Anna's Amazing Goulash Recipe -
Anna's Amazing Goulash Recipe
  • READY IN hrs

Anna's Amazing Goulash

Recipe by  

"I made this up one day. It takes a lot of work, but makes a lot of stew, and the leftovers just taste better and better each time you try it."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  1. In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned. Using a slotted spoon, remove the bacon from the skillet and set aside. In small batches, saute the meat in the bacon fat until browned. Use a slotted spoon and set the stew meats aside as well.
  2. Melt the butter in the bacon fat in the same skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red pepper flakes. Stir for two minutes until all the flour is dissolved. Whisk in the vinegar and tomato. The mixture should be very thick.
  3. Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
  4. Stir in the breadcrumbs until stew has thickened. Add the cabbage and peas and simmer for 5 more minutes. (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.)
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2003

Oh Anna, you did such a good job with this recipe! My family loves soups and stews on a chilly fall or winter N.J. night and you've come up with a winner! Nothing like comfort food to warm the tummies of your loved ones. I couldn't find lamb stewing meat so I had no choice but to eliminate it. I added a little gravy master at the end for flavor, only used beef stock; no water for the liquid and thickened this beautiful stew with some corn starch. Trust me friends, no need to serve over noodles; this dish stands wonderfully alone. My hubby thanks you !!!!

Most Helpful Critical Review
Aug 15, 2011

Way too bitter for me and I didn't even add the beer which would have added to the bitterness. Won't be making this again. Gave it a 2 because I liked the idea of the bacon, caraway and paprika. Will try those ingredients again in my normal stew.

Sep 16, 2003

An excellent blend of flavors, worth the effort. I highly suggest making it a day ahead. The vinegar and caraway were overpowering the day I made it but, were well balanced the next day. The red pepper was a little much for me but, family members thought it was great. I made this in a pressure cooker and had great success. I will make this again and again, thick, hearty and warming on a night when central NY is in the throws of a noreaster!

Feb 22, 2003

This is a wonderful soup/stew. It does take some time, but is worth every minute. I doubled the recipe which allowed for plenty to freeze for future quick meals. Everyone loved this and it will be a regular on the winter menu.

Jan 20, 2011

An amazing dish! You won't find a heartier and more flavorful dinner on a cold winter day. We left out the lamb as I'm not a fan by any stretch but you won't miss it. There so many delicious things and flavors going on! If I would make any change at all, I would use half the red wine vinegar. Thanks for sharing Anna. It's a wonderful recipe.

Aug 22, 2003

This is a wonderful dish -- flavorful and filling and worth the work to make! I used a slow cooker to cook the stew until the meat was tender, then put on the stove in a larger pot for addition of remaining ingredients. Also found no need of the breadcrumbs to thicken. Excellent!

Oct 25, 2004

This recipe was OUTSTANDING!!! I made this for friends and they were raving on how good it was. I only made a few slight changes: Instead of adding water, which would have been too much liquid, I added more beef broth. Also, I cut the vinegar to just 1/2 cup. A whole bulb of garlic sounded like too much for me, so I just used a few cloves. I didn't add the bread crumbs, just cornstarch to thicken at the end. I also am not a fan of peas or parsnips, so I used turnip instead. And as far as the meat, I used 2 lbs of beef stew and 1 lb of pork stew meat. I am definately sending this recipe to friends. It's a keeper for sure! Thanks Anna!

Dec 07, 2005

What a great stew! My husband went ape over it. He ate it for lunch and dinner all week. The third day was the best. The flavors blended so well! I didn't have stewing pork, so I used thick boneless pork chops from Costco, then I slow cooked the meat to make it more tender.


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  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 687 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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