Hungarian Goulash

9 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    4 h 15 m
  • Ready In

    4 h 45 m
Kathy Ames
Recipe by  Kathy Ames

“An easy full-flavored soup filled with meat, beans and plenty of vegetables. It will leave you hungry for more!”

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Adjust Servings

Original recipe yields 12 servings



  1. Place the beef stew meat and onions in a medium saucepan. Cook and stir over medium heat until evenly brown
  2. In a large saucepan, place the meat, onions, tomato juice, celery, green beans, carrots, peas, bay leaves, salt and pepper. Bring to a boil. Reduce heat and simmer 4 hours.
  3. Stir in the kidney beans. Cook 15 minutes longer and serve warm.

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Reviews (9)

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Hello All, YES!!!! There is Gulash with beans in it! Called "Babgulyás"! It is more a soup than a stew if we want to be exact. There is a misunderstanding between gulash and "gulyas". Hunarians call their favourite soup gulyás-leves, and most of the foriners mix it up (and sadly we do not corredt them!) with an other meal called "pörkölt" or "paprikás" what is a stew. To mix you up guys even more, the interesting thing is, they are mostly the same, just the soup version has more stuff in it, like potatoes, carrots, celery leafs and celeriac, and more water! :) Or beans, if it is a (bean)-babgulyás! What you all call gulash is not the real thing, if we talk about a hungarian meal! I will put on this site the real "gulash" what is made of beef, pork or chicken and called "pörkölt". It is a hard name, this is why everybody says gulash! :) Oh, and I never ever ever have seen any kind of lemon or lemon zest in hungarian soup or stew!!!!! This is sure! Also we do not use butter for cooking meat, just fat or oil. Cheers, Andika



This is THE best Goulash I ever had! however, instead of using canned veggies, i used fresh, cooking it that long made them come out nice and soft. i also added about 1/2 package of wide egg noodles at the end with the kidney beans...yummy!!!

Lynn Trapp

Lynn Trapp

Very good recipe, although, as others have mentioned, it is much more like bableves than gulyas. I traveled to many regions of Hungary for 2 years and found several different varieties -- even one that could only be described as "vegetarian" gulyas. The most common version of gulyas, however, is a simple meat and potato soup, that often has a few noodles added for extra measure. Many restaurants in Hungary will spice it up with very hot peppers, which is what I did with this recipe.

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Amount Per Serving (12 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 20.9 g
  • 42%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 1346 mg
  • 54%

Based on a 2,000 calorie diet



previous recipe:

Anna's Amazing Goulash


next recipe:

Hungarian Goulash II