This is really good. Accoring to my boyfriend, it's just as good as in Hungary!! He also said it's the best thing I've ever made for him, and I've made him a lot of different meals. We couldn't find the special sweet paprika at the store, so I just used the spice labeled "Paprika" and it wasn't too spicy. We ate it over Italian egg noodles. One word of advice--don't be lazy like I was and not cut up the beef stew meat--it ended up taking too long to cook and soften so we chopped it up after a few hours of simmering. I highly recommend this recipe. Enjoy!
Yummy! I sub'd beef broth for the water also....served over buttered noodles and a dollop of sour cream. Delish!
I remember my mom making goulash when I was a child. The recipe strongly echoes the one she made. I like the slightly twangy contrast between sweet and spice. I added wine as recommended by another reviewer.
This was a real treat and so easy. I did cut back on the salt as suggested and used beef broth rather than water. I also finished it off in the oven at 350 for about 2 1/2 hours. Give this a try...great comfort food.
I’m Hungarian and my mother made the best goulash (to me!) and while I made it with her, I never remembered how much of what went into it because the recipe was in her head and she didn’t measure anything. My mother passed suddenly three years ago, and I never got a chance to write down down what she put in. I’ve been looking since then for a recipe like hers (no carrots or anything) and this recipe is the closest I got. I made some alterations, hence the 4 stars. Here’s what I did: I added flour to the spice mix and dredged the meat in it. I browned the meat first in batches and then the onions and garlic. I deglazed the pot with the water and added it all back in. I added the leftover flour and spice mix to the pan. Perfect!! Thank you for giving me back a little piece of my mom. ??
Meh. This was good, but certainly not "great" IMHO. I made this for dinner and halved the recipe for my fiance and I last week. While we both thought this was fine, we agreed it was really lacking in flavor. I guess we just prefer sweet goulash, so the search continues (and there are PLENTY of goulash recipes on here to try!). I must say that prep couldn't be easier (and this dish is relatively inexpensive to prepare too - you don't need top quality meat since it will tenderize plenty if slowly cooked as the recipe directs). As if prep wasn't easy enough... in order to save a bowl, I tossed my salt, pepper and paprika in a large Zip-lock bag, added the meat and SHOOK LIKE CRAZY! I ended up placing my seasoned meat in the fridge for an hour or so, until I was ready to prepare dinner (which I think was a good idea btw...). My only complaint (other than lack of flavor) is the oiliness factor - I suggest cutting back quite a bit on the oil. I also suggest using the BEST Hungarian paprika you can find (I purchased a small amount at my local spice shop relatively cheap). Served over spatzle tossed with butter and fresh parsley, a side salad drizzled with DC Girly Girl's Smoked Paprika Vinaigrette (a MUST try!!!) and caraway rye bread on the side, this was a VERY filling and comforting meal. Thanks for sharing :)
My first attempt and I loved it. Definitely a keeper! My kids didn't but what do they know, they're kids! LOL The only change I made was I used beef stock instead of the water and I floured the beef before I browned it. I had to use a little more stock because I found the sauce too thick but oh my goodness. Well worth the time for this one!
This is one of my favorite go to dishes. We add a cup of carrots sliced thinly, when we sauté' the onion and then add 10 oz. of frozen baby peas before serving.
This recipe was a big hit in my house tonight. I did make a few minor adjustments. I couldn't find Hungarian or sweet paprika so I used regular paprika and then just added a couple of tablespoons of brown sugar. I used canola oil instead of vegetable oil and used half of the amount called for (1/3 cup seemed like too much to me). I also added a beef boullion cube to the water and eliminated the extra salt. Served over extra broad egg noodles lightly buttered. Yum! I will most definitely make this again.
This recipe was great for a college student like myself who needs something to last him the entire week. I found that it tasted quite like the Slovak goulash I've had. I can't comment on the "purity" of the recipe since I am not a Hungarian, but I can say that it tastes great and is easy to make.
I fixed this tonight. This is a keeper of a recipe. I didn't need to simmer the meat as long as the recipe stated. Served with homemade noodles.
Very good. I add sliced carrots and a bit more water so I can cook longer. Better the next day.
