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Wolfgang's Beef Goulash Recipe

Wolfgang's Beef Goulash

Recipe courtesy Wolfgang Puck, 2001

Show: Wolfgang PuckEpisode: Wolfgang Puck's Austria: A Journey Home

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on February 12, 2012

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    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.

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  • on November 01, 2011

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

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  • on May 16, 2011

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    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.

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  • on January 08, 2011

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    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.

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  • on November 15, 2010

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    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.

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  • on September 17, 2010

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    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.

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  • on September 02, 2010

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    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!

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  • on November 08, 2008

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    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

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  • on January 02, 2008

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  • on February 19, 2007

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    Absolutely perfect recipe, especially stone grinding the caraway seeds. When I had this in Budapest, there was cream added to it, but I could never get it just like I had it in Hungary. Tonight, I used creme fraiche along with Wolfgang's recipe, and it was exactly like what I had in Hungary.

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