One Pot Goulash Recipe

Best One Pot Goulash Recipe

I first tasted real Hungarian goulash at a friend’s grandmother’s house, and I was blown away by how different it was from the “American goulash” I grew up with. That deep, rich paprika flavor, the melt-in-your-mouth tender beef, and those perfectly cooked noodles swimming in that gorgeous red sauce—it was life-changing. I knew I had to create a version that captured that authentic flavor but worked for busy weeknights.

This one pot goulash recipe is my answer to craving that incredible Hungarian comfort without spending hours in the kitchen. The secret is using plenty of sweet paprika (the star ingredient!) and taking just a bit of extra time to let the beef get tender. The result is a dish that tastes like it’s been simmering all day but actually comes together in about 50 minutes.

What I love most about this recipe is how it fills the whole house with the most amazing aroma while it cooks. Your family will be circling the kitchen asking “when’s dinner?” way before it’s ready! This recipe joins our collection of easy one pot meals that bring authentic international flavors to your weeknight table.

Why You’ll Love This Goulash Recipe

Authentic Hungarian Flavor: Real sweet paprika creates that signature deep, rich flavor that makes goulash so special—nothing like the American version!

Tender, Melt-in-Your-Mouth Beef: The slow simmering technique makes even affordable beef cuts incredibly tender and flavorful.

One Pot Wonder: Everything cooks together in a single Dutch oven, with the noodles soaking up all that amazing paprika-infused sauce.

Perfect Comfort Food: Rich, hearty, and warming—this is the kind of dinner that makes you feel cozy and satisfied.

Budget-Friendly: Uses affordable beef stew meat and pantry staples to create an impressive, restaurant-quality dish.

Great for Meal Prep: Tastes even better the next day as the flavors deepen, making it perfect for leftovers.

Ingredients You’ll Need

For the Goulash Base:

• 2 lbs beef chuck or stew meat, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 2 large onions, diced
• 3 cloves garlic, minced
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour

For the Paprika Sauce (The Star!):

• 1/4 cup sweet Hungarian paprika (don’t skimp on this!)
• 1 teaspoon smoked paprika
• 2 teaspoons caraway seeds
• 1 bay leaf
• 1 teaspoon dried marjoram
• 1/2 teaspoon cayenne pepper (optional, for heat)

For the Liquid:

• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 red bell peppers, diced
• 2 medium potatoes, peeled and diced (optional but traditional)

For the Noodles:

• 8 oz egg noodles (wide or extra-wide)
• Fresh parsley, chopped
• Sour cream for serving

How to Make One Pot Goulash

Step 1: Brown the Beef Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it’s shimmering. Working in two batches so you don’t crowd the pan, add the beef cubes and let them sit undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown the other sides for another 2-3 minutes. Transfer browned beef to a plate and set aside. Don’t worry if it’s not cooked through—it will finish cooking in the sauce.

Step 2: Build the Aromatic Base Reduce heat to medium and add the remaining tablespoon of oil to the pot. Add the diced onions and cook for 8-10 minutes, stirring occasionally, until they’re soft and starting to caramelize. This step is important—those sweet, caramelized onions add so much depth to the goulash! Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.

Step 3: Add the Magic Paprika Here’s where the real magic happens! Remove the pot from heat temporarily (this prevents the paprika from burning, which makes it bitter). Add the sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne if using. Stir everything together for about 30 seconds until the spices are fragrant and coating the onions. The paprika should turn the mixture a gorgeous deep red color. This blooming of the spices is what gives goulash its incredible depth of flavor!

Step 4: Add Liquid and Simmer Return the pot to medium heat and immediately add the beef broth, scraping up all those beautiful browned bits from the bottom. Stir in the diced tomatoes, tomato paste, and Worcestershire sauce. Add the bay leaf, then return the browned beef with any accumulated juices to the pot. Bring everything to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Step 5: Add Vegetables After 30 minutes, add the diced red bell peppers and potatoes if using. The beef should be starting to get tender at this point. Continue simmering, covered, for another 15-20 minutes until the beef is fork-tender and the vegetables are cooked through. Taste and adjust seasoning with salt and pepper.

Step 6: Cook the Noodles Add the egg noodles directly to the goulash, pushing them down into the liquid. You might need to add a bit more broth or water if the sauce has reduced too much—the noodles should be mostly submerged. Stir gently, then cover and cook for 8-10 minutes, stirring every few minutes, until the noodles are tender and have absorbed some of that gorgeous paprika sauce. Remove the bay leaf before serving.

Tips for Perfect Goulash

Use Quality Sweet Paprika: This is THE most important ingredient! Hungarian sweet paprika has a completely different flavor than regular paprika. Don’t substitute with the stuff that’s been sitting in your spice cabinet for 5 years—get fresh, quality Hungarian paprika. It makes all the difference!

Don’t Skip Browning the Beef: Those caramelized bits on the bottom of the pot add incredible depth. Take your time with this step and work in batches.

Bloom the Paprika Off Heat: Removing the pot from heat before adding paprika prevents it from burning, which can make your goulash bitter.

