This Hungarian goulash recipe will produce a hearty serving of a classic dish. The cooking time is longer than other meals, but the preparation and execution is easy. Other Hungarian goulash recipes start off with frying bacon and using the bacon fat to cook the rest of the ingredients. But, since this is meant to be an easy recipe, we’ll leave that part out. One last note, it’s important to use sweet paprika, not the typical spicy kind you’ll find readily on store shelves.
Time
Prep Time: 15 minutes
Cook Time: 2 ½ hours
Total Time: 2 hours 45 minutes
Ingredients
1 pound of beef cut into cubes
1 tablespoon olive oil
1 medium onion minced
1 ½ cups of water
6 tablespoons ketchup
3 tablespoons Worcestershire sauce
1 ½ teaspoons sweet paprika
¾ teaspoon white vinegar
1 ½ tablespoon brown sugar
1 teaspoon salt
½ teaspoon dry mustard
1 (16 oz.) package of egg noodles
Directions
- In a large, heavy pot like a dutch oven, using medium heat, pour 1 tablespoon of olive oil and spread it around evenly. Then add the beef cubes and cook them evenly on all sides until they are brown for 5 – 7 minutes.
- Add the minced onions and saute them for a few minutes until they are soft. Then add the water, ketchup, Worcestershire sauce, sweet paprika, vinegar, brown sugar, salt and dry mustard. Stir all ingredients together and cover the pot. Set the heat to low and cook for 2 ½ hours or until the beef is tender.
- With about 10 – 15 minutes left in the cooking process, bring a large pot of water to a boil, and cook the package of egg noodles for about 5 minutes or until noodles are cooked to your liking. Drain the water and serve the cooked goulash over the noodles.
Just because a meal takes over two hours to cook doesn’t mean it’s hard to make. Hopefully you’ve found that to be the case with this Hungarian goulash recipe. If you follow the instructions above and remember to use only sweet paprika, you’ll end up with something you can be proud to serve to your dinner guests.