Traditional recipes

Goulash in a hurry recipe

Goulash in a hurry recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Goulash

This short-cut version of classic Hungarian goulash is rich and delicious. Serve rice or noodles and a simple green salad alongside, to complete the meal.

17 people made this

IngredientsServes: 4

  • 2 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 thick lean pork loin steaks, about 300 g (10½ oz) total weight, cut into thin strips
  • 1 tbsp plain flour
  • 1 can tomatoes, about 800 g
  • 120 ml (4 fl oz) extra dry white vermouth
  • 2 tbsp paprika
  • 1 tsp caraway seeds
  • 1 tsp caster sugar
  • 1 pork or chicken stock cube, crumbled
  • 1 large green pepper, seeded and chopped
  • 200 g (7 oz) red cabbage, finely shredded
  • salt and pepper
  • To serve
  • 4 tbsp Greek-style yogurt
  • paprika
  • fresh chives

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat the oil in a large frying pan or saucepan. Add the onion, garlic and pork, and cook over a high heat for about 3 minutes or until the meat has changed colour and become firm and the onion is slightly softened. Meanwhile, blend the flour with 4 tbsp juice from the canned tomatoes to make a smooth paste; set aside.
  2. Add the vermouth, paprika, caraway seeds and sugar to the pan and stir, then add the tomatoes with the rest of their juice, breaking them up as you mix them in. Stir in the stock cube, and the flour and tomato juice mixture. Bring to the boil, stirring, and cook until the juices thicken.
  3. Stir in the green pepper and red cabbage until both are thoroughly coated in the cooking juices. Reduce the heat, cover the pan and simmer the goulash for about 15 minutes or until the meat is cooked and the vegetables are just tender, but still slightly crisp.
  4. Taste the goulash and season with salt and pepper, if necessary. Ladle the goulash into bowls and top each portion with a spoonful of Greek-style yogurt and a sprinkle of paprika. Garnish with chives and serve.

Some more ideas

To make a vegetarian goulash, omit the pork and cabbage. Cut 1 aubergine into chunks and add to the softened onion and garlic in step 1 with 6 halved sun-dried tomatoes, 2 thickly sliced celery sticks and 2 thickly sliced courgettes. Follow the main recipe, using a vegetable stock cube. Simmer for 25 minutes, then stir in 1 can chickpeas, about 400 g, and 1 can red kidney beans, about 200 g, both well drained. Cook for a further 5 minutes. * Halved small new potatoes are good in the vegetarian version, above. Add them with the other vegetables and leave out the canned red kidney beans.

Plus points

Several studies have shown that eating garlic can reduce the risk of heart attack and stroke by making the blood less sticky and likely to clot. Garlic can also help to reduce high blood pressure. * Onions share garlic's healthy properties and they are also a natural decongestant. Using onions as the basis for everyday dishes contributes to good eating.

Each serving provides

Excellent source of vitamin B12, vitamin C. Good source of vitamin B1, vitamin B6. Useful source of folate, iron, niacin, selenium, zinc.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Easy and tasty, though, as always, chopping veg took longer than I expected.-26 Jan 2010

Sounds great but not even similar to Goulash-02 May 2012


Goulash Stew

( 4 Votes)

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With sour cream and paprika, it's Hungarian. With caraway seeds, it's German. With tarragon, it's French. With cumin, it's Mexican. And with any of them it tastes even better reheated the next day. It's a great make-ahead dish so there's no fuss at dinner time.

What You'll Need

  • 3 1 / 2 cups water, divided
  • 2 pounds stew beef
  • 1 large onion, diced
  • 1 large potato, peeled and cut into 1-1/2-inch cubes
  • 1 1 / 2 cups ketchup
  • 1 / 4 cup Worcestershire sauce
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon salt (optional)
  • 1 tablespoon paprika (or hot paprika, if you want it truly Hungarian-style)
  • 1 / 4 teaspoon dry mustard
  • 3 tablespoons all-purpose flour

What to Do

  1. In a large pot, combine 3 cups water and all other ingredients except flour. Bring to a boil, then reduce heat to low, and simmer 2 hours.
  2. In a small bowl, mix flour and remaining water until smooth. Return stew to a full boil and gradually whisk in flour mixture. Cook until liquid is thickened, stirring occasionally.

