Hungarian Bean Goulash, known as Babgulyás, is a rich, hearty, and comforting soup loaded with tender beef, creamy beans, fresh vegetables, and fragrant Hungarian paprika. This old-fashioned Hungarian favorite is slow-simmered until every spoonful is bursting with deep, smoky, savory flavor.
It's the perfect one-pot meal for chilly evenings, cozy family dinners, or whenever you're craving traditional Hungarian comfort food!
Prep Time: 20 minutes Cook Time: 1 hour 45 minutes Total Time: About 2 hours 5 minutes Servings: 6–8
🥩 Ingredients
For the Goulash:
1½ pounds (680 g) beef chuck, cut into bite-sized cubes
2 tablespoons vegetable oil or pork lard
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
½ teaspoon hot Hungarian paprika (optional)
1 teaspoon caraway seeds, lightly crushed
2 medium carrots, sliced
1 parsnip, peeled and chopped
2 medium potatoes, peeled and cubed
1 red bell pepper, chopped
1 medium tomato, diced
3 cans (15 oz each) kidney or pinto beans, drained and rinsed
6 cups beef broth
2 bay leaves
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
For the Traditional Hungarian Pinched Noodles (Csipetke):
1 large egg
½ cup all-purpose flour, plus more as needed
A pinch of salt
👩🍳 Instructions
Step 1: Prepare the Beef
Pat the beef cubes dry with paper towels. Season lightly with salt and black pepper.
Heat the oil or lard in a large heavy-bottomed pot over medium-high heat. Add the beef in batches and brown on all sides.
Transfer the browned beef to a plate and set aside.
Step 2: Cook the Onions
Reduce the heat to medium. Add the chopped onion to the same pot and cook for 5–7 minutes, stirring frequently, until soft and golden.
Add the minced garlic and crushed caraway seeds. Stir for another 30 seconds until fragrant.
Step 3: Add the Hungarian Paprika
Remove the pot briefly from the heat and stir in the sweet Hungarian paprika and optional hot paprika.
Mix well with the onions, allowing the warm oil to release the paprika's beautiful red color and rich aroma without burning it.
Step 4: Build the Rich Goulash Broth
Return the browned beef to the pot. Add the chopped tomato, red bell pepper, bay leaves, and beef broth.
Stir gently, scraping the bottom of the pot to release all those delicious browned bits.
Bring to a gentle boil, then reduce the heat, cover, and simmer for approximately 60–75 minutes.
Step 5: Add the Vegetables
Once the beef begins to soften, add the carrots, parsnip, and potatoes.
Continue simmering for another 20–25 minutes, or until the vegetables are tender and the beef is nearly fork-tender.
Step 6: Stir in the Beans
Add the drained and rinsed beans.
Stir carefully and simmer for another 10–15 minutes, allowing the beans to absorb the rich paprika-flavored broth.
If the soup becomes too thick, add a little more broth or hot water.
Step 7: Make the Traditional Csipetke Noodles
While the soup simmers, beat the egg in a small bowl with a pinch of salt.
Gradually add the flour and mix until a firm dough forms.
Pinch tiny pieces of dough between your fingers and drop them directly into the gently simmering soup.
Cook for approximately 5–8 minutes, until the noodles are tender and cooked through.
Step 8: Finish and Serve
Remove the bay leaves and taste the goulash. Adjust the salt and black pepper as needed.
Ladle the hot Babgulyás into deep bowls and sprinkle with freshly chopped parsley.
Serve with thick slices of rustic Hungarian bread for a complete, satisfying meal!
❤️ Grandma’s Hungarian Cooking Secrets
Choose authentic Hungarian paprika: Sweet Hungarian paprika is the heart of traditional Babgulyás and gives it its distinctive flavor and beautiful reddish color.
Never burn the paprika: Always remove the pot from direct heat before stirring it into the hot fat.
Cook the beef slowly: Gentle simmering creates tender, flavorful meat and a rich broth.
Use smoked pork for extra flavor: Traditional variations often include smoked pork hock, smoked ribs, or Hungarian sausage.
Try dried beans: For a more old-fashioned version, soak approximately 1½ cups of dried beans overnight and simmer them until tender, adjusting the cooking time accordingly.
Don't skip the csipetke: These tiny homemade noodles are a beloved addition to Hungarian soups and make every bowl extra comforting.
🥘 A Taste of Hungarian Tradition
In Hungary, Babgulyás is more than just a bowl of soup. It's a beloved family dish often prepared in large pots for gatherings, celebrations, and outdoor cooking over an open fire.
The combination of tender meat, hearty beans, vegetables, and sweet Hungarian paprika creates a deeply satisfying meal that has been enjoyed for generations.
Every spoonful brings the warmth and simplicity of traditional Hungarian home cooking.
Whether served on a cold winter evening or shared around the family table on a Sunday afternoon, this homemade Hungarian Bean Goulash is the kind of recipe everyone will ask for again.
❤️ Have you ever tasted traditional Hungarian Babgulyás? Would you make yours with beef, smoked sausage, or both? 🇭🇺🥘