All 132 goulash recipes
Grouped by the kind of cookie they actually make.
Every recipe we could resolve to grams, from 43 sites, sorted by how many cooks have rated it. The group is measured from the formula, not read off the title — which is why a few sit somewhere their own name would not suggest. Back to the recipe and the tweaks →
Oven, Dutch oven · 56
Mainly a Hungarian-tradition medium — a covered braise gives the chuck the same long, even heat it needs to convert its collagen, with less risk of scorching the paprika than an unwatched stovetop simmer.
Stovetop · 39
The classic route for both traditions the name covers: Hungarian gulyás simmers cubed chuck with a heavy dose of paprika (added off the direct heat so it doesn't scorch) and a near meat-weight quantity of onion for body; American goulash browns ground beef, then simmers tomato and dry elbow macaroni directly in the sauce so the pasta sheds its own thickening starch as it cooks.
Slow cooker · 24
Works for the Hungarian cut — walk away for hours on chuck or shank.
Pressure cooker · 13 thin evidence
Fast route to tender chuck or shank via accelerated collagen conversion, for the Hungarian side.
Every recipe is its author's work and links to their page. Want the underlying table? Take the JSON.