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Hungarian Gulyas (Goulash)

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“Ask most Hungarians about Gulyas and they will tell you: no tomatoes, no flour, no sour cream, lots of garlic! This is a full-flavored goulash - you will never miss the stuff you don't put in!”
READY IN:
1hr 45mins
YIELD:
5 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix both paprika's in a bowl.
  2. Coat the beef with the paprika and set aside.
  3. Coat the onion in the paprika.
  4. Put the beef, onion, garlic and olive oil in a large roasting pan, cover and toss to coat.
  5. Roast in pan, tossing occasionally, until beef is browned and onions are tender.
  6. Transfer meat and onion mixture into a dutch oven, add diced potatoes, and beef stock.
  7. On stove top bring everything to a boil, then lower to a simmer.
  8. Check it occasionally, if fat appears skim it off, otherwise stir gently.
  9. It is done when the meat is fully cooked, and the edges of the potatoes have rounded - do not overcook.
  10. When done, cook noodles and toss in melted butter, place on dishes and top with the gulyas.

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