Recipes // Main Dish Beef and Pork // Hungarian Goulash

Hungarian Goulash

  • 3 tablespoons extra-virgin olive oil
  • 3 pounds onions, thinly sliced
  • 1 Hungarian banana pepper, sliced (also known as wax peppers)
  • 3 pounds lean, boneless beef round, cut into 1-inch cubes
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound Lesco, recipe follows
  • Spaetzle, for serving, recipe follows (or substitute with egg noodles or short pasta like gemelli or fusilli)
  • 6 tablespoons extra-virgin olive oil
  • 3 large onions, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 3 Hungarian banana peppers, cut into strips (also known as wax peppers)
  • Salt and freshly ground black pepper
  • 8 medium, ripe tomatoes, seeds removed and roughly chopped
  • 4 tablespoons Hungarian paprika
Spaetzle: (Can Substitute With Egg Noodles or Short Pasta Like Gemelli or Fusilli)
  • 2 cups sifted all-purpose flour
  • Salt
  • 3 large eggs
  • 3 tablespoons melted butter
  • Goulash, for serving
  1. Heat the oil in medium Dutch oven or stockpot over medium-low heat.
  2. Add the onions and sliced Hungarian banana peppers and saute for 2 minutes.
  3. Add the beef and sprinkle with paprika, salt and pepper. Cook for 5 minutes.
  4. Add the Lesco and 1 cup water. Stir until combined and bring to a boil. Simmer, cover and let cook for 2 hours. Serve hot over Spaetzle (egg noodles in this case)
  5. Heat the olive oil in a medium pot over medium heat.
  6. Saute the onions with the garlic until soft, but do not brown. 
  7. Reduce the heat to low, add in the peppers and season with salt and pepper.
  8. Cover and simmer for 3 to 5 minutes, stirring occasionally.
  9. Add in the tomatoes, cover and simmer until the tomatoes start to break. 
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