Hungarian Beef Goulash

This Hungarian Beef Goulash recipe is absolutely delicious. This is so easy… you can set this up in your crock pot and let it cook itself. It makes a wonderfully hearty meal…. Serve it with buttered noodles and a dollop of sour cream… a crusty fresh bread….yummmmm


I use red wine in the recipe… while I think it adds a wonderful robust flavor…. and the alcohol does cook off… I fully understand that many people do not want to add alcohol to their food… the recipe is delicious without it as well…

I wrote the recipe for 2 ½ pounds of lean (round) stew meat…. It should easily make 4 hearty servings or 6 average servings. Just remember…. however much you have in meat you will need to have the same amount in onions…. so you would need 2 ½ pounds of onion. The amount of beef stock you will need will be enough to almost cover the meat and onions… don’t drown it… just add enough to almost cover it.

Make sure to use Hungarian Sweet Paprika and Hungarian Hot Paprika for the best results. You can find it by the spices in the supermarket. See my spice section for a little information on these paprikas.

Finally…. The key to tender meat that has all the flavors infused… you need to simmer this slowly…. I used a crock pot …. I’d never made it in a crock pot before…. But I had one of those duh moments… and did it… it worked out beautifully… so much so… I wondered why I hadn’t thought of it before.

I set my crock pot on high for 4 hours and low for an hour…. If you are setting this up and leaving it … you can set it on low for 6-7 hours.

I hope you will try this… and enjoy it!


Recipe:  Hungarian Beef Goulash

All you need:

2 ½ pounds lean (round) stew meat
2 ½ pounds onions, sliced
Beef stock (enough to almost cover beef and onions)
½ cup flour
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Olive Oil
1 tablespoon Hungarian Sweet Paprika
1 teaspoon Hungarian Hot Paprika
1 cup red wine (Cabernet would be an excellent choice)
Sour Cream for garnish

All you need to do:

Put the flour, garlic powder, salt and pepper in a plastic bag…. Shake to mix.

Add the stew meat and shake (you will have to do this in batches).

Over medium high heat, heat a large skillet with enough olive oil to just coat the pan.

Brown the floured beef until all sides are seared.

Remove the beef and add to the crock pot.

Slice onions in half (width wise) then thinly slice.

Add enough oil to the bottom of the skillet to just coat the pan.

Add the onions.

Cook the onions over medium high heat until they are soft and translucent (don’t brown them).

If the onions start to brown, turn the heat down a bit.

Remove the skillet from the heat.

In a small ramekin or custard cup, mix the paprikas until mixed thoroughly.

Sprinkle the paprika over the onions.

Stir the onions until the paprika is evely distributed.

Add the onions to the crock pot.

Add the red wine to the crock pot.

Add enough beef stock to almost cover the beef and onions.

Stir the pot.

Set the crock pot on high and cook for 4 hours. (you can stir occasionally but you don’t have to)

Turn the crock pot down to low for an hour.

If there is any grease on top... (looks like oil)... you can easily de-grease it by ladeling it off... I had to ladel off about 1/4 cup... this will make your meal even leaner...

Serve over hot buttered noodles and garnish with a dollop of sour cream.

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