Hungarian Goulash (Gulyás) with Steamed Dumplings
on May 01, 2020, Updated May 25, 2025
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This hearty version of a Hungarian goulash recipe is a one-pot comfort food classic. Made with fall-apart tender beef cubes, sweet Hungarian paprika, and rich beef broth, this dish is topped with simple steamed dumplings that soak up all the savory goodness.
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If you’re looking for a guláš recipe that’s easy enough for dinner tonight yet satisfying enough to impress, you’ve landed on a good recipe!
Table of Contents
- What is Hungarian Goulash (Gulyás)?
- What Makes this Gulyás Recipe Different
- Ingredients For Hungarian Goulash (And What Each One Does)
- 📝 Hungarian Goulash (Gulyás) with Steamed Dumplings – Recipe Details
- How to Make Hungarian Goulash
- Serving Suggestions
- 🔪 Top Tips for the Best Hungarian Goulash (Gulyás)
- Hungarian Goulash (Gulyás) with Steamed Dumplings Recipe
- More Easy Beef Recipes
What is Hungarian Goulash (Gulyás)?
Hungarian goulash, also called gulyás, is the national dish of Hungary. But thousands of miles away, you can make our unique twist on authentic Hungarian goulash at home in your own kitchen, just like we do. This Hungarian goulash recipe calls for beef, onions, bell peppers, and a bay leaf or two for more flavor.
This goulash recipe, like our authentic beef bourguignon recipe, is a hearty beef stew that our family loves. Similar beef dinners we like include our easy braised beef stew with carrots and potatoes, old fashioned Swiss steak, and Dutch oven braised beef recipe.
If you’re not a fan of beef, we have some recipes using pork, including our homemade pozole recipe. It’s another popular comfort food classic.
Hungarian goulash originated as a humble stew cooked by Hungarian cowboys, or Magyar shepherds, over an open fire. The word goulash itself comes from “gulyás,” meaning herdsman. This gulyás recipe has been in the making for hundreds of years and is an amazing meal that has definitely stood the test of time!
Back in the 9th century, they made huge kettles of goulash using simple ingredients like beef, water, and onions. After paprika was introduced to Hungarian food in the 16th century by the Ottoman Turks, the dish evolved into the deep red stew we know today.
Unlike easy American goulash—made with ground beef, tomato sauce, and macaroni noodles—this is a traditional Hungarian goulash, slow-simmered with beef chuck, caraway seeds, lots of paprika, and vegetables.
In the Czech Republic, Czech beef goulash is a similar dish, often cooked with pork lard and served with bread dumplings. Our version sticks close to tradition and finishes with fluffy dumplings that steam right in the stew.
What Makes this Gulyás Recipe Different
Let’s be honest—I used to avoid anything called goulash. My childhood memories involved mystery ground beef, soggy macaroni noodles, and an underwhelming tomato sauce. It’s little wonder for years I suffered from goulash PTSD.
But this Hungarian goulash recipe is a different story entirely. With slow-simmered beef chuck, real Hungarian paprika, and a generous pour of traditional beef broth, it’s an absolutely delicious beef stew with deep, satisfying flavor.
What makes this gulyás recipe even better is the cooking process: everything happens in a single Dutch oven. And for a soft finish, we top the dish with dumplings that are steamed—not baked—right on top of the bubbling stew. It’s a delicious meal that the whole family loves, even the picky eaters.
Add a swirl of sour cream, a sprinkle of fresh parsley, and a chunk of crunchy bread, and you’ve got a cozy main dish that’s just as good reheated the next day.
Ingredients For Hungarian Goulash (And What Each One Does)
For the Goulash
- Butter or Vegetable Oil – Used to sauté the base of onions and spices.
- Sweet Onions (3, diced) – Mild and slightly sweet, these cook down and flavor the stew.
- Sweet Hungarian Paprika (3–4 tbsp) – Gives the stew its rich color and signature warmth. Add smoked paprika or hot paprika for more depth.
- Caraway Seeds (1 tbsp) – Toast these to build authentic flavor.
- Flour (1/4 cup) – Helps brown the meat and naturally thickens the stew.
- Beef Chuck (1–1.5 lbs) – Cut into 1-inch beef cubes. Fat-marbled cuts give fall-apart tenderness. Beef chuck or beef shank works best. They’re affordable and tender after slow cooking.
- Beef Broth (2–5 cups) – The flavorful base of your stew. Use low-sodium if possible.
- Tomato Paste (2 tbsp) – Boosts umami and gives the sauce a velvety body.
- Bell Peppers (1, diced) – Adds color and subtle sweetness.
- Diced Carrots (2) – Rounds out the veggie mix with texture and sweetness.
