Hungarian Goulash with Red wine

"Used to share a flat for 6 months with an hungarian, and this recipe is pretty much the way he did it, still love it."
photo by Jules C. photo by Jules C.
photo by Jules C.
photo by teresas photo by teresas
photo by threeovens photo by threeovens
photo by threeovens photo by threeovens
Ready In:
2hrs 10mins


  • 2 -3 lbs stewing beef, cut into cubes
  • 12 cup bacon, cut into small pieces
  • 12 teaspoon salt
  • 14 teaspoon black pepper
  • 2 tablespoons sweet Hungarian paprika
  • 1 tablespoon caraway seed (less if you like)
  • 1 bay leaf
  • 1 -2 green peppers or 1 -2 red pepper, in 1 inch pieces
  • 1 12 cups beef stock (or water with stock cubes see stock cubes info on package)
  • 1 12 cups of a dry red wine (the more flavour the better, if I don't have wine I increase the stock amount and add a bit of vineg)
  • 3 -4 cloves garlic, minced or in cut in small pieces
  • 1 big onion, cut small
  • some sour cream, if you like it creamier (optional)
  • 12 teaspoon hot paprika, if you like it hot (optional)


  • fry bacon pieces in a deep pan for some minutes until the fat comes out.
  • brown beef in bacon fat with the bacon, stirring.
  • add onion and garlic cloves and brown, stirring.
  • add pepper pieces and paprika and stir.
  • add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
  • Take out bay leaf and add sour cream if you prefer it.
  • Serve with buttered noodles or with some bread dumplings.

Questions & Replies

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  1. BecR2400
    Loved the red wine addition! The wine added a subtle richness to the goulash, without being noticeable or overpowering. Skipped the bacon, bell peppers and caraway and it was still awesome. Served over wide egg noodles and mixed veggies, with a sprinkle of fresh snipped parsley and dollop of sour cream. Superb! Thanks for sharing your recipe.
  2. teresas
    We loved the nice rich flavor of this goulash...I made as posted but used both red and green bell peppers...the meat was so tender it melted in your mouth...I served it over Spatzle...delicious...thanks for posting's a keeper! =)
  3. Helenoftrois
    This was delicious! I made it according to the recipe, and served over wide egg noodles. I made soup out of the leftovers by adding some broth and veggies, and it was just as yummy! Thank you for posting this!
  4. threeovens
    Better than mom used to make. I loved the caraway seed flavor. I served over wide egg noodles.
  5. JustJanS
    Russell & I made this for dinner tonight with 2lb of shin beef which can be pretty tough old stuff. We used everything, including the red wine and the sour cream, but we added half a 16oz can of tomatoes that needed to be used. The shin beef needed to be cooked for 3 hours, then it melted in our mouths. We ate this with mashed potato and mashed pumpkin and steamed greens. YUM. This was a great recipe as we had every ingredient needed on hand. Post some more Newbee please!



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