There’s something undeniably comforting about sitting down to a steaming bowl of rich, spiced goulash on a chilly evening. This Saucy Hungarian Red Potato Goulash brings together tender red potatoes and vibrant bell peppers in a luscious, creamy sauce that practically hugs your taste buds. As soon as you stir in the sweet Hungarian paprika and caraway seeds, the kitchen fills with warm, earthy scents that promise a cozy, satisfying meal. Whether you’re new to Hungarian cuisine or a longtime fan, this recipe is a fantastic way to celebrate the bold flavors of Eastern Europe while keeping things approachable and straightforward.
I remember the first time I whipped up this goulash for a casual weeknight dinner; the whole house felt like it was wrapped in a soft blanket of spice and creaminess. The diced tomatoes simmer into the potatoes and peppers, creating a sauce so flavorful you’ll find yourself scraping every last drop off your plate. This is the kind of vegetarian recipe that even meat lovers can’t resist, since it offers the same heartiness and depth without any animal protein. Plus, with just 15 minutes of prep and around 35 minutes of cooking, it’s perfect for busy evenings when you want an easy dinner that doesn’t skimp on taste.
KEY INGREDIENTS IN SAUCY HUNGARIAN RED POTATO GOULASH
Before diving into the step-by-step method, let’s take a look at the flavor-building stars of this dish. Each ingredient plays a vital role in creating that signature saucy, smoky, and slightly tangy profile that makes Hungarian goulash so unforgettable. From the base spices to the finishing touches, here’s what you need and why it matters:
- Red potatoes
These tender-tasting potatoes hold their shape beautifully during cooking, providing heartiness and a creamy bite that soaks up the paprika-infused sauce.
- Vegetable oil
A neutral base for sautéing, it helps the onions and garlic develop those golden edges that kick off the flavor-building process.
- Onion
When finely chopped and sautéed until translucent, onions add sweetness and depth, forming the backbone of the goulash’s savory character.
- Garlic
Minced and added just after the onions, garlic delivers a punch of aromatic sharpness that balances the sweet and smoky undertones.
- Sweet Hungarian paprika
This iconic spice brings vibrant color and mild, fruity warmth that defines classic goulash.
- Hot Hungarian paprika
Optional for those craving a bit of heat, it layers in a gentle burn that lingers on the palate.
- Caraway seeds
With a subtle anise-like flavor, these seeds add an earthy, almost licorice twist that’s quintessential in traditional goulash.
- Bell pepper
Either red or green, sliced peppers contribute freshness, crunch, and a pop of vibrant color to the stew.
- Tomatoes
Whether fresh and chopped or canned, they break down into a tangy base that balances the smokiness of the paprika.
- Vegetable or beef broth
The cooking liquid that ties everything together—vegetable broth keeps it vegetarian-friendly, while beef broth adds extra richness.
- Salt and pepper
Simple seasonings that heighten the natural flavors of the vegetables and spices.
- Sour cream
Folded in at the end to mellow the spices and create an irresistibly creamy sauce.
- Fresh parsley
A bright, herbal garnish that adds a burst of green and a fresh finish to each bowl.
HOW TO MAKE SAUCY HUNGARIAN RED POTATO GOULASH
Now that you know what goes into this dish, let’s talk about bringing all those ingredients together. This step-by-step guide will walk you through each stage of cooking so you can achieve a perfectly saucy and flavorful goulash every time.
1. In a large pot, heat the vegetable oil over medium heat. Once it shimmers, add the chopped onions and sauté until they become translucent and tender, which should take about five minutes.
2. Add the minced garlic to the pot and cook for an additional minute, stirring constantly so the garlic doesn’t burn and releases its fragrant oils.
3. Sprinkle in the sweet Hungarian paprika, hot paprika (if using), and caraway seeds. Stir vigorously to coat the onions and garlic with the spices, allowing them to bloom and deepen in color.
4. Add the diced red potatoes and sliced bell pepper pieces. Combine all the ingredients by stirring, ensuring each potato cube is kissed with the paprika mixture.
5. Pour in the chopped tomatoes and your choice of vegetable or beef broth. Stir thoroughly so the liquid covers the vegetables and spices evenly.
6. Season with salt and pepper to taste, adjusting based on your preference and the saltiness of your broth.
7. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let the goulash simmer for 30 to 35 minutes, until the potatoes are fork-tender.
8. Check the pot occasionally and stir to prevent any sticking or scorching on the bottom.
9. Once the potatoes are fully cooked, remove the pot from the heat. Stir in the sour cream until the sauce turns silky and creamy.
