Beef Goulash

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beef goulash

Also known as "gulyáshús" this dish was invented by Hungarian cowboys, who stewed and sun-dried cubed beef over a campfire. "Gulyás" means "herdsman" or "cowboy" and  "hús" means "meat." Put the words together and you have meat, cowboy-style.

Not traditional but.... add a handful of sliced mushrooms and/or shredded carrots to "beef" up this dish.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 3 tablespoons canola oil or olive oil
  • 2 pounds cubed stew beef
  • 2 large onions, sliced
  • 2 cloves garlic, peeled, minced
  • 1 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon paprika
  • 1 teaspoon yellow mustard
  • 2 teaspoons salt
  • 1¼  cups water, divided
  • 2 tablespoons flour
  • Wide egg noodles cooked according to package directions (optional)


  1. Heat oil in 3- or 4-quart pot over high heat.
  2. Rinse beef, pat dry and place in pot. Brown the meat on all sides about 10 minutes.
  3. Add onions and garlic and sauté for 2 to 3 minutes.
  4. Add ketchup, Worcestershire sauce, sugar, paprika, mustard, salt and 3/4 cup water. Mix well.
  5. Simmer, covered, for 1 hour and 30 minutes, checking and adding a little more water if needed. Continue to simmer uncovered for remaining 30 minutes.
  6. Right before serving, blend flour and remaining water to make a smooth paste. Gradually stir into meat mixture.
  7. Heat to boiling and stir for 1 minute to thicken. Serve hot, over cooked wide egg noodles, if desired.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW