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Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (574 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...

53 Reviews for Hungarian Beef Goulash

04/13/2010
Anonymous

Forgot the cornstarch part & the parsley. Didn't matter---yum! Served it over gnocchi and thought that was a perfect pairing. Skipped warming the broth/tomatoes mixture on the stove first---saw no need, just dumped it all in on top of the meat/veg. Next time I will use something different than chuck, probably a round steak, for ease and fat content. Great comfort food, perfect spicing we thought.

Comments
03/14/2010

I thought it was very tasty, regardless of it's resemblance to true goulash. It took a bit more than the recommended amount of corn starch to thicken it up to my liking. I also added a bit of fat free sour cream to my plate. I suppose that's more like a paprikash or a stroganoff, but I thought it added a bit of something nice to the flavor and the texture.

Comments
03/14/2010
Anonymous

The smell of this dish met us as we walked through the back door...yummmmm. We enjoyed it with a loaf of crusty bread, salad and a glass of merlot. My husband was quick to comment "this is a keeper".

Comments
02/09/2010
Anonymous

I don't care what you call it, we loved it. It's one of those comfort foods that works great on a cold winter day. We had it with noodles the first night and then the leftovers with mashed potatoes a few days later. Either way, it was still good. We made it pretty much to the recipe on low for about 9 hours. It was extremely tender, thick and flavorful. Will make it again!

Comments
01/31/2010
Anonymous

Yummy! Ok, so I have to admit that I didn't actually have caraway seeds so I didn't use those... and I only had Spanish paprika so I used that... and a little tablespoon of sour cream might have also made its way on to my plate (probably totally against the goulash rules)... but I thought it turned out really tasty! My husband even liked it... and he didn't use sour cream :)

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