No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (315g) Recipe makes 6 servings
Calories 695
Calories from Fat 395		(56%)
Amount Per Serving		%DV
	Total Fat 43.9g	67%
	Saturated Fat 18.2g	90%
	Monounsaturated Fat 18.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 183mg		61%
Sodium 1296mg		54%
Potassium 626mg		17%
Total Carbohydrate 29.7g		9%
	Dietary Fiber 1.5g	5%
	Sugars 11.2g
Protein 44.2g		88%
detailed view... how is this calculated?

Hungarian Goulash

Recipe #163625 | 7¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Chef #309422
Apr 10, 2006

This is my mom's recipe. My brother and I loved it when she made this when we were growing up. My family loves it just as much as we did.

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs boneless beef stew meat, cut into bite-sized pieces
2 tablespoons butter
1 cup onion, chopped
1 garlic clove, minced
3/4 cup ketchup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
cayenne pepper, to taste
1 1/2 cups water
2 tablespoons flour
1/4 cup water
3 cups hot buttered egg noodles
caraway seed (optional)

Directions

1
Brown beef stew meat in butter.
2
Put onions, garlic, ketchup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, 1 1/2 cups water and stew meat into a crock pot.
3
Cover and cook on low for 7 to 8 hours.
4
To thicken goulash, about 1/2 hour before serving mix 2 tablespoons of flour and 1/4 cup water in a bowl. Mix well.
5
Add to crock pot and stir well.
6
Cover, turn heat to high and cook approximately 1/2 hour.
7
Serve over hot buttered egg noodles. Caraway seeds can be added to buttered noodles if desired.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fragrant Thai Beef Curry

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Pork Chops With Mustard & Shallot Sauce

Channa Masala

Chicken With Tarragon, Garlic & Olives

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef
Preparation > Equipment > Crock-Pot
Preparation > Presentation > Served Hot

Featured Reviews for This Recipe

From: Kittykitdreamkat

On Jan 13, 2008

Although this recipe may be tasty it is not even close to real Hungarian Goulash .. We have never used condiments such as ketchup, worcester souce or worst of all mustard in goulash. Please further note, Original Hungarian Goulash is a rich beef soup not a stew .. Hopefully some readers will try and enjoy a true bowl of this wonderful soup.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: AmyMCGS

On Nov 28, 2006

This just didn't suit our tastebuds. I made the sauce as directed, but only used one pound of stew meat. This meant that there was plenty of sauce, but nobody in my house cared for the flavor of it-- DH and DD just picked the meat out of their portions. These are all ingredients that we use often, so I'm not sure why we didn't like it. Thanks anyway for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: GRANNYLKM

On Apr 11, 2006

This recipe is wonderful! The first time I had it, my SIL used venison. I switch between beef & venison (depends on how good the hunting is)! DH likes it served over rice.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Zsuzsa

On Dec 19, 2006

I was born in Hungary, so grew up on Hungarian Goulash. Whilst this may not be what I grew up on, it is still a great tasting stew. I changed it a little, though. I used sour cream instead of water to thicken it and did not use any cayenne pepper, as I did not have any at home. I also served it over plain pasta. My family all loved it, so will make this again, probably in winter.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews