A Loose Hungarian Goulash


Growing up we always had a dinner dish that we would call Goulash. It was made with macaroni noodles, ground beef, corn, and some sort of red pasta sauce. I loved it and still do. After I got married and would cook it up my husband always asked why it was called Goulash. I never knew so I finally googled goulash and found all sorts of varieties of the dish. I learned that Goulash really originates in Hungary and is a little, if not a lot, different than anything I ever ate called goulash. So I wanted to try to cook a Hungarian Goulash.

This is a pretty easy recipe to make as it is slow cooked in a pot allowing all the flavors to meld nicely. I served it on fettuccine noodles since I couldn’t find any egg noodles and they were just fine! This is not a true Hungarian Goulash recipe but my own version with what I had on hand in the kitchen!

Delicious Rating: Interesting to say the least. I liked it but not my favorite meal. The paprika is a nice taste in the dish and you can thicken the sauce with more cornstarch depending on what you prefer. I don’t think I am a chunk beef eater, I love beef and steak just not chunks of beef…so maybe I wasn’t leaning towards this recipe. My DH loved it and said it was a nice alternative to any other meat red sauce on pasta. What about you, like or not like?


A Loose Hungarian Goulash
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 6-8 servings
Serve over egg or fettuccine noodles and with a side salad.
  • 2 pounds beef stew meat, (such as chuck), trimmed and cubed
  • 1.5 tbsp Paprika
  • 1 tbsp Cayenne Pepper
  • 2 tsp Parsley
  • ½ tsp salt
  • 2 tsp pepper
  • 1 tsp Worcestershire sauce
  • 3 Garlic cloves, chopped
  • 2 onions, chopped
  • 2 cups Diced Tomatoes, canned
  • 2 cups Beef Broth
  • 3 Bay leaves
  • 1 tbsp Cornstarch
  1. In a large heavy pot season beef with paprika, cayenne, parsley, salt, and pepper.
  2. Add worcestershire sauce, cloves, onions, tomatoes, broth, and bay leaves.
  3. Bring to a boil.
  4. Reduce heat to low, cover and cook for 4 hours.
  5. Throw out bay leaves.
  6. Add 1 tsp of hot broth to cornstarch and combine.
  7. Add cornstarch mixture to stew and continue to stir until thickened.
  8. Serve over egg or fettuccine noodles.

My favorite beginnings, a one pot (almost) meal.

Adding the hot broth to the cornstarch makes it silky smooth and combines right in to the pot. If you add water and then add it to the hot pot broth, it will be chunky and never be combined in.



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