Grammy's Kitchen · Goulash · Authentic Hungarian Goulash
One of 109 goulash recipes we measured
from www.allrecipes.com
63 cooks on www.allrecipes.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 52% | 63% |
| fat | 3% | 1% |
| aromatics | 33% | 33% |
| salt | 0% | 1% |
| vegetables and beans | 75% | 107% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons butter |
| 300 g | 2 large onions, diced |
| 907 g | 2 pounds flank steak |
| 0.125 teaspoon caraway seed | |
| 0 g | 0.25 teaspoon dried marjoram |
| 3 g | 1 clove garlic, minced |
| 34 g | 5 tablespoons paprika |
| 473 g | 2 cups water |
| 680 g | 4 large potatoes, peeled and cubed |
| salt and pepper to taste |
Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'm not sure there is a definitive Goulash. My Hungarian born and bred father in law calls this the real deal. There are any number of variations but this has been called authentic by many Hungarians I know. We cook it on the 'bogratch' (phonetic spelling) whi” — a cook, 5★
“I moved recently, and lost my cookbooks. I've been making something very similar to this, for years. Can't remember the name on the cookbook. Anyway, the caraway seed is the key to this, along with the paprika. Take your time, and let it simmer and you'll be r” — a cook, 5★