A timeless dish rooted in the culinary traditions of Hungary, our Hungarian Goulash with Buttered Noodles offers a bold yet comforting experience. Tender chunks of beef are slowly braised in a deeply seasoned paprika-infused broth alongside aromatic vegetables, creating a robust and velvety stew. Served over a bed of golden, buttered egg noodles, this dish balances rich, savory depth with subtle spice and warmth.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 2 hrsTotal Time 2 hrs 20 minsFor the Goulash
2 lbs beef chuck, cut into 1½-inch cubes
2 tbsp vegetable oil or lard
2 medium onions, finely chopped
3 cloves garlic, minced
2 tbsp sweet Hungarian paprika (preferably imported)
1 tsp hot paprika (optional, for heat)
1 tsp caraway seeds (lightly crushed)
1 tsp salt (plus more to taste)
½ tsp freshly ground black pepper
1 tbsp tomato paste
1 cup beef broth or water
1 cup crushed tomatoes
1 bell pepper, diced
1 carrot, sliced
1 bay leaf
Optional
¼ cup sour cream (for garnish)
Chopped fresh parsley
For the Buttered Noodles
12 oz wide egg noodles
3 tbsp unsalted butter
Salt, to taste
Fresh cracked pepper
Chopped parsley (optional)
Sear the Beef
1
Pat the beef dry with paper towels and season lightly with salt.
Heat oil in a heavy-bottomed Dutch oven or large pot over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides. Transfer to a plate.
Sauté the Base
2
Reduce heat to medium. Add chopped onions and cook until deeply golden, about 10–12 minutes.
Add garlic, stir for 30 seconds, then add paprika (both sweet and hot), caraway seeds, salt, and pepper.
Build the Goulash
3
Return beef to the pot. Add tomato paste, stir to coat.
Pour in the beef broth and crushed tomatoes. Add the bay leaf, carrot, and bell pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender.
Cook the Noodles
4
In the last 15 minutes of simmering, bring a large pot of salted water to a boil.
Cook egg noodles according to package instructions until al dente.
Drain and toss immediately with butter, salt, and pepper.
Final Touches
5
If desired, remove the bay leaf and stir in a spoonful of sour cream for extra richness.
Adjust seasoning with more salt or paprika as needed.
To Serve
6 Serve a generous spoonful of goulash over a bed of buttered noodles. Garnish with a dollop of sour cream and fresh parsley.
Pairing Suggestions
7
Wine: A robust red wine like Hungarian Egri Bikavér ("Bull’s Blood") or a medium-bodied Pinot Noir.
Side Dish: A cucumber salad or braised red cabbage.
Bread: A slice of rustic rye bread for mopping up the sauce.
Ingredients For the Goulash
2 lbs beef chuck, cut into 1½-inch cubes
2 tbsp vegetable oil or lard
2 medium onions, finely chopped
3 cloves garlic, minced
2 tbsp sweet Hungarian paprika (preferably imported)
1 tsp hot paprika (optional, for heat)
1 tsp caraway seeds (lightly crushed)
1 tsp salt (plus more to taste)
½ tsp freshly ground black pepper
1 tbsp tomato paste
1 cup beef broth or water
1 cup crushed tomatoes
1 bell pepper, diced
1 carrot, sliced
1 bay leaf
Optional
¼ cup sour cream (for garnish)
Chopped fresh parsley
For the Buttered Noodles
12 oz wide egg noodles
3 tbsp unsalted butter
Salt, to taste
Fresh cracked pepper
Chopped parsley (optional)
Directions Sear the Beef
1
Pat the beef dry with paper towels and season lightly with salt.
Heat oil in a heavy-bottomed Dutch oven or large pot over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides. Transfer to a plate.
Sauté the Base
2
Reduce heat to medium. Add chopped onions and cook until deeply golden, about 10–12 minutes.
Add garlic, stir for 30 seconds, then add paprika (both sweet and hot), caraway seeds, salt, and pepper.
Build the Goulash
3
Return beef to the pot. Add tomato paste, stir to coat.
Pour in the beef broth and crushed tomatoes. Add the bay leaf, carrot, and bell pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender.
Cook the Noodles
4
In the last 15 minutes of simmering, bring a large pot of salted water to a boil.
Cook egg noodles according to package instructions until al dente.
Drain and toss immediately with butter, salt, and pepper.
Final Touches
5
If desired, remove the bay leaf and stir in a spoonful of sour cream for extra richness.
Adjust seasoning with more salt or paprika as needed.
To Serve
6 Serve a generous spoonful of goulash over a bed of buttered noodles. Garnish with a dollop of sour cream and fresh parsley.
Pairing Suggestions
7
Wine: A robust red wine like Hungarian Egri Bikavér ("Bull’s Blood") or a medium-bodied Pinot Noir.
Side Dish: A cucumber salad or braised red cabbage.
Bread: A slice of rustic rye bread for mopping up the sauce.
Hungarian Goulash with Buttered Noodles
