Hungarian Beef Goulash with Peppers and Sour Cream

As the paprika warms against the softened onions, the pot turns brick-red and smells sweet and earthy before the broth goes in. That quick bloom is where this Hungarian Beef…

By Julia • October 25, 2026 • Reading time: 9 min

Save Recipe Print Recipe

Tip: save now, cook later.

As the paprika warms against the softened onions, the pot turns brick-red and smells sweet and earthy before the broth goes in. That quick bloom is where this Hungarian Beef Goulash with Peppers and Sour Cream starts to taste like more than beef simmered in liquid. I brown the chuck in batches, then let it cook covered until the pieces give easily to a fork. The peppers go in later, so they soften without disappearing into the sauce.

This is a steady stovetop braise, not a dish that needs constant attention. The onions soften into the broth, while caraway gives the paprika warmth a distinctly earthy edge. The finished goulash stays spoonable rather than thick like gravy, with tender beef and peppers in a rosy, tangy broth.

The broth—not a flour-thickened gravy—is what lets the beef lead

It’s easy to expect a thick, gravy-like stew when a pot has been simmering for hours, but this goulash is meant to stay loose enough for its broth to be part of every spoonful. There’s no flour thickener in the pot. Instead, the slow-cooked chuck and softened onions give the broth body without turning it into a heavy sauce.

That difference matters when you’re judging the finish. The broth should look rich and lightly cling to the beef, but it won’t hold a shape on a plate. If it seems thinner than a classic thick stew, that’s not a sign that something went wrong. The gentle simmer gives the beef time to become tender while keeping the broth central to the dish.

Paprika, tomato paste, and caraway make that broth taste rounded rather than watery. The sour cream adds a creamy tang at the end, but it doesn’t turn the pot into a flour-thickened gravy. Expect a comforting, spoonable bowl with distinct pieces of beef and pepper, not a dense stew that stands up on its own.

Why chuck, Hungarian sweet paprika, and caraway belong in this pot

• Beef chuck — Its marbling and connective tissue suit the long, covered simmer, giving you tender pieces and a fuller broth. Cut the beef into uniform cubes so it cooks at a similar pace; a leaner cut won’t give quite the same result through this braising method.
• Hungarian sweet paprika — This is the main source of the goulash’s warm, sweet pepper flavor and brick-red color. Fresh, fragrant paprika makes a difference here; I wouldn’t swap in a different style and expect the same character.
• Caraway seeds — The seeds bring an earthy, slightly warm note that keeps the paprika from tasting one-dimensional. Their flavor is distinctive, so leaving them out will make the finished pot taste simpler rather than identical.
• Yellow onions — Thin slices soften into the base of the broth and bring sweetness as they cook. Ordinary yellow onions work well; there’s no need to seek out a specialty variety.
• Red and green bell peppers — They add sweetness and a fresher, vegetal note to the slow-cooked beef. Choose firm peppers, then cut them into even pieces so they soften together instead of turning mushy at different rates.
• Sour cream — Its tang balances the rich beef and paprika, while giving the broth a creamy finish. Use sour cream rather than a thinner substitute; the texture and gentle acidity are part of what makes this version distinct.
• Low-sodium beef broth — It gives the beef a savory braising liquid while leaving room for the seasoning already in the pot. A basic store-bought broth is fine; the long simmer and browned bits provide plenty of depth.

From browned chuck to a smooth sour-cream finish

Brown the beef in batches

Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat. Season the chuck with kosher salt and black pepper, then brown it in batches for 3 to 4 minutes per side and transfer each batch to a plate. Work in batches rather than crowding the pot; the beef needs contact with the hot surface to brown. A browned surface is the cue to turn the pieces, not a fixed color on every side.

Soften the onions and bloom the seasonings

Reduce the heat to medium and cook the sliced onions for 6 to 8 minutes, stirring occasionally, until softened. Stir in the garlic, Hungarian sweet paprika, and caraway seeds and cook for 30 seconds. Add the tomato paste and cook for 1 minute, stirring so it coats the onions. Keep this stage brief once the paprika is in; it needs time to bloom, not to darken in the hot pot.

Let the covered braise do its work

Pour in the beef broth and scrape the browned bits from the bottom of the Dutch oven. Return the beef and any accumulated juices to the pot, then add the bay leaves. Bring everything to a gentle simmer, cover, reduce the heat to low, and cook for 1 1/2 hours. A hard, rolling boil isn’t the goal; keep the simmer gentle so the beef braises steadily.

Add the peppers, then finish off the heat

Stir in the bell peppers, cover, and simmer for 30 to 45 minutes, until the beef is fork-tender and the peppers are tender. Remove the pot from the heat and discard the bay leaves. Whisk about 1 cup of hot cooking liquid into the sour cream a little at a time, then stir that mixture into the goulash. Let it stand for 5 minutes without boiling for a creamy finish.

Two practical ways to adapt this goulash

Questions that come up while the goulash simmers

Hungarian Beef Goulash with Peppers and Sour Cream

Hungarian beef goulash simmers beef chuck with sweet paprika, caraway, onions, and broth until fork-tender. Bell peppers and tempered sour cream finish the rich, savory stew with a creamy texture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Resting 5 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Hungarian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp vegetable oil
• 2.5 lb beef chuck cut into 1 1/2-inch cubes
• 1.5 tsp kosher salt
• 0.5 tsp ground black pepper
• 2 yellow onions large, thinly sliced
• 3 cloves garlic minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp caraway seeds
• 2 tbsp tomato paste
• 4 cups low-sodium beef broth
• 2 bay leaves
• 2 bell peppers 1 red and 1 green, cored and cut into 1-inch pieces
• 1 cup sour cream

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat. Season the beef with the salt and black pepper, then brown it in batches for 3 to 4 minutes per side; transfer the browned beef to a plate.
2. Reduce the heat to medium, add the onions, and cook for 6 to 8 minutes, stirring occasionally, until softened.
3. Stir in the garlic, paprika, and caraway seeds and cook for 30 seconds.
4. Add the tomato paste and cook for 1 minute.
5. Pour in the beef broth, scraping up the browned bits from the bottom of the pot. Return the beef and any accumulated juices to the pot and add the bay leaves.
6. Bring to a gentle simmer, cover, reduce the heat to low, and cook for 1 1/2 hours.
7. Stir in the bell peppers, cover, and simmer for 30 to 45 minutes, until the beef is fork-tender and the peppers are tender.
8. Remove the pot from the heat and discard the bay leaves.
9. Whisk about 1 cup of hot cooking liquid into the sour cream a little at a time, then stir the sour cream mixture into the goulash and let stand for 5 minutes without boiling.

Notes

Temper the sour cream gradually with hot cooking liquid and do not let the goulash boil after adding it to help prevent curdling. Refrigerate leftovers for 3–4 days; freeze without the sour cream for up to 3 months. For a dairy-free version, use dairy-free sour cream.