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Favourite Hungarian goulash recipe

Favourite Hungarian goulash recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stews and casseroles

Beautiful family dish perfect for winter nights. Make sure you have a French stick or garlic bread to dip...heaven!


Essex, England, UK

39 people made this

IngredientsServes: 4

  • 500g stewing beef steak
  • flour for dusting
  • salt and pepper to taste
  • oil or butter for frying
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 tin of plum tomatoes
  • 3 beef OXO® cubes
  • 1.2L (2 pt) boiling water
  • 1 bay leaf
  • 1/2 small jar of paprika, or to taste
  • 1 teaspoon cayenne pepper, or to taste
  • 3 potatoes, peeled and cut into chunks
  • 2 carrots, sliced
  • 1 green pepper, sliced

MethodPrep:15min ›Cook:3hr10min ›Ready in:3hr25min

  1. Sprinkle flour over beef before browning with salt and pepper in a bit of oil or butter. Once nearly browned, add onions and garlic. Fry till soft.
  2. Add plum tomatoes to the beef mixture. Make up the beef stock with the 3 cubes and 2 pints boiling water; add to the mixture along with the bay leaf, paprika, cayenne and more salt and pepper to taste. Bring to boil and let simmer for 2 hours, stirring occasionally.
  3. Add potatoes cut into chunks and simmer for another 45 minutes.
  4. Add carrots and green pepper cook for another 20 minutes or till veg is soft. Add more stock if needed. Get the bread ready and enjoy :)

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

used different spices (whatever was in a cupboard) and used pork, loved it, easy to make, great winter warmer-29 Nov 2015

I've cooked this 8 or 9 times in fact I cooking it again right now. Everyone LOVES it. ^_^-01 Nov 2015

Delicious. This is definitely going to become a regular dish to make. Thank you for sharing.-15 Apr 2013


An Easy Hungarian Goulash recipe with Paprika Souvenirs from Budapest

Paprika is an ideal Hungarian souvenir— it’s cheap, available everywhere and weighs next to nothing, making it a cinch to toss in your suitcase. Think you can get paprika back home? (If you’re here just looking for the goulash recipe, scroll down!)

Real Hungarian paprika sold in Hungary is nothing like the stuff you’ll find in the spice aisle of your grocery store– the freshness and potency of true Hungarian paprika blows away any supermarket brand. And this includes any imported brand that’s labelled “Hungarian”– it’s just not the same quality.

When visiting Budapest, authentic local paprika is not hard to find– you can even get it at the supermarket. But for the best prices and selection, head straight to Budapest’s Great Market Hall.

The Great Market Hall has stalls upon stalls of paprika– there is so much paprika that it can quickly get overwhelming. To navigate the market like a pro, just follow our paprika souvenir shopping tips.

Although smoked paprika is traditionally Spanish, Hungarian producers have been coming out with their own versions in recent years. I love mixing a little smoked paprika in with hot and sweet versions for a deeper, rounder flavor.

1. First, narrow down your options by deciding what kind of paprika you want to buy. This could be a daunting task in and of itself– if you read the Wikipedia article on Hungarian paprika you’ll learn there are at least eight grades of Hungarian paprika alone. Or, you could skip the specifics (and difficult-to-pronounce Hungarian names) and just remember these three words– Sweet, Hot and Smoked.

2. Next, figure out much paprika you really need. Paprika powder goes stale in about a year, so there’s no point in stocking up if your use will be limited to sprinkling on finished dishes. Because I planned to make several large batches of goulash this winter, I came home with three bags of hot and a one bag each of sweet and smoked.

The quality of the ceramics vary, so check carefully for cracks and chips.

3. Decide how you want your Paprika packaged. Simple, utilitarian bags of paprika are the cheapest souvenir option, but you can also buy your paprika packed in pretty ceramic jars.

