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Real Hungarian Goulash (No Tomato Paste Here)


"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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2 h 20 m servings 348 cals
Original recipe yields 4 servings


  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
  2. Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

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Read all reviews 43
  1. 44 Ratings

Most helpful positive review

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...

Most helpful critical review

This was not for us at all, seriously lacked flavor.

Most helpful
Most positive
Least positive

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...

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 t...

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 repla...

This is, basically, the viennese version of goulash , in Hungary this would be a pörkölt. To get a real rich, creamy sauce try to use the equal weight of onions and beef! As far as the meat conc...

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.

These are the same ingredients my Hungarian family uses but cooks a little differently. My Mom tosses the beef in a little flour seasoned with salt, pepper and a little paprika then browns it b...

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 ...

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 ...