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Catholic Recipe: Hungarian Goulash


  • vegetable oil
  • 2 pounds stewing beef, cut in 2-inch cubes
  • 3 medium onions, coarsely chopped
  • 1-1/2 Tablespoon paprika
  • 1 teaspoon salt
  • 1 green pepper, diced
  • hot water


Serves: 6

Prep Time: 2 1/2 hours

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Hungary


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Also Called: gulyás

Here's the Hungarian version of pot roast. Known as gulyás in Hungary, this is a stew made with beef or other meat and vegetables and flavored with Hungarian paprika. Garnish with dollops of sour cream and serve with buttered noodles.


Put 2 tablespoons oil in large skillet; brown beef well on all sides. Remove from pan. Add more oil, if necessary; cook onions until light brown. Stir in paprika and salt; blend well. Return meat to pan with green pepper. Add 1 cup water; stir well. Cook, covered, over very low heat 2 hours or until tender. Add more water, if necessary. Serve with hot cooked noodles. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965