This is very delicious and forgiving at the same time. I did do things a little differently, but the result was delicious! I don't care for beef, so I used a pork roast, cut into pieces. I also substituted a 10 oz can of diced Italian tomatoes and 1 tbsp tomato paste in place of the 6 oz can of tomato paste. I used 4 cloves of garlic (personal preference) and 1 1/2 tbsp sweet paprika 1/2 tbsp hot paprika and beef broth in place of water. After I cooked onions, garlic and pork, I threw it all in the crockpot and simmered it all day. Served with rigatoni noodles. Delicious easy meal.
Incredibly bland.
I did not have tomato paste - used one can tomato's and tomato sause. Added also some mushrooms. Thanks
This was very good. I used flank steak since that's what I had on hand and Spanish smoked paprika (also what I had on hand). I added a little bit of brown sugar since I didn't use the sweet paprika, and used 1/4 cup of wine in place of some of the water to give it that wine reduction richness I love. This would be wonderful served over homemade spaetzle but I wasn't that motivated, so served over buttered egg noodles. You probably do not need quite a smuch oil as this calls for. I am also partial to very salty foods but felt 3 tsp. was way too much so I cut it back, then decided it was perfect. For those with less salty tastes, I'd use half the salt and add it to taste.
This is the best recipe I have ever used!! Everyone raved about it. I served it with homemade spatezle.
Will definitely make this one again. I made some modifications based on what others had suggested and my own personal taste. I used less oil, less salt, only 2 onions, more garlic, and added a couple tablespoons of soy sauce. Simmered in the crock pot all day and served it over rice. The whole family loved it.
I made this two times now and am a big fan. The second time I cooked the onions as directed but then threw everything in the crock pot on low for 8 hours. It turned out perfect. Also, I have a hard time finding sweet paprika so I just use plaine but then add a pinch of brown sugar in the pot as well. Simple and hearty. Thank you for sharing the recipe.
This is a nice recipe but I agree with others that it has way too much salt. I cut the salt down by more than half. I also added sliced carrots and some caraway seeds. Searing the meat is important.
This is a wonderful receipe. I added 1 can of beef broth and served this dish over nooodles -- wonderful! I will definitely make this a lot.
My family begs me to make this dish. So good over egg noodles and dolloped with sour cream. One of my “go to” dinners.
This was pretty easy to make, although when I reduced the serving size I found the paprika, salt, and pepper mix to not be enough to coat the meat and had to make more. I did reduce the amount of salt used.
Love it!! I used London broil and venison meat and hot Hungarian paprika. Five Stars
I used pork instead of beef, rubbed it with chipotle powder as well as paprika, a little curry powder and some sea salt. Also added carrots, and used chicken broth instead of water. Served it over oven baked potato "chips" and it turned out really well. Will definitely make this again.
My husband and I really enjoyed this dish. Easy to make and not alot of ingredients. It was even better the next day! Reheats nicely.
A little fiddly to make, I'm a 'all in one pot at the same time' kind of cook, but the end result was well worth the effort. delicious, delightful and a definite 'make again' kind of meal.
Definitely a keeper! Instead of simmering 2 hours I pressure cooked the meat 30 minutes at low pressure. The meat was tender and juicy.
This is a great base recipe! I changed it a bit to suit my tastes (my mom is Hungarian so I remembered a few things she did as most Hungarian homes have their own versions) PLUS I no longer eat beef so I used chicken. I know, sacrilege. Lol. The changes I made were: I left the onions in while I browned the meat / I used broth instead of water / I used a small can of diced fire roasted tomatoes, 1 tsp caraway seeds, 2-3 tbsp Worchestre sauce, a diced red pepper and added bay leaves while it simmered. I also added more garlic and more (smoked) paprika than called for. I let it simmer covered for about 1.5 hours, then another 30+ minutes uncovered to thicken the sauce. I served it on buttered spätzle and it was delish! Thanks, I'll be saving this one!
This is a recipe my while family loved !! I changed a few things .. I added tomatoes 2 ! Very good!!
terrible--way TOO tomatoiy--"sp" I've had far better--last time for this receipe.
As a Hungarian I must say that this recipe is quite far from a goulash ('gulyás' in Hungarian). The original goulash is rich in vegetables as carrot,turnip,kohlrabi and potato. At the final stage some noodles are also added. This is perhaps a recipe of a kind of a beef stew but not goulash.
It's OK but it isn't a Hungarian Goulash, it's more like a stew. Tasted good but ordinary.
