Hungarian Goulash
Hungarian Goulash is wonderfully mouthwatering. It’s a delicious recipe I found in the 1975 edition Pillsbury Cookbook years ago. I’ve made a few changes to it over the years but it has the rich flavors of paprika, marjoram, caraway seed, garlic, and pepper permeating the stew to give it a wonderful old-world flavor.
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Making a batch of Hungarian Goulash is a great way to use less expensive cuts of meat. Since the meat has to simmer for some time, it becomes quite tender. I make it either on the stove top or throw everything in the crockpot. Either way is easy and delicious. If you do make it in the crockpot, it only takes a few minutes to assemble and then you have several hours before you have to bother with it again.
Hungarian Goulash is also an extremely economical dish for those who are trying to save money. Further, it is actually quite healthy and low-calorie. We really enjoy this recipe as it is, but you can add other things like mushrooms, peas, or beans, or other vegetables if you desire. This might be a great way to use up extra zucchini as well as tomatoes and peppers at the end of the growing season.
When I first posted this recipe in September of 2012, I had only been blogging for three months. I didn’t have a good camera, nor did I really know how to take decent pictures. Because our home has special Low-E windows (which are great on our summer electric bills here in Texas), but they don’t allow good natural light, I’ve found that I have to take pictures outside in order to get sufficient lighting.
I’m also learning how to present food in a way that’s more appetizing so you will want to make it yourself! I’ve updated the pictures in August 2014 to better reflect the deliciousness of this tasty beef stew recipe. The seasonings are terrific and this easy recipe can easily be made gluten free–or not–depending on your needs and personal preferences.
I recently remade this recipe (June 2018). This time I made the Hungarian Goulash on top of the stove and used regular flour so it wasn’t gluten free. I served it for our Friday night care group with Creole Peas in Cheese Sauce. Everyone thought it very tasty, even though they had never eaten it before. This delicious paprika-flavored beef stew with tomatoes, bell peppers, onions and garlic is still a favorite every time I make it.
Hungarian Goulash is terrific served over noodles.
We served it over bow-tie pasta and garnished it with fresh parsley.
I served Hungarian Goulash with buttered pasta and Creole Peas in Cheese Sauce.
Here’s what I did.
I used these ingredients.
Dredge your stew beef in the flour. Coat both sides of meat really well.
Pour avocado oil into a Dutch oven. Place floured meat in the bottom of Dutch oven.
Fry beef until all the pink is gone.
Add onions.
Saute until onions are tender.
Add whole canned tomatoes, tomato paste, garlic and bell peppers.
Break tomatoes up with a fork. Add seasonings.
Add water. Stir to combine. Cover with lid and simmer over low heat for about 2 hours, until beef is tender.
Combine flour with water and whisk until no lumps remain.
Stir flour mixture into goulash.
Here’s what the goulash looks like after it thickens from the flour paste/sauce.
Ladle the Hungarian Goulash over top of the noodles and serve.
I love how the flavors of paprika, marjoram and caraway seeds flavor Hungarian Goulash. It’s such a different taste than typical American versions of Beef Stew but so wonderful nonetheless.
Every bite of Hungarian Goulash is awesome.
This entree is wonderful with a loaf of Sourdough Bread and Creole Peas in Cheese Sauce.
Here’s the recipe.
HUNGARIAN GOULASH
(Adapted from Pillsbury Cookbook)
Hungarian Goulash
Hungarian Goulash is a fabulous old-world recipe with stew beef, tomatoes, peppers, onions, garlic, paprika, marjoram and caraway seeds. It's served over noodles. It's terrific for weeknight suppers.
