Dinner

Bobby Flay Hungarian Goulash Recipe

This Bobby Flay Hungarian Goulash is a hearty and savory recipe, which is made with tender stewing beef and authentic sweet paprika. It’s the ultimate comfort food, a classic one-pot stew perfect for a chilly evening, ready in about 2 hours and 30 minutes.

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Bobby Flay Hungarian Goulash Ingredients

A classic combination for a rich, flavorful, and authentic stew.

For the Goulash:

2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
1 garlic clove
Pinch of caraway seeds
2 tablespoons good quality sweet Hungarian paprika
2 cups warm water
2 beef bouillon cubes
2 whole canned tomatoes, chopped
1 green bell pepper, chopped
4 or 5 potatoes, peeled and cut into cubes
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment

For the Cucumber Salad:

2 cucumbers, thinly sliced
1/2 onion, thinly sliced
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch of dried or fresh dill
Seasoned salt

How To Make Bobby Flay Hungarian Goulash

A step-by-step guide to this wonderfully rich and comforting one-pot meal.

For the Goulash:

Render Bacon and Sauté Onions: In a large pot or Dutch oven, cook the strip of bacon until the fat has melted. Remove the bacon piece. Cook the diced onions in the bacon fat until glossy and soft.
Sear the Beef: Add the olive oil and the beef to the pot. Cook for about 10 minutes, stirring, until the beef is browned on all sides.
Add Aromatics and Spices: In a small bowl or with a mortar and pestle, crush the garlic clove with the caraway seeds. Add this to the pot. Remove the pot from the heat and stir in the sweet paprika. This prevents the paprika from burning and becoming bitter.
Simmer the Stew: Return the pot to the heat. Add the warm water and the beef bouillon cubes, then cover and let the goulash cook on a low simmer for 1 hour.
Add Vegetables and Finish: After 1 hour, add the chopped tomatoes and green peppers. Simmer for 30 more minutes. Add the cubed potatoes and cook for a final 30 minutes, or until the potatoes and beef are very tender.
Temper Sour Cream and Serve: To finish, take a small amount of the hot goulash sauce and stir it into the 2 tablespoons of sour cream in a small bowl. Then, stir this mixture back into the pot. Serve hot with spaetzle and the cucumber salad on the side, with an extra dollop of sour cream on top.

For the Cucumber Salad:

Salt the Cucumbers: Peel and thinly slice the cucumbers. Place them in a colander, sprinkle with seasoned salt, and let them rest for 30 minutes to draw out excess moisture.
Make the Vinaigrette: While the cucumbers rest, mix the vinegar, water, sugar, and paprika together in a container to make a vinaigrette.
Combine and Marinate: Squeeze any excess water from the cucumbers and add them to a bowl with the thinly sliced onions. Pour the vinaigrette over the top, then cover and marinate in the fridge for at least 1 1/2 hours before serving.

Recipe Tips

For the richest, most authentic goulash every time.

How to get the most flavor? Don’t skip the step of browning the onions in the rendered bacon fat. This simple step builds a deep, savory, smoky foundation for the entire stew.
Why add paprika off the heat? Paprika is a delicate spice that can burn very easily over direct heat, which makes it taste bitter. Stirring it into the meat and vegetables off the heat allows its sweet, rich flavor to bloom without scorching.
What’s the best beef to use? A classic “stewing beef” like beef chuck is the perfect choice. It’s a tougher cut with good marbling that becomes incredibly tender and flavorful after a long, slow simmer.
Can I make this ahead of time? Absolutely! Like most stews, goulash is a perfect make-ahead meal. The flavors will continue to meld and deepen overnight in the refrigerator, making it even more delicious the next day.

What To Serve With Hungarian Goulash

Classic accompaniments that are perfect for soaking up the rich sauce.

This hearty stew is a complete meal on its own, but it’s traditionally served with:

Egg noodles or German Spätzle
The included tangy Cucumber Salad
A dollop of cool sour cream or plain yogurt
A slice of crusty rye or dark bread for dipping

How To Store Hungarian Goulash

This stew makes for fantastic leftovers.

Refrigerate: Store any leftover goulash in an airtight container in the refrigerator for up to 4 days.
Freeze: Goulash freezes very well. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Bobby Flay Hungarian Goulash Nutrition Facts

An estimated guide per serving.

Calories: 620 kcal
Carbohydrates: 40 g
Protein: 45 g
Fat: 30 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is Hungarian goulash spicy?

No, traditional Hungarian goulash is not spicy-hot. It gets its signature flavor and color from a generous amount of sweet paprika, which is flavorful and aromatic but not hot. There are hot varieties of Hungarian paprika, but “sweet” is the standard for this dish.

Can I cook this in a slow cooker?

Yes. For the best flavor, still follow the steps of browning the meats and sautéing the onions on the stovetop first. Then, transfer everything (except the potatoes and sour cream) to your slow cooker and cook on low for 6-8 hours. Add the potatoes during the last hour of cooking. Stir in the tempered sour cream at the very end.

Do I have to peel the potatoes?

It’s a matter of preference. For a classic, smoother stew, peeling the potatoes is recommended. For a more rustic dish, you can leave the skins on—just be sure to scrub them well.