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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

Keywords: goulash recipe