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Hungarian Goulash
Soups & Stews

I don't recall where I found the original for this recipe - somewhere on the internet. I emailed it to Jay, knowing he'd probably be interested because of the Hungarian paprika. Once I'd sent it off, I totally forgot about the recipe, but Jay saved it in his email for over two years. When he finally made it, we both loved it - great on a chilly Minnesota December evening! The flavor is rich and satisfying. Jay made several changes to the original recipe, so now it's "his!"

2 pounds lean beef stew meat
3 medium carrots, sliced
2 medium onions sliced
4 cloves garlic, finely chopped
2 bay leaves
1-1/2 cups beef stock
1 6-ounce can tomato paste
2 Tablespoons hot Hungarian paprika
grated lemon zest from 1 lemon
1 teaspoon caraway seeds
1 cup red wine

egg noodles, cooked according to package directions
sour cream



Combine all ingredients except noodles and sour cream in a Dutch oven or large pot, stirring well to combine ingredients. Bring to a boil over high heat, turn down immediately to medium low heat and cook for 2-3 hours until meat is tender. Uncover and let simmer another 15-20 minutes or until sauce has reduced and is "almost" getting thick - close to a catsup consistency.

Serve over cooked egg noodles and garnish with a dollop of sour cream. Serves 3-4.

Note: neither of us felt that this needed any salt or pepper, but taste first and add if you think it needs it. Also, the original recipe specified using a crockpot but Jay prefers using the stove method.