My friend Amy’s souvenir pepper jars from Budapest look pretty on a shelf in her kitchen but are ornamental only– her paprika has been languishing in these jars, untouched, for several years.

These pepper jars were tempting– and a great buy if you have a place to display them. But if you’re going to put your paprika away in a cabinet, stick with a more basic shape or you might regret it when you try to fit these peppers onto your spice rack.

4. If a plain bag of paprika is too boring to bring back as a gift, Budapest’s Great Market Hall has plenty of paprika gift pack sets. You can buy your paprika pre-bundled with a wooden spoon with a painted handle (perfect for stirring that goulash).

You’ll also find random souvenirs thrown into some of these gift sets. Can anyone explain to me what a wine stopper has to do with paprika?

Many of the paprika gift sets come with tiny wooden scoops. Cute, but I’m not sure how useful these little scoops are– I prefer to use measuring spoons (and can see the scoop ending up lost in my kitchen drawer).

5. If you’re planning to use your paprika for goulash, consider buying goulash paste as an alternative.

Goulash pastes are quickly gaining popularity because they keep longer than fresh, powdered paprika.

There are two different kinds of goulash paste, so make sure you know which one you’re buying (the vendors were all very helpful). One goulash paste is pretty much only used to make goulash, while a second goulash paste is used more like a condiment on sandwiches. I bought one of each. While I haven’t experimented with using the paste to make goulash yet, I can confirm the condiment version is excellent as a sandwich spread.

The final step– use your souvenir paprika back home to make this easy Hungarian goulash recipe.

There is nothing worse than bringing souvenir foods back home, putting them in a cupboard, then finding them years later, unused and stale (or expired). Fortunately, I can help you use up that souvenir paprika by sharing a super easy Hungarian goulash recipe that I’ve been making for years.

Purists take note: true Hungarian goulash is soup-like in consistency with lots of vegetables (and a lot more chopping). The version I make (from an Austrian chef) is more like a rich stew and the only vegetables are onions, making prep a snap.

Easy Hungarian Goulash (adapted from Kurt Gutenbrunner’s recipe)

2.5 pounds Beef Shin meat (trimmed and cut into 1 inch cubes)
3 Spanish onions, finely diced
1.5 Tbsp Hungarian Paprika (or more if you love paprika)
2 Tbsp tomato paste
1 Tbsp Marjoram
1 pinch ground Caraway seeds
1 Bay leaf
1 clove garlic, chopped
Water
Salt and pepper to taste

(Ed. note: do not try to save time by dicing the onions in food processor (as I once did)– they’ll get too wet and will never caramelize).

First, sauté the diced onions until caramelized, then add the garlic.

Next, add the ground caraway,

Ed. Note: although the original recipe calls for only 1.5 Tbsp paprika, I add 3-4 total tablespoons. I use mostly hot paprika, but mix in some sweet and a little smoked.

the tomato paste, marjoram and the paprika and cook for 2 minutes longer, stirring constantly. Take care not to scorch the paprika.

Add the beef. Then add just enough water to cover the beef.

Add the bay leaf and salt and pepper. Bring everything to a boil.

Reduce the heat to a low simmer. Cook for about an hour, uncovered, stirring occasionally.

The goulash is done when the meat is tender.

Serve the goulash in bowls, with spaetzle on the side (wide egg noodles also work).

Unfortunately I haven’t tested out a vegetarian goulash version yet (do my vegetarian readers have any favorites?). For a meatless alternative, Hungarian paprika is also delicious sprinkled over deviled eggs.

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Do you have any favorite recipes using Hungarian paprika? Share in the comments below!

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All photos copyright 2014 by Souvenir Finder and may not be used without express permission.


