Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (615 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

Very enjoyable

I used crushed tomatoes, which gives a more 'creamy' result and I left out the broth: my experience is that slow cooker dishes end up with more juice than you anticipate from the ingredients.
I think that the bay leaves on top is a great idea.

Easy recipe
Hungarian style Goulash
Not Hungarian Goulash

Ridiculous to call this a Hungarian Goulash. Forget caraway seeds and canned tomatoes! Make a flavorful sauce with lots of onions and paprika, pepper, cayenne and other seasonings. Add some sour cream at the end


I personally don't care if this isn't "authentic" Hungarian goulash, it is still a delicious meal. However, it was way too soupy. The cornstarch mixture didn't thicken up the sauce at all, so we ended up just using a slotted spoon to serve with to avoid getting too much liquid and not enough meat. I also used a yellow pepper because that's what I had on hand. Next time I make this, I'm not even going to bother adding the can of beef broth; I don't really think it adds anything extra to the meal other than liquid, and seeing how much liquid we had leftover, it's just a waste of broth.

Filling, hearty, but light on calories
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.


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