Jul 14 2026
Restaurants›Weary Traveler Freehouse›Hungarian Goulash Recipe

Hungarian Goulash Recipe

Inspired by Weary Traveler Freehouse
Time1h 30m
Serves4

Csaba's grandma's recipe from Hungary w / beef tenderloin tips, mushrooms, Yukon Gold potatoes, carrots, celery, caraway seeds, Hungarian paprika & a side of brioche.

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Ingredients

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Main Stew

Vegetables & Add-ins

Finishing & Serving

Method

Main Stew

  1. 1

    Prepare beef

    Pat the beef tenderloin tips dry with paper towels and season lightly with 1 tsp salt and 1/2 tsp pepper.

  2. 2

    Sear beef

    In a large heavy-bottomed Dutch oven or pot, heat 1 tbs neutral oil and 1 tbs butter over medium-high heat until shimmering. Add beef in a single layer and sear until browned on all sides, about 2 minutes per side. Work in batches if necessary to avoid crowding. Remove seared beef to a plate and set aside.

  3. 3

    Cook aromatics

    Reduce heat to medium. Add remaining 1 tbs butter to the pot. Add chopped onion and cook, stirring occasionally, until soft and beginning to caramelize, about 8 minutes. Add minced garlic and cook 30–45 seconds more until fragrant.

  4. 4

    Paprika bloom

    Remove the pot from the heat for 20 seconds (to avoid burning the paprika). Stir in the Hungarian paprika and crushed caraway seeds, coating the onions and garlic thoroughly. Return to low-medium heat and cook 1 minute to bloom the spice.

  5. 5

    Deglaze and build sauce

    Stir in the tomato paste and cook 1 minute. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Allow wine to reduce by half, about 2–3 minutes.

  6. 6

    Simmer with stock

    Add the seared beef back to the pot along with the beef stock and bay leaf. Bring to a gentle simmer, then reduce heat to low, partially cover, and simmer gently for 25 minutes.

Vegetables & Add-ins

  1. 7

    Prepare vegetables

    While the stew simmers, prep potatoes, carrots, celery and mushrooms as listed.

  2. 8

    Add vegetables

    After the initial 25 minute simmer with beef, add the potatoes, carrots, and celery to the pot. Stir to combine, cover partially, and continue simmering for 15 minutes.

  3. 9

    Add mushrooms and finish cooking

    Stir in the mushrooms and simmer, uncovered, until potatoes are tender and beef is fork-tender, about another 10–12 minutes. Taste the stew and add remaining 1/2 tsp salt and remaining 1/2 tsp pepper as needed.

Finishing & Serving

  1. 10

    Thicken and enrich

    If you prefer a slightly thicker sauce, whisk the 1 tsp flour into 2 tsp cold water to make a slurry. Stir the slurry into the simmering stew and cook 2–3 minutes until slightly thickened. Remove the pot from heat and stir in the sour cream until fully incorporated and silky. Do not boil after adding sour cream to avoid curdling. Adjust seasoning to taste.

  2. 11

    Serve

    Ladle the goulash into bowls, garnish with chopped fresh parsley, and serve with warmed brioche on the side for sopping up the sauce.

  3. 12

    Make-ahead and storage

    Goulash improves after resting. Cool to room temperature, refrigerate in an airtight container up to 3 days, or freeze up to 3 months. Reheat gently over low heat, adding a splash of stock if needed.

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