Hungarian Goulash | #SundaySupper #FamilyDinnerTable

This week the Sunday Supper crew has teamed up with American Family Insurance for this very special Sunday Supper event.

You see, American Family Insurance is hosting a special event called the “Back to The Family Table Campaign.” The name alone shows you how much this aligns with the mission of Sunday Supper – we are encouraging families to come together around the family table, sharing great food and making memories to cherish.

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American Family Insurance believes in this so much, they are even sponsoring a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. To enter and for details visit: Family Dinner Table

So keeping with this theme, this week the Sunday Supper contributors are sharing favorite meals from our childhoods, and ways to bring your family together in the kitchen.

My family has a long history of multiple generations gathering in the kitchen.


I can say too, that while formal dining rooms are nice, I have always preferred the “Eat-In” kitchen. I love for friends and family to be able to sit at the table while I cook, or to be able to use the table for additional work space – making more room for more hands in the kitchen.


I have often had my kiddos helping make dishes. I find that kids are more apt to try new foods, if they are included in the cooking process.




One year I took getting kids in the kitchen to a new level, by having a Home Ec class with other homeschool kids. They had a ball with that, made memories and learned a lot!

The recipe that I am sharing today is a simple dish that my mother made and I now I make for my family. It is called Hungarian Goulash. I honestly have no idea where she got the recipe, where it came from or how authentically “Hungarian” it is, but this is what it was called, and I’m sticking with it!

Hungarian Goulash

To begin, finely dice a small onion and mince 3 cloves of garlic.


In a Dutch oven, sauté the onion and garlic in a tablespoon of extra virgin olive oil until the are tender. Scoop them out and set them aside for a moment.


Add another tablespoon of evoo to the pot, and brown a pound of beef stew meat. This can be round steak cut up or any other cut you like.


When the beef is browned, add your onion and garlic back in.


Now to add in all the rest of the goodies. The first may sound strange, but trust me, a cup of ketchup, 3 cups of water, 2 tablespoons of brown sugar, and a teaspoon each of salt and pepper


1 1/2 teaspoon of paprika.


a half teaspoon of dry mustard


And then about a half teaspoon of tobasco sauce.


Stir this all together. Bring it to a boil, then reduce the heat to low, cover it with the lid slightly cracked and simmer if for about 2 hours.


When it is nearly done, cook some egg noodles or similar pasta to serve this with.

When the cooking period is done, whisk together in a small cup, 2 tablespoons of corn starch and 1/3 cup of cold water. Bring the contents in the pot to a rolling boil, and add in the cornstarch water. Stir this all together and cook for a minute. This will thicken the sauce. Place the cooked pasta and the sauce together in a large serving bowl, and toss to combine.


Serve and enjoy!




Hungarian Goulash
  • 1 lb stew meat or round steak cut up
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 Tb olive oil
  • 3 c water
  • 1 c ketchup
  • 2 Tb brown sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 1½ tsp paprika
  • ½ tsp dry mustard
  • ½ tsp tobasco sauce
  • 2 Tb corn starch
  • ⅓ c water
  • Egg Noodles
  1. In a large saucepan or Dutch oven, heat the olive oil and add the onion and garlic. Sauté them a bit until just tender. Scoop them out into a dish and set aside for a moment. Add in the beef and cook it until it is browned. Add the onion & garlic back in, along with the water, ketchup, salt, pepper, paprika, brown sugar mustard powder and tobasco sauce. Bring it to a boil, cover and reduce heat. Crack the lid just a bit, and simmer on low for 2 - 2½ hours. The longer you simmer it, the more tender the meat will be. When it is done, thicken the sauce but bringing the sauce to a boil, whisk the corn starch and remaining water together and add in to the sauce. Let it cook for just a minute. Serve on cooked noodles.
  2. Enjoy!

Thank you to American Family Insurance for joining us this Sunday! If you would like to find out more about them you can find them in these places: Their Website, Linkedin, Youtube, Google+, Twitter, Facebook, and Pinterest


Take some time and join the Sunday Supper contributors as they share their own favorite suppers from their childhoods.


Join us for our live Twitter chat at 6pm CST/7pm ET as we talk about bringing the family together in the kitchen – simply follow #SundaySupper to participate!

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This post is sponsored by American Family Insurance. All opinions are my own.

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  1. theninjabaker says

    Paprika is the famed spice of Hungary. I wonder if that has anything to do with your mother's dish. Whatever the origin, after reading the recipe, no one can quibble with your knack of harmonizing sweet with spicy.

    P.s. The children were lucky to have a HomeEc class with you, Conni!

  2. thatskinnychickcanbake says

    What a terrific dish, Conni! And I love that you did a home ec class for the home schooled kiddos! I've been asked to teach some of the college boys my son's age to cook some entrees. This would be one they'd love!

  3. Family Foodie says

    All I have to say is that you are absolutely amazing! What a fun thing to do… having a home ec class at home. I love all your pictures. Especially the one with your son wearing the apron. Too cute!

  4. says

    Yum! I love the color and spices in your sauce. A Home Ec class is a great way to get kids in the kitchen. I remember making really awful biscuits in my Home Ec class. lol More like paste than dough. But, I learned and I love to make biscuits and breads now.

  5. EatMoveShine says

    So much fun! Love the pics and reading more about your adventures in cooking! I've never had a goulash, and can't wait to try yours :-)

  6. Mag says

    I can not English very well, but one comment: when I saw the photo on pinterest, was thinking, it's not the original. But I've looked at it on the blog, and looks quite similar (we cook it that way, to me it has only confused that here comes to the soup. We have goulash soup and 'paprikás', abroad called both goulash ). Only the ingredients I add something: we do it without ketchup, sugar, tobasco sauce, mustard (which may be in some regions). We cook it with ground cumin (instead of mustard), we give raw peppers and tomato also (of two per one piece) and as we do it with an oil, which has not so typical flavor for example with sunflower oil (or pork melt), and more onion, one pound for minimum two medium sized. Otherwise it actually boiled way. And in Hungary even like in the boiler. And we like to eat with boiled potato, not only with pasta.

    a Hungarian

  7. Sandra says

    Tried it today and after making quiet a few hungarian recipes.. I agree to Mag above. I have never seen a Hungarian Goulash recipe with ketchup.. which for my taste makes it far too sweet even without the additional sugar. Beside that the spice combination worked pretty well. After all… it´s imporatant you and your family love it. :-)

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