Traditional Hungarian Goulash

Hearty Hungarian Goulash with Sweet Hungarian Paprika

There’s something timeless and comforting about a pot of goulash simmering on the stove. For me, it brings back memories of culinary school—this was the very first dish I truly mastered. Hungarian Goulash taught me the beauty of layering flavor with humble ingredients and high-quality spices. It’s still one of my favorites to this day.

Goulash is a traditional Hungarian stew made with tender beef, sweet paprika, onions, and often potatoes or carrots. It's been a staple of Hungarian cuisine since the 9th century, originally prepared by herdsmen in cast-iron pots over open fires. What makes it truly shine is the paprika—and that’s where our product comes in.

At Central Valley Spice Co., we source authentic Sweet Hungarian Paprika from Kalocsa, Hungary, one of the most renowned paprika-growing regions in the world. Our paprika has an ASTA rating of 160+, meaning it’s incredibly vibrant in both color and flavor. This is the backbone of any good goulash.

We also use our Wild Mountain Bay Leaves, which add a subtle depth and herbal aroma that elevates the entire dish.

Hungarian Goulash Recipe
Serves 4–6

Ingredients:

• 2 tablespoons oil or lard
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Central Valley Spice Co. Sweet Hungarian Paprika
• 1 teaspoon caraway seeds (optional)
• 1.5 lbs beef chuck or stew meat, cut into 1-inch cubes
• 3 cups beef broth
• 2 Central Valley Spice Co. Wild Mountain Bay Leaves
• 2 large potatoes, peeled and cubed
• 1 large carrot, chopped
• Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium heat. Add onions and sauté until golden and soft, about 8–10 minutes.
2. Stir in garlic and paprika. Cook for 30 seconds—don’t let the paprika burn.
3. Add the beef and sear until browned on all sides.
4. Pour in beef broth, add bay leaves and caraway (if using), then bring to a simmer.
5. Cover and cook on low for 1.5–2 hours, until beef is tender.
6. Add potatoes and carrots, then simmer uncovered for another 30 minutes or until vegetables are soft.
7. Season with salt and pepper to taste. Remove bay leaves before serving.

Notes:

For even richer flavor, use bone broth and let the stew sit overnight before serving.

This dish pairs beautifully with crusty bread or egg noodles.

Don’t substitute the paprika—Sweet Hungarian Paprika is essential for authentic flavor and color. You can shop our spice here.