Ina Garten Hungarian Goulash Recipe

The scent that filled my kitchen was the first clue this was going to be worth it. Paprika, garlic, bacon—it’s the kind of aroma that makes people wander in, just to ask what’s cooking. This isn’t a quick stew, and that’s the point. It gives back every minute you give it.

Here’s how I made it the kind of goulash you remember.

What Surprised Me Most (In a Good Way)

Ina skips the shortcuts—and it shows. The layering of flavor is real:

• Browning the beef in bacon fat isn’t just indulgent—it sets up the whole dish. That rendered fat is gold.
• Sweet paprika and caraway are the backbone. Smoky, earthy, almost floral once they bloom in the hot pan.
• A touch of red wine vinegar adds balance. You won’t taste it, but you’d miss it if it weren’t there.

Ingredients That Pulled Weight

• Beef chuck or shank – I used boneless chuck, cut into large chunks. Holds up to long simmering without falling apart.
• Bacon – Adds richness and a base layer of flavor that builds throughout.
• Roasted red peppers – I used jarred, well-drained. They melt into the sauce, softening the edges of the spices.
• Sweet paprika – Hungarian if you can find it. Don’t use smoked—this needs the classic.
• Caraway seeds – Crushed lightly to wake them up. Add depth without shouting.
• Beef broth + crushed tomatoes – They simmer into a thick, brick-red sauce that clings to everything.

Safe Substitutions

• Used brisket once – Took a little longer to tenderize, but turned out beautifully.
• Yukon gold potatoes instead of russet – Held their shape better, slightly waxier texture.
• No red wine vinegar? Apple cider vinegar worked in a pinch.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Sauce too thin	Lid kept on too tight	Leave it slightly ajar after potatoes go in
Goulash felt flat	Skipped vinegar	Always add acid to balance the richness
Meat dry and stringy	Overcooked past 2 hours	Check for doneness after 90 minutes

How to Make Ina Garten’s Hungarian Goulash

1. Crisp the bacon. In a large pot over medium heat, cook chopped bacon until golden. Set aside.
2. Brown the beef. Season with salt and pepper. Brown in batches in the bacon fat. Add oil if needed.
3. Build the flavor. Stir in flour, then add onions, garlic, peppers, paprika, and caraway. Cook 2 minutes.
4. Deglaze. Add red wine vinegar, crushed tomatoes, and beef broth. Bring to a boil.
5. Simmer. Return beef to pot. Cover and simmer 1 hour, stirring occasionally.
6. Add potatoes + bacon. Simmer partially covered for 30 more minutes until potatoes are tender.
7. Finish. Off heat, stir in sour cream. Top with chopped parsley and serve.

Tips From My Kitchen

• I crush the caraway seeds with the bottom of a pan—not fancy, but effective.
• If your paprika smells dusty or bland, it’s probably old. Fresh paprika makes a massive difference here.
• Let it sit for 10 minutes off heat before serving—it thickens naturally and tastes more rounded.

Storage + Serving

• Fridge: Lasts 3–4 days. Even better the next day.
• Freezer: Freeze in portions, up to 3 months. Thaw overnight, reheat gently with a splash of broth.
• Serving idea: I like it over buttered egg noodles or soft polenta. Crusty bread on the side is non-negotiable.

Before You Make It…

Q: Can I make this in a slow cooker?
Yes. Brown the meat and aromatics first, then transfer everything to a slow cooker on low for 8 hours.

Q: What cut of beef works best?
Chuck is ideal—tender, flavorful, and perfect for slow cooking. Shank or brisket also work well.

Q: What if I don’t have caraway seeds?
You can skip them, but they’re worth seeking out. Fennel is not a good substitute here.

Try More Recipes:

• Ina Garten Beef And Barley Soup
• Barefoot Contessa Beef Braciole
• Ina Garten Corned Beef and Cabbage