Grammy's Kitchen · Goulash · Easy Hungarian Goulash
One of 109 goulash recipes we measured
94 cooks on www.thespruceeats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 68% | 63% |
| fat | 4% | 1% |
| aromatics | 53% | 33% |
| salt | 0% | 1% |
| thickener | 1% | 0% |
| vegetables and beans | 20% | 107% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2 to 3 pounds boneless chuck roast (cut into 1-inch chunks) |
| Kosher salt | |
| Freshly ground black pepper | |
| 15 g | 2 tablespoons all-purpose flour |
| 40 g | 3 tablespoons olive oil (divided) |
| 600 g | 4 medium sweet onions (sliced and separated into rings) |
| 227 g | 8 ounces baby portobello mushrooms (or cremini mushrooms, brushed clean and cut in half) |
| 3 g | 1 head garlic (about 12 cloves, peeled, large cloves cut in half) |
| 118 g | 1/2 cup sweet red wine |
| 420 g | 1 3/4 cups beef broth |
| 113 g | 1 (4-ounce) jar diced roasted red peppers |
| 28 g | 1/4 cup sweet Hungarian paprika |
| 230 g | 1 cup sour cream |
| 4 cups cooked buttered noodles | |
| 1 g | 1 handful of chopped fresh parsley |
Method: 14 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is closer to authentic Hungarian Goulash than any other recipe that I've seen. My dad's family came over from Hungary. They taught my mom how to cook. She also learned how to cook French dishes from her 100% French mother. Her dad was mostly English and a” — a cook
“Have cooked this recipe most weeks for the last two years and everyone raves about it - just come back from 4 weeks in Hungary Rumania Albania Montenegro Macedonia Serbia etc and pls to report none of the goulash I tried was as good as this recipe 👍👍” — a cook