Name: Easy Ground Beef Hungarian Roulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hungarian
Ingredients: 1 pound lean ground beef; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon Hungarian paprika; 2 tablespoons tomato paste; 1/2 cup sour cream; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup beef broth; 1 tablespoon olive oil; Cabbage leaves or lasagna sheets for rolling (optional); 1 cup egg noodles or mashed potatoes for serving (optional)

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Hungarian roulash is a comforting, flavor-packed dish that brings old-world warmth to the modern dinner table. Traditionally slow-cooked with chunks of meat, this version uses ground beef for a faster, more approachable meal that doesn’t skimp on taste. With rich paprika, sweet onions, and a creamy sour cream finish, it’s the kind of meal I like to make when I want something hearty without spending hours in the kitchen.

Easy Ground Beef Hungarian Roulash

Why You’ll Love This Recipe

I love how this version of roulash simplifies the classic without sacrificing the deep, comforting flavors. Using ground beef means I can skip the long braise and still end up with a rich, meaty sauce. Rolling the filling in cabbage leaves or pasta sheets adds a fun, elegant twist. It’s versatile enough for weeknight dinners but special enough to serve to guests. Plus, I can customize it easily depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef (lean) – 1 pound
onion (finely chopped) – 1 medium
garlic (minced) – 2 cloves
Hungarian paprika – 1 tablespoon
tomato paste – 2 tablespoons
sour cream – ½ cup
all-purpose flour – 1 tablespoon
salt – ½ teaspoon
black pepper – ¼ teaspoon
beef broth – 1 cup
olive oil – 1 tablespoon
egg noodles or mashed potatoes (optional for serving) – 1 cup

Directions

I start by heating olive oil in a large skillet over medium heat. Then I cook the chopped onion for about 5 minutes until soft and golden.
I stir in the garlic and let it cook for about a minute, just until it’s fragrant.
Next, I add the ground beef, breaking it apart as it browns—this usually takes 6 to 8 minutes. If there’s extra fat, I drain it.
Once the meat is browned, I stir in paprika and tomato paste and let it cook for a minute to deepen the flavor.
I sprinkle the flour over the mixture and stir to combine. This helps the sauce thicken nicely later on.
Slowly, I pour in the beef broth, stirring constantly to avoid lumps. I let it simmer gently for 8 to 10 minutes until the sauce reduces and gets glossy.
After turning off the heat, I let the filling cool a bit before rolling.
I scoop some of the mixture into cabbage leaves or lasagna sheets, roll them up, and place them seam-side down in a baking dish.
I bake the rolls at 350°F for 20 minutes until heated through. Sometimes I brush a little melted butter on top for extra flavor.
Just before serving, I either stir the sour cream into the pan sauce or drizzle it over the rolls for that classic creamy finish.

Servings and timing

This recipe serves 4 and takes about 45 minutes total:

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I like using ground turkey or chicken when I want something leaner. Sometimes I add mushrooms or shredded carrots to sneak in more veggies and balance the richness. For a low-carb version, I skip the rolling altogether and serve the filling over sautéed cabbage. Bell pepper halves also make a fun and colorful base.

If I want a bit more kick, I’ll swap in smoked paprika or add a pinch of chili flakes. And when I’m out of sour cream, Greek yogurt works just as well, keeping that creamy tang intact.

Storage/Reheating

Leftovers keep really well. I store them in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 325°F for about 15-20 minutes or microwave individual portions for 2-3 minutes. I sometimes add a splash of broth before reheating to keep everything moist. It also freezes well—I just freeze the unbaked rolls and bake them straight from frozen, adding 10 extra minutes to the baking time.

FAQs

What can I use instead of cabbage or lasagna sheets for rolling?

I sometimes use blanched collard greens or even large slices of zucchini. If I’m in a hurry, I skip rolling and just serve the filling over noodles or rice.

Can I make this dish dairy-free?

Yes, I’ve made it using dairy-free sour cream or even unsweetened coconut yogurt. It still turns out rich and creamy.

How do I make it spicier?

I add a pinch of chili flakes or a bit of hot smoked paprika for more heat. A little diced jalapeño cooked with the onions also adds a nice kick.

What should I serve with Hungarian roulash?

I like pairing it with mashed potatoes, buttered egg noodles, or steamed rice. For something lighter, a cucumber salad or roasted cauliflower balances it nicely.

Can I make it ahead of time?

Absolutely. I often prepare the rolls in the morning, cover the dish, and refrigerate them until dinnertime. Then I just pop them in the oven and finish with sour cream before serving.

Conclusion

This easy Hungarian roulash with ground beef is the kind of meal I turn to when I want bold flavor and cozy comfort without a complicated process. It’s rich, satisfying, and endlessly adaptable to what I have on hand. Whether I’m rolling it in cabbage leaves or spooning it over mashed potatoes, it never fails to deliver warmth and flavor. Once I make it, it quickly becomes a go-to recipe in my kitchen.