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.

Recipe Summary

prep:
15 mins
cook:
2 hrs 5 mins
total:
2 hrs 20 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
  • Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.

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  • 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.

Nutrition Facts

348 calories; protein 32.1g 64% DV; carbohydrates 8.9g 3% DV; fat 20.1g 31% DV; cholesterol 111mg 37% DV; sodium 76.2mg 3% DV. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2014
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. Read More
(101)

Most helpful critical review

Rating: 1 stars
12/07/2014
This was not for us at all seriously lacked flavor. Read More
(2)
77 Ratings
  • 5 star values: 53
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
09/10/2014
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. Read More
(101)
Rating: 5 stars
11/08/2013
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! Read More
(68)
Rating: 5 stars
11/02/2013
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. Read More
(33)
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Rating: 4 stars
01/23/2015
This is, basically, the viennese version of goulash , in Hungary this would be a pörkölt. To get a real rich, creamy sauce try to use the equal weight of onions and beef! As far as the meat concerns I personally use shank without bone (?), cut into large chunks. You can, and have to, cook it for hours (3-4), and that is what goulash is all about, it has to simmer until the onions fall apart and form this incredibly creamy dark sauce! Read More
(30)
Rating: 5 stars
09/24/2014
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. Read More
(20)
Rating: 4 stars
01/07/2015
These are the same ingredients my Hungarian family uses but cooks a little differently. My Mom tosses the beef in a little flour seasoned with salt, pepper and a little paprika then browns it before adding the onions. This would thicken the sauce a little as it cooked She would also sometimes add a beef bouillion cube if it was handy. I agree that tomato sauce has no place in this dish. Read More
(19)
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Rating: 5 stars
09/22/2014
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. Read More
(15)
Rating: 5 stars
10/21/2014
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. Read More
(15)
Rating: 5 stars
08/02/2014
First time to try this. I did not have lard available at home, but all other ingredients were on hand. I used butter and went right into it. After two hours it was near ready. I added coarse Mediterranean salt to taste and fresh ground pepper corn from the Philippines. Well it went over very well with the wife and kids! Just a bit left for me to take for work tonight. Easy and a keeper in my book. Thanks! Read More
(11)
Rating: 1 stars
12/07/2014
This was not for us at all seriously lacked flavor. Read More
(2)