Hungarian Goulash Recipe (Beef Stew)

Hungarian Goulash Recipe (Beef Stew)
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Cuisine: European
Techniques: Boil
Occasions: Any
Prep Time: 0 hr 15 min
Cook Time: 1 hr 0 min
Yield: 4 Serving(s)
Main Ingredients: Beef, Vegetables
Tags: Main Course / Dinner


  • 1 1/2 lbs of Stewing Beef
  • 2 large White Onions
  • 1 red and 1 yellow Bell Pepper
  • 6 Tbsp of Lard or Butter
  • 2 tsp Sweet Paprika
  • 1 tsp Spicy Paprika
  • 1/4 tsp Cayenne Pepper
  • 1 tsp dry Marjoram
  • 1/4 tsp Black Pepper
  • 1 tsp Ground Cumin
  • 1 cup of Dry Red Wine
  • 2 1/2 cup Meat Stock
  • 1 cup water
  • 1 small can of Tomato Paste(or two large, peeled, diced Tomatoes)
  • 2 cloves of Garlic
  • 1 tbsp flour
  • Salt to taste


  • - Cut Beef and Bell Pepper into 1-inch cubes, and set aside
  • - Peel and dice Onions
  • - In stewing pot on high heat, melt Lard or Butter on high heat, brown Stewing Beef very well
  • - Add diced Onion and Bell Peppers to pot
  • - Sauté Onion & Bell Pepper 5 Minutes, stir well
  • - Pour Red Wine, water & Meat Stock in the pot
  • It has to be covered with liquid
  • - Stir in Tomato Paste (or diced Tomato)
  • - Peel and crush Garlic
  • - Bring to boil with cooking top for 60 minutes
  • Take a cup, add a little bit cold water und put the flour into it. Mix with a fork, till it is without lumps. Pour it into the pot, mix it all and get it heated up till it thickend.
  • Served with cooked potatoes
Notes: Originally from Hungary.
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Most peaches that are imported to the US during winter months come from Chile.