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Hungarian Goulash

(16 Votes)
4 Hr 30 Min

We use lots of paprika in our Hungarian Goulash, so that you really get to experience the traditional flavors in our inspired and hearty stew. And when it's served over buttery noodles, you can bet on your whole family gobblin' up every last bite!

What You'll Need:
  • 2 pounds top round beef, cut into 1-inch pieces
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 (28-ounce) can whole tomatoes, undrained, coarsely chopped
  • 3 carrots, peeled and cut into 1-1/2-inch chunks
  • 1 bay leaf
  • 1 (8-ounce) container sour cream
  • Warm cooked buttered noodles or rice
What To Do:
  1. In a 5-quart slow cooker, combine beef, onion, and garlic; mix well.
  2. In a small bowl, combine flour, paprika, salt, pepper, and thyme; mix well. Add to meat mixture, tossing to coat well. Add tomatoes with liquid, carrots, and bay leaf; mix well.
  3. Cover and cook on HIGH setting 4-1/2 to 5 hours hours or on LOW setting 8 to 9 hours, or until beef is fork-tender. Remove and discard bay leaf. Stir in sour cream. Serve over noodles or rice.

Hope your gang saved room for dessert! We recommend our cool and creamy Lemon Pie for a refreshing end to your meal!

Plus if you loved this recipe for Hungarian Goulash, check out our collection of 8 Easy Goulash Recipes.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I agree with "Codcut" this seems more like a paprikash I make but be courteous to people who share and if you can't say something positive at the very least be courteous! Who cares what or where the origin is or isn't .

I made this last night for supper, it was soooo very yummy. What made me post this is because we just reheated it for lunch and it was twice as good. Is it "Hungarian"????? Maybe yes, maybe no. Call it what you want. I call it, very good and this recipe has found its way into my recipe box. Can't wait for those cold nites to make this again. Warm crusy bread, maybe a side salad and of course, a glass of red wine. Perfection on a plate.

I AM PLANNING ON MAKING THIS DISH TOMMORROW,AND I WILL BE USEING Hungarian sweet paprika! so mine will be Hungarian Goulash !

Just made this ( Hungarian Goulash ) ,and getting it dished up for our lunch. Made the whole house smell wonderful. Doesn't matter what its called to us, it taste wonderful!!!! Will be making again.

Honestly, what difference does it make what the recipe is called? If you like it make it and enjoy. What Grandma did is in the past lets all move on!

Good recipe love goulash stews and good hearty soups! has garlic thyme bay leaves and sour cream for flavor add as much as you like great combo and delicious!

I just gotta laugh at the majority here. " that's not it" or "grama didn't make it like that" or "that's not like what was handed down 100 years ago" the complaints are endless. I'm of Polish decent on one end and Indian/French on the other end with a sprinkle of Scottish in between. I've yet to find the exact recipe that any of my family has used thru the years. Here's the diff.....whatever!!!!! Every home cook swears that her recipe that came over on the Mayflower, then got lost, was reclaimed but got destroyed in a revolution, was found again in Aunt Mary's cousins sisters husband's ex wifes adopted sister... Twice removed by the way. Who cares????? We make what we love and think of it as the best in the world because our beloved Ya Ya or Nana or whomever said so. We believe ours is the greatest and put it out there for everyone to try and either agree or disagree. Many of you here are ridiculous and rude and sometimes ugly. If you like it, hype it up,pass the word and keep making it til the end of time. If your not a fan,that's perfectly fine. Don't go into detail with crap comments. Just move on or step up and produce your own blog. These bloggers have to be courteous, I couldn't. I would politely tell you meanies to go crap in your crock pot. I am deffinetly open to critism, which I'm sure I'll get. Oh well. Hmmmmph.


Drop the "Hungarian" in this goulash. Goulash was a simple stew made by Hungarian herders that consisted of meat, potatoes, and onions with some spices. All these other ingredients were not available in the field. My parents are immigrants from Hungary and I make it the traditional way.

