 1 tsp tomato paste
Instructions
- Cut the meat into large cubes.
- Finely chop the onions and garlic. Cut the bell pepper, potatoes, and carrot.
- Measure out the spices and broth.
- Get a large cast-iron pot.
- Heat the oil or lard in the pot. Quickly brown the meat in batches and set aside.
- Reduce the heat to medium and sauté the onions for a long time until soft, sweet, and lightly golden, about 15 to 20 minutes.
- Add the garlic and stir in.
- Briefly remove the pot from the heat and add the paprika powder and caraway seeds. Stir quickly to prevent the paprika from becoming bitter.
- Return the pot to low heat and add the meat back along with the broth and bay leaf.
- Add the potatoes, carrot, and bell pepper.
- Bring to a boil and let simmer without vigorous boiling for about 1.5 to 2 hours, until the meat is tender and the soup has good body.
- Season with salt and pepper. Adjust the consistency with a little water if necessary.
- Serve as a hearty soup topped with fresh parsley.
What is Goulash?
Goulash, or gulyás in Hungarian, has long traditions in Hungarian cuisine. Many know the dish as a thick stew, but in Hungary, it is often served as a hearty soup with meat, onions, paprika, and vegetables. This recipe is based on that variant.
The dish has roots among Hungarian herdsmen, who made filling meals in large pots over an open fire. Meat and onions were cooked together for a long time, and paprika later became a central part of the flavor.
Paprika and Onions Provide the Base Flavor
Sweet paprika powder gives the goulash its characteristic color and warm, rounded flavor. Paprika can become bitter if cooked at high heat. Therefore, it’s best to briefly remove the pot from the heat before stirring in the spice.
The onions also need time. When they are allowed to sauté slowly until soft and lightly golden, they develop a natural sweetness that adds depth to the soup. Don’t increase the temperature to save time – gentle heat yields better results.
How to Get Tender Meat
Chuck is well-suited for goulash because the meat contains fat and connective tissue that breaks down during long cooking. Let the meat simmer for one and a half to two hours, or until tender.
Avoid vigorous boiling. Gentle simmering makes the meat juicier and gives the ingredients time to infuse flavor into the broth. If the soup becomes too thick along the way, you can thin it with a little water or broth.
Vegetables and Possible Adjustments
Potatoes, carrots, and paprika make the soup both filling and flavorful. The potatoes also contribute to a slightly thicker consistency when they cook together with the meat.
This recipe uses sweet paprika powder and a small amount of tomato paste. If you want more heat, you can add some hot paprika or chili. Be cautious with smoked paprika, as its strong smoky flavor can quickly dominate the rest of the dish.
What to Serve with Goulash?
Serve the goulash hot in deep bowls, preferably with good bread on the side. The bread pairs well with the flavorful broth and makes the meal extra filling.
Top with fresh parsley just before serving. The goulash can also be made the day before. The flavors will have time to develop further, and the soup is easy to gently reheat.
Photos
Note: Information may contain errors. Always verify important facts yourself.
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