Hungarian Goulash (Hungarian: Gulyás)

Hungarian Goulash (Hungarian: Gulyás)

So you think you’ve had goulash? Maybe. Try another recipe. There is always a new way to make it, some more ‘official’ than others. Experiment!

Makes approximately 1.5 quarts

  • ¼ cup salad oil
  • 1 cup sliced onions
  • ½ cup chopped carrots
  • ½ cup tomato paste
  • 2 tsp. paprika
  • ½ tsp. thyme
  • ½ cup cider vinegar
  • 2 lbs. stew meat
  • 1 clove minced garlic
  • ½ cup chopped peppers (red or green)
  • ¼ cup brown sugar
  • 2 ½ cups water or beef stock
  • ½ tsp. rosemary


  1. In a stockpot, heat oil and brown the meat. Remove meat from the pan when done and set aside.
  2. In the same pot, sauté onions, garlic, peppers, and carrots just until partially cooked.
  3. Add the meat back into the pot along with the remaining ingredients. Bring to a boil.
  4. Turn down to a simmer and cook for 2 hours. The liquid will reduce and the stew will thicken as it cooks.
  5. Season with salt and pepper to taste.
  • Want to make it sweeter? Add more brown sugar.

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