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Authentic Hungarian Goulash
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Authentic is always best, and Hungarian goulash is no exception. Beef, onions, and potatoes stewed with sweet paprika for a satisfying-as-can-be goulash topped with simple egg dumplings.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
11 reviews
5 comments
ingredients
2 pounds beef chuck
1 teaspoon salt, divided use
2 tablespoons shortening
2 onions, peeled and diced
2 tablespoons sweet Hungarian paprika, more if desired
1 quart water
2 bay leaves
4 potatoes, peeled and diced
1/4 teaspoon black pepper
Dumplings
1 egg
6 tablespoons all-purpose flour
1/8 teaspoon salt
sour cream, optional
directions
Cut the beef into 1-inch cubes, removing any excess fat, and season with half the salt.
Heat a skillet over medium-high heat. Add the shortening. When melted, add the onion, beef, and paprika. Cook, stirring frequently, until the meat is browned. Reduce the heat to low and cook for 1 hour.
Add the water, bay leaves, potatoes, pepper, and remaining salt. Cover the pan and let cook until the potatoes are soft and the meat is very tender, about 30 more minutes.
Meanwhile, prepare the dumplings by combining the flour, egg, and salt. Mix well then let stand for 30 minutes.
Remove the bay leaves.
Drop the dumpling dough by teaspoonfuls onto the hot goulash. Cover the pan and let cook for 5-10 minutes or until the dumplings rise to the surface and are cooked.
Serve hot with dollops of sour cream on top.
Recipe Source: Adapted from June Meyers.
cook's notes
This recipe is considered authentic but every family has their own take on goulash, often based on what ingredients they have on hand.
nutrition data
479 calories, 29 grams fat, 25 grams carbohydrates, 28 grams protein per serving.
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reviews & comments
November 5, 2019
I always made goulash exactly like this except that we had carrots as well as potatoes in the recipe. It's excellent either way
I am going to try this recipe. most of the recipes from this website are good!!!!!
December 30, 2011
my husband always talk about this dish coz his Mom cook this dish so 4this NewYear I thought Ill surprise him, and found this recipe here, well it was a hit, I kind of combine Hungarian n German recipe, Im experimenting with herbs n it turn out to be really good, I used d ground bay leaves, marjoram and rosemary and its very tasteful, thanks for d recipe :)
November 21, 2010
Very good recipe, thank you. My family liked it especially considering that my husband does not like beef in general, but this particular dish he liked very much. I used 3 cups of vegetable broth instead of water. In terms of cooking time - it took 4 hours of simmering on my ceramic top stove.
Just put the bay leaves in the stew....but be SURE to remove them when the stew is done. They are dangerous to eat because they shred like little knives when chewed and can nick/cut the intestine. Always remove them before serving.
July 6, 2010
Sometimes bay leaves can be sauteed in oil with onions and garlic. So you can try that.
I'm in the process of making this recipe and it calls for 2 bay leaves, but it doesn't say what to do with them. Can you help me? Thanks.
Add the bay leaves when you add the paprika.
January 20, 2010
I try recipes never knowing what to expect, but my Husband was pleasantly suprised that this tasted so much like his Mothers recipe. His only complaint was my dumplings were tough-which most recipes I have tried with homemade dumpling usually are. What am I doing wrong??
September 29, 2009
To improve use beef broth instead of water. Add some ground caraway for a bit more authentic flavor.
I am Hungarian as well. "Some other dishes would have tomato or green pepper, but not Goulash." Dear anonymous Hungarian girl read that sentence more carefully especially the end of it.In my village we use to put some caraway-seeds in it as well. That can give it more intensive taste. The recipe is not too bad. The truth is very hard to say what is the most authentic way making Goulash.
January 27, 2008
It looked easy, but did not seem to have enough ingredients. It doesn't. Not much taste and more like a beef soup without the vegetables.
Hello! I'm a Hungarian girl. Sorry,but I have to tell you that the authentic goulash (in Hungary Gulyás) has to include green peppers and tomatos!!!!!!!!!!!!!!!!
November 10, 2007
The most pure goulash recipe on the net. Everything else other recipes add to goulash most often spoil it (I admit, I used to add a pinch of cumin). Try also the Austrian version, they add much more onion - also very good, but this is the original one. For those who hesitate to add the prescribed amount of water - remember, this is a soup, not a stew. Enjoy!
October 31, 2007
I made this dish for guests on Halloween and it was a big hit. I thought it was going to be bland, but after adding the bay leaves, salt and pepper and letting it simmer it reall came around. I added only 3c. of water and to thicken the dish I smashed up some of the potatoes at the end. My husband has requested that I make this dish a Halloween tradition, although I'm sure I'll make this again before next year!
October 19, 2007
Pretty good but I'd never suggest adding just water. It is boring and makes for a bland dish. I'd recommend switching that to a broth or stock (homemade preferably).
January 22, 2006
Awesome recipe. I got it when this website looked a little diferent about 4 years ago and since have tweaked the recipe. I found it easier to use a pot, and stick to 2.5 cups of water instead of 4. That way you could have this ready in and hour and a half tops as opposed to much longer while trying to reduce (if using 4 cups) to thicken it. Great recipe!!