Authentic Hungarian Goulash

"Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. We would NEVER consider tomatoes or green peppers or other spices in Goulash. Slow cooking is the secret and you can never use too much paprika. Note: my grandmother made the biscuits from scratch, but I find the Bisquick ones are easier and tastier."
 
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Ready In:
3hrs
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Cut meat into 1-inch cubes then salt.
  • Chop onions and brown in oil.
  • Add beef and paprika, simmer for 1 hour.
  • Add water, potatoes, bay leaf, and pepper.
  • Cover and simmer for 40 minutes.
  • Separately mix Bisquick and milk.
  • Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
  • Cover and cook for 10 minutes.
  • Serve over cooked, wide egg noodles, top with a dollop of sour cream.

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Reviews

  1. I was a little disappointed with this recipe. Other than cutting it in half, I followed the directions exactly. I made this recipe b/c my Polish/Hungarian grandma had given my mother a recipe for Goulash that my mother made when I was a child, but this recipe was not very close to what she made. Still it was ok, but did not have a lot of taste. Also, what i ended up with when I halved the recipe was enough food for about 7 people, so I think the full recipe must be enough to serve more than 8. I think from having the meat in the pot the whole time, it got very dried out, perhaps it would be a good idea to brown it, then add it at the end. My husband liked it, but did say that it did not have much taste. For our own personal tastes, I would probably add some garlic to the beef & cut down on the potato's next time. Thanks for posting it, it is always fun to try new things, even if we aren't crazy about how it turns out.
     
  2. My husband loves this goulash, his grandmother who was from Hungary used to make it. I've tweaked it somewhat, just for personal preference- I chop and cook the onions, but when I cut the meat up I dredge it in flour and brown it first like you would for a beef stew- it makes the sauce thicker, which I like. I also pretty much triple the amount of Hungarian paprika, lol- and I make the dumplings from scratch but that's just me. It's an amazing recipe, it takes a while to make but it's well worth it :D
     
  3. This was so wonderful! I had never had Hungarian Goulash and frankly was afraid to try it as I don't care for the church lady goulash. I made this for my husband one weekend and it is now our Saturday staple. Thank you so much!
     
  4. Hadn't had "true" goulash since my grandmother died. This was very close to her recipe. She usually served it with egg noodles, baked potatoe pancake or rice.
     
  5. My grandparents were also Germans from Austro-Hungary so goulash was a 'staple' in our household. This recipe is almost identical to the one handed down in our family (we didn't always use dumplings). It's easy, very tasty and the leftovers are wonderful the next day.
     
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RECIPE SUBMITTED BY

I'm a father of three older children (college age), an avid hiker who likes to actually cook on hikes instead of eating packaged meals, a woodworker, gardener, photographer. I design websites, specializing in sites for Non-Profit groups.
 
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