Hungarian Beef Goulash Recipe - Marha Gulyas

Hungarian Goulash
Hungarian Goulash. © Paul Poplis / Getty Images
  • 2 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 2 hrs
  • Yield: 4 servings (serves 4)
Ratings (16)

Hungarian Beef Goulash - Marha Gulyas - is another one-pot meal that comes together quickly if the ingredients are prepped the night before. It's ideal for a slow cooker, freezes well and tastes better the next day. Serve with noodles or dumplings of choice like csipetke.

What You'll Need

  • 3 tablespoons vegetable (or canola oil)
  • 1 1/2 pounds chuck steak (boneless, trimmed of fat and cut into 1-inch cubes)
  • 1 large onion (cut in half and sliced 1/4-inch thick)
  • 1 clove garlic (finely chopped)
  • 1 tablespoon Hungarian paprika (sweet or hot)
  • 1 cup water (or enough to cover ingredients)
  • 1 large bell pepper (green, seeded and quartered)
  • 1 large tomato (peeled, seeded and quartered)
  • 1/4 teaspoon caraway seeds
  • 4 medium potatoes (red, peeled and cut into 1-inch cubes)

How to Make It

  1. In a Dutch oven or deep pan with a lid, heat oil and add beef, browning well on all sides. Remove meat, and add onion and garlic. Sauté 3 minutes and return beef to pan.
  2. Add paprika, stirring to evenly coat the meat. Add water, green pepper, tomato, and caraway. Season to taste with salt and pepper. Bring to a boil. Cover, reduce heat to very low and cook 1 1/2 hours or until meat is almost fork tender.
  1. Add potatoes and cook another 30 minutes or until potatoes test done when pierced with the tip of a knife. Serve with csipetke or other dumplings or noodles.