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Homemade Hungarian Goulash Recipe
Homemade Hungarian Goulash Recipe photo by Taste of Home

Homemade Hungarian Goulash Recipe

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3.5 30
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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
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 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

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.


  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.
Originally published as Hungarian Goulash in Quick Cooking January/February 2006, p56

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.

Light-Bodied Red Wine

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

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Reviewed Apr. 9, 2015

"The recipe as written is bland. This was delicious after my fixes. I followed the recipe once. This time, I added two cloves of garlic then braised the meat and deglazed the pan with the tomatoes. That was intentional. When I reached for my paprika, I found I was out. I used chili powder instead. Happy accident. I will never use paprika in this again. Maybe that disqualifies it as goulash, but I don't care, it was way better this way."

Reviewed Jan. 25, 2015

"Rivalled my Slovenian mother in laws. I used moose instead of beef because we are a family of hunters. I added two beef bullion cubes and a cup of water to the slow cooker, along with two additional tbsp of flour and skipped the sour cream all together. Would use this recipe again!"

Reviewed Mar. 18, 2014

"It was good, but bland."

Reviewed Jan. 12, 2014

"Made this just as the recipe said and it was delicious!"

Reviewed Oct. 15, 2013

"I really liked this. A good dish for the winter months. Creamy and mild in taste. Had with egg noodles."

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