A Loose Hungarian Goulash

Growing up we always had a dinner dish that we would call Goulash. It was made with macaroni noodles, ground beef, corn, and some sort of red pasta sauce. I loved it and still do. After I got married and would cook it up my husband always asked why it was called Goulash. I never knew so I finally googled goulash and found all sorts of varieties of the dish. I learned that Goulash really originates in Hungary and is a little, if not a lot, different than anything I ever ate called goulash. So I wanted to try to cook a Hungarian Goulash.
This is a pretty easy recipe to make as it is slow cooked in a pot allowing all the flavors to meld nicely. I served it on fettuccine noodles since I couldn’t find any egg noodles and they were just fine! This is not a true Hungarian Goulash recipe but my own version with what I had on hand in the kitchen!
Delicious Rating: Interesting to say the least. I liked it but not my favorite meal. The paprika is a nice taste in the dish and you can thicken the sauce with more cornstarch depending on what you prefer. I don’t think I am a chunk beef eater, I love beef and steak just not chunks of beef…so maybe I wasn’t leaning towards this recipe. My DH loved it and said it was a nice alternative to any other meat red sauce on pasta. What about you, like or not like?

Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
Yields: 6-8 servings
Serve over egg or fettuccine noodles and with a side salad.
  • 2 pounds beef stew meat, (such as chuck), trimmed and cubed
  • 1.5 tbsp Paprika
  • 1 tbsp Cayenne Pepper
  • 2 tsp Parsley
  • 1/2 tsp salt
  • 2 tsp pepper
  • 1 tsp Worcestershire sauce
  • 3 Garlic cloves, chopped
  • 2 onions, chopped
  • 2 cups Diced Tomatoes, canned
  • 2 cups Beef Broth
  • 3 Bay leaves
  • 1 tbsp Cornstarch
Cooking Guide
  1. In a large heavy pot season beef with paprika, cayenne, parsley, salt, and pepper.
  2. Add worcestershire sauce, cloves, onions, tomatoes, broth, and bay leaves.
  3. Bring to a boil.
  4. Reduce heat to low, cover and cook for 4 hours.
  5. Throw out bay leaves.
  6. Add 1 tsp of hot broth to cornstarch and combine.
  7. Add cornstarch mixture to stew and continue to stir until thickened.
  8. Serve over egg or fettuccine noodles.

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