Hungarian Goulash

Chunks of brown meat in a Brown Gravy

Chef-Jimmi avatar
Chef-Jimmi Published on 09/20/2019, viewed by 1482 , 1 Comments

What you will need

3 lbs.beef stew meat, cut in large chunks

1/3 cup oil

1 tsp. Kosher salt

1/2 tsp. black pepper

1 clove garlic chopped

1 medium onion, peeled and sliced into rings

1 bay leaf

2-3 large carrots, peeled and cut into medium chunks

1 1/2 cups beef stock or broth or 6 oz. tomato paste and 1 1/2 cups water

(Nutritional facts 255 calories, 5.44 g fat, 26.31 g carbohydrates, 29.16 g protein, undefined mg cholesterol, 16 mg sodium)

How to cook


In a large stock pot heat oil and add onions and saute until soft. Remove onions and set aside. Combine paprika, salt, pepper and flour in a deep bowl. Dredge the beef in the flour. You may have to add a little oil to the stock pot. Add the meat and brown on all sides.


When completely brown add the onions back into the pot. Add the bay leaf, carrots and the beef stock. Stir and cover. Cook on low heat for about 1 1/2 hours. Check often. If more liquid is needed you can add some stock. When meat is tender remove from heat. It may take more time to cook.


Remember to remove the bay leaf before serving. This goes great with wide noodles. Add some crusty bread to soak up the broth.


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Wilma Galiardone avatar
Wilma Galiardone
04/13/2022 ☰
please italian translation
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