Authentic Hungarian Goulash (Gulyás) – Naturally Gluten-Free

40 Reviews
Published Apr 6, 2016 ∙ Kristina Stosek

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If you’re in the mood for a hearty meal, Hungarian Goulash is what you need. Known as “gulyás” in Hungary, this rich naturally gluten-free beef stew has been around for centuries, and it’s easy to see why it’s a Hungarian classic. The combination of tender beef, vegetables, and paprika creates a dish that’s both hearty and flavorful. Whether you serve it as a stew or a soup, it’s exceptionally tasty.

Authentic Hungarian Goulash with tender beef and veggies in a thick light tomato broth

What’s in Classic Hungarian Goulash? 

So, what makes Hungarian Goulash different from other stews? It’s all about the paprika and the slow simmering process. Here’s the rundown:

  • Beef: Goulash is traditionally made with beef, but you can substitute pork, veal, or even venison if you’re in the mood for something different.
  • Paprika: This spice is key to the dish. Hungarian sweet paprika is what you want—it gives the goulash a smoky flavor and deep color. It’s the heart of the dish.
  • Onions: These aren’t just a flavor base; they help give the stew a rich, thick, savory foundation.
  • Vegetables: Carrots, potatoes, and bell peppers are common additions. Some variations may even include tomatoes.
  • Spices: Marjoram, caraway seeds, and bay leaves add depth and balance, giving the stew more complex flavor.

Why You’ll Love Grandma’s Hungarian goulash

Goulash is the kind of dish that brings you back to simpler times, whether you’re enjoying it with family or just craving something comforting after a long day. Growing up in Eastern Europe, my grandmother made this dish nearly every week. Born in Budapest, she knew exactly how to get the flavors just right.

During difficult times, when meat was scarce, Grandma would serve Hungarian Goulash as a soup with a dollop of sour cream and some hearty crusty German Potato Bread (now I make one without gluten) to fill us up. The flavors are rich, but the dish is still light enough to feel satisfying without being too heavy. It’s the perfect balance of warmth, flavor, and nostalgia.

Can I Make Goulash Ahead of Time? Absolutely!

Yes, yes, yes! One of the best things about Hungarian Goulash is that it actually gets better the next day. The flavors have more time to meld and develop, and the broth becomes thicker, so if you have the time, I highly recommend making it ahead. It’s the perfect dish to prep the day before, especially if you want to enjoy a meal that’s hearty without spending time in the kitchen.

How to Store Leftovers (If You Have Any!)

Hungarian Goulash makes fantastic leftovers, and you’ll want to keep them around for the next day. Here’s how to store them:

  • In the Fridge: Let the stew cool to room temperature before storing it in an airtight container. It will keep in the fridge for 3-4 days.
  • In the Freezer: If you want to store it for a longer period, freeze your goulash in a freezer-safe container. It will last up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge and reheat gently.

If the goulash thickens too much while stored, simply add a bit of water or broth to get it back to your desired consistency.

Hungarian goulash topped with sour cream

Ready to Serve? Here’s How to Make Your Goulash Even Better with Traditional Sides!

Hungarian Goulash is delicious on its own, but it’s even better when paired with the right sides. Here are a few ideas to complete the meal:

  1. Crusty Bread: Serve your goulash with some freshly baked crusty Gluten Free German Potato Bread (or even better, a loaf of gluten-free millet bread, if you’re feeling traditional). The bread is perfect for soaking up all that rich, flavorful broth.
  2. Pickles or Sauerkraut: For a tangy contrast, serve a side of pickled cucumbers or sauerkraut. The acidity complements the richness of the goulash, making it balance perfectly.
  3. Gluten-Free Parker House Rolls: A great addition to soak up the rich sauce.

red wine in a glass

Flavorful Substitutes For Red Wine

If you’re not using red wine in your Hungarian Goulash, there are plenty of tasty substitutes! Beef broth adds savory depth, while red wine vinegar offers a tangy, fruity kick—just start with a small amount and adjust. For a slightly sweeter option, pomegranate juice works beautifully, or you can try non-alcoholic red wine if you want to keep the wine flavor without the alcohol. No matter what you choose, start with a little and taste as you go to find the perfect balance!

Hungarian goulash topped with sour cream

More Gluten-Free Stews To Try

If you enjoy this authentic Hungarian Goulash, explore these thoroughly tested, naturally gluten-free stews from the recipe archive:

African Beef Stew

Instant Pot American Beef Stew

Irish Lamb Stew Recipe

Instant Pot Spicy Dominican Beef Stew

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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Authentic Hungarian Goulash (Gulyás) – Naturally Gluten-Free

40 reviews
Published Apr 6, 2016 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
120 min
Serves:
6

Ingredients

2 Tbsp. extra virgin olive oil (in Hungary they use bacon fat)
2 large yellow onions, diced (about 2 cups)
3 Tbsp. GF sweet Hungarian paprika, you can also use GF regular paprika"
2 tsp. GF dried marjoram leaves
2 tsp. GF caraway seeds
GF Cayene pepper to taste (in Hungary goulash is served spicy)
2 lb. beef chuck or sirloin, cut into 1-inch cubes
½ cup red wine or gluten free beef broth
1 cup pure diced tomatoes
¼ cup pure tomato paste
2 bay leaves
1 tsp. sea salt or to taste
2 - 3 cups water, or just enough water to cover the meat plus 1 inch
2 cups potatoes, cut into 1/2 –inch cubes
2 carrots, diced
1 red bell pepper, thinly sliced
1 cup sour cream (optional)
Garnish with chopped fresh parsley

Instructions

  1. In a large pot, heat up the oil to medium heat, add onions and sauté for 5 minutes or until they start to turn a golden colour
  2. Stir in paprika, marjoram, caraway and cayenne and cook until just fragrant about 30 seconds
  3. Increase the heat to medium-high. Add the beef and cook until all the sides are no longer pink about 5 minutes. Stirring as needed
  4. Add wine, tomatoes, tomato paste, bay leaves, salt and water. Bring to boil, cover and reduce the heat to low. Cook for 1 hour or until the beef is tender. This depends on the cut of meat
  5. Add the potatoes, carrots and bell pepper and cook until the potatoes are fork-tender, about 15 minutes. At this point, you may need to add more water, depending on how thick you like the goulash. Remove the bay leaves before serving
  6. To serve, top with a dollop of sour cream and fresh parsley

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Comments

  1. Natalia

    This goulash is excellent! I added extra veggies and served it with noodles, my family (Polish) loved it.

  2. Kristina

    Thank you Natalia, sometimes I skip the potatoes and serve the goulash over rice

  3. Osmund Wambeek

    Just made it with all the ingredients and it was very sour!!

  4. Kristina

    Osmund, maybe the brand of tomatoes you used. Some brands are very sour, sorry

  5. Rosamarie Zimmerman

    I have never at Goulash with potatoes but I'll certainly give it a try. Look delicious.

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