Authentic Hungarian Goulash Recipe - Allrecipes.com
Authentic Hungarian Goulash Recipe
  • READY IN ABOUT 4 hrs

Authentic Hungarian Goulash

Recipe by  

"This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs 30 mins
  • READY IN

    3 hrs 50 mins

Directions

  1. Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
  2. Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2008

This is just like my Hungarian-born Oma would make...except that she used Chicken. I pretty much followed this recipe, using chicken leg quarters. One thing, however...when she explained it to me, she said that after the onions are soft, take the pan off the heat and let it cool before adding the paprika. If you put the paprika right into the hot butter/onions, it will turn bitter.

 
Most Helpful Critical Review
Mar 06, 2008

Unfortunately americans mix up Gulash (Gulyas) with Parikas. This recipe is closer to the later. Authentic Gulyas is made as a soup, with meat, carrots, onions, parsley and small dough dupmplings called "csipetke". Of course paprika is one of the most important ingredients. Some variations are present throughout the country. Paprikas is made with onions, tomatoe, peppers, garlic, paprika and meat. You can cook potaoesin with the meat, or cook dumplings or pasta to go with it. Some people do use sour cream to make it more creamy, and if cooking with hot paprika,it also cuts the heat. Just thought you neened to know.

 
May 10, 2005

This is an awesome easy recipe..a life saver! My husband is Czech and he loved it! The only thing is that you can substitute the flank steak with chuck steak or any other cheaper meat. It cooks so long that it is nice and tender so it doesn't matter.

 
Nov 02, 2007

not bad recipe, though a little short in information and sorry, but I have to say, it's far away from authentic :) here in hungary we call this kind of meal "pörkölt" which means "made by stewing" and goulash or "gulyás" is a rich soup or stew with potatoes, different vegetables paprika, and beef. check it out ;)

 
Apr 19, 2003

This recipe is exactly what I was looking for. It tastes just like the way my grandmother used to make it. I recommend slow cooking it in a crock pot all day.

 
Feb 07, 2003

It was OK but nothing extraordinary. And it takes forever to cook.

 
Jun 12, 2006

I gave this recipe (or rather my version of it) 5 stars - my husband and I loved it and will definitely be making this again soon. We are not eating red meat at this time so I subbed ground turkey for the beef, I also subbed parsnips for the potatoes which I think gave it a rich sweetness it wouldn't have otherwise had, and left out the caraway. I also used chicken stock and more than the recipe called for to make more of a stew. Try it, you'll like it!

 
Jan 17, 2005

I couldn't eat this. But, my husband had three servings. I will leave it up to him to write his own 5 star review. I thought it had too much paprika and needed something more to make that balance. Since he liked it I would try it again with a better quality and less amount of paprika. I would also make it with a less expensive sut of meat. Stewing for close to three hours would justify a chuck or other stew meat. I wish I had used the flank for another dish.

 

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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 84 mg
  • 3%

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

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