Hungarian Goulash I

Hungarian Goulash I

220
ENVIRO2 1

"A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream."

Ingredients

2 h 15 m servings 549 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1138 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  2. In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
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Reviews

220
  1. 294 Ratings

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Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of H...

I make this recipe all the time (with modifications) and it is always a crowd pleaser! I add: 3 tblsp Worcestershire Sauce, 2 tblsp brown sugar, 1 tblsp vinegar, 2 tblsp katsup and use beef bro...

Very Tasty! I used only 2 teaspoons of salt instead of 3 and used beef broth for 1 cup of water. I ended up adding another 1/2 cup of water than the recipe called for to thin it. Beef was very t...