Food Network
Home> Recipes> Beef>
Wolfgang's Beef Goulash Recipe

Wolfgang's Beef Goulash

Recipe courtesy Wolfgang Puck, 2001

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (24)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 24

Showing 1-10 of 24

Sort by:

Newest

  • on November 06, 2012

    Flag

    Really good. Tender. Even better - we had leftovers of both the goulash and the spaetzle so I mixed them together and had them for leftovers the next day.

    I didn't have the fresh herbs but the dried worked fine. Also didn't saute the spaetzle. Just put butter on it after boiling.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 03, 2012

    Flag

    I love this recepie but I do it with a twist. I use 3 smll onions instead of cups, I skip the mejoram and caraway seeds and instead I add just a pinch of cinammon when I'm about to put the lid on.

    Also, real Central European Goulash with the exception of the Hungarian is done with nice thick dark beer, so as the alcohol evaporate you get a sweet thick malt flavour. So I do 2 cups dark beer (I use Leffe and 2 cups tap water. Then I let it cook for 3 hours to 4 hours so that the meat melts in your mouth like butter when you eat it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 12, 2012

    Flag

    I made this for my mother today. Her mother use to make it, but she wasn't sure how. All she could remember was that she used two different meats and it had potatoes in it. I made this version and made no changes except thickening it a little. I even made the spaetzle with it, and it worked out fantastic. Everyone loved it, but it wasn't what she remembered. Even so, she enjoyed it. I will definitely make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 01, 2011

    Flag

    best taste ever great recipe and easy to prepare served over noodles try spaetzles next

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 16, 2011

    Flag

    This review is only for the goulash...WOW! Friends brought us hot paprika from Hungary, so I searched all around and this recipe seemed to be the best...it was! I did use bacon fat + EVOO and added sour cream at the end, for a rounder taste. Also, I only had 1/2T sweet paprika so I used the Hungarian HOT paprika for the remaining 2T or so...it was very spicy but not overwhelmingly so.

    Next time, I'll try the spaetzel...this time, just served over mashed potatoes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 08, 2011

    Flag

    Great Goulash, but if you are looking for hungarian goulash - this is not the recipe. Amazing flavors and fairly easy to make. Was a little too soupy so I added some potato starch to thicken it up. Did not make the Spaetzle, I used another recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 15, 2010

    Flag

    I originally downloaded this recipe from Epicurious in March of 2002. It is my families' all time favorite meal. Once you make it with the spaetzle you will never go without both together. I studied in Austria in college and every time I make this I feel like I am there (with Wolfgang's mother. Now if I only had the recipe for the goulash suppe which is the dish prepared from the leftovers. You will not be disappointed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 17, 2010

    Flag

    If you're reading this, thinking about trying this recipe DEFINITELY do! I have made this 3 or 4 times since finding this recipe about a year ago and every time it turns out more delicious than the last. The beef is so tender you don't even need a butter knife, the sauce is full of flavor, and the spaetzle is crispy and delightful ... you definitely won't be disappointed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 02, 2010

    Flag

    Wow! This is too good to describe. I haven't eaten anything that tasted just like Europe since I lived there! This is the one I've been looking for. The flavor was over the top, the beef was tender, and the recipe was simple!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2008

    Flag

    It was tender and had incredible flavors. Be sure to make the spaetzle as it has complementary flavors and really puts the dish over the top. I did modify it a little by browning the meat first in bacon fat, draining some of the juices/fat and then doing the carmelized onions in that. It was truly fantastic! I would recommend to pull the goulash together first and while it is simmering to do the spaetzle dough. You have more than enough time to let it chill, let the goulash simmer, and have a glass of wine! Yummy! ~A.Gully Watertown, MA

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.