Hungarian Goulash

Name: Hungarian Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1/2 c. chopped onions; 2 lb. beef cubes; 1 tsp. garlic powder; 1/3 c. ketchup; 1 Tbsp. Worcestershire sauce; 2 tsp. brown sugar; 1 c. water; 1 beef bouillon cube; dash of cayenne; 1 Tbsp. paprika; 1/4 tsp. dry mustard; flour (to thicken)

Eats Now Editorial Team · 720 kcal · Soups & Stews

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Hungarian Goulash – a delicious recipe with oil, onions, beef cubes, garlic powder, ketchup, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 Tbsp. oil
1/2 c. chopped onions
2 lb. beef cubes
1 tsp. garlic powder
1/3 c. ketchup
1 Tbsp. Worcestershire sauce
2 tsp. brown sugar
1 c. water
1 beef bouillon cube
dash of cayenne
1 Tbsp. paprika
1/4 tsp. dry mustard
flour (to thicken)

1
Saute onions until opaque.
2
Add beef and brown.
3
Add the rest of the ingredients except the flour.
4
Cook covered 1 1/2 hours on low heat.
5
When done salt and pepper to taste.
6
Thicken with flour mixed in cold water.
7
Serve over broad noodles.

720

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 Tbsp. oil, 1/2 c. chopped onions, 2 lb. beef cubes, 1 tsp. garlic powder, 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
720 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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