Hungarian Goulash

Name: Hungarian Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. beef steak; 1/4 c. butter; 1 lb. diced onions; 2 tsp. paprika; 1 clove garlic; 1 slice lemon peel, diced; 1/2 tsp. caraway seed; 1 medium can stewed tomatoes; 1 c. beef stock; 1 lb. egg noodles; 2 Tbsp. flour

Eats Now Editorial Team · 1233 kcal · Soups & Stews

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Hungarian Goulash – a delicious recipe with beef steak, butter, onions, paprika, clove garlic, lemon peel. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 lb. beef steak
1/4 c. butter
1 lb. diced onions
2 tsp. paprika
1 clove garlic
1 slice lemon peel, diced
1/2 tsp. caraway seed
1 medium can stewed tomatoes
1 c. beef stock
1 lb. egg noodles
2 Tbsp. flour

1
Cut beef steak into small pieces. Melt butter in heavy pan; add steak and onions.
2
Saute until onions are transparent.
3
Add paprika, garlic, lemon peel, caraway seed, stewed tomatoes, beef stock and egg noodles.
4
Thicken with flour.
5
Cook noodles separately, then add to all other ingredients.
6
Low simmer for 45 minutes.

1233

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. beef steak, 1/4 c. butter, 1 lb. diced onions, 2 tsp. paprika, and more.

Yes, Hungarian Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1233 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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