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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!
  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)

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: 
Main Dish
Preparation Time: 
8 Minutes
Cook Time: 
80 Minutes
Ready In: 
88 Minutes

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Your rating: None
Average: 2.7 (7 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 648 Calories from Fat 395

% Daily Value*

Total Fat 44 g68.1%

Saturated Fat 17.4 g87.2%

Trans Fat 0 g

Cholesterol 159.8 mg53.3%

Sodium 383.3 mg16%

Total Carbohydrates 18 g5.9%

Dietary Fiber 2.9 g11.7%

Sugars 7.1 g

Protein 43 g87%

Vitamin A 41% Vitamin C 27.5%

Calcium 5.1% Iron 20%

*Based on a 2000 Calorie diet


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
Beef Goulash Recipe