Bobby Flay Hungarian Goulash – A Comforting Classic with Bold Flavor

Bobby Flay’s Hungarian Goulash is a deeply satisfying stew that balances rich beef flavor with the warm spice of paprika and the savory sweetness of slow-cooked onions. This version respects the traditional roots of the dish while introducing subtle flair that makes it a standout comfort meal. Ideal for cold nights or family dinners, it’s rustic, hearty, and full of bold flavor.

What is Bobby Flay’s Hungarian Goulash?

Bobby Flay’s take on Hungarian Goulash is a slow-cooked beef stew made with onions, garlic, sweet Hungarian paprika, and a few simple aromatics. It honors the original Eastern European dish, known for its generous use of paprika, but adds extra depth with seared beef and a slow-simmered, thickened base.

Other Popular Bobby Recipes

• Bobby Flay Tri Tip Marinade
• Bobby Flay Chicken Cacciatore
• Bobby Flay Slow Cooker Mac and Cheese
• Bobby Flay Ham and Cheese Casserole

Why You Love This Recipe

• Deep, layered flavor – Paprika, onions, and garlic create a rich, savory stew
• Tender beef pieces – Slow simmering results in a melt-in-your-mouth texture
• Perfectly balanced – Not too spicy, just warm and comforting
• One-pot meal – Easy cleanup with everything cooked together
• Versatile – Great with noodles, mashed potatoes, or crusty bread
• Ideal for make-ahead – Even better the next day

Ingredients Needed to Make Bobby Flay’s Hungarian Goulash

• Beef chuck (cut into 1½-inch cubes) – 2 lbs
• Olive oil – 2 tablespoons
• Yellow onions (thinly sliced) – 2 large
• Garlic (minced) – 4 cloves
• Sweet Hungarian paprika – 2 tablespoons (do not substitute with smoked paprika)
• Caraway seeds (lightly crushed) – 1 teaspoon
• Tomato paste – 2 tablespoons
• Beef broth (low-sodium) – 3 cups
• Bay leaf – 1
• Salt and freshly ground black pepper – to taste
• All-purpose flour (optional, for thickening) – 1 tablespoon
• Chopped fresh parsley (for garnish) – optional
• Sour cream (for serving) – optional

Instructions to Prepare Bobby Flay Hungarian Goulash

• Sear the beef – In a large Dutch oven, heat olive oil over medium-high. Brown beef in batches. Set aside.
• Cook the onions – In the same pot, reduce heat to medium and cook onions until golden and soft, about 10–12 minutes.
• Add garlic and spices – Stir in garlic, paprika, caraway seeds, and tomato paste. Cook for 2 minutes until fragrant.
• Deglaze with broth – Return beef to the pot and pour in the beef broth. Scrape up browned bits from the bottom.
• Simmer the stew – Add bay leaf, season with salt and pepper. Cover and simmer on low for 1½ to 2 hours, until beef is tender.
• Optional thickening – If you want a thicker stew, whisk flour with ¼ cup cold water and stir it in during the last 15 minutes.
• Check seasoning – Adjust salt, pepper, and paprika to taste before serving.
• Garnish and serve – Spoon into bowls, top with parsley and a dollop of sour cream if desired.

What Goes Well With Bobby Flay’s Hungarian Goulash

• Serve with egg noodles – Traditional and perfect for soaking up the sauce
• Try with crusty bread – Ideal for dipping and savoring every drop
• Pair with mashed potatoes – Creamy texture balances the savory stew
• Add buttered spaetzle – A German-Hungarian twist that works beautifully
• Include a simple cucumber salad – Adds a refreshing contrast
• Offer with pickles or sauerkraut – Adds brightness and acidity

Pro Tips to Make Perfect Bobby Flay Hungarian Goulash

• Use sweet Hungarian paprika only – It’s the heart of the dish’s flavor
• Brown beef in batches – Ensures caramelization and flavor depth
• Let onions fully soften – They add natural sweetness to the stew
• Simmer gently – A low and slow cook yields tender meat
• Avoid over-seasoning early – Adjust spices after simmering for the best balance
• Goulash improves overnight – Make ahead for even better taste

Variations of Bobby Flay’s Hungarian Goulash

• Add potatoes – Dice and add during the last 30 minutes of cooking
• Make it spicy – Use hot Hungarian paprika or a pinch of cayenne
• Include bell peppers – Adds sweetness and color
• Try with pork instead of beef – A leaner variation with great results
• Add mushrooms – Earthy flavor that complements the beef
• Turn it into a stew with carrots – Bulk it up for a more filling dish

Storage Guidelines for Bobby Flay Hungarian Goulash

• Refrigerate leftovers – Store in an airtight container for up to 4 days
• Freeze for longer storage – Place cooled goulash in freezer-safe containers for up to 3 months
• Label with date – Always mark the container to track freshness
• Thaw before reheating – Defrost overnight in the fridge for best results

Reheating Tips for Bobby Flay’s Hungarian Goulash

• Stovetop method – Warm gently over medium heat, stirring occasionally
• Microwave for convenience – Use a covered microwave-safe bowl, and reheat in intervals
• Add a splash of broth – Helps loosen the sauce if it thickens too much
• Avoid overcooking – Heat just until warmed through to preserve texture

Nutritional Value (per Serving)

• Calories: 430 kcal
• Protein: 32 g
• Fat: 26 g
• Carbohydrates: 12 g
• Sugar: 4 g
• Sodium: 540 mg

FAQs

What kind of paprika is best for Hungarian goulash?

Sweet Hungarian paprika is the traditional and most authentic choice. It gives the stew its signature deep red color and mild, sweet flavor.

Can I make Bobby Flay’s goulash in advance?

Yes, goulash tastes even better the next day. Let it cool completely and store it in the fridge for up to 4 days. The flavors intensify over time.

What cut of beef is best for goulash?

Chuck roast is ideal for its marbling and tenderness after slow cooking. It breaks down beautifully into a rich, flavorful texture.

Can I freeze leftover Hungarian goulash?

Absolutely. Once cooled, transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Final Words

Bobby Flay’s Hungarian Goulash is the kind of dish that brings people together with its rich aroma, hearty texture, and warm, comforting flavor. With just a few pantry staples and a bit of time, you’ll have a one-pot wonder that’s great for dinner today—or even better tomorrow. Serve it your way, and enjoy every savory spoonful.

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