Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (598 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

Just had my wife taste it..

wont ever make it again.

Not that good

not that good, which pains me because i love goulash and Eating Well.. but this recipe fails.. sorry..

Meat is tender at the end...

Hungarian goulash meat doesn't have any coating on it and it uses potatoes not pasta, and can't cook Hungarian food without adding sour cream to it or a lot of garlic.


Was in Budapest in October and had the real Hungarian goulash twice while there in some of their great and renowned restaurant. This recipe would make Hungarians angry. It is an insult to their style of cooking. So Please remove the word Hungarian from the recipe and simply state Goulash.

Comments (1)


Anonymous wrote 3 years 14 weeks ago

As a first generation

As a first generation Hungarian, I completely agree with you. I was aghast at adding Italian seasoning to this dish... Of course, the ingredients weren't actually the Hungarian ones to begin with. Yes, let's remove Hungarian from the title...

Very good but with a few changes!

I also found this 'goulash' too thin for my liking, so when it done I added instant potato flakes and it thickened nicely. Just kept adding until it seemed right. Wonderful flavours!

Comments (1)


Anonymous wrote 3 years 48 weeks ago

Grew up on it but different

Grew up on it but different version, but we mix flour and sour cream in a bowl separately wisk until all lumps are out, then add some juice in the bowl, keep whisking, then add to pot. And it has to be Hungarioan paprika not just Paprika

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