Hungarian Goulash (Gulyás)

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The word "gulya" means "herd of cattle" in Hungarian, and "gulyás" means "herdsman" or "cowboy". The word gulyás originally meant only "herdsman", but over time the dish became gulyáshús (goulash meat) – that is to say, a meat dish which was prepared by herdsmen.


2 pounds lean stew beef
1 cans tomatoes – diced
1 cup onion - diced
8 med potatoes peeled & quartered
1 cup diced bell pepper
2 tsp minced garlic
1 Tbsp. Hungarian Paprika or Spanish Smoked Hot Paprika
1 Tbsp. Balsamic Vinegar
4 cups beef stock
½ tsp caraway seeds smashed
¼ tsp marjoram
¼ tsp kosher flake sea salt
½ tsp ground black pepper


Brown meat and onion in large Dutch oven or stock pot, stir in the rest of the ingredients and simmer on low for 3 hours or use a slow cooker for all day. Add water to mixture as needed to keep consistency that of a thin stew.


  • Stir in 1 pound of cleaned shredded cabbage (about ½ head) or 1 pound of sauerkraut about 1/2 hour before serving.
  • Stir in 2 cups of a vegetable or vegetable mixture such as green beans, carrots, or kohlrabi about 1 hour before serving
  • Use pork roast instead of beef.

Top each bowl with sour cream just before serving.

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