Recipe by mentallo
"It's hard to find a real Hungarian recipe for goulash. This is the real thing. Real goulash has no tomato paste or beans. Eat with a slice of rustic bread. Dip bread in sauce and clean the plate with the bread at the end. Can be eaten with spaetzle."
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onions, finely sliced
beef chuck, cut into 1-inch cubes
water, or as needed
salt and ground black pepper to taste
Perhaps there's something "lost in translation" but Goulash (Gulyas) is a soup (leves). This appears to be the recipe for Marhaporkolt, which is a very nice recipe, but I would brown the meat in the pot first and then remove it before browning the onions then add the beef and the paprika. Don't let the paprika "catch" because it goes bitter.
I rarely criticize someone's cooking because food is somehting I am passionate about and is build with love. Should be anyway. However in this case it is ABSOLUTELY shameful to call this "Real Hungarian Goulash" First of Gulyas is a soup NOT some thick gravy with beef served over noodles. Second, Pork is the main protein in gulyas becasue beef is extremely expensive in Eastern Europe. Third, the beautiful red color comes only from REAL HUNGARIAN PAPRIKA, not tomato paste. I have tried many versions in Magyarorszag and not one of them contained tomato paste. I am sure that this meal tastes fine, but it is misleading to people who do not know what REAL Gulyas is. Trust me when I say that if you have ever saw, tasted or cooked real Gulyas you would understand what I am speaking about. REal Gulyas would look something like the photo I attached. Picture is courtesy of www.goodlivinglovingeating.blogspot.com Recipe can be found there too. Jo etvagyat!
I am hungarian, and I can vouch that this is the only authentic recipe for hungarian goulash among this "line up" of different goulashes :)
The original was made by herdsmen on an open fire on the pasture. They had no fancy ingredients to ad....thank you for posting it!
YUMMY! no leftovers here. A very forgiving recipe. I got distracted and scorched my onion paprika mixture, as quick as I could I switched to another pan and added more paprika and onion to replace what was lost, watching carefully I softened the new onion and then added the cup of water. As you see it came out beautifully no burnt or unpleasant taste and the little browning on some of the meat added to the flavor. The meat was melt in your mouth tender,and my house smelled so wonderful while it was cooking my neighbors were leaning over the fence to get a whiff.I will be using this recipe often, hopefully leaving out the scorching step.
Excellent recipe! I browned the meat, then caramelized the onions with butter. I then transferred all with the remaining ingredients to my slow cooker and let it set for about 5 hours.
Stuck to the recipe close except toward the end, instead of adding water or broth I added a cup of RED WINE. Hit the spot!!!
This recipe was utterly delicious! I already had all the ingredients in my kitchen except for the beef, so instead I just used some hamburger I had in the freezer. I was nervous about making it without any tomato paste, so I had some on standby just in case; however, I had a little taste when the meat was done cooking, and it proved to not need any tomato paste! My husband is a very picky eater, and usually when I am trying a new recipe I can't tell him because he will automatically dislike the meal. I told my husband last night that I was trying a new goulash recipe, and he ended up loving it! I will start making this authentic Hungarian goulash in place of my usual goulash meal. Helpful hint: Try mixing in a little sour cream before serving.
Perfect! Just like my Hungarian mother used to make. Often she would boil potatoes right in the same pot. After the beef is cooked, add some more water to simmer then add the peeled and chopped potatoes. Cook about 30 minutes. Or serve it just like it is over egg noodles, as pictured.
* Percent Daily Values are based on a 2,000 calorie diet.
Real Hungarian Goulash (No Tomato Paste Here)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 181
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