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Hungarian Goulash

Hungarian Goulash

A homey beef stew with an Eastern European flair. It's one of my favorite specialty entrees
Prep Time 2 hrs
Cook Time 2 hrs 27 mins
Course Main Course
Cuisine European
Servings 6


  • 1 cup finely chopped onion
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped red pepper
  • 2 T oil
  • 2 lbs chuck or round roast, cut into 1-inch cubes
  • 2 T sweet paprika may use part hot paprika to taste
  • 2 cups beef broth
  • 1/2 tsp minced garlic
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp cider vinegar
  • 2 medium potatoes Cut into bite sized chunks
  • 1 medium carrot Cut into bite sized chunks
  • 2/3 cup uncooked egg noodles


  • Sauté onion and green and red pepper in oil in a large Dutch oven over medium heat, about 5 minutes, until onion is pale golden; drain on paper toweling.
  • Add more oil to kettle if needed. Add meat to kettle and brown well over moderately high heat. Turn heat to low, add paprika, and stir 1-2 minutes. Return onion mixture to kettle. Add garlic, salt, pepper, beef broth, and vinegar.
  • Cover and simmer 1 ½ hours on low. Add potatoes and carrots; cook ten minutes. Add noodles; cook ten minutes. Serve in soup bowls with a dollop of sour cream on each serving.