Hungarian Goulash

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  • 1 lb. boneless beef chuck, trimmed and cut into 1 1/2 inch cubes
  • ½ teaspoon black pepperHungarian Goulash
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced (1 ½ Cups)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sweet Hungarian paprika
  •  1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon caraway seeds
  • ½ teaspoon dried marjoram leaves
  •  1 ¼ to 1 ¾ cups Beef stock or low-sodium beef broth
  • 8 ounces red potatoes skinned, scrubbed and cut into ¾ inch cubes (2 cups)
  • 4 ounces mushrooms, quartered (1 ½ cups)
  • 2 tablespoons minced parsley
  • ½ teaspoon grated lemon rind


  1. Season the beef with pepper and salt.  In a 5 quart nonstick Dutch oven, heat 1 tablespoon of the oil over medium high heat.  Sauté the meat for 6 minutes, then transfer to a plate.
  2. Add the onion to the Dutch oven and sauté for 5 minutes or until lightly browned and tender.  Stir in the browned beef and any juices that have collected on the plate, the flour, paprika, tomato paste, vinegar, garlic, caraway seeds, and marjoram; cook for 3 minutes, stirring constantly.
  3. Stir in the stock; bring to a boil.  Lower the heat, cover, and simmer for 1 hour.  Add the potatoes and more stock if needed.  Simmer, uncovered, for 25 minutes or until the beef and potatoes are tender.
  4. While the stew simmers, heat the remaining 1 tablespoon of oil in an 8 inch skillet over moderately high heat.  Add the mushrooms and sauté for 6 minutes or until browned, then stir into the Goulash with the parsley and lemon rind.
  5. Serve over egg noodles or your favorite pasta.
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