Hungarian goulash

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Jan Shamasko 4

"Authentic beef goulash"
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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Sear beef in veg. oil until browned. Take out and put in stew pot.
  2. Add olive oil to pan and saute onion with 1/2 tsp salt. Place with beef.
  3. Place seasoning mix into pan and toast for about 3 min. stirring to keep from burning. Add 1 C. chx broth to pan to deglaze with the seasoning, then add to stew pot.
  4. Add 2-3 C. Chx broth to stew pot
  5. 1/4 C. tomato paste
  6. 3 garlic cloves crushed
  7. 1 bay leaf
  8. 1tsp. sugar
  9. 2 T balsamic vinegar
  10. Bring to a boil, reduce heat to simmer for about 1 1/2- 2 hours or until the beef is tender. ( NOT FALLING APART)
  11. Add more chx broth as needed during cooking if too thick.
  12. Serve over noodles, rice, or potatoes. Place a dollop of sour cream on top of beef.



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