Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

There are a lot of different recipes for Hungarian Beef Goulash, but this is our version -- we've made it many times over the years. I'm glad I can store the recipe here now -- my tattered old recipe card has seen better days.

Ingredients Nutrition


  1. Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
  2. Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
  3. Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
  4. Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
  5. When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.
Most Helpful

This is really good! I've never had Hungarian Beef Goulash before so I didn't know what to expect. However, this recipe did not disappoint. It is very tasty and has a wonderful flavor from the paprika and marjoram. Delicious with some crusty bread. Thanks for sharing.

Lainey6605 November 03, 2008

Nice recipe. Thank you. I would add only that you can sprinkle chopped fresh parsley on top. And the garlic can be saved until just before serving, and added, chopped to the pot. It will be stronger that way. Depends how you like it. The smell of this dish while it's cooking is lovely!

inga R. October 08, 2013

I made this goulash for a small dinner party on a cold autumn evening - delicious. I didn't use the hot paprika, and added some splashes of red wine to add a bit of complexity to the flavor. I had to simmer it for quite a bit longer than called for -- the beef (I used cubed bottom round roast) wasn't really fork tender until it had simmered about 4-5 hours. I shredded a lot of the beef by mashing the cubes against the side of the pan w/ a fork, because I like a denser stew. I served it OVER the wide egg noodles, didn't mix the noodles in. I hate soggy noodles ;) And of course served with warm crusty bread, and everyone loved it! Thanks for posting!

CajunBaby November 15, 2009