- Wondering if you can add other vegetables? Try green beans, celery root, parsley root, or diced tomatoes to add variety and more flavor.
- Bay Leaves (2) – Add subtle depth. Discard before serving.
- Salt and Freshly Ground Black Pepper – Always season beef well before browning.
- Optional flavor upgrades: Soy sauce, Worcestershire sauce, tomato sauce, diced tomatoes, or minced garlic for more flavor.
For the Dumplings
- Flour (2 cups)
- Baking Powder (2 tbsp)
- Salt (1 tsp)
- Milk (3/4 cup)
- Butter (1 tbsp, melted)
📝 Hungarian Goulash (Gulyás) with Steamed Dumplings – Recipe Details
Category: Dinner, Stews, Traditional European Recipes
Cuisine: Hungarian
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: About 2 hours 20 minutes
Servings: 6
Main Ingredients: Beef chuck, sweet Hungarian paprika, caraway seeds, beef broth, onion, tomato paste, bell pepper, carrots, flour
Equipment Needed: Dutch oven or heavy soup pot, ladle, mixing bowls, wooden spoon
Summary:This rich version of Hungarian Goulash features tender chunks of beef slow-simmered with paprika, caraway seeds, and vegetables. The dish is finished with soft steamed dumplings that soak up all the savory flavors, making it a hearty, satisfying one-pot meal. You’ll find it deeply satisfying, and steeped in centuries of Hungarian culinary history.
Why This Gulyás Recipe Works
- Authentic Flavors: Uses real Hungarian paprika, toasted caraway seeds, and a slow-simmered broth to build bold, traditional flavor.
- Fall-Apart Beef: Fat-marbled chuck roast becomes melt-in-your-mouth tender after a long, gentle simmer.
- One-Pot Simplicity: Everything cooks in a single Dutch oven—stew and dumplings included.
- Time-Tested Method: Rooted in Hungarian shepherd traditions, this gulyás recipe honors the classic cooking process while remaining approachable for any home cook.
Good to Know
- Steam, Don’t Boil the Dumplings: Drop spoonfuls onto the bubbling stew and cover tightly. Keep the lid closed to ensure they steam properly.
- Paprika Matters: Use sweet Hungarian paprika for classic flavor, and add smoked or hot paprika for depth or added heat.
- Versatile Dish: Can be made with pork or ground beef, or served with bread dumplings, egg noodles, or large russet potatoes.
- Storage: Keeps well in the fridge for up to 4 days. The flavor deepens over time, and it reheats beautifully.
- Freezer-Friendly: This is a great make-ahead recipe—freeze in portions for up to 3 months.
How to Make Hungarian Goulash
There are only a few very simple steps for making this jazzed-up gulyás recipe. Best of all, you can do it all in your Dutch oven or use your trusty iron skillet to make dinner!
Step 1: Build the Base
In a Dutch oven over medium heat, melt the butter. Add the onions and cook until soft, about 10 minutes.
Stir in sweet paprika, caraway seeds, and a pinch of hot paprika. Cook for 2 more minutes, stirring occasionally to toast the spices.
Step 2: Brown the Meat
Toss your beef cubes in flour and season beef generously.
Step 3: Simmer the Stew
Add the meat to the pot and brown over medium high heat, stirring occasionally, until it develops a deep sear.
Add tomato paste, bell peppers, diced carrots, and bay leaves. Pour in enough beef broth to cover the contents. Bring everything to a boil, then reduce the heat, cover, and let it simmer for 90 minutes. The slow cooking allows the meat to become meltingly tender and infuses the broth with incredible flavor.
Step 4: Steam the Dumplings
While your stew simmers, mix the dumpling batter. Once your goulash has thickened to your desired consistency, use a spoon to drop dollops of dumpling batter on top of the stew. Cover the pot tightly and steam for 15 minutes—resist lifting the lid or the dumplings will boil instead of steam.
Serving Suggestions
This finished dish is hearty and rich on its own, but here are our favorite ways to serve it:
- A swirl of sour cream
- A handful of fresh parsley
- A slice of crusty bread
- Bread dumplings or egg noodles
- Steamed green beans or a simple side salad
- A glass of red wine
It’s just as satisfying reheated, and you’ll want to bookmark the recipe card to make again.
🔪 Top Tips for the Best Hungarian Goulash (Gulyás)
- Start with the Right Cut of Beef – Fat-marbled beef chuck or beef shank ensures fall-apart tender results.
- Build Your Flavor Base Slowly – Use a Dutch oven over medium heat to toast the caraway seeds and bloom your sweet and smoked paprika.
- Season the Beef Generously – Salt and freshly ground black pepper help form a golden brown crust.
