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Homemade Hungarian Goulash Recipe

Homemade Hungarian Goulash Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 8 hours YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles.
    b>Freeze option: Before adding sour cream, cool stew. Freeze stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Remove from heat; stir in sour cream. 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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.