- 1 pound beef stew meat, cut into 1-inch cubes
- 1 pound lean boneless pork, cut into 1-inch cubes
- 2 large onions, thinly sliced
- 2 tablespoons canola oil
- 2 cups water
- 2 tablespoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1 tablespoon all-purpose flour
- 1 cup (8 ounces) sour cream
- Hot cooked noodles
- In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
- Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles. Yield: 6-8 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Top Rated Hungarian Goulash
"I love making this in the pressure cooker. That way I can use cheaper cuts of meat. A family go-to."
"I have made this many times. I usually brown the meat before I add the onions and cook until the onions are soft. I always double this recipe when I make it."
"Instead of water I used beef broth. I used venision in place of beef and was a great recipe to use venison in. Did need to add more salt, but still worth making again."
"We enjoyed this. It will not be bland if you use Hungarian paprika (and don't let your paprika get too old!) I also added more salt than the recipe calls for. Delish!"