Hungarian Goulash Recipe - Allrecipes.com
  • READY IN ABOUT 5 hrs

Hungarian Goulash

Recipe by  

"An easy full-flavored soup filled with meat, beans and plenty of vegetables. It will leave you hungry for more!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    4 hrs 15 mins
  • READY IN

    4 hrs 45 mins

Directions

  1. Place the beef stew meat and onions in a medium saucepan. Cook and stir over medium heat until evenly brown
  2. In a large saucepan, place the meat, onions, tomato juice, celery, green beans, carrots, peas, bay leaves, salt and pepper. Bring to a boil. Reduce heat and simmer 4 hours.
  3. Stir in the kidney beans. Cook 15 minutes longer and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2003

This is THE best Goulash I ever had! however, instead of using canned veggies, i used fresh, cooking it that long made them come out nice and soft. i also added about 1/2 package of wide egg noodles at the end with the kidney beans...yummy!!!

 
Most Helpful Critical Review
Apr 19, 2008

Hello All, YES!!!! There is Gulash with beans in it! Called "Babgulyás"! It is more a soup than a stew if we want to be exact. There is a misunderstanding between gulash and "gulyas". Hunarians call their favourite soup gulyás-leves, and most of the foriners mix it up (and sadly we do not corredt them!) with an other meal called "pörkölt" or "paprikás" what is a stew. To mix you up guys even more, the interesting thing is, they are mostly the same, just the soup version has more stuff in it, like potatoes, carrots, celery leafs and celeriac, and more water! :) Or beans, if it is a (bean)-babgulyás! What you all call gulash is not the real thing, if we talk about a hungarian meal! I will put on this site the real "gulash" what is made of beef, pork or chicken and called "pörkölt". It is a hard name, this is why everybody says gulash! :) Oh, and I never ever ever have seen any kind of lemon or lemon zest in hungarian soup or stew!!!!! This is sure! Also we do not use butter for cooking meat, just fat or oil. Cheers, Andika

 
Sep 24, 2008

Very good recipe, although, as others have mentioned, it is much more like bableves than gulyas. I traveled to many regions of Hungary for 2 years and found several different varieties -- even one that could only be described as "vegetarian" gulyas. The most common version of gulyas, however, is a simple meat and potato soup, that often has a few noodles added for extra measure. Many restaurants in Hungary will spice it up with very hot peppers, which is what I did with this recipe.

 
Jan 20, 2007

My family really liked this recipe. I used ground beef and sauted onions, garlic and celery with the meat. The end result was great with lots of flavor~this recipe is very flexible, add what you have on hand and season until you are satisfied with flavor.

 
May 02, 2012

I would recommend to give this recipe a new title like: Hungarian Bean Goulash Soup, but this does not cover the truth either reading the ingredients. I never put tomato juice in the Bean Goulash soup, but I don't argue on the recipe. Somebody might cook this way..you know, so much houses so much customs. Being a Hungarian myself, I give it a 3 stars only for the canned ingredients. Hungarians NEVER cook from canned vegetables. At least it is very rare. Who I know they don't. The only not fresh veggie I used is pea, but the kind of in the glass jar. Believe me, there is a difference. The recipe sounds good otherwise, but please, use fresh ingredients!! You will feel the difference!!!

 
Mar 18, 2007

We substituted wild boar for the beef, left out the peas, and it was fantastic. Even if the Hungarians say it doesn't technically qualify as Hungarian goulash because it has beans in it, it was still a delicious recipe! And easy too.

 
Mar 14, 2007

Being Hungarian myself, I agree that it's unheard of to put beans of any sort in Goulash [thats what the fozeleks and such are for]. It's fine as a soup in general though.

 
Jul 12, 2010

I give your recipe FIVE stars! And if you serve this with a huge chunk of Hungarian rye bread, there are your meals for Thursday and Saturday. (Catholic Hungarians fast on Fridays, and the stew ages SO well!) I hate the canned green beans, though, and any canned vegetables. I say, if you cannot get them fresh, do not use them! At the second serving on Saturday -- add sour cream carefully so it does not curdle. Magnificent, served with egg noodles!

 

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Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 1346 mg
  • 54%

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

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