Authentic Hungarian Goulash


Cut beef into 1" squares, add 1/2 tsp salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hour on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter: Add flour to unbeaten egg and salt.
Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into goulash. Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream.


  • 2 lb Beef Chuck
  • 1 tsp Salt
  • 2 x Onions
  • 2 tbl Lard Or Shortening
  • 2 tbl Sweet Hungarian Paprika, (Imported)
  • 2 x Bay Leaves
  • 1 qt Water
  • 4 x Potatoes Peeled And Diced
  • 1/4 tsp Black Pepper
  • Dumplings
  • 1 x Egg
  • 6 tbl All-Purpose Flour
  • 1/8 tsp Salt
Authentic Hungarian Goulash

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