Rating: 4.5 stars
492 Ratings
  • 5 star values: 395
  • 4 star values: 67
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 3

This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.

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  • Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.

  • Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

  • Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Chef's Note:

Real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.

Nutrition Facts

573 calories; protein 36g; carbohydrates 13.4g; fat 41.2g; cholesterol 134mg; sodium 1756.6mg. Full Nutrition
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