Ingredients

  • 2 Tbsp. Vegetable Oil
  • 1 lb Beef Chuck, cubed
  • 4 pieces thick cut Bacon, diced
  • 2 Carrot, diced
  • 1 large Onion, diced
  • 2 Red Pepper, diced
  • 4 cloves Garlic, minced
  • 2 tsp. Thyme
  • 1 cup Red Wine
  • 2 Potatoes, peeled and cubed (a little smaller than the chuck)
  • 1 Potato, peeled and finely grated (this will help thicken the stew)
  • 2 large heirloom Tomatoes, diced
  • 4 Tbsp. Hungarian Paprika
  • 2 Tbsp. Tomato paste
  • 1 L Beef stock
  • 1/2 cup flat leaf Parsley, chopped
  • Kosher Salt and Black Pepper to taste
  • 1 cup Sour cream

Instructions

1. Preheat oven to 300ºF (150ºC).

2. In a heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat.

3. Season beef with kosher salt and sear on all sides, in small batches, until well browned. Remove the beef and set aside. Reduce heat to medium-low.

4. Add bacon and cook slowly, to render the fat, until crisp.

5. Turn heat back to medium-high and add onions and carrots, stir well and cook for three minutes, until soft. Add red pepper, garlic and thyme. Continue cooking for a few minutes longer until vegetables begin to brown.

6. Pour in the wine and stir, scraping all of those tasty bits from the bottom of the pot. Stir in potatoes, tomatoes, paste and paprika.

7. Add the stock and the cubed beef, stir to combine. Bring the mixture to a simmer, cover with a tight-fitting lid and place in the oven for two hours.

8. Remove from oven, stir in parsley and season with kosher salt and pepper.

9. Serve over your buttered egg noodles, your favourite pasta, rice, or simply on its own. Top with a spoonful of sour cream and enjoy with the rest of that bottle of wine!


Step By Step Photos

Season the meat with salt and freshly ground pepper. Heat the olive oil in a large heavy based pot and fry the meat over high heat until well browned. Reduce the heat to medium, add the onions and cook until golden

Add the flour, paprika, Italian seasoning, caraway seeds, and garlic, and cook for 1-2 minutes.

Add the tomatoes and stock, increase the heat and bring to the boil, then cover, reduce the heat and simmer 45 minutes.

Make the dumplings: whisk or sift the flour, baking powder, salt and pepper into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add enough water to make a smooth elastic dough. Divide the dough into 12 small dumplingse soup.

Add the dumplings to the beef stew. Cover the pot and simmer for another 25 minutes . Adjust seasoning and serve soup with a dollop of sour cream or yoghurt.


Our favourite Hungarian recipes on TikTok – VIDEOS

Let’s start with the basics. Paprika powder is basically red gold for our nation. Hungarian chefs realised hundreds of years ago that the flavour of fat, onion and paprika together create such a unique combination that these are worthy of being the basis for most, if not all, Hungarian dishes including classics like the goulash or stuffed paprika, but also local favourites like “poor man’s stew” a.k.a. potato paprikash.

If you are a vegetarian or vegan, opt for the potato paprikash to experience the traditional flavours but without any meat. In the TikTok, they are using hot dogs, but these can be easily omitted. Click here for a great recipe on Daily News Hungary.

The most famous Hungarian street food is lángos. Everybody who comes to this country wants to try it because it is a dish that locals actually love. It is cheap, fast, delicious, and merely a culinary masterpiece. You can easily make it at home with a few simple ingredients, but make sure to open a window cause it’s going to smell like oil all over the place. Click here for a great recipe on Daily News Hungary.

@johnhemping

Fry bread batch recipe! 5lb potato, 7qrts flour, 2qrts milk, 1 1/2 cup sugar, 1 1/2 cup oil, 8tsp yeast, 2tsp salt. ##langos ##frybread ##hungarian

♬ original sound – johnhemping

Layered potatoes is the ultimate Hungarian comfort food. As a bonus, it is also relatively easy and cheap to make, and you can easily make it vegetarian if you skip the sausages. Click here for a great recipe on Daily News Hungary.