Notes

  • Serve over noodles.
  • Want even more tasty soups and stews? Check out our free eCookbook, Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes!
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Ratings & Comments

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Re juditka he stated adding caraway is what the Germans do! I prefer using sauce rather than ketchup but have and in so doing cut down on the amount of sugar.

REALY! Sound pretty disgusting. I am Hungarian and this in no way or shape resembles Goulas. I don't know where you get the idea that just because it has paprika and sour cream that it is . First of all Hungarians do use caraway seeds in Goulas Leves (Goulas soup) which is what Goulas is . First we would saut onions in some sort of fat, then take pot off the stove and add paprika and melt the paprika by stirring add the meat and salt put it all back on the burner and stir well. Then add a fresh tomato or two cut in pieces ( use canned tomato if you have to).then simmer mixture for a while till juices form and meat begins to get softer add water or beef broth and carrots and potatoes check for salt and pepper add caraway seeds if using. Water should cover meat. Simmer until meat is falling apart tender. Sour cream is optional . We mostly use sweet Hungarian Paprika. Sometimes I add just a smidgen of hot paprika as well. Hungarian hot paprika is very very hot, so be careful. Never, ever use ketchup or such in this dish. We make csipetke to add to the soup . This is similar to small pasta. At any rate the above recipe is certainly not authentic at all.

I absolutely love it and will make it again!

I definitely would not use ketchup! I think a tomato sauce would be much better.

This tasted like ketchup. The ketchup flavor is too strong and overpowers everything else.

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Slow Cooker Hungarian Goulash

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.

Ingredients

Based on 12 servings per recipe.

  • 2-3 pounds top or bottom round steak
  • 1/2 cup flour
  • 4 tablespoons butter or oil
  • 3-4 onions, sliced
  • 1/2 cup Hungarian paprika
  • 1/4 cup red wine vinegar
  • 3 garlic cloves
  • 1/4 cup tomato paste
  • 1 tablespoon fresh, or 1 teaspoon dry thyme
  • 2-4 cups, (enough to cover meat) low sodium broth or water

Preparation

Nutrition Facts

Based on 12 servings per recipe.

Calories340
Carbohydrates15 g
Protein28 g
Dietary Fiber18 g
Sodium200 mg
Potassiumtbd
Phosphorustbd

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.

About This Recipe

Start this dish before you head out the door in the morning and come home to great smells and a warm dinner.


  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped onion
  • 1 pound lean ground beef
  • 2 large cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup low-sodium beef or chicken broth
  • 1 1/4 cups whole-wheat elbow macaroni
  • 2 tablespoons Grated Parmesan cheese

Heat oil in a large saucepan over medium-high heat. Add onion and beef cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.


How To Make Goulash

STEP ONE – Heat oil in a large, deep skillet or a stockpot over medium-high heat, add onions and cook 2 to 3 minutes or until soft. Add ground beef to the skillet and cook until crumbled and no longer pink. Stir in bell pepper and garlic.

STEP TWO – Season the beef mixture and cook another few minutes until the peppers have softened.

STEP THREE – Add diced tomatoes, tomato sauce, and chicken broth. Bring mixture to a low boil, and stir in dried pasta.

STEP FOUR – Cover and simmer over a reduced heat. Cook until the pasta is tender, and the liquid has been absorbed.


Goulash

I am fortunate enough to have grown up with an incredible mother who was also an amazing cook. So, when I think back to the comfort foods of my childhood, there are many.

This goulash is one of those comfort foods I remember so fondly. I haven’t had it in years, but was reminded of it while glancing over Pinterest the other day. The minute I saw it, I called Mom up to get the recipe. As it simmered on the stove, it was torture because the smell was so familiar to me.

One taste and I was instantly taken back to my childhood and could feel my short little legs swinging under the kitchen chair as a stuffed my mouth with this delicious goodness. It’s hearty and filling and the best part is you can feed a crowd inexpensively – which is probably why we had it often growing up. It’s a versatile dish too in that you can replace the corn with other vegetables, if you like.

