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Hungarian Beef Goulash with Egg Noodles| WednesdayNightCafe.com

Hungarian Beef Goulash

Hungarian Beef Goulash is a soup made with slow-cooked beef stew meat, onions, and red pepper, and flavored with paprika and caraway seeds. Serve this soup over a bowl of egg noodles for a warming and filling dinner. Eastern European comfort food at its best.

Course Dinner, Main Dish
Cuisine Eastern European
Total Time 2 hours 20 minutes
Servings 6
Calories 460 kcal
Author Tara Leung


  • 2 pounds beef stew meat, cut into bite sized chunks
  • salt and pepper
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 2 sweet onions, thinly sliced
  • 3 tablespoons sweet smoked paprika
  • 1 teaspoon caraway seeds, crushed (put seeds in a ziploc baggie and crush with a meat mallet or heavy cast iron pan)
  • 8 cups beef broth
  • 1 bay leaf
  • 2 red bell peppers, chopped
  • 8 ounces egg noodles
  • chopped parsley for garnish


  1. Season beef with salt and pepper. In a large Dutch oven or soup pot, heat oil over medium-high heat. Add half of the beef. Cook, stirring often, until browned on all sides. Use tongs to remove beef to a plate. Brown second half of beef and remove to plate.

  2. Reduce heat to medium. Add butter and wait for it to melt. Add onions and season with a little salt and pepper. Cook, stirring occasionally, until onions are soft, about 10 minutes.

  3. Remove pot from heat. Add paprika and caraway seeds and stir to coat the onions. Add beef to the pot. Pour in beef broth and add bay leaf. Turn heat to medium-high and bring to a boil. Then turn heat down to low to medium-low and cover. Let cook for 1 hour and 15 minutes.

  4. After soup has been cooking for 1 hour 15 minutes, add peppers and stir to combine. Cook for 30 minutes longer, or until beef is very tender. Remove bay leaf. Taste and add salt and pepper if needed.

  5. During the last 20 minutes of cook time, bring a large pot of water to a boil and cook noodles according to package directions.

  6. Divide noodles between serving bowls and ladle goulash over noodles. Garnish with parsley.