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grandma's hungarian goulash

(1 rating)
Recipe by
Linda Kauppinen
Greenwood, FL

This was a favorite dish that my grandmother used to make and everyone loves. Her parents came from the Ukrane bordering Russia, and said this was a meal her mother always made. I've converted it so that it cooks well in either stove top or crock pot. This dish is an ethnic winter comfort food, much like a stroganoff. Very rich and very filling. My father-in-law who was picky and swore up and down that goulash had to have a red sauce absolutely fell in love with this dish! I beefed up the recipe a little bit by adding bouillon, tomato ketchup or paste ...Im sure that you will love it!

(1 rating)
yield 6 -8
prep time 45 Min
cook time 4 Hr
method Stove Top

Ingredients For grandma's hungarian goulash

  • 4 lb
    boneless chuck roast
  • 4 Tbsp
    cooking oil
  • 2/3 c
  • 2 tsp
  • 1 dash
  • 2 tsp
    paprika ( i use hungarian paprika when i can get it)
  • 1 pkg
    mushrooms (i use baby bellas)
  • 1 c
    chopped onion
  • 4 Tbsp
    catsup or 2 tbsp tomato paste
  • 3
    bay leaves
  • 2 clove
    garlic, fresh, sliced in half and smashed to release flavor
  • 6-8
    beef bouillion cubes/or 3-4 cups beef stock
  • 3-4 c
    water (omit if using beef stock)
  • 1 pkg
    wide egg noodles
  • 1 c
    sour cream
  • 6 Tbsp
    flour (more or less)
  • 1-2 c
    hot cooking liquid from the pot

How To Make grandma's hungarian goulash

  • 1
    In a plastic bag combine flour, paprika, salt and pepper.
  • 2
    Cut Chuck Roast into 1 inch cubes and add to flour mixture to dredge.
  • 3
    Heat oil in skillet and brown the meat pieces. As the pieces are lightly browned, drain and transfer to stock pot or crock pot.
  • 4
    In stock pot or crock pot, stir in water and beef bouillon cubes or beef stock, onion, catsup, mushrooms, garlic and bay leaves. Stove top: Turn to high heat and when mixture starts boiling remove bay leaves, cover and turn heat to simmer for 2 to 4 hours. Crockpot: Turn to high and mixture starts boiling remove bay leaves. Turn to low heat, cover and simmer for 2 to 4 hours.
  • 5
    Sour Cream Sauce: 1 cup sour cream, 6 Tbsp flour (more or less), 1-2 cups hot cooking liquid. Combine sour cream and flour and mix together very well so that it is a creamy texture. SLOWLY blend in hot cooking liquid into the sour cream mixture so that it does not curdle.
  • 6
    Slowly pour your warm sour cream mixture into the hot mixture of the pot, stirring constantly to blend it thoroughly. Continue to cook and stir constantly until thickened. serve over hot cooked egg noodles. Best Served with a fresh salad with a lovely balsamic dressing, fresh cooked Asparagus, Broccoli or your favorite vegetable and a crusty bread. Updated 10/20/14