Hungarian Goulash I

Hungarian Goulash I

224
ENVIRO2 1

"A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream."
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Ingredients

2 h 15 m servings 549 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1138 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  2. In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Reviews

224
  1. 298 Ratings

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Most helpful positive review

Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of H...

Most helpful critical review

I found this recipe to be extremely salty. My husband and I, both of Hungarian decent, couldn't even finish our leftovers. We're all for dishes with lots of spice and flavor - but this just ha...

Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of H...

I make this recipe all the time (with modifications) and it is always a crowd pleaser! I add: 3 tblsp Worcestershire Sauce, 2 tblsp brown sugar, 1 tblsp vinegar, 2 tblsp katsup and use beef bro...

Very Tasty! I used only 2 teaspoons of salt instead of 3 and used beef broth for 1 cup of water. I ended up adding another 1/2 cup of water than the recipe called for to thin it. Beef was very t...

I really liked this recipe. After browning the meat, I put everything in a crock pot and cooked it for about 7 hours or so. I served it over egg noodles with a side of cottage cheese.

Simply delicious, a real treat! I winged it a little on both the cooking method and ingredients but not so much that it significantly changed the recipe. For instance, I added more paprika and ...

I found this recipe to be extremely salty. My husband and I, both of Hungarian decent, couldn't even finish our leftovers. We're all for dishes with lots of spice and flavor - but this just ha...

Yummy! I had never tasted Hungarian goulash before this, so I was pleasantly surprised. It makes a thick, beefy stew with a heavy dose of paprika. I think it would also be great with a few veget...

This was delicious! I took other reviewers suggestions and cooked the onions with the meat and used beef broth instead of water. I only used a pinch of salt and served with a garnish of sour c...

This is the recipe for goulash to save!!My family and guests loved it.Had it waiting in oven when guests arrived, served an hour later with no fuss. (on top of noodles). Subbed 1 can broth for ...