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Beef Goulash

Erica's picture
Looking for a Goulash Recipe?A good old Hungarian goulash recipe made with onions,beef stew,paprika & Worcestershire sauce. Enjoy!
Ingredients
  Beef stew meat 2 Pound
  Butter 1⁄2 Cup (8 tbs) (1 stick)
  Chopped onion 1 Medium
  Paprika 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Flour 2 Tablespoon
  Garlic powder 2 Teaspoon
  Beef bouillon 14 Gram
  Tomato sauce 2 Can (20 oz) (Del Monte)
  Water 4 Cup (64 tbs)
Directions

In a pan,melt butter & add onion & meat to the butter.Sprinkle garlic powder & paprika on the meat,saute meat till it changes color to brown.After it turns brown pour in the cans of tomato sauce to meat,add beef bullion to the cans & add to the boiling water to dissolve,add this to goulash.Pour in 2 cups of water into it. Add Worcestershire sauce, cover and cook on low flame 2 hours.
When the meat turns tender,thicken the liquid in the meat by adding flour to it.
Serve it hot over rice or eat it with bread & butter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Braising
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
8 Minutes
Cook Time: 
80 Minutes
Ready In: 
88 Minutes
Servings: 
6

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Average: 2.7 (7 votes)

3 Comments

butterbites's picture
Goulash tastes great with macaroni too. Try it.
shantihhh's picture
Hungarian Gulyasleves (goulash) is also yummy with dumplings those made with potatoes or semolina a terrific. Often it is served with buttered noodles-hand made. Sometimes carraway seed is added to Goulash, but the key is to use good Hungarian papriks and good meat. I use smoked paprika sometimes for a real earthy flavour. Czech Goulash is served With Bread Dumplings, lamb goulash is served with sweet/sour red cabbage, and potato dumplings. Goulash and also Goulash Soup are very popular all over Eastern Europe and each country and each cook has their own slant. All that I have eaten are wonderful. Shanti/Mary-Anne
seraphim's picture
Sorry, but there is nothing HUngarian about a Worchester sauce, leave that one out, and why use garlic powder, if you can use the real one, i mean real garlic, diced. And dont use the boullion. Put there a plenty of vegetables, mainly paprika, fresh tomatoes, a lot of onion (as the base, and also in the middle of the cooking) , garlic and the most important is - potatoes. It will give your goulash structuire and flavor. and 1 and a half hour is never enough for beef to cook, cook it slowly, so that the meat is tender