Hungarian Goulash Recipe

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Categories: Beef, Eastern European, Low-Sodium Recipes, Main Dish, Potato

Submitted By: Amy from Reynolds.

  • 3 Tablespoons butter
  • 1 large onion
  • 2 pounds flank steak, cut into large pieces
  • 2 cloves garlic
  • 5 Tablespoons Hungarian sweet paprika
  • 2 cups water
  • 4 Russet potatoes, peeled and cut into large cubes
  • a few shots of Worchestershire sauce
  • 1 Tablespoon olive oil
Serves / Yields


Preparation Instructions

Melt the butter in a stock pot over medium heat. Cook onions and garlic until soft. In another pan, brown the chunks of flank steak in 1 tablespoon of olive oil. As the steak is browning, add the paprika and water to the onion mix. After the steak has browned, add it to the onion mix and cover. Turn to low and simmer for 2 hours.

Add the potatoes at this point, and simmer an additional 45 minutes.

Helpful Hints

I've been known to add other seasonings to this, to taste. I love making this when I get fresh paprika from The Spice House. The drive is worth it.

Quick Shopping List

Hungarian Sweet Paprika
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.

Submit Comment

Vickie P. Said:

I have tried several Hungarian Goulash recipes and this one was the best ever. I used boneless pot roast oppose to flank steak. I also used 4 yukon gold potatoes. The Hungarian sweet paprika was excellent. The taste was exceptional. Family and friends love it!!!

Make it Again? Vickie P. would make this recipe again.