Gordon Ramsay’s Hungarian Goulash: The Soul-Warming Classic

By Jason Griffith

Introduction

There are stews, and then there is Goulash. This isn’t just a simple beef stew; it’s the national dish of Hungary, a glorious, slow-simmered bowl of deep flavor, tender beef, and the unmistakable warmth of sweet Hungarian paprika. While many goulash recipes exist, this version—inspired by the precision and depth of flavor Chef Gordon Ramsay is known for—elevates the classic to an exceptional level.

Goulash, or gulyás, is a rich tradition. It’s a peasant dish, born from necessity and elevated by time, a recipe where patience is the most important ingredient. It demands that you take a few hours, let the rich aromas fill your kitchen, and wait for the tough cuts of beef to transform into buttery, fork-tender perfection. If you’re searching for a recipe that truly feeds the soul and provides that deep, satisfying comfort, your search ends here.

Why I Love This Recipe

I’m a firm believer that some of the best food requires a little bit of time and a lot of heart. This Goulash recipe is a testament to that. What I love most is the sheer depth of flavor we build layer by layer:

• The Paprika Power: Using both sweet Hungarian paprika and a touch of smoked paprika provides a complexity that store-brand chili powder simply can’t match. It’s sweet, earthy, and just smoky enough.
• The Tender Beef: The long, slow simmer ensures the beef chuck breaks down beautifully. It results in a sauce that is naturally thickened and deeply flavored by the gelatin released from the meat.
• A One-Pot Wonder: Once the initial browning and sautéing are done, the oven or stovetop does all the heavy lifting. It’s a low-maintenance, high-reward dinner, perfect for a cozy weekend meal.

If you enjoy dishes like this, you might also enjoy my take on the Southern classic, This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort—it shares that same deep, slow-cooked flavor profile.

The Ingredients: What You’ll Need

This recipe uses straightforward, high-quality ingredients to achieve its incredible flavor.

Ingredient	Quantity	Notes
Beef Chuck or Stewing Beef	2 lbs	Cut into roughly 1-inch cubes. Trim excess fat.
Olive Oil	2 tablespoons	For searing the beef and sautéing the aromatics.
Onions	2 medium	Finely sliced. They virtually melt into the sauce.
Garlic Cloves	3	Minced. Don’t skip this.
Sweet Hungarian Paprika	2 tablespoons	Crucial for authentic color and flavor.
Smoked Paprika	1 teaspoon	Adds a necessary layer of smokiness.
Caraway Seeds	1 teaspoon	An optional but traditional aromatic that adds warmth.
Tomato Paste	2 tablespoons	Provides deep umami and color.
Red Bell Pepper	1	Sliced into strips. Adds sweetness and texture.
Flour	2 tablespoons	Helps to thicken the sauce slightly.
Beef Stock	4 cups	Use a good quality, low-sodium stock.
Salt and Pepper	To taste	Essential seasoning.
Sour Cream	For garnish	A cool, creamy finish.
Chopped Parsley	For garnish	Freshness and color.

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Swaps and Notes

• Beef Cut: If you can’t find chuck, beef shoulder or oxtail can also work, though cooking times may vary. You want a cut with good marbling and connective tissue.
• Spiciness: If you want a little heat, swap out 1 teaspoon of the sweet paprika for hot Hungarian paprika.
• Caraway Seeds: These are traditional but polarizing. If you aren’t a fan, you can omit them without sacrificing the core integrity of the dish.
• Vegetables: Feel free to add diced carrots or potatoes (about 1 cup each) during the last hour of cooking for a heartier meal.

The Steps: How to Make the Goulash

Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes

1. Sear the Beef

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Working in batches, add the beef cubes and sear them on all sides until nicely browned. Do not crowd the pot—you want a sear, not a steam. Remove the browned beef and set it aside.

2. Build the Flavor Base

1. In the same pot (using the rendered beef fat and oil), add the finely sliced onions. Sauté until they are softened and golden brown, about 8-10 minutes. Scrape up any browned bits (fond) from the bottom of the pot.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the sweet paprika, smoked paprika, and caraway seeds along with the tomato paste. Cook, stirring constantly, for 2 minutes. This step, known as blooming the spices, releases their maximum flavor and color.

3. Thicken and Simmer

1. Return the seared beef to the pot. Sprinkle the flour over the beef and spice mixture, stirring well to coat everything evenly.
2. Add the sliced red bell pepper and pour in the beef stock. Season generously with salt and pepper to taste.
3. Bring the mixture to a strong simmer.

4. The Slow Cook

1. Reduce the heat to the lowest setting (or place the covered Dutch oven in a 325∘F oven).
2. Cover the pot tightly and cook for 2 to 2.5 hours, or until the beef is absolutely fork-tender. The sauce should be rich, thick, and have a deep, vibrant color. Taste and adjust seasoning one last time.

5. Serve

1. Serve the Goulash hot. Finish each serving with a dollop of cool, tangy sour cream and a sprinkle of fresh chopped parsley.

Tips for Success

• The Quality of Paprika Matters: This is the soul of goulash. Invest in good quality, imported sweet Hungarian paprika. The difference in flavor and color is night and day compared to generic grocery store varieties.
• Don’t Rush the Searing: Searing the beef is non-negotiable. The browned crust adds a crucial layer of deep, savory flavor (the Maillard reaction) that will carry through the entire stew.
• Low and Slow: The 2.5-hour cook time is essential. The low heat allows the connective tissues in the beef to melt into gelatin, tenderizing the meat and naturally thickening the sauce. Don’t crank up the heat to speed things along—you’ll end up with tough beef.

Serving Suggestions and Pairings

Goulash is traditionally served with something simple to soak up the phenomenal sauce. My favorite pairings include:

• Egg Noodles: Wide, buttered egg noodles are a classic, comforting pairing.
• Rustic Bread: A crusty loaf of sourdough bread is perfect for dipping.
• Boiled Potatoes: Simple, starchy potatoes work well underneath the rich stew.

For a drink pairing, a robust Hungarian dry red wine, such as a Kékfrankos or a spicy Egri Bikavér (Bull’s Blood), stands up perfectly to the rich beef and paprika flavors. If you prefer beer, a dark lager or a smooth, malty German Dunkel is an excellent choice.

Nutritional Information (Per Serving)

Metric	Amount
Kcal	530 kcal
Servings	6 servings

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Note: Nutritional values are approximate and may vary based on specific ingredients and brands used.

Storage and Leftover Tips

Goulash is one of those miraculous dishes that tastes even better the next day. The flavors truly marry overnight.

• Storage: Cool the goulash completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days.
• Freezing: Goulash freezes beautifully. Place it in a freezer-safe container, leaving about an inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce has become too thick. Avoid boiling, which can dry out the beef.

More Comfort Food Recipes You Will Love

If this Goulash satisfied your craving for deep, slow-simmered comfort, I suggest you try some of my other favorite stick-to-your-ribs recipes:

• This Instant Pot Lasagna is My Favorite Way to Make Comfort Food Fast
• Classic Spaghetti Recipe with Homemade Sauce
• These Easy Turkey Wings Are My Favorite Comfort Food For Lazy Sundays
• This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit

Final Thoughts

This Goulash is more than a meal; it’s a culinary journey to the heart of Hungarian cooking. It’s a classic for a reason, and once you master the simple steps—especially the paprika blooming and the slow simmer—you’ll have a world-class comfort dish in your rotation.

I would love to hear how this recipe turned out for you! Drop a comment below with your favorite pairing, and don’t forget to follow Chef Maniac on our social channels for more incredible recipes!