THE RECIPE JOURNAL · Main Course
Third Variation of Hungarian Goulash
This hearty dish brings together tender beef, smoky paprika, and rich spices for a comforting meal that warms you from the inside out. Perfect for cozy dinners, it’s a flavorful twist on a classic favorite.
FROM THE KITCHEN • Third Variation of Hungarian Goulash
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large pot over medium heat and lightly greasing it. Brown the beef stew meat on all sides—it should take about 5 to 7 minutes. Once the meat is nicely browned, add the onions and cook them, stirring occasionally, until they start to soften, which usually takes around 5 minutes.
02
Step 2
Next, stir in the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard. Give everything a good mix to combine the flavors. Cover the pot, turn the heat down to low, and let it simmer gently for about two and a half hours, or until the beef is tender and flavorful.
03
Step 3
While the goulash is cooking, bring a large pot of salted water to a boil. Cook the egg noodles until they’re just tender but still have a bit of bite—about 5 minutes. Drain them well, then serve the goulash over the noodles for a comforting, delicious meal.
Why you’ll love it
This dish combines rich flavors with tender meat and a comforting, hearty sauce. It’s a perfect balance of spices and sweetness that warms you from the inside. The slow cooking helps the ingredients meld beautifully, making each bite satisfying and full of depth.
How to serve
Serve this dish with buttered egg noodles, creamy mashed potatoes, or crusty bread to soak up the sauce. A simple cucumber salad or pickled vegetables make a refreshing side that cuts through the richness.
Storage & leftovers
Cool the stew completely before storing it in an airtight container. It keeps well in the refrigerator for up to three days and tastes even better the next day. You can also freeze portions for up to three months; just thaw and reheat gently.