Authentic Hungarian Goulash (Gluten-Free)

This is truly an Authentic Hungarian Goulash dish → slowly simmered beef with vegetables, lightly flavoured delicious tomato broth and a little spiciness. This is comfort food at it’s best!

Grandma’s Hungarian goulash recipe…

Growing up in eastern Europe, in our home Hungarian goulash was a weekly meal. Whether it was served as a soup or a thick stew, it always made everything better.

Hungarian goulash is often served with pasta or rye bread. Since our home has been converted to an exclusively gluten-free kitchen, I serve the warm and cozy goulash with my home-made gluten-free rye bread.

My grandmother was Hungarian and she loved the stew with pasta. This Hungarian recipe goes way back in my family. My grandma, I called her “oma” made the best Hungarian goulash by far. She learned the recipe from her grandma, thus naming this stew “Authentic Hungarian Goulash”

She often told me when there wasn’t enough meat to go around during the war, the thick meaty goulash stew was served as a soup. This is where the sour cream comes in.

When the soup didn’t have that much meat, the sour cream was added at the end to make the soup creamier and heartier. And, there was always rye bread that made everything heartier.

What makes the Hungarian stew so delicious?

There are a few ingredients that make this beef stew outshine the others. First, there are the spices Hungarian paprika, caraway seeds, marjoram and bay leaves. Then, the tomatoes, vegetables and when available red wine.

The stew is slowly simmered allowing the beef to infuse the broth with robust beef flavour. This beef dish is not complicated, but it is exceptionally flavourful

If you decide to serve this amazing Hungarian goulash as soup serve it up with gluten-free rustic rye bread or our popular gluten-free pull-apart rosemary soft rolls For more recipes from Eastern Europe check out our selection of Hungarian recipes

Have you visited our online STORE? You will find gluten-free ingredients that I use in my recipes, kitchen gadgets, cookbooks, and gluten-free health products and gifts. Come and visit!


Hungarian Goulash Recipe

So, to get a traditional goulash ready you’ll need to do some shopping first.

In my recipe, I used the following things and this can feed at least 5-6 people:

  • 800g of diced beef
  • 300g of brown onion
  • 4 medium-size carrots
  • 2 medium-size parsnips
  • 400g of potatoes
  • 1 tbsp of Hungarian sweet paprika powder
  • ½ tbsp of Hungarian spicy paprika powder
  • 1 tbsp of salt
  • Some ground black pepper
  • A small tomato
  • A yellow wax pepper (but I couldn’t get it so I used a red bell pepper, don’t worry about that, if you can’t get your hands on it, just use a sweeter type of pepper)
  • 3 cloves of garlic
  • 2 tbsp of lard
  • Half a bunch of fresh parsley
  • 2.5 l of water

For the noodles which we call “csipetke” (say: cheepatkae):

Mix these ingredients together and knead it until you get a solid dough.


Recipe for goulash

Season the cubed stew meat with salt and pepper to taste. Add the flour to the meat and mix well.

Heat the lard in a large pot or pressure cooker over high heat. Sear the stew meat for 3-4 minutes on each side then take it out of the pot and set it aside.

Lower the heat to medium-low and add more lard to the pot if needed. Sweat the onions and garlic over moderate heat for 4-5 minutes or until they turn translucent (if the onions don’t leak enough water to deglaze the pan you can add a splash of water to release the fond). Add the tomato paste, caraway seeds, and paprika powder. Sweat the mixture for one more minute.

Deglaze the pan with red wine, then add the stew meat, beef broth, bay leaf, and rosemary sprig. Bring the stew to a light simmer and let it simmer, covered, for about 1.5 to 2 hours until the meat is tender. If using a pressure cooker, let the goulash cook for 20 minutes on the high-pressure setting and then let the pressure release naturally. Remove the rosemary sprig and bay leaf from the finished goulash and season to taste with salt.

