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    You are in: Home / Recipes / Hungarian Goulash Recipe
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    Hungarian Goulash

    Hungarian Goulash. Photo by Chef #670089

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Margaret3's Note:

    I have made this for over 25 years-this is real old-fashioned comfort food, if you like the taste of paprika.

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    Units: US | Metric


    1. 1
      Salt and pepper beef, and shake on some paprika.
    2. 2
      In Dutch oven, melt butter and brown meat over medium heat.
    3. 3
      Add onions, garlic, green pepper, vinegar, tomato sauce, balance of paprika, caraway, marjoram, and water.
    4. 4
      Stir well.
    5. 5
      Simmer, covered, until meat is tender-about 11/2-2 hours.
    6. 6
      Add more water if needed.
    7. 7
      Serve over hot noodles, adding a dollup of sour cream if you wish.

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    Ratings & Reviews:

    • on December 06, 2010


      This is good, and I'll make it again. I agree with the reviewer who said it needed to be spicier. I wouldn't say "spicier," as much as more flavorful. I had goulash in Hungary and it was much richer. I think the cider and caraway seeds are necessary additives to perk up the flavor, and probably extra paprika and salt. Nevertheless, I made other Goulash recipes from this site and this is the best so far. To make spaetzel (or whatever you call the dumplings), mix 1 c flour with 3 eggs and a little salt (less than 3 eggs and they're sinkers, not floaters). It will be sticky and very thick. Drop by cohesive shapes into the boiling goulash (if they're not well formed, they'll fall apart and turn into flour that thickens the goulash instead of dumplings). They're done when they float.

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    • on February 21, 2014


      Thank you! As a Hungarian, I can personally say this is MUCH closer to the actual Hungarian recipe than other recipes on this site. Some people put weird things like "Italian Seasoning" or worcestershire sauce onto their recipe lists (yes, really, and no, Hungarians do not use that). Apple cider vinegar is odd, and I have never really put that into my goulash (gulyas), although I do put white vinegar into my komenymagos leves (Caraway seed soup). Of course, I prefer my goulash hot, and put lots of Piros Arany, Eros Pista, or even just plain red pepper seeds into it.

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    • on December 18, 2011


      Oh my...this was outstanding! The best beef stew type meal ever! Extremely tender and full of flavor. Thank you very much for sharing this wonderful recipe.

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    Nutritional Facts for Hungarian Goulash

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 292.1
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 7.8 g
    Cholesterol 117.1 mg
    Sodium 780.7 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 1.8 g
    Sugars 3.6 g
    Protein 34.2 g

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