Reviewed: Oct. 22, 2009

A keeper recipe that’s easy to make but not one I would make often. Just not my taste I guess.

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Bruce Stone

Cooking Level: Expert

Home Town: Warrensburg, New York, USA

Living In: South Glens Falls, New York, USA

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Reviewed: Jun. 4, 2009

This was good. I guess I wasn't expecting a stew. I tried subbing a cup of beef stock for one of the cups of water and I think I caused it to taste more like pot roast than paprika. And I used Spanish smoked paprika so it's a shame that the beef taste overpowered it. This is a good winter recipe.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Mar. 15, 2009

Love this recipe!! I add sour cream at the end and usually put everything in the crock pot. We serve it with bread dumplings.

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MARY262

Cooking Level: Intermediate

Home Town: Wellsburg, New York, USA

Living In: Elmira, New York, USA

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Reviewed: Feb. 16, 2009

It was ok, but to call this "authentic" is most definitely not accurate you should have done more research

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Brandon666

Cooking Level: Beginning

Home Town: Johnsburg, Illinois, USA

Living In: Richmond, Illinois, USA

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Reviewed: Dec. 6, 2008

I made a vegetarian version of this using a meat substitute, and my family enjoyed it very much. It has a mild (but not bland) flavor that appealed to all my picky eaters. I am glad I stumbled across this recipe; I'll certainly be making it again and again.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Oct. 13, 2008

This is just like my Hungarian-born Oma would make...except that she used Chicken. I pretty much followed this recipe, using chicken leg quarters. One thing, however...when she explained it to me, she said that after the onions are soft, take the pan off the heat and let it cool before adding the paprika. If you put the paprika right into the hot butter/onions, it will turn bitter.

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latsyrc

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Oct. 5, 2008

I had a real good recipe for Hungarian goulash but lost it. When I saw this recipe it was as close as I could remember. Instead of using water, I added a can of diced tomatoes, a Bayleaf and would have added a cup of wine, but not have any :-( Oh well........Next time, for sure.

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utrechtman

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Reviewed: May 9, 2008

This recipe was good, nothing spectacular though. I prepared it almost exactly as the recipe called for except I added allspice corns and a little extra paprika and marjoram. I also served it with a dollop of sour cream (it's just not authentic without!). If I had more time I also would have prepared some Hungarian potato pancakes for a truly authentic dish. If you can bear, let it stand a day in the fridge, as with all stews, it is much much tastier.

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Szympans Wspanialy

Cooking Level: Expert

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Reviewed: Mar. 6, 2008

Unfortunately americans mix up Gulash (Gulyas) with Parikas. This recipe is closer to the later. Authentic Gulyas is made as a soup, with meat, carrots, onions, parsley and small dough dupmplings called "csipetke". Of course paprika is one of the most important ingredients. Some variations are present throughout the country. Paprikas is made with onions, tomatoe, peppers, garlic, paprika and meat. You can cook potaoesin with the meat, or cook dumplings or pasta to go with it. Some people do use sour cream to make it more creamy, and if cooking with hot paprika,it also cuts the heat. Just thought you neened to know.

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leda

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Reviewed: Jan. 12, 2008

Not as spicy as I would have expected, but very good. Family loves it.

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ZMCCLAIN

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

not bad recipe, though a little short in information and sorry, but I have to say, it's far away from authentic :) here in hungary we call this kind of meal "pörkölt" which means "made by stewing" and goulash or "gulyás" is a rich soup or stew with potatoes, different vegetables paprika, and beef. check it out ;)

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LittleBlackLily

Cooking Level: Intermediate

Living In: Budapest, Pest, Hungary

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Reviewed: Sep. 9, 2007

It was awesome, I did tweak it based off what I had. I omitted the caraway seed, upped the heat to medium, added the potatoes sooner, and cooked it all in all nearly 2 hours. I used cheap meat too, but it still turned out great.

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beccafigueroa

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Reviewed: Sep. 4, 2007

This wasn't bad, but a bit bland for our tastes. I added a tomato and a hot chili pepper to give it a bit of kick.

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linda

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2007

Tasted just like the goulash we had in Hungary last year - it brought back happy memories.

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Karen H

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Reviewed: Jun. 12, 2006

I gave this recipe (or rather my version of it) 5 stars - my husband and I loved it and will definitely be making this again soon. We are not eating red meat at this time so I subbed ground turkey for the beef, I also subbed parsnips for the potatoes which I think gave it a rich sweetness it wouldn't have otherwise had, and left out the caraway. I also used chicken stock and more than the recipe called for to make more of a stew. Try it, you'll like it!

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FoodieGirl

Cooking Level: Expert

Living In: Fort Myers, Florida, USA

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Reviewed: Apr. 15, 2006

Great, authentic. My neighbor kid was over and his mom called me for the recipe cause he loved it. We served it over rice.

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KARENSFIXINS

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Reviewed: May 10, 2005

This is an awesome easy recipe..a life saver! My husband is Czech and he loved it! The only thing is that you can substitute the flank steak with chuck steak or any other cheaper meat. It cooks so long that it is nice and tender so it doesn't matter.

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VALASEKK

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Reviewed: Jan. 26, 2005

i loved this recipe so much i made it twice in the same week!

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FRECKLE1974

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Reviewed: Jan. 18, 2005

First I have to say I didn't have any caraway seeds or marjoram. I thought I did when I started this recipe but found I didn't. Instead I added a hearty helping of Mrs. Dash. I cut the meat into bite size pieces and it cooked faster that way. I had to watch because I did need to add more water as it cooked. I have a family of 8. Some liked it just the way it was, some added a dallop of sour cream to theirs, and one, my youngest added sour cream and salsa and declared it a keeper! Strange child!

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KKRSAVMO

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Reviewed: Jan. 17, 2005

I couldn't eat this. But, my husband had three servings. I will leave it up to him to write his own 5 star review. I thought it had too much paprika and needed something more to make that balance. Since he liked it I would try it again with a better quality and less amount of paprika. I would also make it with a less expensive sut of meat. Stewing for close to three hours would justify a chuck or other stew meat. I wish I had used the flank for another dish.

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