Hungarian Goulash III Recipe -
Hungarian Goulash III Recipe
  • READY IN ABOUT 3 hrs

Hungarian Goulash III

Recipe by  

"This is the Hungarian goulash my mother made and her mother made; it's the only one I know"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 45 mins

    2 hrs 55 mins


  1. Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
  2. Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2010

I made this for my husband who is from Slovakia. He thought is was so authentic and very delicious that I will definitely be making this again for him. I served this with dumplings and it made a fantasic meal for him. Thanks for the recipe.

Most Helpful Critical Review
Jan 19, 2012

Recipe was too sweet. Suggest cutting down on the brown sugar - maybe by half. Otherwise, easy to make.

Feb 03, 2011

We made this two nights ago for dinner and really enjoyed it. The only thing different I did was not add salt to the recipe (Hubs is salt restricted). I, on the other hand, am not salt restricted so I added it after it was on my plate. I leave you with one last comment - YUM! Thanks for sharing this delicious recipe.

May 02, 2011

This is so so of my all-time favorite recipes on this website. I've made this recipe with stew meat and also tried it with flat iron steak. I must say I liked it a little better with the flat iron steak....either way though, you can't really go wrong. Honestly, I wouldn't want to add tomatoes, potatoes, carrots and all that. I feel like it would take away from the flavor. Out of all the hungarian goulash recipes on this site, hungarian goulash III is the best

Jul 14, 2011

Delicious! I only made two changes;I used less brown sugar per another person's suggestion, and I thickened it up with a little bit of corn starch right before serving. The meat was tender, the sauce was flavorful. Husband loved it! Will definitely make this again.

Mar 17, 2011

Very good. Was a little sweet for my taste so I would omit the brown sugar next time.

Nov 20, 2011

I usually triple this recipe and eat a few meals through the week. When I triple I only put in 3 cups of water. This is best when you cook it long enough for the sauce to get nice and thick!

Jan 11, 2011

My family and realy enjoyed this dish! Also good over rice. I added a can of tomatoes and two diced potatoes. Great on cold day.


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  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 65.8 g
  • 21%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 755 mg
  • 30%

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

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