'Hungarian' Goulash

Print PrintShare with Friends


This receipe has been enjoyed many times on cold midwestern days. Although it comes from a frozen package of 'Chateau potato dumplings' it is still an excellent recipie. I would suggest going to a deli to get the 'hot' Hungarian paprika. In my mind this is what makes or breaks the dish.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   3 cups chopped onions
  • add   1/2 teaspoon marjoram
  • add   1 cup water
  • add   1 tablespoon vegetable oil
  • add   2 tablespoons flour
  • add   2 lbs beef stew meat or chopped steak
  • add   1/8 teaspoon cayenne pepper
  • add   2 tablespoons tomato paste
  • add   1 package 'chateau' potato dumplings (optional)
  • add   2 tablespoons Hungarian paprika
  • add   14 ounces beef broth
  • add   2 carrots
  • add   seasoning salt or table salt
  • add   2 tablespoons butter
  • add   1 clove garlic


  1. Brown meat in butter and oil in skillet or pot Season with Salt Add Onions, Carrots and Garlic Cook until onions are soft Add Flour, Paprika, and Majoram Stir for 3 minutes.
  2. Add remaining ingredients Simmer covered for 2 hours or until meat is tender Add frozen'Chateau' potato dumplings (optional) Cover and simmer for additional 30 minutes with optional dumplings Goulash is even better when made the day before.