Hungarian Lamb Goulash

Slow-cooked Hungarian lamb goulash made with plenty of sweet paprika. Whether you prepare the classic Hungarian stew in the oven, Instant Pot, slow cooker, or on the stove, you will be rewarded with tender and succulent lamb in a rich red wine sauce. A comforting one-pot meal the whole family will enjoy!

Growing up in Germany, I have fond memories of a pot of “Gulasch” cooking in the oven for hours on a wintery Sunday afternoon, filling the house with savory, smoky aromas.

Paprikash (Hungarian: paprikás) is another popular Hungarian meat dish that uses an even more generous amount of sweet paprika. It’s commonly made without potatoes.

This easy lamb goulash recipe is a convenient all-in-one meal on the other hand. Long and slow cooking in red wine brings out the lamb’s rich flavor in this traditional goulash recipe. It’s an authentic slow-cooked stew that can easily be double batched to feed a large group. For a quicker 30-minute midweek alternative check out my Italian goulash recipe.

Add a dollop of sour cream as a garnish alongside, fresh herbs, and freshly ground pepper. Serve it with some crusty or soft bread such as my Turkish bread or yeast-free dinner rolls.

For more slow-cooked lamb recipes, check out my Moroccan lamb shanks, classic lamb stew, and Indian lamb curry as well.

Ingredients and substitutions

• Lamb – Lamb leg or shoulder are great cuts for this goulash but bone-in lamb shanks work well too. If you’re using leg or shoulder meat, simply dice it before cooking and make sure to trim off any excess fat. While beef is certainly the most popular choice, goulash can be made with a variety of red meat including lamb, pork, beef, or venison.
• Paprika – A generous amount ground sweet paprika, an authentic Hungarian spice, gives this goulash its signature rich, almost smoky flavor. You can use smoked, sweet paprika instead but I do not recommend hot paprika.
• Peppers – Bell peppers are another key ingredient of a classic goulash. I recommend using a red or green medium-sized pepper.
• Tomatoes – This recipe calls for fresh tomatoes but you can substitute it with 1/2 can of tinned tomatoes. The paste adds a more intense tomato flavor to this stew without extra liquid.
• Potatoes – The starch of the potatoes thickens the goulash while cooking, giving it a stew-like consistency.
• Red wine – I recommend using Pinot Noir as it pairs particularly well with lamb dishes but a Merlot or Bordeaux blend works well too.
• Stock – I use my lamb stock but you can substitute it with beef stock or bone broth as well for a thicker consistency and richer flavor.
• Rosemary – Dried or fresh rosemary works well in this recipe as it complements the lamb meat and gives the goulash extra depth.
• Bay leaf – Again, a dried bay leaf adds extra depth to this fragrant stew.
• Onion and garlic – These vegetables form the base of a good stew or soup and are required for this recipe.
• Olive oil – You can substitute it with vegetable oil if needed.
• Salt and pepper – I recommend seasoning the meat when you braise it but do not add extra seasoning until the goulash is fully cooked. My lamb stock does not include salt but store-bought ones do and they can easily add too much salt.
• Sour cream – Traditionally goulash is served with a dollop of sour cream. You can omit this or substitute it with creme fraîche or Greek yogurt.

How to make lamb goulash

In the oven

Slow-cooking the goulash in a dutch oven or casserole in the oven is the most common way to prepare this dish. Simply brown the meat, soften the vegetables, and add the liquids, and spices in the dutch oven or casserole on the hob. Seal with a lid and transfer the dish to the oven. Slow-cook the goulash for 3 1/2 hours at 160C/320F to ensure the lamb is fall-off the fork tender.

Stovetop

Follow the oven method above but simply simmer the goulash in the dutch oven or casserole dish with a lid on low for 3 1/2 hours on the hob. Check the liquid levels every half hour and give it a quick stir to prevent it from burning at the bottom. Add additional stock if needed.

Slow cooker

In a large pan, brown the meat, soften the vegetables, and spices. Deglaze with wine but only add 3/4 cup of stock. Transfer everything to the slow cooker and cook on low for 8 hours.

Pressure cooker / Instant Pot

Select sauté and brown the meat, soften the vegetables and spices. Deglaze with wine but only add 3/4 cup of stock. Add the lid, seal, and select the stew setting. Set the time to 25 minutes. Manually release the steam carefully when ready.