I am half Hungarian and I can tell you the recipe above isn't even close to the one my mother handed down to me from my Hungarian grandma. The above recipe is lacking all of the correct spices the recipe needs such as marjoram, paprika, salt, crushed red pepper and caraway seeds. I have to correct "bakermom58" and tell her she is wrong about the tomatoes. It is not about the good paprika and onions, it is about good Hungarian paprika and sour cream. The above recipe to me would taste very blah without all of the spices I mentioned. Authentic Hungarian Goulash also has homemade drop noodles called Galuska in it so it does not need to be poured over noodles or rice. True Hungarian Goulash tastes like a spicy bowl of beef stew and once you have it you will never want regular beef stew again. Also, I cook mine on the stove top, not in a slow cooker. If you want my recipe, contact me at

And I would bet that someone ELSE's Hungarian Grandma's recipe wouldn't be anything like YOUR Hungarian Grandma's recipe. There are probably thousands of different "authentic" goulash recipes handed down from Hungarian Grandmas! It all depended on what each one liked in her goulash, just like today. Unless, of course, the Hungarian Goulash Police proclaimed that it had to be just THIS way!

this recipe was dead on until the tomatoes. no hungarian would use them in goulash. it is about the good paprika and onions! i have tried it with venison and pork roast. my hubby loves it all. another authentic recipe is to use diced potatoes instead of noodles.

I made this one for my family following the instructions exactly (except for paprika and salt which I used less of). It was a 21 gun salute, everybody loved it, including Dad who is unable to chew much. Kudos for this is magnificent.

no paprika? not sure what you made

amazing how some people get so "hell bent and hostile" over a recipe. Everyone has their own variations. My dad was European and a great cook. Believe me it's all about the onions and paprika,,,the more the better. Overall, this sounds like a good recipe. Good chefs/cooks taste and season as they cook, so, everyone has their own unique version. Bottom line, be nice to one another!!

agree 100%

This was excellent. I was able to use up 2# of beef stew and it was just as delicious.

Use 4 tablespoons of sweet Hungarian paprika

This is as close to my ORIGINAL HUNGARIAN GOULASH recipe of approximately 57 years old that I have seen. My friend's parents prepared the meal for our church youth group. A couple of things out: bay leaf, sour cream, thyme & tomatoes (chuck roast) In: more paprika, onion and most of all NO PASTA. YUM

gepinc2..... Sorry but I have to disagree bay leaves (2) sour cream (use as much as you like we like lots) thyme ( use at least 1 full teaspoon for flavor) and a large can of good quality tomatoes cut up small these are a must for a good stew can also use more paprika according to tastes we have always served our goulash of buttered poppy kluski noodles HMMMMMMM GOOD make this recipe even more tasty, I used moose for meat, added more garlic and extra bay leaves... Delicious!!!!!!!!

Hey andreamezzacapo, If you have an authentic Hungarian Goulash recipe, then why don't you post it. I hate all of these comments about not being authentic. This goulash may not be authentic, but it is a good one!

Delicious I doubled the garlic and bay leaves so good with hot garlic bread out of the oven Some like dumplings.. and some don't some add sour cream and some don't, some like extra paprika and some use Hungarian paprika.. some do not make dumplings if they are using potatoes All a matter of choice does not matter if you are from Hungary, Italy, Poland, or China. all our Grandmas had their own way of cooking and added their very own touches Recipes are a guide Make it your own .

this dish was a disappointment, it lacked flavor and was flat

The real deal with Hungarian goulash is with veal pork and beef, cooked in lard with many onions and lots of paprika, yummy.

I made it. I don't care if it is authentic or not. As Mr. Food would say It's oooh soo good!

It's nice that jkay wrote the most sensible comment so far, but my question is did anyone make it? I'm wondering how it is...

play nice kids!! Who cares?? Either make it, authentic or not, or don't !! That's one of our freedoms....CHOICE!!

Robert1944 is such a jerk....why make a comment like that?

andre is just stating a fact...

well andrea mezzacapo iam just gonna paint my face black and smash my computer because this recipe does not meet your approval if anyone wanted your opinion they would request it in the meantime ill stick with this recipe and thats my comment on your comment !!!!!!!

u not nice person

I love the recipes here, however I must comment that this is not authentic Magyar Gulyas. Authentic Hungarian goulash has potatoes and egg dumplings in it and the sour cream is optional. I'm born and raised Hungarian and this is not an accurate recipe for it.


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