Hungarian Beef Goulash

Hungarian Beef Goulash


312 people made this

Goulash is a classic winter warmer. It's a great dish for using cheaper cuts of beef which become very tender when slow cooked.


Serves: 8 

  • 4 tablespoons vegetable oil
  • 3 onions, sliced
  • 1 1/2 tablespoons Hungarian sweet paprika
  • 3 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 kg chuck or skirt steak, cut into 2 1/2cm chunks
  • 4 tablespoons tomato paste
  • 1 1/2 cups water
  • 1 clove garlic, crushed
  • 1 teaspoon salt

Preparation:30min  ›  Cook:2hours  ›  Extra time:2hours30min  ›  Ready in:5hours 

  1. Heat oil in a large saucepan or casserole over medium heat. Add onions and cook until onions soften, stirring frequently. Remove with a slotted spoon and set aside.
  2. In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef in spice mixture. Fry over high heat in the saucepan or casserole, turning often until brown on all sides. Return the onions and add tomato paste, water, garlic and remaining salt.
  3. Reduce heat to low, cover and simmer, stirring occasionally for 1 1/2 to 2 hours, or until beef is tender. Adjust seasonings if necessary.

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Reviews (6)


Something else. Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of Hungarian origin and these changes come close to my gran’s goulash: there is no need to separate the onions from the meat, stir fry the onion, then add the meat, stir fry again, the add all other ingredients to the same pot except the water, stir fry again, then add the water last. Feel free to vary this according to what you have at home. Tomato instead of tomato puree, Or even no tomato! I add 2-3 tbsp more paprika (the sweet kind, not the hot kind) half as much tomato puree, and may add some chopped green capsicum(no more than 1), a bit more garlic, I always add 2-3 tbsp soy sauce, and even a bit of spicy chilli enhance the beefy flavour.... the key is to let the 'gravy' form by stewing it until the juices thicken without any flour added; the cheaper cuts of beef are better for this, as they are more flavourful and provide more 'gravy'.( I use boneless short rib roast that I cube, so that I know the consistency will be uniform) if at the end the stew seems watery, then boil it down until you like the consistency, if it seems dry, then add some water. - 29 Sep 2008


also could add 1/3 cup light sour cream at the end and mix it in before tossing through cooked pasta......yummo! - 19 Sep 2012


I found this recipe to be extremely salty. My husband and I, both of Hungarian decent, couldn't even finish our leftovers. We're all for dishes with lots of spice and flavour - but this just had too much salt that over-powered the dish. Maybe we're just too used to the "real thing," we were just hoping to find a goulash recipe with less fat! - 29 Sep 2008

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