Real Hungarian Goulash (No Tomato Paste Here) Recipe -
Real Hungarian Goulash (No Tomato Paste Here) Recipe
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Real Hungarian Goulash
See how to make authentic, comforting Hungarian beef goulash. See more

Real Hungarian Goulash (No Tomato Paste Here)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 5 mins

    2 hrs 20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2014

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 the pot first and then remove it before browning the onions then add the beef and the paprika. Don't let the paprika "catch" because it goes bitter.

Most Helpful Critical Review
Dec 07, 2014

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

Nov 08, 2013

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 the pasture. They had no fancy ingredients to ad....thank you for posting it!

Nov 02, 2013

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 replace what was lost, watching carefully I softened the new onion and then added the cup of water. As you see it came out beautifully no burnt or unpleasant taste and the little browning on some of the meat added to the flavor. The meat was melt in your mouth tender,and my house smelled so wonderful while it was cooking my neighbors were leaning over the fence to get a whiff.I will be using this recipe often, hopefully leaving out the scorching step.

Sep 24, 2014

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.

Dec 02, 2014

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!!!

Sep 22, 2014

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 without any tomato paste, so I had some on standby just in case; however, I had a little taste when the meat was done cooking, and it proved to not need any tomato paste! My husband is a very picky eater, and usually when I am trying a new recipe I can't tell him because he will automatically dislike the meal. I told my husband last night that I was trying a new goulash recipe, and he ended up loving it! I will start making this authentic Hungarian goulash in place of my usual goulash meal. Helpful hint: Try mixing in a little sour cream before serving.

Oct 21, 2014

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 potatoes. Cook about 30 minutes. Or serve it just like it is over egg noodles, as pictured.


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 173 mg
  • 7%

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

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