TL;DR
- 639 kcal · 39.9 g protein per serving
- Ready in 135 min · serves 4
- Gluten-free, High-protein, Dairy-free
Gulyás is often called a soup in Hungary, but the version most of the world knows — and the one you'll make here — is a thick, deeply savory stew that sits somewhere between a soup and a braise. It is one of the defining dishes of the Hungarian plains, born from the campfires of cattle herders (gulyások) who slow-cooked beef with onions and paprika over open flames, drying the meat in the sun to preserve it. The paprika that gives the dish its signature brick-red color and sweet, smoky warmth is not a garnish; it is the soul of the stew, and Hungarian cooks will tell you that the quality of the paprika matters more than any other single ingredient. This version uses a generous amount of sweet Hungarian paprika, a little hot paprika for gentle heat, and caraway seeds for that faintly bitter, earthy note that keeps the richness from feeling heavy.
For anyone tracking calories and macros, gulyás is a gift. It is essentially a one-pot meal built on lean-ish beef, onions, and a modest amount of potato, with no flour or dairy to inflate the count. The beef provides a substantial hit of protein and the potato adds resistant starch and fiber, so a single bowl is genuinely filling — you are not left hunting for snacks an hour later. Because the stew is portioned by the ladle rather than by the slice, it is also easy to control serving size: weigh your bowl, ladle out a portion, and you know exactly what you are eating. The recipe below is scaled for four generous servings, but it freezes beautifully, so you can cook a double batch and portion it into single-meal containers for the week.
Two practical tips before you start. First, do not rush the browning step: searing the beef in batches until deeply browned on all sides creates the fond that gives the stew its depth. If you crowd the pan, the beef steams instead of browning, and the final dish will taste flat. Second, the paprika is added to the hot fat and onions but must not burn — it turns bitter and acrid very quickly. Cook it for just 30 seconds, stirring constantly, before adding the liquid. If you cannot find Hungarian sweet paprika, use a good-quality Spanish smoked paprika, but reduce the amount slightly, as it is stronger. For a make-ahead note: gulyás actually tastes better the next day, so do not be afraid to cook it a day in advance and reheat gently.
Ingredients — For 4 servings
- 700 g beef chuck, cut into 3cm cubes (trim excess fat, pat dry) 700 g
- 2 tbsp lard or neutral oil (sunflower) (for searing) 28 g
- 3 medium yellow onions, finely chopped (about 3 cups chopped) 330 g
- 4 cloves garlic, minced 12 g
- 2 tbsp sweet Hungarian paprika (not smoked) 14 g
- 0.5 tsp hot paprika (or cayenne to taste) (optional, for heat) 1 g
- 1 tsp caraway seeds (lightly crushed) 2 g
- 1 tsp fine salt (plus more to taste) 6 g
- 1 medium ripe tomato, grated or finely chopped (or 1/2 cup canned crushed tomatoes) 120 g
- 1 medium green bell pepper, diced (seeded) 120 g
- 1 liter beef broth, low-sodium (use gluten-free certified if needed) 1000 g
- 2 medium potatoes (Yukon Gold or similar), peeled and cubed 2cm (about 3 cups cubed) 450 g
- 1 small carrot, peeled and sliced into rounds (optional, traditional in some regions) 60 g
Nutrition per serving
639 kcal
| Protein | 39.9 g |
|---|---|
| Carbohydrates | 35.9 g |
| of which sugars | 7.3 g |
| Fat | 39.6 g |
| of which saturates | 12.2 g |
| Fiber | 6.6 g |
| Sodium | 1517 mg |
Nutrition computed from USDA FoodData Central per-ingredient data (curated reference table, engine/systems/recipe/data/ingredient_nutrition_db.json). 7 of 13 ingredients use a model-estimated figure pending live FDC verification (flagged in the source table).
Instructions
-
Pat the beef cubes dry with paper towels and season lightly with salt. Heat 1 tablespoon of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in two batches (do not overcrowd), sear the beef until deeply browned on all sides, about 4-5 minutes per batch. Transfer the browned beef to a plate and set aside.
~10 min -
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pot. Add the chopped onions and cook, stirring frequently, until they are soft and starting to turn golden at the edges, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot as the onions release their moisture.
~10 min -
Add the minced garlic and cook for 1 minute until fragrant. Then add the sweet paprika, hot paprika (if using), and crushed caraway seeds. Stir constantly for 30 seconds — do not let the paprika scorch. The mixture should be a deep red paste.
~1 min -
Return the browned beef to the pot, along with any accumulated juices. Add the grated tomato and diced bell pepper. Stir to coat everything in the paprika-onion mixture. Cook for 2-3 minutes, allowing the tomato to soften and meld.
~3 min -
Pour in the beef broth, scraping the bottom of the pot to release any remaining fond. Bring the liquid to a boil, then reduce the heat to low so the stew is at a gentle simmer. Cover with the lid slightly ajar and cook for 60 minutes, stirring occasionally, until the beef is nearly tender.
~60 min -
Add the cubed potatoes and the carrot (if using). Stir well, re-cover, and continue simmering gently for another 25-30 minutes, until the potatoes are fork-tender and the beef is completely tender but not falling apart. The stew should have thickened slightly from the potato starch.
~30 min -
Taste and adjust seasoning with salt and more hot paprika if desired. If the stew seems too thin, simmer uncovered for 5-10 minutes to reduce. If it seems too thick, add a splash of water or broth. Let rest off the heat for 5 minutes before serving. Serve hot, optionally with a dollop of sour cream (omit for dairy-free) and crusty bread (omit for gluten-free).
~5 min
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Get Kaloria freeFrequently asked questions
Can I use a different cut of beef?
Yes. Chuck is ideal because its marbling breaks down into tenderness during the long simmer. You can substitute round or brisket, but trim excess fat and expect a slightly leaner result. Avoid stew meat labeled 'lean' — it will turn dry and stringy. If using a faster-cooking cut like sirloin, add it later, in the last 20 minutes of cooking.
My gulyás tastes bitter — what went wrong?
Almost certainly the paprika burned. Hungarian paprika is ground from dried peppers and scorches easily. When you add it to the hot onion-fat mixture, keep the heat low and stir constantly for no more than 30 seconds before adding liquid. If it smells acrid or turns dark brown, that batch is ruined and you should start the sauce base again.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown the beef and onions on the stovetop first, then transfer everything except the potatoes to the slow cooker and cook on low for 6-8 hours. Add potatoes in the last hour. For an Instant Pot, use the sauté function for browning, then pressure cook on high for 35 minutes with natural release, adding potatoes before cooking.
How do I store and reheat leftovers?
Gulyás keeps refrigerated in an airtight container for 3-4 days, and the flavor actually deepens overnight. Reheat gently on the stovetop over medium-low, adding a splash of water or broth if too thick. It also freezes beautifully for up to 3 months — portion into individual containers, thaw in the fridge, and reheat. Avoid microwaving at full power as the potatoes can turn mealy.
Is there a way to make it spicier or milder?
Absolutely. The heat comes entirely from the hot paprika or cayenne. For a mild version, omit it entirely — the sweet paprika alone gives a warm, mellow flavor. For more heat, add 1/4 teaspoon of cayenne with the paprika, or serve with a small bowl of Hungarian hot paprika on the side for diners to sprinkle over their own bowl.
Sources
- USDA FoodData Central — Nutrition panel computed from USDA FoodData Central per-ingredient data via a curated reference table.