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Homemade Hungarian Goulash

 Homemade Hungarian Goulash
A great family dish, Jackie Kohn's recipe boasts a rich creamy sauce certain to satisfy goulash lovers. “I enjoy sharing recipes with friends and family,” says the Duluth, Minnesota cook, “and this one's great for pot-luck suppers, too.” TIP: Garnish with fresh parsley for flavor and color. —Jackie Kohn, Duluth, Minnesota
6-8 ServingsPrep: 15 min. Cook: 8 hours


  • 2 pounds beef top round steak, cut into 1-inch cubes
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 bay leaf
  • 1 cup (8 ounces) sour cream
  • Hot cooked egg noodles


  • Place beef and onion in a 3-qt. slow cooker. Combine the flour,
  • paprika, garlic salt and pepper; sprinkle over beef and stir to
  • coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10
  • hours or until meat is tender.
  • Discard bay leaf. Just before serving, stir in sour cream; heat
  • through. Serve with noodles. Yield: 6-8 servings.
Nutritional Facts: 1 cup equals 224 calories, 8 g fat (5 g saturated fat), 83 mg cholesterol, 339 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Homemade Hungarian Goulash (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.