Hungarian Goulash


  • 3 lbs stew meat, cubed (I prefer London broil)
  • 2 Tbls oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 -2 carrots, chopped
  • 1 – 2 celery stalks, chopped
  • 2 medium tomatoes, peeled and chopped
  • 2 Tbs tomato paste
  • 2 bell peppers, chopped
  • 2 -3 potatoes, chopped
  • 2 Tbs Hungarian Paprika
  • 1 tsp caraway seed, toasted and ground
  • 1 Bay leaf
  • 2 bouillon cubes or 2 Tbs vegetable broth seasoning
  • Salt and pepper to taste


  1. 1Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently until golden brown. Remove onions and set aside.
  2. 2Sprinkle onion with paprika, stirring to mix and prevent burning.
  3. 3Add beef. Saute until beef is browned
  4. 4Add garlic, caraway, a bit of salt and pepper, bay leaf. Pour water to cover contents. Simmer on low for 1.5 hours
  5. 5Add vegetables and tomato paste. Simmer for another hour. Remove lid to reduce and thicken sauce. Taste to adjust seasonings.
  6. 6Serve over wide noodles with a dollop of sour cream on top.
Share on facebook
Share on pinterest
Share on twitter

Leave a Reply