Anna's Amazing Goulash

Anna's Amazing Goulash

23 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Recipe by  Anna

“I made this up one day. It takes a lot of work, but makes a lot of stew, and the leftovers just taste better and better each time you try it.”

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Adjust Servings

Original recipe yields 12 servings



  1. In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned. Using a slotted spoon, remove the bacon from the skillet and set aside. In small batches, saute the meat in the bacon fat until browned. Use a slotted spoon and set the stew meats aside as well.
  2. Melt the butter in the bacon fat in the same skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red pepper flakes. Stir for two minutes until all the flour is dissolved. Whisk in the vinegar and tomato. The mixture should be very thick.
  3. Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
  4. Stir in the breadcrumbs until stew has thickened. Add the cabbage and peas and simmer for 5 more minutes. (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.)

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Reviews (23)

Rate This Recipe


Oh Anna, you did such a good job with this recipe! My family loves soups and stews on a chilly fall or winter N.J. night and you've come up with a winner! Nothing like comfort food to warm the tummies of your loved ones. I couldn't find lamb stewing meat so I had no choice but to eliminate it. I added a little gravy master at the end for flavor, only used beef stock; no water for the liquid and thickened this beautiful stew with some corn starch. Trust me friends, no need to serve over noodles; this dish stands wonderfully alone. My hubby thanks you !!!!



An excellent blend of flavors, worth the effort. I highly suggest making it a day ahead. The vinegar and caraway were overpowering the day I made it but, were well balanced the next day. The red pepper was a little much for me but, family members thought it was great. I made this in a pressure cooker and had great success. I will make this again and again, thick, hearty and warming on a night when central NY is in the throws of a noreaster!

Darlene T

Darlene T

This is a wonderful soup/stew. It does take some time, but is worth every minute. I doubled the recipe which allowed for plenty to freeze for future quick meals. Everyone loved this and it will be a regular on the winter menu.

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Amount Per Serving (12 total)

  • Calories
  • 537 cal
  • 27%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 41.9 g
  • 14%
  • Protein
  • 26.2 g
  • 52%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 687 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Beef Goulash


next recipe:

Hungarian Goulash II