Hungarian Goulash

Hungarian Goulash is comfort food at its best! Rich, inviting and flavour packed, don’t let the amount of paprika dissuade you, the long, slow braising time evens and tones, leaving nothing but subtle warmth. Serve with your side of choice; keep it authentic with dumplings or broad egg noodles, mix cultures and try it over polenta or, do like we did, and serve it over a bed of creamy mash potatoes.

Hungarian Goulash Recipe

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Hungarian Goulash Recipe

Hungarian Goulash

  • Author: Alain Bosse, The Kilted Chef
  • Total Time: 2 hours 20 minutes
  • Yield: 4 1x


If you’ve come here looking for a recipe that will chase away winter’s chills then you’ve found it!


Units Scale

2 tbsp butter
2 tbsp olive oil
2 tbsp sweet paprika ( substitute regular paprika)
1 tsp caraway OR fennel seeds
1 medium onion, diced
1 1/2 lb stewing beef
1/4 cup all purpose flour
1 tbsp Some Like It Hot mustard ( substitute Dijon)
1 1/2 cups red wine
1 cup beef stock
28 oz diced tomatoes ( we use fire roasted for added flavor)
2 stalks celery cut into 1/2″ pieces
2 carrots cut into 1/2′ pieces
8oz mushrooms, cleaned and quartered
1/4 cup chopped fresh parsley reserved
3/4 tsp sea salt
1/2 tsp fresh cracked black pepper


  1. Preheat oven to 300°
  2. Melt butter  and olive oil in a Dutch oven.
  3. Add paprika and caraway seeds, cook until fragrant, 1-2 minutes.
  4. Add onion, cook over medium heat until translucent.
  5. Meanwhile dredge beef in flour.
  6. Add beef and any remaining flour to onions. Cook 4-5 minutes.
  7. Add mustard, red wine and beef stock, scraping up any brown bits from the bottom.
  8. Add tomatoes, carrots, celery and mushrooms.
  9. Add 1 tbsp chopped parsley, salt and pepper.
  10. Bring to a boil then cover and place in the oven, braise for 2 hours.
  11. Remove from the oven and stir in the remaining chopped parsley
  12. Serve with side of your choice.


If you prefer not to use red wine, substitute beef stock instead.

  • Prep Time: 20
  • Cook Time: 2 hours