Not sure what this is, but it's not goulash. Bland and overwhelmed by the tomato paste. I could eat it, but no one else would. Waste of good meat. Basic recipe is probably usable, but I'd replace the tomato paste with either a fresh tomato or 1/2-2/3 can crushed tomatoes. More paprika and maybe some chili sauce. Less salt.
Reminded me of childhood. Very flavorful and easy to make. I put it over egg noodles. The only thing I changed was I added 2 large spoons of brown sugar since I only had regular, not sweet paprika. Yum yum, especially a day later when the flavors were able to meld.
Way too much salt! The salt overpowered the taste of the other spices. Great basic recipe that needs to be adjusted to taste!
Delicious. Flavorful. Tender. Perfect. Very very similar recipe to Karl Ratzsch's in Milwaukee. Prepared with homemade spaetzle a few times, but save a ton of time and work with frozen spaetzle.
This is already a fantastic meal , but you should try it by taking the egg noodles when almost done then coating the with cornmeal and frying them in butter untill starting to turn brown,this just adds a bit more flavor to the noodles.
This was pretty good, I followed the recipe exactly, I felt it was missing some flavor, but then again I was comparing the taste that I remember when my Mom use to make it. Thanks for the reciipe.
I made no changes as it was the first time making it and it was simply delicious. It was loved by my guests and even my 13 year old! It was fragrant and the aroma filled the house. The meat was so very tender and scrumptious. I found the recipe simple to make, which surprised me. The longest portion was letting it simmer, but it was well worth the taste. I served it with egg noodles, but can see where mashed potatoes or even rice would be great with it. We've eaten leftovers from it for three days! I give it 5 stars because it satisfied all of the areas that are important to me: ease of preparation, ease of clean-up, wonderful aroma to make mouths water, and a delicious taste that keeps them coming back for more!
Family loved it! We tweaked a few things. Only used 2 onions, cut the salt, added some Worcestershire, used beef broth, and added a little ground cayenne. When we can find beef on sale (London Broil was $2.99/lb this week) we add this to the week's menu. We like to cook it and let it sit in the refrigerator overnight and eat it the following the day.
Mum made this as a kid loads this recipe bland reduce the salt to 1/4 tsp add red wine Worcester sauce and chopped tomatoes to make the taste more hearty
This was really simple and delicious! I covered the meat in the spices and let it sit in the fridge ahead of time and used a pressure cooker to cook it faster. It worked out great! Next time I think I will try it using a crock pot.
Reminded me of my childhood eating out at Hungarian restaurants with my parents in New York City! Next time I might cook for 3 hours instead of two and put the Dutch oven in the oven. The flavor was very authentic!
It was very easy to make. But I found it not to be spicy at all. My son loved it though. We served it over rice.
Use pork or bacon lard instead of cooking oil and more garlic then recommended next time...no recipe should have that much salt in it..I cut the salt back to half...but then seasoning is always to taste right?! Everyone liked it and everyone I was feeding can be picky...so that is a good testament to the recipe...If people from Europe get mad that someone messed with their recipe then call it something else American Goulash or something else...I don't think this recipe alone will cut relations with Europe ;) !
I use this recipe all the time when i decide to make hungarian goulish and it's very good and my husband loves it too. And the sweet hungarian paprika you can get it at a spice shop.
This was good but a little bland. I browned the meat first then the onions and garlic. I also browned the paprika and tomato paste in the oil and proceeded from there. I had to add a dash of sugar to cut down on the bitterness. There was something missing but I can't put my finger on it. I will make my tweaks next time I make this.
we loved it. adjusted for 4. added a whole can of paste and a little more water for the extra sauce.
This recipe was so delicious! Hands down the best Hungarian goulash I've had. I added a lot of extra paprika and also added some onion powder. The beef didn't sear like I planned and it ended up sort of pasty. I was afraid it would be ruined, but the beef still turned out so tender and flavorful. I made a few changes, and as the reviews suggested I added half of a green pepper. I also popped it into the crock pot after adding all of the ingredients, added some beef broth and cooked it on high for a few hours. I served on top of spaetzle and sprinkled cayenne pepper on top. Perfect!
Basic recipe is good but I changed it up a bit first. I used 2 cups of spicey salsa to this dish instead of water and added 1 cup of cut up celery for extra flavor.
I made this for dinner tonight, and we loved it! That is saying a lot with my picky kids. I was so pleased with the flavors. I omitted the oil completely and just used a bit of cooking spray when cooking the onions. This one will be made again and again.