Cook the bell peppers and serve the goulash:

While the goulash is simmering, sweat the bell peppers in the butter over moderate heat for 3-4 minutes. Season them with 1/2 teaspoon of sugar and add salt to taste.

Add the bell peppers to the goulash and mix well. Garnish the finished stew with a handful of chervil or parsley leaves and serve with any side dish of your choice. On the recipe picture, the goulash is served with yeast dumplings but spaetzle or noodles would also be traditional.


Shopping list – Hungarian goulash ingredients

So, to get a traditional goulash ready you’ll need to do some shopping first.

In my recipe, I used the following things and this can feed at least 5-6 people:

  • 800g of diced beef
  • 300g of brown onion
  • 4 medium-size carrots
  • 2 medium-size parsnips
  • 400g of potatoes
  • 1 tbsp of Hungarian sweet paprika powder
  • ½ tbsp of Hungarian spicy paprika powder
  • 1 tbsp of salt
  • Some ground black pepper
  • A small tomato
  • A yellow wax pepper (but I couldn’t get it so I used a red bell pepper, don’t worry about that, if you can’t get your hands on it, just use a sweeter type of pepper)
  • 3 cloves of garlic
  • 2 tbsp of lard
  • Half a bunch of fresh parsley
  • 2.5 l of water

For the noodles which we call “csipetke” (say: cheepatkae):

Mix these ingredients together and knead it until you get a solid dough.


Hungarian Goulash

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We use lots of paprika in our Hungarian Goulash, so that you really get to experience the traditional flavors in our inspired and hearty stew. And when it's served over buttery noodles, you can bet on your whole family gobblin' up every last bite!

What You'll Need

  • 2 pounds top round beef, cut into 1-inch pieces
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 / 2 teaspoon black pepper
  • 1 / 4 teaspoon dried thyme
  • 1 (28-ounce) can whole tomatoes, undrained, coarsely chopped
  • 3 carrots, peeled and cut into 1-1/2-inch chunks
  • 1 bay leaf
  • 1 (8-ounce) container sour cream
  • 1 (12-ounce) package egg noodles, cooked according to package directions

What to Do

  1. In a 5-quart slow cooker, combine beef, onion, and garlic mix well.
  2. In a small bowl, combine flour, paprika, salt, pepper, and thyme mix well. Add to meat mixture, tossing to coat well. Add tomatoes with liquid, carrots, and bay leaf mix well.
  3. Cover and cook on HIGH setting 4-1/2 to 5 hours hours or on LOW setting 8 to 9 hours, or until beef is fork-tender. Remove and discard bay leaf. Stir in sour cream. Serve over noodles.

Notes

  • Hope your gang saved room for dessert! We recommend our cool and creamy Lemon Pie for a refreshing end to your meal!
  • Plus if you loved this recipe for Hungarian Goulash, check out our collection of 8 Easy Goulash Recipes. Or if you're looking for more slow cooker favorites, check out our collection of 18 Easy Slow Cooker Recipes You Must Try.
  • Try our Special Spaetzle! It's a traditional side dish for goulash.
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Ratings & Comments

Thanks for your comment. Don't forget to share!

Making it right now, sure we will like it,question has anyone added fresh mushrooms to this? Was it good?

I am 1/2 Hungarian and I have the original Goulash recipe from my Grandmother who was born in Budapest. This guys recipe left out the Hungarian drop noodles called Galuska. If you want the original recipe plus one for Hungarian Chicken Paprika, contact me at [email protected] and I will email them to you at no charge. Betty P.

Mr. Food, can a couple of potatoes be added to this or will they become too mushy in the crockpot?

Yes, you can add potatoes, but be sure that they're cut into large chunks! - Enjoy :)

Mr Food left out a lot of the original ingredients. You don't want potatoes, what you need are my grandmothers drop noodles called galuska. Also, there is no thyme in the original recipe but there is caraway seed and marjoram. Send for my original recipe and compare the two, I promise you won't be disappointed plus I will also give you a recipe for Hungarian Chicken Paprika. Contact me at [email protected] Betty P.

