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Hungarian Goulash I

Hungarian Goulash I

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
ENVIRO2

ENVIRO2

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.

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

ARGELL
569

ARGELL

11/17/2004

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 Hungarian origin and these changes come close to my grandma’s goulash: there is no need to separate the onions from the meat, stir fry the onion, then add the meat, stir fry again, the add all other ingredients to the same pot except the water, stir fry again, then add the water last. Feel free to vary this according to what you have at home. Tomato instead of tomato paste, Or even no tomato! I add 2-3 tbsp more paprika (the sweet kind, not the hot kind) half as much tomato paste, and may add some chopped green pepper (no more than 1/2 cup), a bit more garlic, I always add 2-3 tbsp soy sauce, and even a bit of spicy chili sauce...to enhance the beefy flavour.... the key is to let the 'gravy' form by stewing it until the juices thicken without any flour added; the cheaper cuts of beef are better for this, as they are more flavourful and provide more 'gravy'.( I use boneless short rib roast that I cube, so that I know the consistency will be uniform) if at the end the stew seems watery, then boil it down until you like the consistency, if it seems dry, then add some water.

Poch
277

Poch

9/10/2006

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 broth as others suggested. I also use London Broil and slice itht thin then cut into chunks. Thanks for a fabulous recipe!

cadensmom
195

cadensmom

1/20/2003

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 tender. Will decrease oil by half next time. This dish was flavorful and hearty.Will make again.

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