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Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (502 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...

47 Reviews for Hungarian Beef Goulash

06/10/2014
Anonymous
Workable recipe!

Great base recipe. There were so many comments to read and consider. Added more spice, and doubled the salt.
Since I am watching my processed food intake, I decided to cut up two sweet potato's. One I added in the beginning and let simmer. After 3 hours, I stirred and they were mush and incorporated and made a thick gravy ( thus not having to use cornstarch). At that time i added the other sweet potato and am having with a nice crusty bread!

Comments
02/10/2014
Anonymous

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 :)

Comments
02/10/2014
Anonymous

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 :)

Comments
11/07/2013
Anonymous
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
Comments
10/24/2013
Anonymous
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
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