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Top Rated Hungarian Goulash Recipe
Top Rated Hungarian Goulash Recipe photo by Taste of Home
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Top Rated Hungarian Goulash Recipe

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4.5 10 12
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"With tender beef and a rich flavorful sauce, this entree is an old favorite with my family," says field editor Joan Rose of Langley, British Columbia.
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

1 cup: 273 calories, 16g fat (7g saturated fat), 89mg cholesterol, 212mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 24g protein.

Directions

  1. 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.
  2. 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.
Originally published as Hungarian Goulash in Taste of Home December/January 2001, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


Reviews for Top Rated Hungarian Goulash

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
amsm User ID: 8302234 260766
Reviewed Feb. 4, 2017

"We are cattle farmers so this is a good recipe to use with the stew meat we have. I used 2 pounds of beef instead of 1 of pork and 1 of beef. I really liked the hint of creaminess that the sour cream gave to the sauce. The paprika taste was a tad too strong for my preference and I thought that the sauce could have been thicker."

MY REVIEW
peachynonni User ID: 4215913 247438
Reviewed Apr. 24, 2016

"I love making this in the pressure cooker. That way I can use cheaper cuts of meat. A family go-to."

MY REVIEW
mary0530 User ID: 1509648 44571
Reviewed Aug. 9, 2014

"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."

MY REVIEW
Bean Q User ID: 4900811 204021
Reviewed Apr. 10, 2014

"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."

MY REVIEW
lisa53202 User ID: 1079567 28122
Reviewed Dec. 3, 2013

"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!"

MY REVIEW
AKB62 User ID: 5577602 28121
Reviewed Jan. 23, 2013

"Very bland."

MY REVIEW
1275 User ID: 6324211 77398
Reviewed Feb. 24, 2012

"I have never made goulash before and this tasted great! I loved the addition of the sour cream. I tweaked the recipe a bit to feed my family of 6. I used 1 cup of water and 1/2 of beef broth and then added 1/2 cup water to the mixture when I added the sour cream. This makes it have a better consistency I think. I used beef round steak in this recipe and cut it into 1/2 inch or 3/4 inch cubes- they are easier to eat this way. I would also suggest using 3 cups uncooked medium (or wide) egg noodles for 6 people. Overall, very yummy, the whole family loved!"

MY REVIEW
syd5 User ID: 1343926 83693
Reviewed Dec. 21, 2009

"The pork and beef together, cooked until fall apart tender, along with the blending of seasonings, was a wonderful dinner for family and guest. It has become a family staple."

MY REVIEW
strabue User ID: 3379399 44531
Reviewed Feb. 21, 2009

"This was very good; my siblings, who are very tough critics, really liked it."

MY REVIEW
Elleellee User ID: 2654562 204020
Reviewed Aug. 23, 2008

"I used sirloin steak for this recipe ( I was splurging), and couldn't be more pleased with its fine, old-fashioned flavor."

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