Gordon Ramsay Hungarian Goulash Recipe

This hearty, tender gordon ramsay hungarian goulash recipe is made with beef chuck, sweet paprika, and rich beef broth, and ready in 2 hours and 20 minutes. The sauce thickens beautifully as it simmers, coating the melt-in-your-mouth beef pieces perfectly. I always make a double batch because the leftovers taste even better the next day.

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Why You Will Love This Hungarian Goulash Recipe:

• Deep, rich, slow-cooked flavor: Hungarian goulash develops incredible depth as it simmers. The paprika, onions, and beef blend together to create a bold, comforting flavor that gets better with time.
• Tender, melt-in-your-mouth beef: The slow cooking process makes the beef soft and juicy. Each bite is tender and full of flavor, not tough or dry.
• Authentic European comfort food: This recipe brings traditional Hungarian taste to your kitchen. It feels rustic, hearty, and satisfying—perfect for cozy meals.
• Simple ingredients, big results: You only need basic ingredients like beef, onions, paprika, and broth, but the result tastes like a restaurant-quality dish.
• Perfect for cold weather: Warm, rich, and filling, this dish is ideal for chilly days when you want something comforting and hearty.
• One-pot meal convenience: Everything cooks in one pot, making the process easy and cleanup minimal.
• Great for meal prep: Goulash tastes even better the next day as the flavors continue to develop. It’s perfect for making ahead.

What’s The Difference Between Regular Goulash And Hungarian Goulash?

Regular goulash, often called American goulash, is a quick one-pot dish made with ground beef, pasta, tomatoes, and simple seasonings. It is more like a hearty pasta meal. Hungarian goulash, on the other hand, is a traditional slow-cooked stew made with chunks of beef, onions, paprika, and broth. It has a rich, deep flavor and no pasta. Hungarian goulash focuses on tender meat and a paprika-based sauce, while regular goulash is faster, simpler, and more casual.

Gordon Ramsay Hungarian Goulash Ingredients

• 2 tbsp olive oil
• 800g beef chuck, cut into 2-inch chunks
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 3 tbsp sweet Hungarian paprika
• 1 tsp smoked paprika
• 1 red bell pepper, chopped
• 400g canned diced tomatoes
• 500ml beef broth
• 2 medium potatoes, peeled and diced
• 1 tsp salt
• 1/2 tsp black pepper
• 60ml sour cream, for serving

How To Make Gordon Ramsay Hungarian Goulash

1. Sear the Beef: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Season the beef chunks with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
2. Cook the Aromatics: Lower the heat to medium and add the onions to the pot. Cook for 5 minutes until soft, then stir in the garlic, sweet paprika, and smoked paprika. Cook for 1 minute until fragrant.
3. Simmer the Stew: Return the beef to the pot along with the red bell pepper, diced tomatoes, and beef broth. Bring to a boil, then cover and reduce heat to low. Simmer gently for 1.5 hours.
4. Add the Potatoes: Stir the diced potatoes into the stew. Cover and cook for another 30 minutes, or until the potatoes are tender and the beef easily breaks apart with a fork.
5. Garnish and Serve: Remove the pot from the heat and let it rest for 5 minutes. Serve hot with a dollop of sour cream on top.

Recipe Tips

• Use quality paprika: The flavor heavily relies on authentic Hungarian paprika, so avoid old or stale spices from the back of your cupboard.
• Sear in batches: Overcrowding the pan will cause the beef to steam instead of searing, which means you lose out on crucial flavor.
• Cut uniform potatoes: Dicing the potatoes into similar sizes ensures they all finish cooking at the exact same time.

What To Serve With Hungarian Goulash?

This rich Hungarian Goulash pairs incredibly well with buttered egg noodles or traditional spaetzle to soak up the thick sauce. I also like to serve it with thick slices of crusty sourdough bread for wiping the bowl clean.

How To Store Leftovers Hungarian Goulash?

Keep leftover goulash in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. The potatoes might soften slightly when thawed, but the flavor remains fantastic.

How To Reheat Leftovers Hungarian Goulash?

Stovetop Method (Best flavor and texture): Place the Hungarian goulash in a pot over medium-low heat. Add a small splash of water or broth if it looks too thick. Stir occasionally and heat for 8–12 minutes until hot all the way through. This method keeps the beef tender and the sauce rich while allowing the flavors to come back to life.

Microwave Method (Quick and convenient): Transfer a portion of Hungarian goulash to a microwave-safe bowl. Cover loosely to prevent splatter. Heat in 1-minute intervals, stirring between each round, until fully heated. This helps warm it evenly while keeping the texture smooth and consistent.

FAQs

Can I use a different cut of beef?

Chuck roast is best because the connective tissue breaks down during the slow cook. Brisket or round roast can work but may result in a different texture.

Is this stew spicy?

No, traditional sweet Hungarian paprika is mild and earthy. If you want heat, you can add a pinch of cayenne pepper during cooking.

Can I make this in a slow cooker?

Yes, you can easily adapt this. Sear the beef and onions first, then transfer everything to your slow cooker and cook on low for 7 to 8 hours.

More Dinners Recipes:

• Gordon Ramsay Cauliflower Steak Recipe
• Gordon Ramsay Irish Lamb Stew Recipe
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Hungarian Goulash Nutrition Fact

• Calories: 450 kcal
• Total Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 90 mg
• Sodium: 650 mg
• Total Carbohydrate: 25 g
• Protein: 35 g

gordon ramsay hungarian goulash recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

Hearty, tender gordon ramsay hungarian goulash recipe features slow-cooked beef chuck, authentic sweet paprika, and diced potatoes. Ready in exactly 140 minutes, this rich and savory stew provides a deeply comforting, warm choice for a cozy weekend family dinner.

Ingredients

• 2 tbsp olive oil

• 800g beef chuck, cut into 2-inch chunks

• 2 large onions, finely chopped

• 3 cloves garlic, minced

• 3 tbsp sweet Hungarian paprika

• 1 tsp smoked paprika

• 1 red bell pepper, chopped

• 400g canned diced tomatoes

• 500ml beef broth

• 2 medium potatoes, peeled and diced

• 1 tsp salt

• 1/2 tsp black pepper

• 60ml sour cream, for serving

Directions

• 1. Sear the Beef: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Season the beef chunks with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
• 2. Cook the Aromatics: Lower the heat to medium and add the onions to the pot. Cook for 5 minutes until soft, then stir in the garlic, sweet paprika, and smoked paprika. Cook for 1 minute until fragrant.
• 3. Simmer the Stew: Return the beef to the pot along with the red bell pepper, diced tomatoes, and beef broth. Bring to a boil, then cover and reduce heat to low. Simmer gently for 1.5 hours.
• 4. Add the Potatoes: Stir the diced potatoes into the stew. Cover and cook for another 30 minutes, or until the potatoes are tender and the beef easily breaks apart with a fork.
• 5. Garnish and Serve: Remove the pot from the heat and let it rest for 5 minutes. Serve hot with a dollop of sour cream on top.