Hungarian Goulash

Hungarian Goulash

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Ami Baggett


Found this recipe years ago and it can be tweaked by adding veggies and new potatoes the last 30 minutes of cooking for a nice stew or keep it plain and spice it up with chipotle powder and serve over rice. The meat will melt in your mouth! Wonderful stew for winter, my family requests it often!


★★★★★ 1 vote

15 Min
2 Hr


  • 3 large
    spanish onions (yellow)
  • 2 1/2 lb
    stew meat (or cubed chuck roast 2.5 to 3 lb)
  • 2 Tbsp
    sweet paprika
  • 2 tsp
    salt (additional 1 tsp if you need to add more after ingredients are combined)
  • 1/4 tsp
    black pepper
  • 6 oz
    tomato paste (small can)
  • 1 1/2 c
  • 1 tsp
    minced garlic (1 clove garlic)
  • 1/3 c
    vegetable oil

How to Make Hungarian Goulash


  1. heat oil in large pot/dutch oven. Cook sliced onions until soft and then remove onions from pot and set aside.
  2. combine sweet paprika, salt, and pepper. Coat meat with spices and add to dutch oven to brown meat on all sides.
  3. Return onions to pot with meat, tomato paste, garlic, water. Simmer for 2 hours. Suggest serve with rice, butter noodles, or boiled red potatoes and choice of veggies on the side.
  4. Optional for this recipe: substitute 1 1/2 c water for 1 c water and 1/2 c red wine.

    Diced veggies can be added last 30 minutes of cooking for more of a stew.

    1tsp chipotle powder can be added for added heat.

    if you want more salt add 1 additional tsp in step 3 when water, tomato paste and garlic is added.

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About Hungarian Goulash

Course/Dish: Beef

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