I love how food can connect us to our past like that. Don’t you? Y’all enjoy…


Some Tips

  1. Be sure not to touch the bone with the thermometer when reading the internal temperature of the thigh.
  2. Make sure to pat the chicken dry first before seasoning because moisture causes steam which will prevent your chicken from browning.
  3. Use any type of chicken that you’d like in this recipe. If you’re using chicken breasts, the breast is done when it reaches an internal temperature of 165 F degrees.
  4. BBQ sauce, tomato paste, tomato sauce, or fresh tomatoes would be a great substitute if you don’t like ketchup.
  5. Baking time may vary depending on how many chicken thighs are in the pan or whether or not you’re using skinless and boneless vs bone-in with skin.

Beat the Clock Goulash

( 35 Votes)

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Take your mark, get set, cook! With this easy recipe for Beat the Clock Goulash, you'll be at the finish line and have dinner on the table before the family gets there!

What You'll Need

  • 2 pounds lean ground beef
  • 1 medium onion, chopped
  • 3 1 / 2 cups ready-to-use beef broth
  • 1 (8-ounce) package elbow macaroni
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 cup sour cream

What to Do

  1. In a soup pot, brown ground beef with onion over high heat, stirring to break up the beef. Add broth, macaroni, paprika, garlic powder, and pepper, and bring to a boil, stirring occasionally. Reduce heat to medium-high, cover, and simmer 6 to 8 minutes, or until macaroni is tender.
  2. Remove from heat stir in sour cream, and serve in bowls.

Notes

  • We've got more goulash where this came from! Be sure to check out our collection of 8 Easy Goulash Recipes.
  • Plus, for more ground beef dinner favorites, make sure to look at our free eCookbook, Ground Beef Recipes: 25 Quick & Easy Recipes for Ground Beef.
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Ratings & Comments

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This recipe was just OK. more like on the stroganoff side than a goulash to me. As everyone has their own taste, here is my ideal of a good goulash . and quick when in a hurry. I brown ground beef w/onion & green pepper while boiling the macaroni separately until half done. Drain the grease from the ground beef mixture if there is any. I use lean, so there's nothing to drain usually. Then I add a can of ( del monte diced tomatoes W/ basil & oregano ) and ketchup. I add a teasp. Of sweet basil to taste and salt and pepper.and of course add the cooked macaroni & some of the water. let simmer until macaroni is done enough for you. Don't over cook as the macaroni will continue to cook after you remove it from the burner. You will want to taste as you go alone and only had the sweet basil if you like more than what is in the tomatoes already. same with the ketchup. this adds sweetness so only add if you want it. I some times add 2 cans of the tomatoes with the basil and oregano and omitt the ketchup. we love this . you can freeze single serving to heat in the microwave. :-)

Very bland except the "way too much garlic powder". Needs alot of doctoring.

I agree. I won't be making this again!

This is a meal most people will enjoy even children who are fussy ! so rock on with this yummy recipe.any thing you add will come out yummy,i add lipton onion soup seasoning pack for added flavor and tomatoe paste for richness,remember make it you'r own,there's not set rules.

I use pasta sauce instead of broth. to die for!!

I would definitely drain the hamburger before adding the broth! The recipe didn't call for you to do this so I didn't and ended up with way too much liquid!! I had to use cornstarch to thicken the liquid so I could salvage the dish.

I would definitely drain the hamburger before adding the broth. The recipe didn't call for you to do that so I didn't and ended up with too much liquid!! I had to use cornstarch to thicken the liquid so I could salvage the dish.

My daughter loves goulash so I will be making this for her when she visits. I would also add green and/or red pepper, and I would substitute minced garlic for garlic salt. Thanks for the recipe

I think this is the best internet recipe I have ever made. I do not say this lightly up until a year ago I had an internet recipe "problem" and had printed out thousands I finally sorted and bound them all up and to solve my urges I page through the binders. Found this and made it, and I say again. the BEST internet recipe I've found!

This sounds really good I'm going to make it for dinner tomorrow night!

I added some diced tomatoes which made it taste better to us.

As for subbing Manwich, Manwich is not good even to make Manwiches.

