Hungarian Goulash (sallye) Recipe

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sallye bates


Copied from Womans World. Someone was asking for this recipe, and by coincidence, it showed up in the magazine I just bought.



★★★★★ 1 vote

45 Min
2 Hr 30 Min
Stove Top


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  • 2 Tbsp
    bacon fat or olive oil
  • 3 c
    chopped onions
  • 2 clove
    garlic, minced
  • 3 Tbsp
    sweet hungarian paprika
  • 2 tsp
    hot hungarian paprika (optional)
  • 3 lb
    boneless chuck roast cut into 1-1/2" cubes
  • ·
    salt & freshly ground pepper to taste
  • 4 c
    low sodium chicken broth
  • 2 tsp
    caraway seeds, ground
  • 2 c
    potatoes, peeled & diced into 1/2" cubes (about 12 oz)
  • 2 c
    carrots, peeled & diced into 1/2" cubes
  • 1 large
    red pepper, diced
  • 3 large
    tomatoes, peeled, seeded & diced or 2/3 cup drained diced canned tomatoes
  • 2 Tbsp
    fresh marjoram, chopped
  • ·
    egg noodles & sour cream (optional)



  1. Heat fat in large Dutch oven over medium heat.

    Add onions and garlic, cooking for about 20 minutes until softened. Stir often to avoid burning.
  2. Stir in sweet paprika and hot paprika until onions are coated (1-2 minutes)

    Add meat, a little salt and a few grinds of pepper.

    Add 1/2 cup broth

    Cook on medium high heat until liquid is almost evaporated.
  3. Add caraway seeds and remaining broth.

    Bring to boi, reduce heat to low and cook, covered for about 1 hour or until meat is almost tender

    Skim and discard fat.
  4. Add potatoes, carrots, red pepper and tomatoes.

    Cook another 20 minutes or until potatoes are tender.

    Skim fat and discard
  5. Serve as is, or reduce until it thickens.

    To reduce, strain all solids from soup and place in large mixing bowl.

    Bring stock remaining in pot to boil and cook until reduced, then add back solids.

    Season with salt and pepper.
  6. Serve over cooked noodles with sour cream and marjoram.

Printable Recipe Card


Main Ingredient: Beef
Regional Style: Hungarian

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