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Hungarian Goulash (Meat)


In her book That Hungarian's in my Kitchen, Linda Radke shares her Hungarian Jewish Gramma's recipe for Hungarian Goulash. With beef, carrots and potatoes, this traditional stew makes a hearty meal-in-one.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours


  • 4 tablespoons Crisco (white vegetable shortening)
  • 2 large onions, diced
  • 2 1/2 pounds beef, diced
  • boiling water
  • 1 tablespoon chopped parsley
  • 6 medium carrots, sliced round
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 6 large red potatoes, diced
  • 2 teaspoons flour


1. In a large pot, saute onion in 2 tablespoons of shortening. Add beef and brown 20 minutes.
2. Add enough boiling water to cover the meat 1 inch.
3. Add parsley, sliced carrots and spices. Cover and cook for about 2 hours.
4. Add potatoes. Cover and cook for another 1/2 hour or until done.
5. In a frying pan, make a sauce (roux) from the remaining 2 tablespoons of shortening and the flour. Add sauce to the goulash. Mix well and serve.

YIELDS: 8 servings

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