This beef goulash is a family classic.


  • 2 tablespoons bacon fat, lard or shortening
  • 2 medium onions, chopped
  • 3 lbs. beef chuck
  • 1 clove garlic
  • ¼ teaspoon caraway seeds
  • ½ teaspoon salt
  • 2 tablespoons Hungarian paprika
  • 2-½ qts water
  • 6 oz. tomato paste
  • 3 medium potatoes, peeled and cut into 1/2" pieces
  • salt
  • 1 egg
  • 4 tablespoons flour
  • sour cream


Chop the beef into 3/4" cubes. Melt fat in a large covered pot or dutch oven, add onions, and cook until transparent. Add the meats and cook about 10 minutes until all pink has disappeared. Crush garlic, grind in mortar with caraway and salt to a thick paste, then add to meat along with the paprika. Add water, and simmer over medium heat for about an hour until the soup thickens.

Add tomato paste and potatoes, season with additional salt if necessary, and cook until potatoes are tender, about a 1/2 hour.

Combine egg, flour and a pinch of salt, mix with a fork to make a soft dough, then drop 1/4 tsp at a time into the soup. Cook for 2-3 minutes, then serve soup in warmed bowls topped with a spoonful of sour cream.


Every Hungarian family makes this peasant dish differently, using whatever is available. You can add beef heart for part of the meat, skip the potatoes and make more noodles, etc. Some recipes call for less onion and add a chopped green pepper, or use chopped tomatoes instead of tomato paste.

MacGourmet downloadBogracs Gulyas. To import, drag image to your MacGourmet recipe box.