Better than goulash we had at a German restaurant a couple of weeks ago.

Delicious. Great to feed a crowd. Serve with egg noodles and gr beans with butter, onion, & garlic. Crisp bread & buter completes the meal.

terrible--way TOO tomatoiy--"sp" I've had far better--last time for this receipe.

I did not have tomato paste - used one can tomato's and tomato sause. Added also some mushrooms. Thanks

Pretty good basic recipe. I used bacon drippings to saute the onions and beef (my husband's Hungarian family uses LOTS of bacon) and used beef stock instead of water. I eliminated the salt and increased the paprika (used probably about 4 TBS, using half sweet Hungarian and half smoked Spanish, and also used 4 cloves garlic (we really like garlic!). I served it over buttered egg noodles. It was good but we felt it was missing something. I may continue to tweak for our tastes or serve over something more flavorful than plain egg noodles next time. The beef was fall-apart tender.

VERY good. Not a five star, but definitely a solid four. My fiance grew up on his mother's goulash and- much to my dismay- I've never been able to replicate it. I learned the hard way that goulash is like paella, chili, or turkey stuffing- EVERY family has their own recipe, and THEIR's is right! Fortunately this one was tasty enough to compete with "Mom's".

This was good and really easy. I put it in my crockpot and let it cook all day. I only added 1/2 extra cup of water because I added a 1 lb. bag of baby carrots to the crockpot. I was tempted to add another can of tomato paste, but I fought that urge, and I'm glad I did. (Ha ha). As everything got a chance to cook together, the sauce thickened and it was just the right amount of tomato. Served with spaetzle noodles.

This was very easy and surprisingly delicious. I'm going to make it for a Hungarian I know. Thanks for sharing.

I modified this recipe so that I could make it in a crock pot. I only used one onion, left out the salt, added one tbsp of Worcestershire, and used one cup of beef broth instead of water. I also added some ground red pepper for extra heat. I cooked the meat on low for eight hours, and then added 1/4 cup sour cream to thicken up the sauce in the last half hour. Yum!

Even after cooking for the stated amount of time, some meat was still tough. Perhaps this is best in crockpot.

From a Hungarian friend who is 100 yrs old, add 1/2 seeded,chopped green bell pepper and 1 whole chopped ,seeded tomato instead of canned tomato. Stir in 1/2 C sour cream before serving. Serve with roasted potatoes,green salad.

Scrumptious! I followed another reviewers instructions for making this in the crockpot and it came out great (and it was my first time making goulash)! I used beef broth and less salt like others here. I added a little soy and extra paprika at the end to taste and served with spaetzle. The husband raved about it too!

My first attempt and I loved it. Definitely a keeper! My kids didn't but what do they know, they're kids! LOL The only change I made was I used beef stock instead of the water and I floured the beef before I browned it. I had to use a little more stock because I found the sauce too thick but oh my goodness. Well worth the time for this one!

having recently returned from krakow,and ate a delightful goulas i was eager to try the receipe. I changed it slightly after reading the reviews, i use pork loin (as in krakow)couldnt find sweet paprika so used standard 3tbsp, added sweet red pepper and i orange pepper, i also omitted the sour cream. i simmered it for about 11/2 hours in a wok,dont have a dutch oven,even my picky kids loved it,am now on the hunt for sweet paprika. highly recommended dish.

I thought this was kind of bland- it was missing a depth of flavor- we tasted flavor on the first bite, but then it was just GONE. I even used real Hungarian paprika- from Hungary! Thanks for the submission!

Yum! This is one of our regulars!

This is a Porkolt, not a hungarian Gulyas. Sorry! <