Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (510 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...

47 Reviews for Hungarian Beef Goulash

Not Bad

This went over well with the family. It smelled delicious cooking all day. I do not care so much if it is "authentic", who is to say? Nobody "owns" the definition of goulash, even Hungarians make it different than each other. What I want here is a little more flavor and a little thicker, since adding the cornstarch seemed to imply thickening. Anyway, I put this over egg noodles- and i think if I make it again, I would actually just eat it plain, as a soup- I also would use smoked paprika to bring some more flavor.

This is anything but a Hungarian Goulash

If you want a Hungarian goulash, don't make this! I'm Hungarian, so I know.


This was my first recipe to try from the eatingwell website and it was great! I made sure that I used the Hungarian paprika and it was well worth it. I used just the hot version and I think next time I will split it half hot and half sweet and try that out. It was a great Sunday dinner!

Comments (1)


toadlizzie wrote 3 years 28 weeks ago

Sounds like a good receipe, but take it from a Hungarian there are no tomatoes or cornstarch in Hungarian goulash.


I thought this dish was absolutely delicious. I have never cooked in a crock pot (my mom had one when I was very young, but we haven't used it in 10 years), and I can say without question that I will be using it at least once per week. Slow cooking is an excellent way to save money as you can buy cheaper cuts of meat but make them very tender. Will definitely make again. :)

Quick preparation, delicious flavour
Very Close to my recipe

I have been making a version of Hungarian goulash for many years and it is still one of my family's favorites. This comes close, becasue it uses some of the critical ingredients that give it that special taste. Caraway and the hot and sweet Hungarina papkikas are a must, and should not be left out or substituted. That's what gives it such a spicy ,yet sweet kick. I also add a few pickled hot cherry peppers, since my family likes it spicy!

Much quicker to make, but a little less beef flavor.

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