Hungarian Goulash

(from maggiwun’s recipe box)

There are many different recipes for goulash. This is the way my mother (who was Austrian) used to make it. It seems like a lot of onions, but they cook down to nothing and form the sauce.

Prep time: 45 minutes
Cook time: 120 minutes
Serves 6 people

Categories: Austrian, beef, entrees, stew


  • 4 lbs beef chuck roast, trimmed of most fat and cubed in 1-1/2 inch cubes
  • 3 lbs yellow onions, thinly sliced
  • 3 heaping tbsp sweet paprika
  • 2 cloves garlic, chopped fine
  • 1 small can tomato paste
  • 1/2 to 1 cup water
  • 1 tbsp salt
  • 1 tsp marjoram
  • 1 tsp caraway seed, crushed (optional)


  1. Heat a large heavy pot and add 2 tbsp oil. When very hot, add sliced onions. Stir and cook onions until carmelized and golden. This could take 1/2 hour. At the end they get brown very fast. You just want golden yellow. Add the garlic and cook for a minute or two. Add paprika and stir for 1 minute to release the flavor. Do not burn paprika.Add tomato paste and 1/2 cup water. If you want more sauce, add more water. You can always add water later though. The meat releases juices as well. Stir in salt and spices. Reduce heat and simmer on very low for 1-2 hours, or until meat is very tender. Check seasoning. Add more salt if necessary. Serve over broad flat egg noodles or rice.

  2. This typically tastes better the second day.

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