If you ask anyone from another country how their family prepares an authentic recipe, you will get as many answers as there are immigrants from that country. My Austrian grandmother made this slightly differently from the others because of the region of Austria she came from. And before that her German family migrated to Austria, which adds yet another take on it. My Itialian relatives (by marriage) all disagree too as what is authentic. Depends on what they grew there, the climate, and the economic situations.

My favourite dish to prepare and eat !

We're glad that you love it! :)

Thank you, Mr. Food, for a goulash recipe that IS NOT made with ground beef and/or canned cream soup! Authenic or not, who cares. It is just plain good and that's all that matters.

I agree with "Codcut" this seems more like a paprikash I make but be courteous to people who share and if you can't say something positive at the very least be courteous! Who cares what or where the origin is or isn't .

I made this last night for supper, it was soooo very yummy. What made me post this is because we just reheated it for lunch and it was twice as good. Is it "Hungarian". Maybe yes, maybe no. Call it what you want. I call it, very good and this recipe has found its way into my recipe box. Can't wait for those cold nites to make this again. Warm crusy bread, maybe a side salad and of course, a glass of red wine. Perfection on a plate.

I AM PLANNING ON MAKING THIS DISH TOMMORROW,AND I WILL BE USEING Hungarian sweet paprika! so mine will be Hungarian Goulash ! . lol

Just made this ( Hungarian Goulash ) ,and getting it dished up for our lunch. Made the whole house smell wonderful. Doesn't matter what its called to us, it taste wonderful. Will be making again.

Honestly, what difference does it make what the recipe is called? If you like it make it and enjoy. What Grandma did is in the past lets all move on!

Good recipe love goulash stews and good hearty soups! has garlic thyme bay leaves and sour cream for flavor add as much as you like great combo and delicious!

I just gotta laugh at the majority here. " that's not it" or "grama didn't make it like that" or "that's not like what was handed down 100 years ago" the complaints are endless. I'm of Polish decent on one end and Indian/French on the other end with a sprinkle of Scottish in between. I've yet to find the exact recipe that any of my family has used thru the years. Here's the diff. whatever. Every home cook swears that her recipe that came over on the Mayflower, then got lost, was reclaimed but got destroyed in a revolution, was found again in Aunt Mary's cousins sisters husband's ex wifes adopted sister. Twice removed by the way. Who cares. We make what we love and think of it as the best in the world because our beloved Ya Ya or Nana or whomever said so. We believe ours is the greatest and put it out there for everyone to try and either agree or disagree. Many of you here are ridiculous and rude and sometimes ugly. If you like it, hype it up,pass the word and keep making it til the end of time. If your not a fan,that's perfectly fine. Don't go into detail with crap comments. Just move on or step up and produce your own blog. These bloggers have to be courteous, I couldn't. I would politely tell you meanies to go crap in your crock pot. I am deffinetly open to critism, which I'm sure I'll get. Oh well. Hmmmmph.

AWESOME COMMENT. BWAHAHAHHAAHA.

Drop the "Hungarian" in this goulash. Goulash was a simple stew made by Hungarian herders that consisted of meat, potatoes, and onions with some spices. All these other ingredients were not available in the field. My parents are immigrants from Hungary and I make it the traditional way.

