Hungarian Goulash

READY IN: 3hrs
Recipe by keen5

I thought this was very good. I don't know how authentic it is, but we liked it, so that is what counts. I found this recipe in my 1973 Betty Crocker cookbook.

Top Review by PanNan

I'm glad you posted this one. I've probably been making this recipe since the 70's, and it's hard to beat. I've tried more "authentic" recipes, but the family keeps asking for this one. I modify it just a bit now - using only 2 tbsp canola oil instead of shortening, and just one tsp of salt instead of two. Hungarian paprika is our favorite kind. I also like to use the pressure cooker, which improves the flavor.

Ingredients Nutrition


  1. Melt shortening in large skillet.
  2. Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
  3. Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
  4. Cover; simmer 2 to 2 1/2 hours.
  5. Blend flour and 1/4 cup water; stir gradually into meat mixture.
  6. Heat to boiling, stirring constantly.
  7. Boil and stir 1 minute.
  8. Serve over noodles.
  9. To freeze: Assemble as directed. Cover and freeze.
  10. To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.

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