One word -- WOW!! This was wonderful.. My wife is very picky as to what she eats and she couldn't get enough of it. I love to make new dishes and it thrills me to see her enjoy it so. This was really tasty!
I am very glad I tried this recipe. My husband and picky children loved it (even the 2 yr old who does not eat alot of beef). I used beef broth instead of water as others suggested (I used the whole can which is 2 cups). I also omitted salt to the broth/paste mixture. I used 2 tsp salt in the coating for the beef like the recipe called for and I felt like that was too much also. I will cut it down to 1 tsp next time. Overall a very good recipe. I will be making this again.
Delicious. Great to feed a crowd. Serve with egg noodles and gr beans with butter, onion, & garlic. Crisp bread & buter completes the meal.
Love this. Everyone I've served it to has asked is this beef paprikash? i always say nope, Hungarian Goulash. I usually make homemade egg noodles from a recipe on here that I serve it over. YUM.
This dish was AMAZING!!! I added to it a little bit though. I added 3 tbsp Worcestershire, 2 tbsp Red Vinegar, 2 tbsp brown sugar, 2 tbsp ketchup, used 5 tbsp of paprika and used beef broth instead of water. Absolutely delicious. I highly recommend this recipe. Served over egg noodles.
Excellent but luckily i noticed there was in the recipe as a whole 16g's of salt so i reduced it to a pinch of salt n thoroughly enjoyed it and have recommended to my daughters, who both said was deffiantley a 5 star. ty Debz
Recipe turned out well. I used beef broth instead of water and did most of the salting at the table to avoid the saltiness warned of in some reviews.
Awesome--a big hit with the family--especially my husband. I had been looking for a goulash recipe for quite some time. I'm SO glad I found this one! It's almost too easy--I'll definitely make this again. I served this over wide egg noodles--delicious meal! (By the way, I only used 1/4 cup of oil.) Thank you for the recipe!
I did not enjoy this at all. It hd a fairly odd taste to it and my family wouldn't eat it.
Could not be easier! Used a rump roast, still slightly frozen, which made cubing it a good bit easier. Per other reviews, used 1 c. beef broth, 1/4 c red wine and 1/4 c water. Added 1 tsp worcestershire sauce. Slow simmered for 3 hours. Meat was quite tender, and sauce is yummy.
This was fabulous! I have been looking for more good slow cooker recipes, and this is a good one. Another goulash recipe called for smoked paprika, which I love, so I used that instead of sweet paprika to coat the meat. I also deglazed the pan with white wine I had around, added 3 carrots cut in a large dice, and used a can of tomato sauce because I was out of paste. It cooked all afternoon in the slow cooker, and I did have to add another cup of water near the end of cooking. I served over egg noodles with a dollop of sour cream on top and a sprinkling of parsley. The family loved it!
Perfect! I added a bit of soy sauce, replaced water with a can of consomme and water, added some potatoes, carrots and 2 bay leaves, and cooked in a crockpot for 8 hours. Served with boiled pasta. My boyfriend loved it and ate the whole pot in one night! Great recipe for cold Canadian wintery nights!
Very good. I put in probably a tablespoon more paprika and also used kielbasa sausage in place of some of the beef. Came out very well. I may try adding some carraway seeds next time...
VERY good. Not a five star, but definitely a solid four. My fiance grew up on his mother's goulash and- much to my dismay- I've never been able to replicate it. I learned the hard way that goulash is like paella, chili, or turkey stuffing- EVERY family has their own recipe, and THEIR's is right! Fortunately this one was tasty enough to compete with "Mom's".
I add 1/2 to 3/4 cup of sour cream at the end before serving it over wide egg noodles. I also only use Kosher salt when cooking and you don't get the " too salty" comments.
The excessive amount of salt called for in this recipe ruined the dish. So, cut waaayyy back on the salt, add a tablespoon of Worcestershire sauce and make sure to use Hungarian sweet paprika, and just like that you have a delicious five star goulash dish.
My favourite dish as a kid was my Mum's goulash. I have her recipe but I wanted to try a different one and landed on this. It really worked out well esp. as I made note of some of the comments and put much less salt in (about half a teaspoon as opposed to three as I really don't like salt), also added garlic and onion powder to the paprika mixture. I also used beef broth instead of water and included mushrooms. And I cooked (simmered) for three hours. Perfect goulash. Thanks! Next time I may add green pepper.
