Hungarian beef goulash with potatoes is a rich, home-style beef stew with chunks of meat, sweet Hungarian paprika, onions, and russet potatoes. It cooks low and slow until the beef is fork-tender and the broth is deeply savory. This warm one-pot dinner is dairy-free.
Quick Look: Beef Goulash with Potatoes
- What it is: A home-style beef stew with paprika, onions, garlic, potatoes, broth, and thyme.
- Why make this version: This Hungarian goulash is comfort food at its best! It’s warm, hearty, and easy to make.
- Servings: 6
- Calories: About 558 calories per serving (based on nutrition panel)
- Ready in: About 2 ½ hours
- Key ingredients: Beef chuck, sweet Hungarian paprika, onions, garlic, potatoes, broth, and thyme.
- Difficulty: Easy, with simple steps and plenty of hands-off cooking time.
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Why You’ll Love This Recipe
- Tender, Flavorful Beef: Chuck roast becomes fork-tender as it slowly cooks in the seasoned broth.
- Easy, Mostly Hands-Off Cooking: After browning the beef and adding the ingredients, the pot gently simmers on the stove.
- A Complete One-Pot Dinner: Beef, potatoes, onions, and broth make a filling meal with minimal cleanup.
- Even Better the Next Day: The flavors deepen overnight, making this goulash ideal for meal prep and leftovers.
Chuck roast is one of the best budget-friendly cuts of beef because slow cooking transforms it into tender, flavorful meat.
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Cook Low and Slow
Keep the goulash at a gentle simmer, not a rolling boil.
At a simmer, small bubbles rise slowly and occasionally break the surface; the liquid should move gently rather than churn.
If it begins boiling vigorously, lower the heat. Slow, steady cooking gives the chuck time to become tender.
Ingredients
See the recipe card below for exact amounts.
- Boneless beef chuck roast: Cut it into 2-inch cubes so it stays juicy during the long simmer.
- Salt, black pepper, and flour: Season and lightly dredge the beef before browning.
- Sweet Hungarian paprika: Adds mild warmth, color, and depth without making the stew hot.
- Hot Hungarian paprika: Stir in ½ teaspoon at the end for a warm, spicy finish.
- Vegetable oil: Use enough to brown the beef in batches without crowding the pot.
- Onions and garlic: Cook with the browned beef to form the aromatic base.
- Beef broth: Creates the savory cooking liquid; add a little more if the pot becomes dry. For deeper flavor, use homemade slow cooker beef bone broth.
- Fresh thyme: A few sprigs add a subtle earthy flavor.
- Russet potatoes: Peel and cut them about ¾ inch thick so they cook through without disappearing into the broth.
Prep Work
Before cooking, slice the onions, cut the beef chuck into 2-inch pieces, and peel and slice the potatoes about ¾ inch thick.
Place the potatoes in a bowl of cold water as you cut them to prevent discoloration.
When directed, lift them from the water, drain briefly, and add them straight to the pot.
How to Make Beef Goulash with Chuck Roast
Step 1: Season the beef. Pat the cubed beef dry, season with salt and pepper, sprinkle with the paprika, and dredge lightly in flour.
Step 2: Brown the beef. Heat the oil in a heavy pot over medium-high heat. Brown the beef in batches without crowding the pot. Do not force the pieces off the pan; if they stick, let them cook until they release naturally.
Step 3: Build the base. Return all the browned beef and its juices to the pot. Add the sliced onions and cook until they begin to soften, then stir in the garlic and cook briefly until fragrant.
Step 4: Simmer the beef. Add the beef broth, kosher salt, black pepper, and thyme. Cover and cook over medium-low heat for about 1 hour, keeping the liquid at a gentle simmer.
Step 5: Add the potatoes. Drain the potatoes, add them to the pot, and bring back to a simmer. Cover and cook over medium heat for about 45 minutes, or until the beef and potatoes are tender.
Step 6: Finish the goulash. Stir in ½ teaspoon hot Hungarian paprika. If it is too soupy, uncover the pot and simmer until the broth reduces to your preferred consistency. Taste and adjust the salt and pepper before serving.
NOTE: Cooking time depends on the tenderness of the beef, the size of the meat and potatoes, and your stove. Use the texture of the beef and vegetables-not only the clock-to decide when the goulash is ready.
How To Serve Beef Goulash
Serve the goulash hot in wide bowls, making sure each portion gets plenty of beef, potatoes, and broth.
It is filling enough to serve on its own, but for an extra-hearty dinner, serve it with steamed rice or buttered egg noodles. A crisp green salad, steamed green beans, or crusty bread also pairs well.