Low and Slow Wins: Don’t rush the simmering time. The beef needs at least 30 minutes to become tender. If you have an extra 15-20 minutes, even better!

Adjust Thickness to Preference: If your goulash is too thick, add more broth. If it’s too thin, simmer it uncovered for a few extra minutes before adding the noodles.

Caraway Seeds Are Traditional: Some people love them, some don’t. If you’re not a fan, you can leave them out, but they do add authentic Hungarian flavor.

Common Mistakes to Avoid

Mistake #1: Using Regular Paprika Regular grocery store paprika is mild and won’t give you that authentic goulash flavor. Always use sweet Hungarian paprika—it’s worth seeking out at specialty stores or ordering online.

Mistake #2: Burning the Paprika Paprika burns easily and becomes bitter. Always remove the pot from heat before adding it, then return to heat immediately after stirring.

Mistake #3: Not Browning the Meat Properly Overcrowding the pan or not getting it hot enough means steamed beef instead of browned beef. Work in batches and be patient!

Mistake #4: Cutting the Beef Too Small Tiny pieces will overcook and become tough. Cut beef into generous 1-inch cubes so they stay tender during the long simmer.

Mistake #5: Adding Noodles Too Early If you add the noodles before the beef is tender, you’ll end up with mushy noodles and tough beef. Wait until the beef is fork-tender first.

How to Store and Reheat

Storage: Store leftover goulash in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more sauce as it sits, and the flavors will deepen beautifully overnight. Many people say goulash tastes even better the second day!

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth or water to loosen the sauce since the noodles absorb liquid. You can also microwave individual portions in 2-minute intervals, stirring between each, but stovetop reheating preserves the texture better.

Freezing: Goulash freezes beautifully! Let it cool completely, then transfer to freezer-safe containers leaving about an inch of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Make-Ahead Tip: You can make the goulash through Step 5 (before adding noodles), cool and refrigerate. When ready to serve, reheat and add the noodles for fresh-cooked texture.

Variations and Add-Ins

Traditional Hungarian Style: Skip the noodles and serve over boiled potatoes or with crusty bread for dipping in the sauce.

Extra Vegetables: Add diced carrots along with the bell peppers, or stir in frozen peas during the last 5 minutes.

Spicy Goulash: Increase the cayenne to 1 teaspoon or add a diced jalapeño with the onions.

Slow Cooker Version: Brown the beef and sauté the onions, bloom the paprika, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add noodles during the last 30 minutes on high.

Instant Pot Version: Use the sauté function for browning and sautéing, then pressure cook on high for 20 minutes with natural release. Add noodles using sauté function after.

Pork Goulash: Substitute pork shoulder for beef—equally delicious and traditional in some regions.

Mushroom Addition: Sauté 8 oz sliced mushrooms with the onions for earthy depth.

What to Serve With Goulash

This goulash is already a complete meal with the noodles, but here are some traditional Hungarian sides that pair beautifully:

• Crusty bread or dinner rolls for soaking up sauce
• Simple cucumber salad with vinegar and dill
• Pickled vegetables (peppers, cucumbers, or mixed vegetables)
• Steamed green beans with butter
• Sauerkraut on the side
• Simple green salad

Don’t forget the sour cream! A dollop on top is traditional and adds beautiful creaminess that balances the rich paprika sauce. I also love serving this alongside our One Pot Beef Stroganoff when feeding a crowd—both are hearty beef dishes but with completely different flavor profiles.

Frequently Asked Questions

What’s the difference between Hungarian goulash and American goulash? Hungarian goulash is a rich beef stew with lots of paprika, while American goulash is more like a pasta dish with ground beef and tomato sauce. They’re completely different dishes that just happen to share a name!

Can I use ground beef instead of stew meat? You can, but it won’t be traditional goulash. If using ground beef, skip the long simmering time—just brown it, add the vegetables and noodles, and cook for 20 minutes total.

Where can I find Hungarian paprika? Look in the spice aisle of well-stocked grocery stores, specialty stores, or order it online. Brands like Pride of Szeged or Kalocsa are excellent.

My goulash is too spicy. How do I fix it? Stir in a few tablespoons of sour cream to mellow the heat. You can also add a bit of sugar (1-2 teaspoons) to balance the spice.

Can I make this without noodles? Absolutely! Traditional Hungarian goulash is often served as a stew with bread or boiled potatoes on the side rather than noodles mixed in.

Why is my goulash bitter? This usually means the paprika burned. Make sure to remove the pot from heat before adding paprika, and add the liquid immediately after stirring in the spices.

Can I use chicken instead of beef? You can use chicken thighs, but reduce the simmering time to 20-25 minutes total. The flavor will be different but still delicious.

Other Favorite Recipes

If you love this one pot goulash recipe, you’ll also enjoy these hearty comfort foods:

• One Pot Beef Stroganoff
• One Pot Chili Recipe
• One Pot Chicken and Rice
• One Pot Spaghetti Recipe
• Marry Me Chicken One Pot
• One Pot Mac and Cheese

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