1 hr 30 mins
I learned to make this dish from a good friends grandmother who was from Austria/Hungary. Every family has its own version of goulash. Their family would NEVER consider tomatoes or green peppers or other spices in goulash. Some other dishes would have tomato or green pepper, but not goulash. Slow cooking is the secret and you can never use too much paprika.
My Private Note
Units: US | Metric
- 2 lbs beef chuck
- 1 teaspoon salt
- 2 white onions or 2 yellow onions
- 2 tablespoons lard or 2 tablespoons shortening
- 2 tablespoons imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor)
- 2 bay leaves
- 1 quart water
- 4 peeled and diced potatoes
- 1/4 teaspoon black pepper
EGG DUMPLING BATTER
- 1Cut beef into 1-inch squares. Add 1/2 teaspoons salt.
- 2Chop onions and brown in shortening. Add beef and paprika.
- 3Let beef simmer in its own juice along with salt and paprika for 1 hours on low heat.
- 4Add water, diced potatoes and remaining salt.
- 5Cover and simmer until potatoes are done and meat is tender.
- 6Prepare EGG DUMPLING BATTER.
- 7Add flour to unbeaten egg and salt; mix well.
- 8Let stand for 1/2 hour for flour to mellow.
- 9Drop by teaspoonful into goulash.
- 10Cover and simmer 5 minutes after dumplings rise to surface.
- 11Serve hot with dollops of sour cream.
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Nutritional Facts for Authentic Hungarian Goulash
Serving Size: 1 (512 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 596.4
- Calories from Fat 316
- Total Fat 35.2 g
- Saturated Fat 14.0 g
- Cholesterol 143.6 mg
- Sodium 550.6 mg
- Total Carbohydrate 35.8 g
- Dietary Fiber 4.7 g
- Sugars 3.0 g
- Protein 33.2 g