Total Time
1hr 45mins
Prep 25 mins
Cook 1 hr 20 mins

This is a perfect comfort meal. I like to sometimes use rice instead of the noodles, just for a change; cheesey mashed potatoes are another choice.This is a great meal, full of all kinds of flavors. Each ingredient stands alone, but works so well with the other flavors.

Ingredients Nutrition

Directions

  1. In a large stock pot over medium-high heat, add the butter or margarine. Add the onions and sauté until softened, 3 to 5 minutes, stirring frequently. Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill seed, and marjoram. Cook for 1 minute, stirring constantly.
  2. Add the beef and stir to combine. Cook for 2 minutes, stirring frequently. Add the flour and stir until it is absorbed into the onions and beef, 1 to 2 minutes. Add the broth, tomato paste, and Worcestershire sauce. Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the pan and to incorporate the flour. Scrape your stirring spoon to free any flour that has adhered to it.
  3. Reduce the heat, cover, and simmer for 1 hour, stirring occasionally. Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat is tender, stirring occasionally. Season with salt and pepper. Top each serving with 1 tablespoon of sour cream, if using.

Reviews

(3)
Most Helpful

I don't know what part of Hungary this comes from. WAY too much caraway and dill.

We tried it and decided it was not goulash.

Hal Taylor September 08, 2011

Yummy! We love goulash and this sure didn't disappoint us. I made as posted but didn't use the sour cream. I served mine over some spatzle for a wonderful one dish meal. Thanks for posting. :)

teresas October 02, 2009

UTTERLY WONDERFUL! The beef is incredibly tender; the gravy rich, complex and utterly delicious; the potato cubes complementary. I used a bit more chopped onion (maybe a quarter of a cup). I feared the caraway seed flavor would overwhelm but it absolutely did not. I under peppered (by choice) and did not use sour cream. It's important to cut the meat into the large-ish chunks since they shrink somewhat as they cook. I recommend this recipe with enthusiasm!

BarbryT November 10, 2008

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