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Goulash – Hungarian

Posted in : Beef on by : MikeZ

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Goulash – Hungarian

A Hardy Stew using a Traditional Hungarian Recipe. This is a fantastic one-course meal for those colder or rainy/snowy days.
Difficulty: Easy
Cuisine American, Eastern European
Keyword Beef
Method Stove Top
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6


  • Large Stew Pot or Dutch Oven


  • 1.5 lbs Beef
  • 1.5 lbs Potatoes - White
  • 1 large Onion - chopped
  • 1 clove Garlic - minced
  • 2 boxes Beef Broth - 32 oz. each
  • 1 Green Bell Pepper
  • 1 Tomato - diced
  • 2 Tbsp Butter
  • 1 Tbsp Paprika
  • 1 tsp Black Pepper
  • Salt to taste
  • 1 Tbsp Caraway Seeds - (optional)
  • 2 Tbsp Cornstarch - (optional)
  • ¼ Cup Water


  • Chop the Beef into bite-sized cubes, leaving fat but discarding as much tendon tissue as possible. Fat will add flavor.
  • Brown the Beef on all sides in a large pot with Butter.
  • Add Onion and Garlic.
  • Sprinkle in Paprika, Pepper, and Caraway Seeds and stir until blended.
  • Add Broth, cover, and let simmer on low for about 2 hours, until the Beef softens.
  • Meanwhile, Peel and cube the Potatoes, and add to the stew.
  • Add Green Pepper and Tomato.
  • Simmer, covered, until the Potatoes are fork-tender. About another hour.
  • Taste – Add Salt as needed.
  • Mix Cornstarch with ¼ cup Water and pour into stew to thicken if desired.


Select a Beef Roast with some edge fat and good marbling.  The fat will cook off and add a ton of flavor.
Carroway Seeds and Cornstarch (for thickening) are optional but highly recommended.

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