- Use Quality Broth – Beef broth is ideal, but you can mix with beef stock or chicken broth if needed.
- Add Veggies for Brightness – Bell peppers, carrots, and even parsley root bring color and balance.
- Taste as You Go – Add soy sauce, Worcestershire, or diced tomatoes for more flavor.
- Simmer Gently – Let your beef goulash cook low and slow without too much stirring.
- Steam the Dumplings Right – Keep the lid on to avoid soggy dumplings.
- Finish with the Right Touches – Top with sour cream and crusty bread for a finished dish.
- Customize It – Use ground beef or ground turkey for a faster weeknight option.
If this goulash recipe hit the spot, let us know! Drop a comment, leave your recipe ratings, or share it with someone who needs a good comfort meal idea. This is one of our most family loved dishes—and once you try it, you’ll see why this Hungarian goulash recipe is a keeper.
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Hungarian Goulash (Gulyás) with Steamed Dumplings
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Equipment
Ingredients
for the goulash
- 2 tbsp butter
- 3 sweet onions, Coarse Dice
- 3-4 tbsp paprika
- 1 tbsp caraway seeds
- 1/4 cup flour
- 1-1.5 lbs beef, Cut into 1″ stewing chunks
- 2 cups beef broth
- 2 tbsp tomato paste
- Salt and pepper, to taste
for the dumplings
- 2 cups flour
- 2 tbsp baking powder
- 1 tsp salt
- 3/4 cup milk
- 1 tbsp butter, melted
Instructions
for the goulash
- Using a skillet or dutch oven, place over medium heat and melt butter. Add onions and stir until soft and wilted, about 10 minutes. Stir in paprika and caraway seeds and cook for 2 more minutes.
- Using large mixing bowl, toss beef chunks in flour. Stir with wooden spoon until evenly covered. Add beef chunks to onion mixture. Pour in 1/2 cup of broth, tomato paste and stir and cook for 2 minutes.
- Add remaining broth to pot, stir and bring to boil. Then, reduce heat to low and cover. Cook for 90 minutes until chunks of beef are tender.
for the dumplings
- Combine dry ingredients in mixing bowl. Add milk and butter and stir thoroughly.
- Once the beef chunks are cooked to the tender stage, use a (heaping) teaspoon and drop the dumpling batter into the simmering stew. Cover the pot and cook for an additional 15 minutes.
- Do not uncover the pot for 15 minutes, doing so will allow the steam to escape and the dumplings will boil instead of steam. Steaming is necessary for a light a fluffy dumpling. At the 15 minute mark, test the dumplings with a toothpick. If it comes out clean they are done and ready to eat.
Notes
- The longer you allow the goulash to cook, the more tender the beef becomes. As an added bonus, the flavor of the stew develops thereby making it even more delicious.
- Make this a crock-pot goulash by using your slow cooker and letting it cook all day long on medium or low heat, depending on your crock-pot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So being a Hungarian I love Gulyasleves, which is a soup not a stew which also has vegetables in it. We do not put dumplings in it rather we make pinched noodles, csipetke in Hungarian. So don’t call your recipe Authentic as it is not.
Thank you so much for sharing your insight, and I really appreciate your authentic Hungarian perspective! You’re absolutely right – the traditional Gulyásleves (goulash soup) is indeed a brothy soup with vegetables and csipetke (pinched noodles), rather than the dumplings we’ve included here. The intent of this recipe was to capture the comforting flavors and ideas of Hungarian goulash while also adding a twist with the steamed dumplings to make it a hearty one-pot meal.
I’ll be sure to clarify that it’s a “Hungarian-inspired goulash with dumplings” in the future to avoid any confusion. Thank you again for sharing your cultural knowledge – it really enriches the conversation, and I’m thrilled you took the time to comment!
For the dumplings, with the amount of milk stated, I ended up carefully putting more in.
New absolute positive favorite….have shared it a GODzillion times. 🙂
Mrs. Huberty! How AWESOME to hear from you!!! Thanks for the great feedback and hoping this finds you and your beautiful family healthy and happy. Warm hugs to all of you!
My grandmother always made steamed dumplings on the top o beef stew. I can’t wait to try them on goulash!
Gosh this looks so hearty and delicious. I love a good goulash and your dumplings look awesome
What a hearty dish, Dan! Love the idea.
This goulash looks so yummy. Especially with the dumplings! Mmmm. Dumplings! My husband is going to love this recipe!
I’ve never had goulash before, but it seems like a quick and simple meal! I love the spin you put in traditional recipes – if I ever make these, dumplings would be my preferred starch too!
I’ve never had goulash before, but it seems like a quick and simple meal! I love the spin you put in traditional recipes – if I ever make these, dumpilings would be my preferred starch too!