Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (616 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.

"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...

55 Reviews for Hungarian Beef Goulash


Well I'm a Hungarian and this isn't Hungarian Beef goulash recipe. I always put 1 or two tomatoes and 1 green pepper in it. And onion and paprika of course. Definitely not a 14 ounce can tomatoes. No garlic, bay leaf or caraway seed. Most Hungarians don't even know what is Worcestershire sauce or cornstarch. But I always use a secret ingredient call "piros arany" this is basically a red pepper paste from Hungary. And I make it with noodles and potatoes and usually we eat it with lots of white bread. Its a really nice and really heavy dish. Don't ever try real goulash if u are on diet :)

Easy & almost fat free!

I used sirloin and trimmed all fat.
Would make the day before and would add more spices.
Served over garlic mashed spuds.

No pre cooking
Needs alterations for more flavor

I probably won't make this again unless I alter it. My boyfriend and I both thought it lacked flavor, especially since I used standard paprika. The leftovers were actually a little bit better than the night I made it.

Easy to make
Love it

I've made this several times and my family loves it. I know that everyone keeps saying that it's not true Hungarian Goulash - I'm Irish and guess what we don't eat Corned Beef and Cabbage. It's just a bad title choice is all.
For the people who don't like the flavor maybe you don't like the Caraway Seeds flavor. I thought it was a little strong the first time I made it and I only use half the amount now (but that's our preference). We like to add carrot slices to the mix and we serve it over Spaetzle.
The beef comes out very tender and we love it.

Simple to make

I followed the recipe as stated. I used good quality chuck and organic (but not Hungarian) paprika. I served over bow-tie pasta with a glass of Barbera d'Asti. Maybe the wine overpowered the food?

The recipe is quick and easy, no exotic ingredients required and needs only a chopping boad and one sauce pan in addition to the crock pot so here's very little clean-up required.

I found the flavor a little lacking. I probably won't make this again.

Quick & easy, quick clean up

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