Hungarian Goulash (Gulas')

Total Time
Prep 20 mins
Cook 30 mins

Authentic hungarian goulash, from my dad.

Ingredients Nutrition


  1. Brown onions and reserve.
  2. Brown chuck cubes.
  3. Add all other ingredients together with 1/3 - 1/2 cup of water.
  4. Cook in pressure cooker for 20 minutes.
  5. As I remember (it is not written in my original instructions), I cook the beef in the pressure cooker for 20 minutes and then turn the heat off. I let the pressure cooker sit for about another 1/2 hour (without releasing the pressure) while I mess with the potatoes. This probably amounts to about 1 1/2 - 2 hours of "normal" cooking.
  6. While cooking, boil 3-4 medium potatoes (cut up in about 1 1/2 inch cubes in as little water as possible. "As little water as possible" means just barely cover the potatoes with water and use a small pot, so that they are crowded together. When both are done, add potatoes and the potato water to the stew. Thicken with flour.
  7. * Hungarian paprika is essential here. Domestic paprika is food coloring. Hungarian paprika is a SPICE.
Most Helpful

I made this in the crockpot the other night it was very simple to make. I used 8 small red potatoes that I quartered they held their shape nicely as they cooked. I think I cooked it on high for 4 hours. I can't remember for sure as I thought I had already reviewed this but I guess I forgot. I'll make this one again. I adopted this chef for the *Spring PAC 2008* game

Charlotte J May 02, 2008