20 Reviews of Hungarian Goulash

From: Lennie

On May 24, 2004

This is one of those recipes where I would give more than 5 stars if I could. It was delicious — fabulous flavour! — and the recipe works just as it says it will. I don't have a single quibble: the instructions are straightforward and very simple and this is quite easy to prepare. I followed it exactly as written, with 2 small additions. After cooking the onions (step 4), I added 1/3 cup merlot to deglaze the pan, before I added the meat back in. Then, as well as the 2 tbsp Hungarian paprika, I added a good sprinkle of smoked paprika too (I've been adding it to recipes a lot lately). I served this over Bev's Mashed Potato Pancakes (Potato Pancakes), which I thought worked well. My entire family enjoyed dinner; thanks so, so much for posting this recipe: it's a real keeper.

From: Liara

On Aug 30, 2004

My family enjoyed this very much! I added half a cup of red wine and it was wonderful. We had it with mash potatoes. Thanks!

From: Gina*S

On Mar 31, 2005

This was delicious! I am a huge hungarian paprika fan and this hit the spot. I had a tough cut of meat, so I let it cook quite a while with no problem. I also added a touch of dried dill. I just couldn't help myself. Thank you for a great dinner!

From: Suzie-Q

On Jan 24, 2006

Very tasty! Next time, though, I won't cook the onions as much - they disappeared into the sauce! I also used cornstarch to thicken and added a little garlic powder. Will definitely be making this again (soon)!

From: mianbao

On Aug 24, 2004

Please add me to the fans! I had some particularly tough meat I wanted to use up, so I simmered it much longer, in more water (plus broth). Otherwise I followed the recipe. This is delicious. We will have it over rice (though I'm sure noodles would be delicious, too.) Thank you very much for sharing this recipe. I will use it often (of course, even when I don't have tough meat.)

From: JuanCar

On Oct 17, 2004

That was very good! I used spanish paprika, (1 tsp sweet and 1 tsp hot), and it went well. I´ll repeat it with hungarian paprika if I can find it to notice the difference. I served it with rice as a side dish.

From: choco chip

On Jun 26, 2004

This is the best Hungarian Goulash recipe I've ever tasted! Even my picky kids loved it! I didn't have a lot of time, so I substituted venison steak for the stewing beef, and cut the simmer time to about 30 minutes. It was delicious. Thanks.

From: chadfox

On Oct 18, 2004

this was delicious! i served it over egg noodles, but i also added large amounts of merlot to it while cooking. i also added large amounts of merlot to my stomach, but it was a sunday afternoon, so why not? it was almost stroganoffy...with the sour cream. but definitely one of the most delicious things i've ever cooked.

From: Hungarian Gypsy

On Jul 11, 2008

Not bad. A little too thin for our taste, so I thickened even further.

From: Saremca

On Oct 2, 2007

This dish was fantastic. One of the best I've tried from RZ. I thought, using three pounds of stewing beef, that I would have a lot of leftovers, but there was barely enough for my husband to take to work for lunch the following day! My kids gobbled it up and said "Make this again, Mom!" I put everything together according to directions and then transferred it to the slow cooker and let it simmer on low for about 6 hours. I stirred in the sour cream just before serving (I didn't need to thicken it with the flour/water). Super easy and delicious. What more could you ask for? Thanks for sharing this recipe!