Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (578 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...

53 Reviews for Hungarian Beef Goulash


Everybody calm down! The definition of "goulash" has gotten to be pretty broad. Even in Hungarian cooking there are variations in recipes. My family is Hungarian to the "nth", and I remember as a child my mother making "Weiner Goulash" when things were tight (which was most of the time). As long as I have my trusty Hungarian paprika handy (sweet and sharp) -- and a BIG spoon -- I deem my dish "goulash".

Comments (1)


Anonymous wrote 2 years 44 weeks ago

Frankfurter goulosh was big

Frankfurter goulosh was big in my house also. And I always hated it. LOL. On a recent visit, my father made it for my daughter and she loved it. Too bad she's going to have to wait until grandpa makes it for her again.


I don't really care if it's real goulash or not, I just care how it tastes. This is a delicious, filling meal I plan on eating again and again.


I liked it. No it is not Real Goulash. But I don't think Eating Well is trying to copy the authentic Goulash. This is just a light healthy version.


I live in Hungary... Hungarian goulash is thin, it is eaten as a soup... not over noodles. Hungarian Porkolt is with noodles... not goulash.
Therfore, don't overdo the cornstarch, as this is not supposed to be thick.


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 44 weeks ago

I agree 100%, and so would my

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

Anonymous wrote 3 years 12 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(

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