Old World Hungarian Goulash

Sherry Peyton


This is not what passes for goulash in the US-namely ground meat, with elbow macaroni and tomatoes. This makes some attempt to recreate a more European original recipe, although I've taken plenty of liberties with a twist here and there. It all came out quite tasty and worth inclusion in my menu rotation. If you like this recipe, see others at my website: mybestcookbook.wordpress.com

★★★★★ 1 vote
30 Min
2 Hr 30 Min


2 lb
pork steak, trimmed of excessive fat and cubed
1 c
1 large
onion, large diced
1 c
slided carrots
1 c
sliced celery
1 c
parsnips, sliced
2 large
potatoes, diced
4 c
beef stock
3 Tbsp
high quality paprika
1 Tbsp
caraway seeds, chopped
2 clove
garlic minced
1 c
dry white wine
1 Tbsp
each worcesteshire sauce and soy sauce
2 tsp
salt to taste
2 Tbsp
fresh chopped parsley

How to Make Old World Hungarian Goulash


  • 1Pat dry the meat before cubing and then salt and pepper liberally and dredge in flour. Heat about 3 tbsp of oil in a cast iron pot and begin browning the meat, in batches until all is done. Remove from the pot.
  • 2Add the onions, carrots and celery to the pot and saute until softened. Return the meat and add the stock, wine, and all seasonings except the parsley. Simmer for a couple of hours until meat is very tender.
  • 3Add the potato and parsnips and continue simmering until they are done. Serve with egg noodles and parsley.

    NOTE: If the stew is not sufficiently thickened, mash together softened butter and flour in equal amounts and add in small bits to the stew, bringing to a light boil until thickened.

    You can also make dumplings instead of the noodles.

Printable Recipe Card

About Old World Hungarian Goulash

Course/Dish: Pork
Hashtags: #stew, #hungarian