Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (562 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...

49 Reviews for Hungarian Beef Goulash


The problem with this recipe, which would also explain the reader comment about the sauce being thin - is the lack of onions.

A good Hungarian Goulash with 2 lbs of beef should have at least 4-5 onions, if not more. Corn starch might make the sauce thicker, however, it's really the cooking time that makes the goulash goulash.

I will also have to agree with the critic of Worcestershire sauce - you shouldn't need anything other than some oil, salt/pepper (very optionally caraway seeds, I kind of dislike the idea) paprika powder, onions, and maybe a spoonful of tomato paste. Other than that, it's all water + time for cooking.

Comments (2)


Anonymous wrote 2 years 27 weeks ago

I agree 100%, and so would my

I agree 100%, and so would my Hungarian parents and grandparents.

Anonymous wrote 2 years 47 weeks ago

It doesn't seem as many of

It doesn't seem as many of you are really that concerned with a low sodium diet. The use of many ingredients, CANNED tomatoes, Worchestershire sauce, Italian Seasoning, etc are all LOADED with salt.
I came here hoping to find recipes that I can use. I have to keep my salt below 1000 a day or I could die.
Sure was disapointed here :o(


This was alright... as someone who really loves paprika, I think this could have used a couple more tablespoons (I use a nice Hungarian sweet paprika from Penzey's) Also, the sauce was thin, even after the addition of the cornstarch. Next time I'll double the cornstarch/water mixture before adding it to the crock-pot, so the sauce coats the noodles better. With some tweaks this will be a keeper.


Worcestershire sauce is never used in gulyas . Where in Hungary has
that been used .


why over potato gnocchi or spaetzle everyone deviates from the real dish if that looks like goulash to you I think you need to reread where ever you got that recipe from. Ever heard of Hungarian paprika ? The real one lol looks terrible


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