Hungarian Gulyas (Goulash)

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

Ask most Hungarians about Gulyas and they will tell you: no tomatoes, no flour, no sour cream, lots of garlic! This is a full-flavored goulash - you will never miss the stuff you don't put in!

Ingredients Nutrition


  1. Mix both paprika's in a bowl.
  2. Coat the beef with the paprika and set aside.
  3. Coat the onion in the paprika.
  4. Put the beef, onion, garlic and olive oil in a large roasting pan, cover and toss to coat.
  5. Roast in pan, tossing occasionally, until beef is browned and onions are tender.
  6. Transfer meat and onion mixture into a dutch oven, add diced potatoes, and beef stock.
  7. On stove top bring everything to a boil, then lower to a simmer.
  8. Check it occasionally, if fat appears skim it off, otherwise stir gently.
  9. It is done when the meat is fully cooked, and the edges of the potatoes have rounded - do not overcook.
  10. When done, cook noodles and toss in melted butter, place on dishes and top with the gulyas.


Most Helpful

Just wonderful! It really is like what my mother-in-law used to make. Thank you for the real thing.

swampcat October 17, 2009

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