Hungarian Goulash

READY IN: 3hrs
Recipe by nnreq

This recipe is a family favorite handed down from my mom. It's a litle time consuming,but well worth the effort. A great cold weather comfort food.

Top Review by B_ SZABO

Very good ,I have made this one for many years in Budapest Hungary,it is called szegedi gulyas ,but the only thing that I am kind of confused is why dont people call it a soup , because that is what it is, many 100s of years now it has been called that.The sheep herders would make this on the cold long nights with lamb meat or beef .As a true Hungarian please respect our culture and call it and make it with pride .ps you forgot the caraway seeds,just a pinch and cut out the cloves and you can add a cup of red wine to it,also dont be shy of adding a lot of paprika to it.Andinstead of store bought make galushka ,Prepare the pasta by kneading the flour into the beaten egg. This is especially easy in a food processor. The dough will be stiff. Cover with plastic and let rest for at least an hour. Knead again briefly, then roll into a pencil shape and cut into pea-size pieces. Sprinkle with a little flour to keep from sticking and boil in seperate pot of water till its cooked.

Ingredients Nutrition


  1. Coat the stew meat with flour and brown in the oil in a large pot.
  2. Remove from pot and add the onion to the drippings.
  3. Saute 10 minutes.
  4. Add meat, paprika,salt, cloves in cheesecloth, pepper and beef broth.
  5. Bring to a boil reduce heat and simmer for two hours.
  6. Remove clove bag.
  7. Just before serving place the sour cream in a small bowl.
  8. Slowly add 1/2 cup of the hot gravy from the pot.
  9. Then add back to the beef mixture.
  10. Serve over buttered egg noodles.

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