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

Top Rated Hungarian Goulash Recipe

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4.5 9 11
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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


  • 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


  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

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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."

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."

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."

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!"

Reviewed Jan. 23, 2013

"Very bland."

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