How To Make Beef Goulash


Beef Goulash with Dumplings

Beef Goulash with Dumplings

What better on a chilly day than a plate of steaming hot beef stew with light, fluffy dumplings? Try this antonishing beef goulash recipe.... hmmmm !



* 2 Tbsp extra virgin olive oil
* 4 cups onions, thinly sliced
* 1 Tbsp sugar
* 3 garlic cloves, minced
* 1 Tbsp caraway seeds, toasted and ground
* 1 1/2 tablespoons sweet Hungarian paprika
* 1 teaspoon spicy Hungarian paprika
* 2 Tbsp minced fresh marjoram leaves
* 1 teaspoon minced fresh thyme leaves
* 1 bay leaf
* 3 Tbsp tomato paste
* 2 Tbsp balsamic vinegar
* 4 cups chicken stock
* 2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat)
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper


* 2 cups cake flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 3/4 cup milk
* 2 Tbsp melted butter


1 In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
2 Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
3 Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
4 To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender in step 3, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done..and this beef goulash recipe is ready to serve...Enjoy it !


Braised Beef Goulash with Smoked Pimenton

Try this great beef goulash recipe......fantastic taste...Braised Beef Goulash with Smoked Pimenton

  • 2 lb 8 oz (1.15 kg) British chuck steak (braising steak), trimmed and cut into 1½ inch (4 cm) cubes
  • 1 level tablespoon hot smoked pimentón
  • 1 level tablespoon sweet, mild smoked pimentón, plus a little extra to sprinkle
  • 2 tablespoons olive oil
  • 3 large onions, peeled and chopped
  • 2 garlic cloves, crushed
  • 2 level tablespoons plain flour
  • 3 bay leaves
  • 2 tins Italian chopped tomatoes, one 400 g, one 230 g
  • 2 medium red peppers
  • salt and freshly milled black pepper
To serve:

8 fl oz (225 ml) soured cream

Pre-heat the oven to gas mark 1, 275°F (140°C).

You will also need a lidded, flameproof casserole with a capacity of 6 pints (3.5 litres).Begin by heating the oil in the casserole over a highish heat until it is sizzling hot. Then brown the cubes of beef on all sides, cooking a few at a time. They need to be a good, deep nutty brown colour. As they brown, transfer them to a plate, using a draining spoon.

Now, with the heat turned down to medium, stir in the onions and cook them for about 5 minutes, or until they begin to brown and caramelise at the edges. Then stir in the garlic and return the meat to the casserole. Next, sprinkle in the flour and pimentón and give everything a stir to soak up the juices. Now, add the bay leaves and the contents of both tins of tomatoes, and season well with salt and freshly milled black pepper. Let it all come slowly up to simmering point. Then cover the casserole with a tight-fitting lid and transfer it to the middle shelf of the oven to cook very slowly for exactly 2 hours.

Meanwhile, prepare the peppers by halving them, removing the seeds and pith and cutting the flesh into strips roughly measuring 1 x 2 inches (2 x 5 cm). Then, when the 2 hours are up, stir the chopped peppers into the goulash, replace the lid and cook for a further 30 minutes.

Just before serving, take the casserole out of the oven, let it stand for 5 minutes, then stir in the soured cream to give a lovely marbled, creamy effect. Finally, sprinkle over a little more pimentón, and serve straight from the casserole. This great beef goulash recipe is ready to serve...mmmm great taste..!


Viennese Beef Goulash

Try this great VIENNESE BEEF GOULASH's recommended..!

  • 3 lb. stewing beef, cubed
  • 2 c. chopped onions
  • 1/2 c. lard
  • 1 1/2 tsp. caraway seed
  • 1/2 tsp. marjoram
  • 2 garlic cloves, minced
  • 2 tbsp. paprika
  • 1/4 c. catsup
  • 1 tsp. salt
  • 6 hot boiled potatoes
  • 3 hard cooked eggs, sliced

Saute onion in fat for 5 minutes. Add beef, caraway, marjoram, garlic, salt and 2 cups of water. Bring to a boil, reduce heat, cover and simmer for 1 hour. Combine the paprika, catsup and 2 tablespoons of water. Add this mixture to the stew and simmer for 10 minutes. Serve with potatoes and egg slices. The Viennese beef goulash recipe is ready to serve

Beef & Noodle Goulash

another favorite's beef goulash recipe...


  • 1 lb. ground beef
  • 1/2 c. finely chopped onion
  • 1 (No. 2) can tomatoes (lg.)
  • 1 (No. 2) can whole kernel corn
  • 1/4 lb. noodles, cooked & drained
  • Salt & black pepper to taste
  • 8 slices cheddar cheese or more
Brown hamburg with onion. Then add tomatoes and corn. If not liquified enough, add some tomato juice. Cook noodles while beef is browning. After cooked and drained, add to the beef mixture. Simmer about half hour. Five minutes before serving, place slices of cheese over top (enough to cover all the mixture). Cover with lid and let melt. Ready to serve. This beef goulash recipe is prepared well in a Dutch oven for an appropriate size pot.


Bogracs Gulyas (Kettle Goulash) Recipe

Try this unique beef goulash recipe.....Nuce one !
  • 4 tablespoons Bacon fat
  • 5 large onions; coarsely chopped
  • 2 large green peppers; chopped
  • 3 cloves garlic; minced
  • 1 1/2 tablespoon Hungarian Paprika
  • 3 pounds Stewing beef
  • Salt and Pepper; to taste
  • 6 ounces Tomato paste
  • 1 dollop Sour cream; at room temp.

Preheat oven to 325 f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste.
Add beef and remaining ingredients except sour cream. Stir well to combine.
Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. The beef goulash recipe is ready to serve....enjoy !


Beef Goulash Stew

Another great goulash recipe.......mmmm

2 lbs. ground beef
1 c. onion, chopped
2 (10 1/4 oz.) cans beef gravy
7 c. (two 28 oz. cans) tomatoes with liquid, chopped
2 c. water
1/4 c. Worcestershire sauce
3 c. (two 10 oz. pkgs.) frozen beans and carrots
1 (8 oz.) pkg. egg noodles, uncooked (medium)
Salt & pepper to taste

In saucepan, cook beef and onion until meat is browned and onion is tender; drain off excess drippings. Stir in beef gravy, tomatoes with liquid, water and Worcestershire sauce. Bring to a boil; add frozen vegetables and uncooked medium egg noodles. Return to a boil. Cover and simmer 8 minutes or until vegetables and noodles are tender.
Season with yodium salt and black pepper.

Beef Goulash Recipe Original

Try this original Goulash recipe....great taste !

  • 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 1/4 teaspoons salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon butter
  • 4 cups chopped onion (about 2 large)
  • 2 garlic cloves, minced
  • 2 tablespoons paprika
  • 1 tablespoon red wine vinegar
  • 1 cup chopped plum tomato (about 3)
  • 1/2 teaspoon caraway seeds, crushed
  • 2 bay leaves
  • 1/2 cup water
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)
  • 1 tablespoon fresh lemon juice

Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt salted butter in a oven or Dutch oven over medium-high heat. Add beef; cook 7 minutes, browning on all sides. Remove beef from pan.

Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender.

Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice.
Remove the bay leaves