[CnD] Hungarian Goulash Recipe

Marilyn Pennington m51pennington at gmail.com
Thu Apr 26 11:45:02 EDT 2018

Hungarian Goulash Recipe


Makes twelve servings.  


ready in:
  1-2 hrs 

ready in:  1-2 hrs.



3 pounds onions, finely chopped
4 pounds beef tri-tip or inside round, 1 1/2" thick, cut in cubes
1/2 cup paprika
1/2 tablespoon salt
1 tablespoon marjoram
1/2 tablespoon thyme
1/2 tablespoon black pepper
1/2 cup tomato puree
1/8 cup Worcestershire sauce
1/2 whole head garlic, peeled & chopped
1/2 tablespoon caraway seeds, chop with the garlic
1/4 teaspoon cayenne pepper (season according to your taste)
1/2 cup vegetable oil
1 1/2 quart water
1/4 cornstarch with
1 cup water


Saute onions in large hot skillet with oil until dark brown. Add the paprika
and saute for 2 minutes Add the meat and saute the meat with the onion and
paprika for 5 minutes. Fill the pot with water until the meat is covered.
Add the tomato puree. 

Smash garlic with the salt and caraway seed and add with the rest of the
seasoning to the goulash. Simmer for one hour and 15 minutes or until the
meat is done. Degrease the goulash with a large spoon if there is too much
fat on top. 

To thicken the goulash combine the corn starch with water and add to goulash
while stirring until the right thickness is reached. Bring the goulash to
simmer for 5 more minutes. Check for spices and seasoning and adjust if

Serving ideas: The goulash tastes better if cooked one day in advance and
reheated. Serve with boiled potatoes or noodles.  Enjoy.


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