Hungarian Beef Goulash Aka "porkolt"

READY IN: 1hr 45mins
Recipe by szabo5

I took the original Hungarian version that my parents taught me, and added my own flare. I hope you like it as much as I do. For best results, use real Hungarian Paprika found in grocery or international food stores. This dish is best served with noodles, and preferably a traditional Hungarian cabbage salad.

Top Review by Tanya N

I made this last night and it was absolutely delicious! I am first generation Canadian, my father was born in Nyiregyhaza, Hungary, and both his parents were from Budapest. I have eaten Porkolt as a routine dish growing up and enjoy making it now, but I just had to try this rendition...and wow! From now on this is how I'm going to make it. It's not that different from the original version I grew up with, but the red wine does add a nice verience. Thanks for this awesome recipe! Btw, I only required 2 cups of water. 2 thumbs up!

Ingredients Nutrition


  1. Saute beef, onions, bell pepper, and ground cumin in oil until onion is near falling apart over medium-low heat, adding water if needed. Blend in paprika, and add enough water to cover beef.
  2. Cover and reduce heat to low.
  3. Cook for 1 1/2 hours, or until beef can be separated with wooden spoon, stirring and adding water occasionally.
  4. Add "Vegeta," or beef buillion, tomato sauce, pressed garlic and wine. Blend and let simmer for another 5-10 minutes.

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