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Hungarian Goulash Recipe

Hungarian Goulash Recipe

Talk about your heirloom recipes! My grandmother made this for my mother when she was a child, and she made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It’s simply scrumptious! —Marcia Doyle, Pompano, Florida
TOTAL TIME: Prep: 20 min. Cook: 7 hours YIELD:12 servings


  • 3 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 medium green peppers, chopped
  • 3 pounds beef stew meat
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 2 tablespoons olive oil
  • 1-1/2 cups reduced-sodium beef broth
  • 1/4 cup all-purpose flour
  • 3 tablespoons paprika
  • 2 tablespoons tomato paste
  • 1 teaspoon caraway seeds
  • 1 garlic clove, minced
  • Dash sugar
  • 12 cups uncooked whole wheat egg noodles
  • 1 cup (8 ounces) reduced-fat sour cream


  • 1. Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
  • 2. Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
  • 3. Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash. Yield: 12 servings.

Nutritional Facts

2/3 cup goulash with 1 cup noodles: 388 calories, 13g fat (4g saturated fat), 78mg cholesterol, 285mg sodium, 41g carbohydrate (5g sugars, 7g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Reviews for Hungarian Goulash

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cmad60 User ID: 4240897 269852
Reviewed Jul. 23, 2017

"I had a Polish Grandmother, and I live in area of the country where a LARGE portion of my grandparents generation immigrated here directly from Poland/Germany/Hungary, so I DO know that this isn't authentic Goulash, but, rather something closer to beef Paprikash...and, I DON'T CARE! I MIGHT have cared when I was in my 20's, but, in my late 50's I'm just happy to see that something besides Cabbage Rolls has escaped into the general population."

Agnes User ID: 9222485 269666
Reviewed Jul. 18, 2017

"Sorry folks, what you (and this recipe is) are talking about is not authentic. Goulash is never made with sour cream or yogurt. It is a soup made with beef and a lots of vegetables (celery root, carrot, onion, garlic and green spices like parsley, celery green, black pepper, etc.) and paprika. After cooking slow for a at least 2-3 hours, you will end up with a very delicious soup, the flavor is reached by the meat, paprika, salt, black pepper, onion, green leaves, carrot and garlic. No other ingredients are needed. No sour cream, no yogurt. Any other recipes are fake. Trust me, I am a Hungarian :-). What you are publishing here is a recipe for chicken paprika, classically chicken drum sticks made with onions, paprika, salt, black pepper and after the meat gets soft, it is stirred with sour cream. Sounds easy, however the recipe is more complex."

Til User ID: 9222482 269665
Reviewed Jul. 18, 2017

"Horribly poor example of Goulash... it would make any Hungarian grandmother roll over in her grave. I wouldn't even feed this to my vizsla."

dkrupa User ID: 7908923 238041
Reviewed Nov. 24, 2015

"I added diced tomatoes and cayenne pepper, and let the family add their Greek yogurt as they wished instead of blending it in."

ettakarl User ID: 877220 226183
Reviewed May. 11, 2015

"This recipe was bland for our taste."

sdipiazza User ID: 2106899 193540
Reviewed May. 15, 2014

"Good recipe. I halved the recipe and eliminated the olive oil..I am always trying to cut down on calories. this dish was very tasty without the oil."

emsmom129 User ID: 3353275 125623
Reviewed Apr. 9, 2014

"I used authentic hot hungarian paprika, doubled the beef broth and added potatoes. Less is more the the hot paprika. had to add 2 cups of sour cream to cool it down."

vwgirl9 User ID: 6542372 212969
Reviewed Jan. 11, 2014

"I loved this. I ended up using a different kind of butcher cut. Not stew meat but maybe pot roast. It was wonderful."

Kimstebbins User ID: 7000911 136346
Reviewed Mar. 24, 2013

"I was trying to re-create my mother's recipe which got from a Hungarian chef who came to the US to work for the Trumps ( back when Ivana was married to Donald). One think I remembered is that the recipe uses a good part of a whole can ( like at least 3/4) of sweet Hungarian Paprika. Try that to spice it up-- you won't be disappointed. I used roasted red peppers instead of raw green ones and added more beef broth and a little balsamic vinegar. It's almost finished cooking as I write-- just waiting on the beef to get really tender ( I'm cooking on stove top in Dutch oven). But the flavor is fantastic. ( think I used at least 6 Tbsp of paprika). I suggest using 4 T to start and then keep adding to taste as it cooks."

mglahti User ID: 5556768 195905
Reviewed Mar. 23, 2013

"Too bland, would need something to spice it up."

[email protected] User ID: 3572716 198199
Reviewed Jan. 21, 2012

"We enjoyed the smell all day and the taste lived up to the tease! We loved it."

ktames User ID: 1421943 193538
Reviewed Oct. 10, 2011

"It lacked a little something in flavor for me, but a great hit with those that I amde it for."

KWhitehead User ID: 956468 212968
Reviewed Oct. 6, 2011

"Not bad. easy to put together. I would try altering the spices a bit next time; we thought it was a bit bland. In addition, I would recommend stirring it once during cooking (I know you aren't supposed to do that for slow cookers). The meat on the top was dried out terribly, despite having the liquid mixture poured on top."

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