Hungarian Goulash

There are so many recipes and variations of this dish. So my main goal was to make it with paprika, black pepper, bit of tomato, and meat. I received a family recipe from a friend that was for a Hungarian style goulash. It was missing just a bit of something, but I used it as the base to my recipe.

There are a few spices and ingredients, but its an easy recipe and just takes time to brown the onions and let it simmer, and then you’ll have a wonderful pot of goulash!

Serve with a dollop of sour cream and a slice of buttered rye bread.

Hungarian Goulash

Hungarian Goulash


  • 3 tbsp olive oil
  • 2 large onions chopped small
  • 2 lb of meat I like using 1 klb of ground meat, and either sausage or brisket for the other half
  • 2 tbsp concentrated tomato paste
  • 1 tbsp paprika paste
  • 4 c beef stock

Spice Mix of

  • 2 tbsp smoked parika
  • 1 tbsp hungarian paprika
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 2 tbsp black pepper
  • 1 tbsp caraway seeds
  • 1/2 tbsp salt or salt to taste
  • 1/2 tsp cayenne


  • Heat oil in large soup pot and add the onions. Sprinkle with salt and pepper. And cook onions on medium low heat and slowly brown the onions.
  • Deglaze the pan with a splash or two of the stock.
  • Remove onions from the pot and put in the meat.
  • Sprinkle the meat with half of the spice mix and brown the meat.
  • Add the onions, stock, rest of the spices, the tomato and paprika paste.
  • Cover with a lid and bring to a simmer, letting simmer for an hour or so.
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