Hungarian Goulash is tender beef in a flavorful sauce, served over egg noodles. This dish is comfort in a bowl.
My family has a long history of multiple generations gathering in the kitchen.
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.
Over the years, I 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!
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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!
How to Make Hungarian Goulash
To begin, finely dice a small onion and mince 3 cloves of garlic.
In a Dutch oven, sauté the onion, garlic and the beef with some extra virgin olive oil until the beef is a little browned and the onion is tender.
Next, add in all the rest of the goodies. The first may sound strange, but trust me! You’ll add ketchup, water, brown sugar, paprika, dried mustard, some salt and pepper, and a couple dashes of hot sauce.
Stir this all together. Bring it to a boil, then reduce the heat to low. Cover the Dutch oven keeping the lid slightly cracked and simmer it for about 2 1/2 hours.
The beef will become melt-in-your-mouth tender.
When it is nearly done, cook some egg noodles or similar pasta to serve this with.
When the cooking period is done, combine 2 tablespoons of corn starch and 1/3 cup of cold water in a small dish. Whisk them smooth.
Turn the heat up to medium high and bring the contents in the pot to a rolling boil. Add in the cornstarch mixture.
Stir this all together and cook for a minute to let the cornstarch do its magic and thicken the sauce.
Place the cooked pasta or noodles and the sauce together in a large serving bowl, and toss to combine.
Serve and enjoy!
This recipe has been a favorite for as long as I have made it, which has been my entire adult life. I’m sure your family will fall in love with this simple dish as well. I like to serve this with a tossed salad on the side.
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- 1 lb stew meat or round steak cut up
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 Tb olive oil
- 3 c + 1/3 c water, divided
- 1 c ketchup
- 2 Tb brown sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp paprika
- 1/2 tsp dry mustard
- 1/2 tsp Tabasco sauce
- 2 Tb corn starch
- cooked egg noodles for serving
- In a Dutch oven, heat the olive oil and add in the beef, onion and garlic.
- Cook these over medium heat until the beef is browned and the onions are tender.
- Add in the ketchup, salt, pepper, paprika, brown sugar, mustard powder, Tabasco sauce, and 3 cups of water.
- Bring it to a boil, cover and reduce the heat to a low simmer.
- Crack the lid just a bit, and simmer for 2 - 2 1/2 hours.
- When it is almost done, cook your noodles.
- When the goulash has finished cooking, you will thicken the sauce.
- Increase the heat to bring the liquid to a boil. Whisk the corn starch and remaining 1/3 c water together in a small dish until smooth. Stir it into the sauce and let it cook for just a minute to thicken.
- Place the cooked noodles and the goulash in a large serving bowl and toss to coat.
Amount Per Serving: Calories: 329Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 95mgSodium: 657mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 31g
This recipe was shared in Meal Plan Monday.