Hungarian Goulash


My mom use to make this meal throughout my childhood. When she made it my dad would talk about how he grew up eating this dish and how his family had a Hungarian lineage. In fact, he would speak of memories of his mom making Hungarian Goulash for him when he was young. Unfortunately, his mom died when he was nine-years-old so I never had the chance to meet her. I have fond childhood memories of this dish and will continue to improve the recipe. My mom didn’t really have a go-to recipe so I found one on an authentic Budapest website called The picture above from the left, my dad, his mom, and his brother in 1936. Picture below is my dad in me in San Diego 1998.


  • Tender cut of beef, cubed
  • 2 TBS oil
  • 2 medium onions, chopped
  • 2 cloves of garlic, crushed or chopped
  • 1-2 carrots, diced
  • 1 parsnip, diced
  • 1-2 celery leaves
  • 2 medium tomatoes, peeled and chopped, or 1 TBS tomato paste
  • 2 fresh green peppers, diced
  • 2-3 medium potatoes, sliced
  • 1 TBS Hungarian paprika powder (sweet)
  • 1 tsp caraway seed
  • 1 bay leaf
  • salt and pepper to taste



Heat oil in a pot and braise the onion until soft and golden, set aside. Add the beef cubes and saute them until browned. Return onions to pot and sprinkle beef and onions with paprika. Stir well as to not burn the spice. Add the garlic, caraway seeds, salt, pepper, and bay leaf. Pour in broth to cover contents and let simmer on low heat for 1 1/1 hours, add water if necessary.

Add carrots, parsnip, potato, celery leaf, tomato and salt and paprika to taste. Continue to simmer until all vegetables are tender.

Add green peppers at the end for crunch.

You can serve this with bread of choice, eat solo or make the authentic Hungarian noodles called Csipetke. I will make those next time and add them to the site if they are successful.


Author: Chez Starz

I have a passion for food and travel. I am always looking for delicious recipes to cook and share with my family. This site is simply a way to share family recipes and those I find in cookbooks and online.

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