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Hungarian Goulash

Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It’s simply scrumptious! —Marcia Doyle, Pompano, Florida
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    12 servings

Ingredients

  • 3 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 medium green peppers, chopped
  • 3 pounds beef stew meat
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 2 tablespoons olive oil
  • 1-1/2 cups reduced-sodium beef broth
  • 1/4 cup all-purpose flour
  • 3 tablespoons paprika
  • 2 tablespoons tomato paste
  • 1 teaspoon caraway seeds
  • 1 garlic clove, minced
  • Dash sugar
  • 12 cups uncooked whole wheat egg noodles
  • 1 cup reduced-fat sour cream

Directions

  • Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
  • Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
  • Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

Test Kitchen Tips
  • Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.
  • To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).
  • Next, try one of our 75 best pasta recipes.
  • Nutrition Facts
    2/3 cup goulash with 1 cup noodles: 388 calories, 13g fat (4g saturated fat), 78mg cholesterol, 285mg sodium, 41g carbohydrate (5g sugars, 7g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

    Reviews

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    Average Rating:
    • Shelley
      Oct 8, 2020

      My Hungarian grandmother never put carrots or any vegetables except for plethora of sliced onions. She used beef broth and tomato paste for the liquid after frying stew meat and then carmelizing the onions. She then put it the stew meat in piled on all the onions then poured the broth and tomato paste mixture all over. In the oven for awhile. Served over egg noodles that she of course made earlier in the morning. No sour cream either. I know she put several garlic cloves in the pot but really don’t know what other spices. All I know is I loved it!

    • Adele
      Aug 14, 2020

      I had a very similar recipe for this many years ago, and unfortunately, I lost it after only making this a couple of times. I loved it! I gave it four stars for one reason: one should *never* use low-fat sour cream in cooking. It will adversely affect the texture of your sauce. It will break down and separate. I am OCD about eating healthy; however, when it comes to cooking with sour cream, I insist on using full fat. I am happy to get this recipe. It's exactly like the one I lost!

    • llheath
      May 27, 2020

      I agree with another reader, Please leave your debates and cooking processes in another forum. I know personally I read these reviews to see whether or not the person or family enjoyed the recipe after they have made it and eaten it. I need no other information. This sounds good but I will not comment until I have tried it. Thanks!

    • Rahnee64
      May 27, 2020

      I agree 1000% with peetzaguy. For all of you Whiny Wandas saying this isn't authentic, it's not real; if you don't like a recipe that is posted on here either (a) don't make it or (b) submit your own version. Every region, in every country makes the same dish differently than the next( Southern Italy makes a dish differently from Norther Italy). Heck sometimes it even goes by a different name. Sheesh! It's not that big a deal.

    • Andrea
      May 19, 2020

      i made this today and my husband thought it was delicious and i did too so good with sour cream but i don’t think i cut enough onions it said three medium but i cut up two big ones instead and i couldn’t find wheat egg noodles so i used the plain

    • Aaron
      Apr 2, 2020

      This might be an okay recipe, but I do agree that to call it "Hungarian" is not exactly accurate. It's also more like a porkolt or paprikas that it is a gulyas. I'm sure it's tasty enough, but the name is misleading.

    • Bonnie
      Feb 29, 2020

      Very bland and tasteless. Would not make again.

    • Adele
      Nov 10, 2019

      Seriously, those of you with your panties in a wad because this isn't a recipe for gulyas embarrass yourselves. The contributor didn't claim it was a soup recipe. It's goulash which is considered a STEW in this country anyway. Please go look for something else to offend you. Very nice recipe if you're looking for something that will warm you on a cold day and stick to your ribs. I prefer to rate recipes on their own merit rather than any changes, additions, or deletions and this one can stand on its own.

    • Angela
      Oct 14, 2019

      I will try this very soon, from the ingredients I like it very much and like another reviewer my family likes Mushrooms in it as well. I cannot believe how people react to a recipe. Thankfully most are older reviews and I hope for y’all that time has healed the wounds over authentic or not authentic. Tastes differ and have some imagination of your own! Good luck to everyone giving this a chance, sounds like a good base for me.

    • cat
      May 31, 2019

      Great recipe. Some people are confusing Goulash/Gulasch with Gulaschsuppe which is a very different recipe.