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Equipment
- 1 large Dutch Oven or stock pot
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 wooden spoon
Ingredients
- 2 lbs. beef stew meat
- 1/2 cup all-purpose flour
- 2 medium onions sliced and separated into rings
- 1 medium green pepper julienned
- 2-3 cloves garlic minced
- 1-2 tbsp. paprika (I used two tablespoons for the richest flavor)
- 2 tsp. sea salt
- 1 tsp. caraway seed
- 1 tsp. dry marjoram
- 1/4 tsp. ground black pepper
- 29 oz. can whole tomatoes
- 1 1/4 cups water
- 16 oz. pkg. Bow Ties or Egg Noodles (or pasta of your choice)
- avocado oil as needed for frying
- 1/3 cup all-purpose flour
- 2-3 tbsp. water
Instructions
- Coat beef cubes with ½ cup flour.
- Fry beef in Dutch oven in hot oil until no pink remains.
- Add onions, green pepper, garlic, paprika, salt, caraway seed, marjoram, pepper, tomatoes, and 1 ¼ cups water.
- Cover and simmer over low to medium heat for 2 hours, until beef is tender.
- Combine about 1/3 cup flour and enough water to make a thin paste.
- Stir flour mixture into goulash to thicken.
- Heat through.
- Serve over hot, cooked noodles.
- Garnish with parsley, if desired
Notes
Nutrition
Calories: 307kcalCarbohydrates: 60gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 48mgSodium: 642mgPotassium: 477mgFiber: 5gSugar: 5gVitamin A: 1174IUVitamin C: 24mgCalcium: 86mgIron: 4mg
Tried this recipe?Let us know how it was!
[b]Hungarian Goulash[/b]
Recipe Type: Soups, Stews & Chowders
Cuisine: Hungarian
Author:
Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Serves: 8
Delicious beef stew with peppers, onions and tomatoes, seasoned with paprika, caraway seeds and marjoram. Serve over hot, cooked noodles. This recipe is gluten free if you use gluten free noodles.
Ingredients
- 2 lbs. beef stew meat
- ½ cup [url href=”http://www.bobsredmill.com/” target=”_blank” title=”bob’s red mill”]Bob’s Red Mill [/url]gluten free all-purpose flour
- 2 medium onions, sliced and separated into rings
- 1 medium green pepper, julienned, or use part red, orange or yellow bell pepper, julienned
- 1 tbsp. minced garlic, from a jar
- 1-2 tbsp. paprika
- 2 tsp. salt
- 1 tsp. caraway seed
- 1 tsp. leaf marjoram
- ¼ tsp. pepper
- 29-oz. can undrained crushed tomatoes
- 1 ¼ cups water
- Gluten Free Egg Noodles
Instructions
- Coat beef cubes with ½ cup flour.
- Layer in crockpot.
- Add onions, green pepper, garlic, paprika, salt, caraway seed, marjoram, pepper, tomatoes, and 1 ¼ cups water.
- Cover and cook on high, 4-5 hours or until meat is tender.
- Serve over hot, cooked noodles.
Notes
I do not find the need to thicken this recipe any more, but if you want your goulash a little thicker you can add 3 tbsp. [url href=”http://www.bobsredmill.com/” target=”_blank” title=”bob’s red mill”]Bob’s Red Mill gluten free all-purpose flour[/url] mixed with ½ cup water. Blend into meat mixture. Heat through until mixture has thickened.[br][br]Preparation time does not include time needed to boil noodles.[br][br]Some crockpots may have this ready in 3 hours.[br][br]For more heat, substitute 2 15-oz. cans of diced tomatoes with green chilies for the diced or crushed tomatoes in the recipe.
3.2.2708
Hungarian Goulash is a really delicious beef stew of tomatoes, peppers, and onions with lots of different seasonings that make it work.
Hungarian Goulash is so easy and quick to put together. It’s an old-world recipe that’s terrific served over noodles or pasta. This dish was wonderful served with Creole Peas in Cheese Sauce and Sourdough Bread.
Plus, it’s economical, healthy, and a great way to use up tomatoes or peppers from your garden if you have them. Enjoy.
You may also enjoy these delicious recipes!
Leftover Crockpot Roast Beef Stew
Hungarian Goulash
Hungarian Goulash is a fabulous old-world recipe with stew beef, tomatoes, peppers, onions, garlic, paprika, marjoram and caraway seeds. It’s served over noodles. It’s terrific for weeknight suppers.
