Hungarian Goulash

Marsha Gardner


My husband Dick made this for me when I came home after some out-patient surgery. It was wonderful!


★★★★★ 1 vote

1 Hr 30 Min
Stove Top


  • 2 lb
    round steak, cubed
  • 3 Tbsp
  • 3 Tbsp
  • 1 large
    onion, sliced
  • 1 clove
  • 1-16 oz
    can tomatoes
  • 2 tsp
    beef bouillon
  • 1
    bay leaf
  • 1 tsp
  • 1 tsp
    dried thyme
  • 1/4 tsp
    freshly ground black pepper
  • ·
    kosher salt to taste
  • 8 oz
    sour cream at room temperature
  • ·
    hot cooked noodles

How to Make Hungarian Goulash


  1. Flour meat and brown in hot oil, drain off oil. Add garlic and onion, cook until tender.
  2. Add remaining ingredients except sour cream and noodles. Cover and simmer for 1 1/2 hours, or until meat is tender.
  3. Uncover and remove from heat.
    After 5 minutes stir 1/4 cup sauce into sour cream. Add sour cream mixture slowly to mixture in skillet, stirring constantly until sour cream is blended.
  4. Heat through but do not allow to boil. Serve over hot cooked noodles.

Printable Recipe Card

About Hungarian Goulash

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Hungarian

Show 6 Comments & Reviews

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