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Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (614 votes)

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.



READER'S COMMENT:
"Sounds good, but I've never had goulash with tomatos in it. Once upon a time had a wonderful recipe, but over the years it's disappeared, and since my memory is far from good I'm sure I'll make a beef soup. What I do remember is AT...

57 Reviews for Hungarian Beef Goulash

07/23/2015
Anonymous

Gulyas was originally made by the shepherds when attending their flocks. It is a simple dish so they would not have had Worcestershire sauce, nor any of the other variants you have added to this recipe including tomatoes. Hungarian cooks do not add tomatoes to any of their recipes! Good quality Hungarian paprika is most important and a lot of it - about 1/4 cup along with some salt and pepper and of course caraway seeds (another standard in Hungarian cooking) - that is it.
I do not understand this penchant of adding tomatoes or tomato paste to everything. A big no no if you want traditional Hungarian cooking.

Comments
07/23/2015
Anonymous

Gulyas was originally made by the shepherds when attending their flocks. It is a simple dish so they would not have had Worcestershire sauce, nor any of the other variants you have added to this recipe including tomatoes. Hungarian cooks do not add tomatoes to any of their recipes! Good quality Hungarian paprika is most important and a lot of it - about 1/4 cup along with some salt and pepper and of course caraway seeds (another standard in Hungarian cooking) - that is it.
I do not understand this penchant of adding tomatoes or tomato paste to everything. A big no no if you want traditional Hungarian cooking.

Comments
07/23/2015
Anonymous

Gulyas was originally made by the shepherds when attending their flocks. It is a simple dish so they would not have had Worcestershire sauce, nor any of the other variants you have added to this recipe including tomatoes. Hungarian cooks do not add tomatoes to any of their recipes! Good quality Hungarian paprika is most important and a lot of it - about 1/4 cup along with some salt and pepper and of course caraway seeds (another standard in Hungarian cooking) - that is it.
I do not understand this penchant of adding tomatoes or tomato paste to everything. A big no no if you want traditional Hungarian cooking.

Comments
12/02/2014
Read reviews they help!

I should of used Hungarian paprika. I hoped that would help. Salt & garlic & Hungarian spice were not there!

Meat tender
Comments
10/25/2014
Anonymous
this was inedible

I don't know what else to say except to repeat it was bordering on disgusting. I was skeptical of the caraway right off the bat. Wish I hadn't wasted 2 lbs of stew meat.

easy enough to make
Comments (1)

16 comments

Anonymous wrote 21 weeks 20 hours ago

Trust me... this recipe has

Trust me... this recipe has nothing to do with the actual Gulyas it claims to be. I am sorry you wasted all that meat - try to look up the traditional Gulyas (that is how we actually spell it in Hungary) as it is absolutely delicious. Make sure you get Hungarian Paprika.

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