Recipe courtesy of Michael Lomonaco

Hungarian Beef Stew "Goulash"

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  • Yield: 4 to 6 portions
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8 slices bacon, chopped

2 large onions, thinly sliced, about 1 1/2 cups

1 tablespoon chopped garlic

2 pounds beef shank or chuck, cut into stew meat

Salt and pepper

3 tablespoons hot Hungarian paprika

1 teaspoon ground marjoram

1 teaspoon lemon zest

1/4 cup white wine vinegar

1/2 cup white wine

1 cup tomato puree

2 cups beef broth

1 cup diced potatoes


  1. In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
  2. Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.
  3. Add vinegar and wine and cook until nearly dry.
  4. Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.