Savory Hungarian Goulash

Martha Price


Though I have read that true Hungarian Goulash doesn't contain sour cream, this recipe, which I clipped from a Modesto, CA newspaper about 30 years ago adds it, and it is YUM!


★★★★★ 1 vote

10 Min
2 Hr 30 Min


  • 3 lb
    fresh pork butt, cut into 1-inch cubes
  • 1 - 2 medium
    onions, chopped
  • 8 clove
    garlic, chopped
  • 3 c
  • 1/2 lb
    mushrooms, sliced
  • 2 Tbsp
    sweet paprika
  • 2 Tbsp
    parsley, chopped
  • 2 tsp
  • 1 tsp
    black pepper
  • 4 Tbsp
  • 6 to 8 Tbsp
  • 1 c
    sour cream

How to Make Savory Hungarian Goulash


  1. Pre-heat oven to 400 degrees.
  2. Put pork in a medium roaster; add onions and garlic. Braise slowly for 1 hour. Add water, mushrooms, paprika, parsley, salt and pepper.
  3. Lower oven temperture to 350 degrees. Cook pork in roaster, uncovered, for 1 and 1/2 hours longer.
  4. Make a roux with oil and flour - warm oil in small skillet, stir in flour until smooth and brown. Put the roaster on a burner, bring to a boil, and stir in the roux; let thicken slightly. Stir in the sour cream. Best served with wide egg noodles!

Printable Recipe Card

About Savory Hungarian Goulash

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Hungarian
Hashtags: #goulash, #hungarian

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