Chef’s Tips
- Brown in batches. Crowding the pot steams the beef and prevents a deep brown crust from forming.
- Wait for the release. Properly seared beef lifts naturally from the pan. Tugging too early leaves the browned surface behind.
- Keep the simmer gentle. A hard boil can tighten the beef before it has time to become tender.
- Cut evenly. Similar-size pieces of beef and potato cook at roughly the same rate.
- Adjust at the end. Taste for salt and pepper, and reduce the broth uncovered if you want a thicker goulash.
Variations
Russet potatoes are the best choice here because their starch helps naturally thicken the broth as the goulash cooks.
For a looser stew, add extra broth during cooking.
For a thicker finish, simmer uncovered at the end.
Use sweet Hungarian paprika. If you can’t find it, use high-quality paprika. Stir in ½ teaspoon hot paprika at the end for a little heat and extra flavor.
For more chuck meat recipes, try my pan-seared chuck steak, marinated chuck steak, or chuck steak chili.
Storage and Reheating
Cool leftovers promptly, then refrigerate in an airtight container for up to 4 days.
Reheat gently on the stove over medium-low heat, adding more broth if the stew has thickened. You can also reheat individual portions in the microwave.
The cooked beef and broth freeze well, but potatoes can become grainy after thawing. If you plan to freeze the goulash, consider freezing it before adding the potatoes, then cook fresh potatoes in the stew after reheating.
If you tried this Hungarian Beef Goulash or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Hungarian Beef Goulash FAQ
Chuck becomes tender with time and gentle heat. If it is still tough, keep the pot covered and continue simmering, checking every 15 minutes and adding a little broth if needed.
Yes. The flavor deepens after a night in the refrigerator. Reheat it gently over medium-low heat, adding a splash of broth if the stew has thickened.
This version is naturally dairy-free. If you’re cooking for someone with an allergy, check the labels on your beef broth and any bread served alongside it.
Remove the lid and simmer until some of the liquid evaporates. The flour used to dredge the beef also helps give the broth body.
This recipe is not American goulash, which is typically made with ground beef, tomatoes, and macaroni. It is a home-style, Hungarian-inspired beef goulash made with chuck roast, paprika, onions, and potatoes.
Chuck roast is the best choice for this goulash because it becomes tender during the long, gentle simmer. If you have a thinner chuck steak and want a faster-cooking recipe, see how to cook chuck steak so it’s tender.
Hungarian Beef Goulash with Potatoes
A home-style Hungarian beef goulash made with chuck roast, sweet paprika, onions, garlic, and potatoes. Naturally dairy-free.
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Ingredients
- 2 ½ pounds boneless beef chuck roast, cut into 2-inch pieces
- Kosher salt and pepper, for seasoning the beef
- 2 tablespoons sweet Hungarian paprika
- All-purpose flour, for dredging
- 3 to 4 tablespoons vegetable oil
- 4 small onions, sliced
- 6 garlic cloves, minced
- 1 ½ cups beef broth, plus more if needed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 sprigs fresh thyme
- 4 russet potatoes, peeled, halved lengthwise, and cut into thick slices, about ¾ inch
- ½ teaspoon hot paprika
Instructions
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Pat the beef dry and season with salt and pepper. Sprinkle with the paprika and dredge lightly in flour.
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Heat the oil in a heavy pot over medium-high heat. Brown the beef in batches without crowding the pot. Do not force the beef off the pan; if it sticks, let it cook longer until it releases naturally.
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Return all the browned beef and accumulated juices to the pot. Add the onions and cook until they begin to soften, then add the garlic and cook briefly until fragrant.
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Add the beef broth, kosher salt, black pepper, and thyme. Cover and cook over medium-low heat at a gentle simmer for about 1 hour.
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Drain the potatoes and add them to the pot. Return the goulash to a gentle simmer, cover, and cook over medium-low heat for about 45 minutes, or until the beef and potatoes are tender.
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Stir in the hot Hungarian paprika and simmer for 1-2 minutes. If the goulash is too soupy, uncover and continue simmering until the broth reaches your preferred consistency.
Notes
Storage: Cool leftovers promptly and refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently over medium-low heat, adding a splash of beef broth if the goulash has thickened. You can also reheat individual portions in the microwave.
Freezing: The beef and broth freeze well, but potatoes may become grainy after thawing. For the best texture, freeze the goulash without the potatoes and add freshly cooked potatoes when reheating.
Nutrition
Calories: 558kcalCarbohydrates: 35.1gProtein: 41.7gTotal Fat: 29gSaturated Fat: 10.7gCholesterol: 130.4mgSodium: 662.9mgPotassium: 1520.3mgFiber: 4.2gSugar: 4.3g
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