10. Taste the goulash and adjust the seasoning with more salt, pepper, or paprika if desired.
11. Garnish with freshly chopped parsley before serving to add a burst of color and fresh herb flavor.
SERVING SUGGESTIONS FOR SAUCY HUNGARIAN RED POTATO GOULASH
This goulash shines brightest when paired with the right accompaniments. From rustic breads to light salads, these serving ideas will help you create a full, satisfying meal that highlights the creamy sauce and robust spices.
- Crusty bread
A thick slice of artisan loaf or a fresh baguette is perfect for dipping and sopping up every last bit of the saucy goodness.
- Steamed rice
Serve the goulash over a bed of fluffy white or brown rice to soak up the sauce and add a gentle counterpoint to the spicy flavors.
- Simple green salad
A crisp side of mixed greens tossed in a light vinaigrette offers a refreshing contrast and balances the richness of the goulash.
- Pickled vegetables
A small platter of tangy pickles or pickled peppers provides a bright, acidic pop that cuts through the creaminess and keeps each bite lively.
HOW TO STORE SAUCY HUNGARIAN RED POTATO GOULASH
After enjoying this comforting meal, you might find yourself with leftovers that deserve just as much love and attention. Proper storage ensures your goulash stays fresh, flavorful, and ready for reheating whenever you need a quick, satisfying dinner.
- Refrigerate in an airtight container
Transfer cooled goulash into a sealed container and store it on the middle shelf of your fridge. It will stay fresh for up to three days and tastes even better as the flavors meld.
- Freeze individual portions
Divide the cooled goulash into single-serving freezer-safe bags or containers. Lay them flat in your freezer for efficient storage. Thawed and reheated portions make a quick lunch or dinner on busy days.
- Label and date
Always mark your containers with the date of preparation. This simple step helps you keep track of freshness and ensures you enjoy your goulash at its peak flavor.
- Gentle reheating
Reheat leftovers in a covered saucepan over low heat, stirring occasionally. Add a splash of broth or water if the sauce thickens too much, then finish with a swirl of sour cream to revive its creamy texture.
CONCLUSION
Bringing Saucy Hungarian Red Potato Goulash to your table is like inviting a piece of Eastern European comfort right into your home. This vegetarian recipe delivers all the heartiness and depth you’d expect from a traditional meat-based stew, thanks to the magic of paprika, tender red potatoes, and a dreamy creamy sauce. With beginner-friendly preparation and just over 45 minutes from start to finish—including prep, cooking, and a quick rest—it’s a standout easy dinner that’s equally suited for lunch or even a cozy Sunday brunch. The combination of sweet and hot Hungarian paprika, earthy caraway seeds, and the finishing touch of sour cream makes each bite a revelation of contrast and harmony.
Feel free to print and save this article so you can revisit the step-by-step instructions, serving suggestions, and storage tips whenever you need a reliable go-to for comforting weeknight meals. You’ll also find a FAQ section just below—perfect for answering any extra questions or troubleshooting common hiccups. If you give this goulash a try, I’d love to hear how it turned out! Drop your comments, questions, or any feedback about the recipe below. Whether you have tweaks to share, difficulties you need help with, or simply want to gush about how much you enjoyed it, your thoughts are always welcome. Happy cooking—and here’s to many more bowls of saucy, spiced goodness!
Saucy Hungarian Red Potato Goulash
Description
This Saucy Hungarian Red Potato Goulash features tender red potatoes and vibrant bell peppers smothered in a savory, spiced sauce—perfect for a cozy meal any night of the week.
Ingredients
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
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Stir in the minced garlic and cook for an additional minute until fragrant.
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Add the sweet and hot Hungarian paprika and caraway seeds to the pot. Stir well to combine and ensure the spices coat the onions.
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Add the diced red potatoes and sliced bell pepper to the pot. Stir to combine all the ingredients.
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Pour in the chopped tomatoes and vegetable or beef broth. Stir everything thoroughly.
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Season the mixture with salt and pepper to taste.
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Bring the goulash to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the potatoes are tender and cooked through.
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Check occasionally and stir to prevent sticking to the bottom of the pot.
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Once the potatoes are done, remove the pot from heat. Stir in the sour cream until well blended, creating a creamy sauce.
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Taste and adjust seasoning if necessary.
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Garnish the goulash with freshly chopped parsley before serving.
Note
- For a smoky flavor, consider adding a teaspoon of smoked paprika.
- You can substitute sour cream with Greek yogurt for a lighter version.
- This dish pairs well with crusty bread or steamed rice.
- If you prefer a meat version, you can add diced beef and adjust cooking time until the meat is tender.
- This goulash can be stored in an airtight container in the refrigerator for up to 3 days.
