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Hungarian Goulash Recipe

Hungarian Goulash

Recipe courtesy Elizabeth Molnar

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on October 18, 2011

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    This recipe is great. I have made it many many times, and it is (almost perfect every single time. I say almost because I think the recipe writer forgot to add flour to the sour cream to thicken the broth. (probably why it ended up "soupy" to some. They probably should have said "up to" two cups of water if necessary, not a hard two cups. Every single cut of stewing meat I have ever used puts out different quantities of juice depending on the amount of fat in it. I left the cover off in the last half hour and it rendered a beautiful gravy. Also, I have NEVER EVER heard of kolbasz (or kielbasa to Americans being used in Hungarian Goulash. I have an enormous collection of Hungarian cookbooks and they all use beef. Besides it is an old hunter's stew, and I doubt the herdsmen in Hungary had Kielbasa standing by. Cows, yes.

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  • on August 17, 2011

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    I have to say in my family we do make it with beef, I have no clue what kolbasz is and I am Hungarian. I do agree in America It's usually served over egg noodles which is how my father made it for me growing up, but it can be served over rice I believe. However I agree with the last poster on the fact that the bacon should be omitted and I'd double the amount of paprika at least. My family also does not normally use caraway seeds, but to each their own. This is a Hungarian peasant dish so each family has their own way of making it.

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  • on May 02, 2011

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    I don't even have to try this recipe to tell you it's wrong. Trust me I'm Hungarian. first off, YOU DON"T PUT BACON IN GOULASH! second, no where NEAR enough paprika. and you ESPECIALLY don't use sweet paprika. also it's almost never made with spatzel. you also aren't supposed to use BEEF! it's made with kolbasz (If you don't know what kolbasz is you shouldn't even be trying to make hungarian food. this recipe is garbage.

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  • on February 21, 2011

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    This recipe is a certain road to disappointment if you are looking for flavor. I followed it without deviation and ended up with a bland soup. If I were to try it again (which I doubt I would tripple the amount of any indicated spice. There is significant ambiguity regarding the addition of tomatoes: two tomatoes from a can or two cans of tomatoes??? I opted for four tomatoes from the can and did NOT add any of the liquid. Notwithstanding, the result was a thin tasteless soup.

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  • on January 16, 2011

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    I have made this recipe several times, and it's wonderful. I tweak it just slightly by adding more caraway seeds (1 teaspoon instead of a pinch I toast and grind them before adding. I change the Paprika by using 1 tablespoon of hot Hungarian Paprika and 1 tablespoon of sweet Paprika. The Cucumber Salad rocks with the Goulash.

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  • on December 29, 2010

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    I found this recipe easy to follow, and very amenable to adjustments in quantities. I used fresh tomatoes instead of canned, increased the amount of bacon and onions, and it turned out delicious! I've cooked this about a dozen times, and everyone loves it. Tastes just like the family-made goulash my husband and I had in Europe!

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  • on July 20, 2010

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    I tried this recipe for my first attempt at goulash. It was pretty good...but not great. First of all, one slice of bacon does not render enough fat to saute the onions and the beef chunks. I knew that before I even started, so I used four slices of extra-thick bacon and cut them into matchstick strips. I removed the bacon to saute the onions and beef, but I cannot understand the direction to discard the bacon. What a waste! I returned the bacon to the stew later on (as you would when making boeuf bourgignon. The beef was extremely tender after braising for two hours and the aroma of the stew was heavenly. But the sauce was watery. I had to put a couple of tablespoons of flour in a small bowl and whisk in some of the hot broth, then return the mixture to the pot and cook a few minutes longer. The thicker sauce was velvety and enrobed the beef and potatoes.
    Next time I'll try the Tyler Florence version. I think it may be a more dynamic recipe.

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  • on January 20, 2010

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    I'm cooking this recipe as I write this comment/question. The recipe calls for: 2 Whole canned tomatoes

    I read this as, 2 whole tomatoes from a can of Whole Tomatoes, not 2 cans of Whole Tomatoes. Is this correct?

    The more I read it, the more I'm unsure. I'm at the stage now, where the tomatoes go in, next.

    It's like the SNL skit, "You can never put too much water into a Nuclear Reactor". Never put too much water, or, you can never put too much water?

    Oh well, in the meantime, I'll use just two whole tomatoes from one can.

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  • on December 07, 2009

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    I made this, while I am in Denmark. I had to make a couple of small adjustments due to circumstances. Such as, I did not find bacon, til after the 1 hour cooking time. I cooked up the bacon cubes (sort of like chopped back bacon. Instead of using the grease, I just put the cooked bacon in with the meat after 1 hour. I left out garlic and caraway and flour. I only used 2 small potatoes diced small. I used 38% creme fraiche in the goulash. And 18% to top when serving. The taste was fantastic. I think I also added just a bit more paprika, because I really liked the flavor it added. I used canned diced tomatoes-drained. Could not find spaetzle, so used tiny macaroni noodles. I cannot wait for the leftovers this evening !

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  • on March 02, 2009

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    This golash was very good. I actually started another recipe similar to this for the pressure cooker but the taste wasn"t on the mark. When I found this one I was amazed by the what the bacon could do to the depth of this type of stew. I will add this to my recipe box and save. 5 five star rating from me. Thank you

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