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Nutrition Facts
Serving Size 1 (557g) Recipe makes 6 servings
Calories 560
Calories from Fat 309		(55%)
Amount Per Serving		%DV
	Total Fat 34.4g	52%
	Saturated Fat 13.8g	68%
	Monounsaturated Fat 14.5g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 108mg		36%
Sodium 795mg		33%
Potassium 1194mg		34%
Total Carbohydrate 30.9g		10%
	Dietary Fiber 4.8g	19%
	Sugars 3.8g
Protein 31.5g		63%
detailed view... how is this calculated?

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By: Jess4Freedom

Authentic Hungarian Goulash "gulyasleves"

Recipe #256976 | 3½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Viking Knitter
Oct 4, 2007

Tried looking for a recipe on recipezaar for goulash, but couldn't find the true thing. This is the real deal. That crock-pot mess with ground beef, tomatoes, and mushy macaroni is NOT goulash. Whoever started that idea or started calling it that should be ashamed of themselves. Real Goulash has NO tomatoes... the red-orange flavor comes from Hungarian Paprika. --adapted from June Meyer's recipe-- thanks!

SERVES 6 (change servings and units)

Ingredients

2 lbs beef chuck, cubed
1 teaspoon salt
2 onions, quartered
2 tablespoons lard or shortening
2-4 tablespoons sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 quart water or beef broth
1 cup dill pickles, diced
1/4 teaspoon black pepper
4 potatoes, diced
potato, kluski, spatzle (whatever you want!) or egg noodles (whatever you want!)
sour cream

Directions

1
in dutch oven or electric skillet: roll beef in paprika, saute in fat.
2
Add rest of ingredients, except sour cream.
3
Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
4
When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.

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Featured Reviews for This Recipe

From: Sydney Mike

On Apr 27, 2009

Yes, I'm one of those who grew up with his mom making Hungarian goulash, or so we thought, but this put a whole new light on it, 'cause THIS GOULASH IS ABSOLUTELY WONDERFUL! I did cut it in half for just the 2 of us & took TexasKelly's suggestion & used some cooking spray instead of lard! In spite of the cooking time, this meal is well worth the time! Many thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef]

0 people found this review helpful

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From: Nonnie4Two

On Oct 6, 2008

This was a relatively easy recipe to put together. I enjoyed it but the monsters not so much. If I make it again, it'll have to be when they're not around to eat it. Made for Fall PAC 2008.

1 person found this review helpful

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From: TexasKelly

On Oct 9, 2008

This gets 5 stars from Hubby and I. The only changes I made were that I cut the recipe in half, and instead of using lard or shortening, I just sauteed the beef in cooking spray- just to cut down on calories. Other than that, I followed the recipe exactly. Hubby and I were drooling over the pot all afternoon as it cooked away. The meat turned so tender & flavorful. I am Hungarian & Polish, and so I have been wanting to get into some authentic recipes, and this certainly fit the bill. We will make this dish forever in our house. Thanks for posting.

2 people found this review helpful

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From: Bettythebeetle

On Jan 1, 2009

Tasted great! The pickles really made a difference although no one could pick what it was. Easy and yummy!

1 person found this review helpful

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Read all 5 reviews