Hungarian Veal Goulash

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A nice spicey Hungarian dish. Add more cayenne if you like hotter taste. Tastes even better the next day.

Ingredients Nutrition

Directions

  1. Heat oil in large skillet.
  2. Add veal, onion, and garlic.
  3. Cook and stir until meat is brown and onion is tender.
  4. Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
  5. Cover, simmer 1 hour or until meat is tender.
  6. Blend flour and 1/4 cup water.
  7. Gradually stir into meat mixture.
  8. Heat to boiling, stirring constantly.
  9. Boil and stir 1 minute.
  10. Serve over noodles.

Reviews

(2)
Most Helpful

VERY good! I've been trying to find a good Hungarian Goulash that comes close to one of our favorite Czeck Restaruants. This is really really close.. I did put 2 tablespoons of Hungarian Paprika instead of 2tsps and I used beef broth instead of water. Next time I think I'll try it with pork. Thanks for posting!

SRF68 May 02, 2009

I love this dish! (Why does it have so few reviews?) I make it with pork loin (Costco), in the crock pot on low for several hours. I leave out the sugar, because it was too sweet for me the first time I made it. I don't add the flour at the end because I like it soupy. I take the pork loin out at the end, chop it small on a cutting board, and then put it all back in. I cook barley separately and then I mix that in. And I add some more water, maybe another cup. I guess it sort of makes a Hungarian pork/barley soup. I hope I'm not changing it too much for an review. I really do love this dish and all the delicious full flavor is from this wonderful recipe. Thank you so much!

KasiaCooks September 28, 2016

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