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Beef Goulash

Created by Chuck,


This is the best recipe for beef goulash I've had - and an authentic one. Real goulash is originally Hungarian, and this version would satisfy even the hungriest Hungarian!
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At a glance
Main Ingredient
Cooking Method
2 pounds beef chuck, cut in 1" cube
1/4 cup butter
1 cup onion, chopped
1 cup beef stock
1 green bell pepper, diced
1 tablespoon paprika
1 teaspoon salt
1 tablespoon corn starch or 2 tablespoons flour


In a large heavy pot, melt butter over medium-high heat. Add beef and cook, stirring, until it browns. Add the onion, and continue cooking, stirring often, until the onion is transparent. Add the remaining ingredients, mix well, and bring to a boil. Reduce the heat to low, and cover the pot. Simmer for 1-1/2 hours. Remove the meat from the pot, and place in a bowl covered with alumimum foil to keep it warm. Mix the corn starch or flour with a little water so it dissolves, and add to the pot. Simmer for about 5 minutes, stirring often. Add the beef back to the pot and stir to mix. Serve with white rice.

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