Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Lovely hearty winter dish. I usually serve this over buttered egg noodles but it would go equally well with mashed potatoes or rice.

Ingredients Nutrition


  1. In a large skillet brown the meat with 2 tablespoons of bacon drippings. Set aside.
  2. In a large pot add the beef stock, red wine, cubed beef, bay leaf, garlic, onions, green pepper and caraway seeds if using.
  3. Bring to a boil then reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
  4. In a bowl combine flour, paprika and melted butter, stir until smooth then add some liquid from the goulash to make a smooth paste. Add the paste to the goulash stirring until well blended.
  5. Season with the salt and pepper and then add the tomato paste.
  6. Add the cubed potatoes, cover and cook another 30 to 45 minutes or until potatoes are tender.
  7. Remove bay leaf and serve over hot cooked buttered egg noodles and a dollop of sour cream.