Authentic Hungarian Goulash

READY IN: 3hrs
Recipe by Pa. Hiker

Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. We would NEVER consider tomatoes or green peppers or other spices in Goulash. Slow cooking is the secret and you can never use too much paprika. Note: my grandmother made the biscuits from scratch, but I find the Bisquick ones are easier and tastier.

Top Review by Rhiannon H.

This was so wonderful! I had never had Hungarian Goulash and frankly was afraid to try it as I don't care for the church lady goulash. I made this for my husband one weekend and it is now our Saturday staple. Thank you so much!

Ingredients Nutrition

Directions

  1. Cut meat into 1-inch cubes then salt.
  2. Chop onions and brown in oil.
  3. Add beef and paprika, simmer for 1 hour.
  4. Add water, potatoes, bay leaf, and pepper.
  5. Cover and simmer for 40 minutes.
  6. Separately mix Bisquick and milk.
  7. Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
  8. Cover and cook for 10 minutes.
  9. Serve over cooked, wide egg noodles, top with a dollop of sour cream.

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