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


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)


1Heat fat in large Dutch oven over medium heat.

Add onions and garlic, cooking for about 20 minutes until softened. Stir often to avoid burning.
2Stir 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.
3Add 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.
4Add potatoes, carrots, red pepper and tomatoes.

Cook another 20 minutes or until potatoes are tender.

Skim fat and discard
5Serve 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.
6Serve over cooked noodles with sour cream and marjoram.

About this Recipe

Main Ingredient: Beef
Regional Style: Hungarian