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Wolfgang's Beef Goulash Recipe

Wolfgang's Beef Goulash

Recipe courtesy Wolfgang Puck, 2001

Show: Wolfgang PuckEpisode: Beer

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

Showing 1-10 of 10

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  • on July 11, 2008

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    I am of German heritage and grew up with Goulash and spaetzle as my favorite meal. This recipe is as good as my mother's! Perfect flavor and very easy to make! I use my potato ricer to push the spaetzle batter thru and it makes perfect noodles. No leftovers on this dish!

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  • on June 08, 2008

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    My husband is from Austria, like Chef Puck, so he knows goulash, and this is a great recipe. Even my mother-in-law said it was better than hers! I add mushrooms which is not so authentic but I think it goes well.

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  • on March 05, 2008

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    I would love to make this, but can anyone tell me what a perforated hotel pan is, and where to get one?

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  • on January 16, 2008

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    We love this dish!

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  • on February 17, 2007

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    I had tried several recipes after having it in Austria. This tastes like being there.

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  • on July 26, 2006

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    Very much like the goulash I had in Czech for a friends wedding party - loved it. Watch out for the hot paprika if you don't care for spicy heat.

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  • on April 14, 2005

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    unless of course you grew up in Hungary, not northern minnesota. I remember goulash as a bland blend of hamburger, macaroni and canned tomatoes maybe salt & pepper if you were lucky. This is infinitely superior. Tender chunks of meat in a lucious savory sauce, spicy, but not too much so. I added a litle more spicy paprika to nudge up the heat. This is really excellent tasting, colorful and quite hearty.

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  • on March 11, 2005

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    Simple slowcooker with authentic taste. My guests were raving!

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  • on November 13, 2004

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    I absolutely adore German and central European foods, and I could not believe how easy, authentic, and delicious the goulash and spaetzle were. Out of this world!!! Perfect for a cool autumn or winter day.

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  • on May 30, 2004

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    The recipe is soooo good. It takes a little time to cook, but is well worth the wait.

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