Gordon Ramsay Hungarian Goulash Recipe

The First Time I Screwed This Up…

I thought Hungarian Goulash was just “beef stew with paprika.” Toss it all in, let it simmer, hope for the best. The result? Mushy veg, bland beef, and that signature rich-red color? Totally missing.

The breakthrough was watching Gordon break it down like a surgeon—not just in ingredients, but timing, layering, and the why behind each move. Once I got that right, this dish went from sloppy to soul-warming. This isn’t just “stew.” It’s how you build deep flavor with brutal simplicity.

Here’s how to do it Gordon-style, without wasting a single ingredient or minute.

Why This Works (And Where Most Go Wrong)

Goulash seems forgiving—dump and simmer—but that’s exactly where most home cooks blow it:

• They overload the pot too fast. You’ve got to sweat onions properly, brown beef in stages, and build the base.
• They drown it early. Goulash needs a tight broth-to-meat ratio early on, or you lose intensity.
• They rush the cook time. The beef doesn’t get that fall-apart, velvet-smooth bite unless you slow play the second half with the root veg.

Gordon’s method flips that. It’s not just what you add—it’s when and why.

Ingredients That Actually Matter

• 1 kg beef chuck – Needs fat and sinew. Lean cuts dry out. Chuck gives you melt-in-mouth.
• 1 tbsp olive oil + 30g butter – The butter browns for flavor, oil stops it from burning.
• 2 brown onions – Caramelize them golden. That’s your flavor foundation.
• 5 garlic cloves – Mince fine, sauté until sweet, not bitter.
• 2 bell peppers (capsicum) – Adds sweetness and color. Don’t overcook them early.
• 2 tomatoes – Breaks down to deepen the sauce. Skip canned here.
• ¼ cup Hungarian paprika – Fresh, sweet paprika is non-negotiable. If it smells stale, toss it.
• 1 tsp caraway seeds (optional) – Earthy bite. Adds depth if you like it.
• 1 bay leaf – Subtle background note.
• 1L beef stock (low-sodium) – Lets the paprika shine without oversalting.
• 2 carrots + 2 potatoes – Add late. They’ll soak up the flavor without turning mushy.
• Salt + pepper – Season in layers, not just at the end.
• Parsley (garnish) – Optional, but freshens up a rich bowl.

How To Make Gordon Ramsay’s Hungarian Goulash

Preheat your oven to 180°C (350°F). You want consistent, ambient heat—not aggressive boiling.

Season the beef with salt and pepper. Let it sit at room temp while you prep the base. This helps it sear, not steam.

Heat oil and butter in a large Dutch oven. Sauté the onions for at least 6–8 minutes until golden. No rushing here. This is where the dish gets its sweetness.

Turn heat up. Add the beef in batches, don’t crowd it. Brown hard on all sides—color = flavor.

Drop in garlic, peppers, and tomatoes. Cook 3 minutes, stirring constantly. The tomato should begin to collapse.

Add paprika, caraway (if using), and bay leaf. Stir 30 seconds. Smells should punch you in the face.

Pour in the beef stock. Bring to a light simmer, cover, and transfer to the oven. Cook for 1.5 hours.

Now add the carrots and potatoes. Stir gently. Cook another 30–40 minutes, until the beef is fork-tender and veg is soft but intact.

Taste and adjust salt and pepper. Rest the goulash 10 minutes off-heat before serving. It thickens and mellows.

Finish with fresh parsley and serve with rustic bread or even a spoonful of sour cream.

What Gordon Ramsay Says About This Dish

“It’s all about the layers of flavor—sweating onions, rich paprika, and slow cooking. No shortcuts.”

He’s brutal on rushed onions. I once undercooked them and the whole goulash tasted sharp. Take your time.

“Paprika can go bitter if scorched—add it once the veg is soft, not before.”

Confirmed. I once tossed it in too early with raw beef—tasted metallic. Timing is everything.

“Caraway is optional. If it smells like rye bread and you like that, use it. Otherwise, skip it.”

He’s not precious. Just precise. You’re allowed to tailor—just know what each thing does.

What I Got Wrong (And How I Fixed It)

• I added paprika too early. It burned. Bitter. Now I always add it after sautéing tomatoes.
• I overcrowded the beef. It steamed instead of browning. Now I do 2–3 batches.
• I tossed in all the veg at once. Result: mush. Adding root veg later fixed everything.
• I used old paprika. No aroma = no flavor. If your paprika smells flat, your dish will too.

Variations That Actually Hold Up

• Want it spicier? Add ½ tsp hot smoked paprika or a pinch of cayenne.
• No tomatoes? Use 1 tbsp tomato paste—but cook it out for 2 full minutes.
• Low-carb? Skip potatoes. Sub in extra peppers or celeriac cubes.
• Vegetarian? Swap beef for mushrooms and lentils. You’ll need more paprika and double the onion base.

Pro Tips That Change the Game

• Rest 10–15 minutes before serving. The broth thickens, the flavor rounds out.
• Use a Dutch oven or heavy pot. Thin pots scorch the paprika base.
• Don’t boil once paprika’s in. Simmer only. Keeps it sweet and vibrant.
• Make ahead. It tastes better the next day. Like most stews, time deepens flavor.

Storage + Leftover Moves

• Fridge: Airtight container, up to 3 days.
• Freezer: Freeze in portions, up to 3 months.
• Reheat: Medium heat on stove, add a splash of water or stock to loosen. Stir gently.
• Leftover trick: Add to pasta with sour cream and fresh parsley for a fast creamy paprikash.

FAQs – Covering Search Intent

Q: Can I use stew meat or round steak instead of chuck?
A: Don’t. Chuck is fatty and slow-cooking—it breaks down beautifully. Stew meat is a gamble. Some bits never get tender.

Q: Why is my goulash watery?
A: You added too much stock or didn’t cook it long enough. Rest it uncovered at the end to reduce.

Q: Is Hungarian goulash spicy?
A: Not by default. Hungarian paprika is sweet and rich, not hot. Add chili flakes if you want heat.

Q: What do Hungarians eat goulash with?
A: Bread, csipetke (pinched egg noodles), or boiled potatoes. But a simple sourdough slice works great.

Q: Can I make this in a slow cooker?
A: Yes—but brown your meat and onions first, then transfer. 7–8 hours on low, add carrots/potatoes in the last 2 hours.

Try More Recipes:

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• Roast Turkey with Lemon, Parsley & Garlic
• Mexican Tlayuda from Ramsay Around The World
• Puerto Rican Style Steak Sandwich from Ramsay Around The World