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Authentic Hungarian Goulash

recipe at a glance
Rating: 4/5 4 stars
10 reviews
4 comments

ready in: 1-2 hrs
serves/makes:   6
  

recipe id: 3830
cook method: stovetop
Authentic Hungarian Goulash Recipe
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ingredients

2 pounds beef chuck
1 teaspoon salt
2 onions
2 tablespoons lard or shortening
2 tablespoons sweet Hungarian paprika, (imported)
2 bay leaves
1 quart water
4 potatoes, peeled and diced
1/4 teaspoon black pepper

Dumplings

1 egg
6 tablespoons all-purpose flour
1/8 teaspoon salt

directions

Cut beef into 1" squares, add 1/2 tsp salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hour on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.

Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream.

Recipe Source: June Meyers

cook's notes

This recipe is courtesy of June Meyers.

Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. Every family has its own version of Goulash. My family would NEVER consider tomatoes or green peppers or other spices in Goulash. Some other dishes would have tomato or green pepper, but not Goulash. Slow cooking is the secret and you can never use too much paprika. I like to use 3 tablespoons. Hope you enjoy this dish, I have been raised on it. Regards, June Meyer.

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doughboy7

nutrition

479 calories, 29 grams fat, 25 grams carbohydrates, 28 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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220%
number of 2 star votes on this recipe
110%
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00%
number of unrated comments on this recipe4



Guest at CDKitchen.com



REVIEW: recipe rating
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 :)



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Guest at CDKitchen.com
Aug 7, 2010

Guest Foodie
COMMENT:
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.



Guest at CDKitchen.com



REVIEW: recipe rating
Sometimes bay leaves can be sauteed in oil with onions and garlic. So you can try that.



Guest at CDKitchen.com
May 17, 2010

Army Cook
COMMENT:
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.

CDKitchen Note: Add the bay leaves when you add the paprika.



Guest at CDKitchen.com



REVIEW: recipe rating
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??



Registered Member at CDKitchen.com



Member since: September 29, 2009
REVIEW: recipe rating
To improve use beef broth instead of water. Add some ground caraway for a bit more authentic flavor.



Guest at CDKitchen.com
Sep 11, 2009

AlphaKennyBody
COMMENT:
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.



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Guest at CDKitchen.com
Nov 28, 2007

Guest Foodie
COMMENT:
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!!!!!!!!!!!!!!!!