I am half Hungarian and I can tell you the recipe above isn't even close to the one my mother handed down to me from my Hungarian grandma. The above recipe is lacking all of the correct spices the recipe needs such as marjoram, paprika, salt, crushed red pepper and caraway seeds. I have to correct "bakermom58" and tell her she is wrong about the tomatoes. It is not about the good paprika and onions, it is about good Hungarian paprika and sour cream. The above recipe to me would taste very blah without all of the spices I mentioned. Authentic Hungarian Goulash also has homemade drop noodles called Galuska in it so it does not need to be poured over noodles or rice. True Hungarian Goulash tastes like a spicy bowl of beef stew and once you have it you will never want regular beef stew again. Also, I cook mine on the stove top, not in a slow cooker. If you want my recipe, contact me at [email protected]

And I would bet that someone ELSE's Hungarian Grandma's recipe wouldn't be anything like YOUR Hungarian Grandma's recipe. There are probably thousands of different "authentic" goulash recipes handed down from Hungarian Grandmas! It all depended on what each one liked in her goulash, just like today. Unless, of course, the Hungarian Goulash Police proclaimed that it had to be just THIS way!

this recipe was dead on until the tomatoes. no hungarian would use them in goulash. it is about the good paprika and onions! i have tried it with venison and pork roast. my hubby loves it all. another authentic recipe is to use diced potatoes instead of noodles.

Sorry, I did not intend to hit the "No" for the like comment!

I made this one for my family following the instructions exactly (except for paprika and salt which I used less of). It was a 21 gun salute, everybody loved it, including Dad who is unable to chew much. Kudos for this one. it is magnificent.

no paprika? not sure what you made

amazing how some people get so "hell bent and hostile" over a recipe. Everyone has their own variations. My dad was European and a great cook. Believe me it's all about the onions and paprika. the more the better. Overall, this sounds like a good recipe. Good chefs/cooks taste and season as they cook, so, everyone has their own unique version. Bottom line, be nice to one another!!

This was excellent. I was able to use up 2# of beef stew and it was just as delicious.

Use 4 tablespoons of sweet Hungarian paprika

This is as close to my ORIGINAL HUNGARIAN GOULASH recipe of approximately 57 years old that I have seen. My friend's parents prepared the meal for our church youth group. A couple of things out: bay leaf, sour cream, thyme & tomatoes (chuck roast) In: more paprika, onion and most of all NO PASTA. YUM

gepinc2. Sorry but I have to disagree bay leaves (2) sour cream (use as much as you like we like lots) thyme ( use at least 1 full teaspoon for flavor) and a large can of good quality tomatoes cut up small these are a must for a good stew can also use more paprika according to tastes we have always served our goulash of buttered poppy kluski noodles HMMMMMMM GOOD

Hi. to make this recipe even more tasty, I used moose for meat, added more garlic and extra bay leaves. Delicious.

Hey andreamezzacapo, If you have an authentic Hungarian Goulash recipe, then why don't you post it. I hate all of these comments about not being authentic. This goulash may not be authentic, but it is a good one!

Delicious I doubled the garlic and bay leaves so good with hot garlic bread out of the oven Some like dumplings.. and some don't some add sour cream and some don't, some like extra paprika and some use Hungarian paprika.. some do not make dumplings if they are using potatoes All a matter of choice does not matter if you are from Hungary, Italy, Poland, or China. all our Grandmas had their own way of cooking and added their very own touches Recipes are a guide Make it your own .

this dish was a disappointment, it lacked flavor and was flat

The real deal with Hungarian goulash is with veal pork and beef, cooked in lard with many onions and lots of paprika, yummy.

I made it. I don't care if it is authentic or not. As Mr. Food would say It's oooh soo good!

It's nice that jkay wrote the most sensible comment so far, but my question is did anyone make it? I'm wondering how it is.

play nice kids!! Who cares?? Either make it, authentic or not, or don't !! That's one of our freedoms. CHOICE!!

Robert1944 is such a jerk. why make a comment like that?

andre is just stating a fact.

well andrea mezzacapo iam just gonna paint my face black and smash my computer because this recipe does not meet your approval if anyone wanted your opinion they would request it in the meantime ill stick with this recipe and thats my comment on your comment .

I love the recipes here, however I must comment that this is not authentic Magyar Gulyas. Authentic Hungarian goulash has potatoes and egg dumplings in it and the sour cream is optional. I'm born and raised Hungarian and this is not an accurate recipe for it.

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