I think you can put whatever you want in Goulash. that is most likely why it is called "GOULASH". (Aflack)!

This recipe was sooooo gooood! Will definitely make again! Instead of ground beef I used ground turkey, I didn't have beef broth so I used 4 beef bouillon cubes, and I seasoned my ground turkey with Adobo seasoning while browning it. It had a bit and of a stroganoff taste and really yummy. Great, quick, one pot recipe for cooking dinner on a busy evening!

This is very good. Made it as directed but doubled it. Served it with a small salad & garlic bread. I cook mostly from scratch my own goulash but I will do this one often. Has a bit of a Swedish flavor.

Recipe direction are terrible. Don't see where 3 and a half cups of broth are going to be sufficient to boil an 8 ounce package of elbow macaroni. Is the macaroni supposed to absorb all the broth since there is no mention of draining any excess liquid? I am assuming that the macaroni absorbs the broth. like when you cook rice.

Thank you for your question and comments. We have tested this recipe and found that 3-1/2 cups of ready-to-use beef broth was sufficient to cook 8 ounces of elbow macaroni. The pasta will absorb some of the liquid, but not all. As the directions state, mix sour cream into the remaining broth, and it will make a rich, creamy sauce for the dish. Thank you and enjoy!

well on this recipe, you could have been more specific with tne broth---should the broth be can , do we diluth with water or straight for the can without diluthing--also you forgot to say when to add the mushrooms---it did not look anything like the picture

The broth in this recipe is not diluted, it is ready-to-use beef broth and canned is fine. Thank you for your question.

gramacali, WHAT MUSHROOMS? Am I not seeing something?

LOLOL. I don't think TXCOjh is still in the goulash category. I gasped and stopped reading when TXCOjh started talking about using "Manwich" in the recipe. LOL

I don't think that any vegetables but tomatoes and onions belong in goulash, but that is my opinion. :-) Lawry's seasoning is also good to use in place of regular salt.

You can cut it in half..I do that will a lot of recipes ..it is just two of us too.

I'm by myself. but, I double and triple a recipe, so I can freeze the leftovers. If I come home from being somewhere. I don't have to think about supper!! Have always done this. even when hubby was alive!!

I made this using 1 lb of ground beef and about 10 chopped up mushrooms. I also used greek yogurt instead of the sour cream. You might want to add some salt as it was a little bland without it. It made a nice quick and easy dinner.

Can you cut this recipe in half for me. Just 2 of us. No kids at home. Maybe Mr. Food can put a link in here to cut recipes down or even make them for more people.

Rojab92: Mr. Food is deceased

sounds VERY plain to me. how about some chopped up red or green peppers, diced tomatoes & tomato sauce. I also sometimes add corn to mine -- AND the kids love it!

Adding additional vegetables is up to you. Try whatever works for you and your family! Enjoy!

I always add mushrooms, and peas or another type of veggie to stretch it!! Don't forget GARLIC!!

Been making this for years. Add corn, bacon bits, diced potatoes or rice, to give it delicious variety. Macaroni can be omitted when using potatoes. Instead of the cream or yogurt, try a can of Manwich or stewed tomatoes for a different variation, too.

WHAT CAN ONE USE INSTEAD OF SOUR CREAM FOR A SUBSTITUTE?

Plain nonfat yogourt might work. Or use fat free sour cream

You can sub Greek yogurt for the sour cream, just do not use the non/low fat variety as they are not well suited for cooked recipes. They work well in all non cooked recipes but break down a bit otherwise. I have found that "Greek Gods" natural plain yogurt works well for me. It also makes the base for the best smoothies ever.

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Szegedin Goulash (Székely Gulyás)

One of Hungary’s most famous dishes, this Szegedin Goulash features slow-simmered, succulent pork, onions and sauerkraut in a wonderfully rich paprika-infused broth. It’s incredibly delicious!

The weather is slowly warming but I figure there’s still time to squeeze in one final cool-weather stew. Especially one as good as this. It’s one of my personal favorites: Szegedin Goulash.

I can remember the aroma that filled our home every time my mom made this. I’d walk in and immediately recognize the smell. I already knew dinner would be a guaranteed delight!