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Equipment
- 1 large Dutch Oven or stock pot
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 wooden spoon
Ingredients
- 2 lbs. beef stew meat
- 1/2 cup all-purpose flour
- 2 medium onions sliced and separated into rings
- 1 medium green pepper julienned
- 2-3 cloves garlic minced
- 1-2 tbsp. paprika (I used two tablespoons for the richest flavor)
- 2 tsp. sea salt
- 1 tsp. caraway seed
- 1 tsp. dry marjoram
- 1/4 tsp. ground black pepper
- 29 oz. can whole tomatoes
- 1 1/4 cups water
- 16 oz. pkg. Bow Ties or Egg Noodles (or pasta of your choice)
- avocado oil as needed for frying
- 1/3 cup all-purpose flour
- 2-3 tbsp. water
Instructions
- Coat beef cubes with ½ cup flour.
- Fry beef in Dutch oven in hot oil until no pink remains.
- Add onions, green pepper, garlic, paprika, salt, caraway seed, marjoram, pepper, tomatoes, and 1 ¼ cups water.
- Cover and simmer over low to medium heat for 2 hours, until beef is tender.
- Combine about 1/3 cup flour and enough water to make a thin paste.
- Stir flour mixture into goulash to thicken.
- Heat through.
- Serve over hot, cooked noodles.
- Garnish with parsley, if desired
Notes
Nutrition
Calories: 307kcalCarbohydrates: 60gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 48mgSodium: 642mgPotassium: 477mgFiber: 5gSugar: 5gVitamin A: 1174IUVitamin C: 24mgCalcium: 86mgIron: 4mg
Tried this recipe?Let us know how it was!
Hungarian Goulash
Hungarian Goulash is a fabulous old-world recipe with stew beef, tomatoes, peppers, onions, garlic, paprika, marjoram and caraway seeds. It's served over noodles. It's terrific for weeknight suppers.
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Ingredients
- 2 lbs. beef stew meat
- 1/2 cup all-purpose flour
- 2 medium onions sliced and separated into rings
- 1 medium green pepper julienned
- 2-3 cloves garlic minced
- 1-2 tbsp. paprika (I used two tablespoons for the richest flavor)
- 2 tsp. sea salt
- 1 tsp. caraway seed
- 1 tsp. leaf marjoram
- 1/4 tsp. pepper
- 29 oz. can whole tomatoes
- 1 1/4 cups water
- 16 oz. pkg. Bow Ties or Egg Noodles (or pasta of your choice)
- avocado oil as needed for frying
- 1/3 cup all-purpose flour
- 2-3 tbsp. water
Instructions
- Coat beef cubes with ½ cup flour.
- Fry beef in Dutch oven in hot oil until no pink remains.
- Add onions, green pepper, garlic, paprika, salt, caraway seed, marjoram, pepper, tomatoes, and 1 ¼ cups water.
- Cover and simmer over low to medium heat for 2 hours, until beef is tender.
- Combine about 1/3 cup flour and enough water to make a thin paste.
- Stir flour mixture into goulash to thicken. Heat through.
- Serve over hot, cooked noodles.
- Garnish with parsley, if desired
Notes
Recipe adapted from Pillsbury cookbook, circa 1972.
© Can’t Stay Out of the Kitchen
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6 Comments
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trkingmomoe
September 17, 2012 at 12:21 am
It is on page 306 of my 1967 edition. It was the first cookbook I bought new because I save Pilsbury box tops for it. I have made this a million times. It also contains my favorite Lasagna recipe. It is on page 304. I try new recipes for Hungarian Goulash and Lazagna but I just like this cookbook that is now tattered from age and use. Nice pictures
Teresa
September 17, 2012 at 2:18 pm
Glad you like the pictures. I had a friend call me on the phone today who is making it after seeing it online. It’s really simple but has such wonderful flavors because of how much paprika, marjoram and other seasonings in it.