Made this twice now. Second time made in the pressure cooker because of time constraints. Its a very easy recipe, and we enjoyed. Not sure how authentic it is, since I don't know that I've ever had an authentic hungarian goulash. Its tasty, but we all thought it needed a little something, but not sure what. Definitely a keeper.
We enjoyed this dish. I used a chuck roast and this was really budget friendly served with buttered parsleyed egg noodles and a dollop of sour cream on top. My teen even went back for seconds. I only used 2 onions as they were large Texas Sweets. Thanks this was pretty good. Not my favorite, but it was good for such an easy recipe.
I made this recipe in the crock pot and the beef was very tender. I wasn't sure my picky eater husband would like it but he asked for seconds and told me this was great you should have made more. I cut the oil down to a few tablespoons and based on another comment I used less salt but when I test tasted the sauce I added more salt and I NEVER add salt to anything. I could see adding other spices but I liked it the way it is written. I served it over gnocchi.
I added colored bell peppers as that's how I know it from my childhood. Served over Spaetzle..hmmhmm good! Taste is great, but I wish I would have made more sauce as that's what was gone first leaving a lot of pieces of meat. Keeper but gotta tripple the sauce.
Turned out great. I followed the recipe to the T. To simmer, I put in a crockpot on high. It took about 2 1/2 hours for the meat to be tender. I made home made Spätzle to go on the side. I should have added a bit more liquid at some point for more sauce.
Not sure how this will turn out, and I made a lot of modifications in an attempt to be similar to an old family recipe. So I don't forget: 1 tsp kosher salt, 1 tbsp soya sauce, 1/2 tsp garlic powder, 1/4 cup sweet paprika, 1/2 tsp ground black pepper, 3 large yellow onions in small wedges, 2lbs stewing beef, 1 cup water.
This is yummy! The only thing is that is a bit salty. Next time I will not add the last teaspoon of salt. It came out a bit soupy, so I just added a cornstarch slurry to thicken things up a bit. We enjoyed ours over pasta because my daughter doesn't like egg noodles. I might try it over spaetzle next time for a different meal.
Was a really tasty dish! Wasn't sure exactly what to expect but it was well received by my family.
not too bad ... Do not remove the onion. Removes the pot from heat, sprinkle Hungarian sweet paprika, meat impose. Crust on the meat a few minutes. Add salt to food, garlic, ground cumin (one teaspoon) a chopped pepper. A chopped tomatoes. The end result is a creamy, thick gravy. Bon appetite :)
Typo?? I think there is a typo with the salt in the directions. Where it says add "2 teaspoons salt and pepper" I think it was meant to say1 tsp salt. It goes on later to say to add "the remaining 1 teaspoon salt". If you follow it as as, you will be using 3 tsp of salt which is too salty.
This was fabulous and so easy to make. I made it to top off potato pancakes and make them a little more hearty. My husband ate the leftovers later with some rice and asked when I would make this again! That's a very good sign, he's a SUPER picky eater.
This was relatively easy and had a good flavor. Went pretty quickly at my house too!
3 stars only because I didn't get the flavour right. Followed the instaructions with exceptions: Used my stovetop pressure cooker. The beef was very tender. Didn't have Hungarian paprika. Used some sweet smoked Pimenton de la Vera. Result: The paprika flavour was overpowering. I don't know if the type I used was the problem. Action: Purchased some sweet Hungarian paprika today. I'll try again and let you know how it turns out.
I cooked in the slow cooker. Upon coming home the house smelled great. Opening the lid, it wasn't thick like the picture - so I was a little concerned. But once I added some corn startch, cooked for 20 more minutes and served over egg noodles it was hit. Definitely will make again. Other adjustments...Cut the salt in half and added a tablespoon of Worcestershire sauce.
It was okay. I'm not a big fan of dishes that don't have a lot of vegetables in them. Even though authentic HG does not have veggies, I would be inclined to add them. Of course, then I would not have HG, I would have stew. I don't think we are big fans of paprika. Like I said: It was okay. If I had ordered it at a restaurant, I would not have sent it back, but I would have made a mental note that it was not a dish favored enough to order it again. If I had to make it again, I would choose mashed potatoes (rather than noodles) as the accompanying starch.
