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

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In Aurora, New York, Mary Smith prepares a traditional dish of saucy round steak for a satisfying supper. "My mother came to this country from Hungary and brought the recipe with her," she writes. "I like it with a lettuce salad full of cucumbers and tomatoes."
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 2 servings


  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 pound beef top round steak, cut into 1-inch cubes
  • 1/2 cup coarsely chopped onion
  • 1 teaspoon butter
  • 1 teaspoon canola oil
  • 1/2 cup reduced-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon caraway seeds
  • 1/8 teaspoon lemon juice
  • Hot cooked noodles, optional

Nutritional Facts

1 cup: 310 calories, 10g fat (3g saturated fat), 102mg cholesterol, 333mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.


  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef cubes and shake to coat.
  2. In a large skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender.
  3. Serve over noodles if desired. Yield: 2 servings.
Originally published as Hungarian Goulash in Cooking for 2 Winter 2005, p33

Light-Bodied Red Wine

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

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sharon harriet User ID: 4387904 217319
Reviewed Jan. 9, 2015

"This is my go-to recipe for Hungarian Goulash-my in-laws come from Hungary and LOVE it. I sometimes add a little more caraway seeds or add it to the buttered noodles-great recipe !!!"

nleverkuhn User ID: 6747208 59848
Reviewed Jul. 7, 2012

"this was very good"

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