Old World Hungarian Goulash

Sherry Peyton


This is not what passes for goulash in the US-namely ground meat, with elbow macaroni and tomatoes. This makes some attempt to recreate a more European original recipe, although I've taken plenty of liberties with a twist here and there. It all came out quite tasty and worth inclusion in my menu rotation. If you like this recipe, see others at my website: mybestcookbook.wordpress.com

pinch tips: Flour, Eggs & Breading Techniques





30 Min


2 Hr 30 Min


2 lb
pork steak, trimmed of excessive fat and cubed
1 c
1 large
onion, large diced
1 c
slided carrots
1 c
sliced celery
1 c
parsnips, sliced
2 large
potatoes, diced
4 c
beef stock
3 Tbsp
high quality paprika
1 Tbsp
caraway seeds, chopped
2 clove
garlic minced
1 c
dry white wine
1 Tbsp
each worcesteshire sauce and soy sauce
2 tsp
salt to taste
2 Tbsp
fresh chopped parsley

Directions Step-By-Step

Pat dry the meat before cubing and then salt and pepper liberally and dredge in flour. Heat about 3 tbsp of oil in a cast iron pot and begin browning the meat, in batches until all is done. Remove from the pot.
Add the onions, carrots and celery to the pot and saute until softened. Return the meat and add the stock, wine, and all seasonings except the parsley. Simmer for a couple of hours until meat is very tender.
Add the potato and parsnips and continue simmering until they are done. Serve with egg noodles and parsley.

NOTE: If the stew is not sufficiently thickened, mash together softened butter and flour in equal amounts and add in small bits to the stew, bringing to a light boil until thickened.

You can also make dumplings instead of the noodles.

About this Recipe

Course/Dish: Pork
Hashtags: #stew, #hungarian