-
-
My review
Hungarian Goulash I
3
ENVIRO2
"A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 15 m servings 549Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
- In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
You might also like
Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 302411 Ratings
-
-
-
-
-
Most helpful positive review
11/17/2004
Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of H...
Most helpful critical review
12/30/2002
I found this recipe to be extremely salty. My husband and I, both of Hungarian decent, couldn't even finish our leftovers. We're all for dishes with lots of spice and flavor - but this just ha...
Most helpful
Most positive
Least positive
Newest
11/17/2004
Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of H...
9/10/2006
I make this recipe all the time (with modifications) and it is always a crowd pleaser! I add: 3 tblsp Worcestershire Sauce, 2 tblsp brown sugar, 1 tblsp vinegar, 2 tblsp katsup and use beef bro...
5/24/2002
Very Tasty! I used only 2 teaspoons of salt instead of 3 and used beef broth for 1 cup of water. I ended up adding another 1/2 cup of water than the recipe called for to thin it. Beef was very t...
12/4/2005
I really liked this recipe. After browning the meat, I put everything in a crock pot and cooked it for about 7 hours or so. I served it over egg noodles with a side of cottage cheese.
8/30/2014
I am Hungarian and I make this dish quite often. However we do not call this goulash, just beef stew. We call goulash only the soup version. Indeed this dish can be done in many different ways. ...
11/29/2009
Simply delicious, a real treat! I winged it a little on both the cooking method and ingredients but not so much that it significantly changed the recipe. For instance, I added more paprika and ...
12/30/2002
I found this recipe to be extremely salty. My husband and I, both of Hungarian decent, couldn't even finish our leftovers. We're all for dishes with lots of spice and flavor - but this just ha...
11/12/2001
Yummy! I had never tasted Hungarian goulash before this, so I was pleasantly surprised. It makes a thick, beefy stew with a heavy dose of paprika. I think it would also be great with a few veget...
3/10/2005
This was delicious! I took other reviewers suggestions and cooked the onions with the meat and used beef broth instead of water. I only used a pinch of salt and served with a garnish of sour c...