Authentic Hungarian Goulash

Authentic Hungarian Goulash


"This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961."

Ingredients 3 h 50 m {{adjustedServings}} servings 339 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
  2. Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
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Reviews 32

  1. 42 Ratings


Unfortunately americans mix up Gulash (Gulyas) with Parikas. This recipe is closer to the later. Authentic Gulyas is made as a soup, with meat, carrots, onions, parsley and small dough dupmplings called "csipetke". Of course paprika is one of the most important ingredients. Some variations are present throughout the country. Paprikas is made with onions, tomatoe, peppers, garlic, paprika and meat. You can cook potaoesin with the meat, or cook dumplings or pasta to go with it. Some people do use sour cream to make it more creamy, and if cooking with hot paprika,it also cuts the heat. Just thought you neened to know.


This is just like my Hungarian-born Oma would make...except that she used Chicken. I pretty much followed this recipe, using chicken leg quarters. One thing, however...when she explained it to me, she said that after the onions are soft, take the pan off the heat and let it cool before adding the paprika. If you put the paprika right into the hot butter/onions, it will turn bitter.


This is an awesome easy recipe..a life saver! My husband is Czech and he loved it! The only thing is that you can substitute the flank steak with chuck steak or any other cheaper meat. It cooks so long that it is nice and tender so it doesn't matter.