The general consensus is that this dish originated in the Hungarian town of Szeged, famous for its paprika. But there are also those who argue the dish was named after the Hungarian writer, journalist and poet József Székely. The story goes that he showed up at a restaurant just before closing time and was told that all they had left was some goulash and sauerkraut. He told them to just mix it together and since that time people began requesting “Székely’s Gulyás”. Whichever version is accurate, one thing is fact: This goulash is delicious and it’s a very popular dish throughout Hungary, Central Europe and Germany.

There are two critical ingredients for getting this goulash right: The right paprika and the right sauerkraut. American sauerkraut won’t do. It doesn’t taste anything like real sauerkraut and is frankly downright awful. Get the real German sauerkraut.

Secondly, get quality, real Hungarian paprika. There’s no comparison in flavor. We recommend this genuine Hungarian paprika from the Kalocsa region of Hungary. It has an extraordinarily rich flavor and an exceptionally vibrant red color. Many of our readers have tried it, written back and agree that quality Hungarian-imported paprika makes all the difference.

With these two key ingredients, you’re ready to roll and the end result will be a truly amazing Szegedin Goulash that will make your taste buds sing!

In a heavy medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes.

Add the pork and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat. Add the remaining ingredients except for the sauerkraut and sour cream.

Add just enough water to barely cover the top of the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer for another 20 minutes. Add salt to taste.

Serve with a dollop of sour cream and swirl it in the soup before eating. Serve the goulash alone, with some crusty bread, with Homemade Spätzle and/or a leafy green or cucumber salad.


Basic Ground Beef American Goulash

This recipe is a basic American goulash - one of those easy to throw together, I'm in a hurry and need to feed my family quick skillet meals, sort of akin to a simple homemade Hamburger Helper meal, really. Known around the country by a variety of names, mostly depending on where you live - including Slumgullion, or some version of that name, American Chop Suey and other names, adopted by individual families.

Hey, while you're here, be sure to pop by to see my "Deep South" version of goulash! Just click the link to go there and check that one out.

Here's how to make the basic version.

For more of my favorite pasta recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Basic Ground Beef American Goulash

  • 1-1/2 pounds ground chuck
  • 1-1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1/2 tablespoon dried Italian seasoning
  • 1 teaspoon kosher salt , or to taste
  • 1/2 teaspoon freshly cracked black pepper , or to taste
  • 1 teaspoon seasoned salt (like Lawry's), or to taste
  • 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1-1/2 cups water or beef stock/broth
  • 1 (14.5 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes , undrained
  • 2 small bay leaves
  • 1-1/2 cups dry elbow macaroni

Saute the ground beef until done drain off excess fat, if needed. Add the onion and garlic and continue sautéing about 5 minutes. Add the Italian seasoning, salt, pepper, seasoned salt and Cajun seasoning blend. Add the water or beef broth and stir well, scraping the bottom of the pan. Add the tomato sauce, diced tomato and bay leaves, bring to a boil, reduce heat to simmer, cover and cook for 20 minutes, stirring occasionally. Add the macaroni, stir, cover and continue to simmer for 15 to 20 minutes longer, or until pasta is cooked through, stirring occasionally. Remove from heat, taste and adjust seasonings and let sit for 5 minutes. Remove bay leaves and serve.

Cook's Notes: For a cheesy variation, cube 1/2 cup of Velveeta and stir in just before serving, until melted and creamy. May also use two cans diced tomatoes, or reduce tomato sauce to 8 ounce can and add in one can of diced tomatoes with green chilies (like Rotel), to kick up the heat. For a more juicy goulash, add a can of tomato soup or increase tomato sauce.

For the Instant Pot: Prepare as above set manual for 4 minutes, then quick release. Taste and adjust seasonings as needed.

Chili Mac: Add up to 2-1/2 tablespoons of chili powder (or to taste) and 1/2 teaspoon of cumin to the recipe. Stir in 1/2 cup of Velveeta (or shredded cheddar) as noted above, topping with another 1/2 cup. Cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.

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Watch the video: Austrian Style Hungarian Beef Goulash (December 2021).