Grammy's Kitchen · Goulash · Hungarian Goulash
One of 109 goulash recipes we measured
from www.allrecipes.com
479 cooks on www.allrecipes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 26% | 63% |
| fat | 5% | 1% |
| aromatics | 46% | 33% |
| salt | 1% | 1% |
| vegetables and beans | 0% | 107% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.5 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 73 g | 0.33333334326744 cup vegetable oil |
| 450 g | 3 onions, sliced |
| 14 g | 2 tablespoons Hungarian sweet paprika |
| 18 g | 3 teaspoons salt, divided |
| 1 g | 0.5 teaspoon ground black pepper |
| 1361 g | 3 pounds beef stew meat, cut into 1 1/2 inch cubes |
| 355 g | 1.5 cups water |
| 170 g | 1 (6 ounce) can tomato paste |
| 3 g | 1 clove garlic, minced |
Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of Hungarian origin and these changes come close to my grandma’s goulas” — a cook, 4★
“This is a very tasty recipe. After browning and mixing everything in the pan, I transferred it to a a crockpot and cooked it on high for 4 hours because I didn't want to have to keep an eye on the stove. I did substitute a can of beef broth for the water and, ” — a cook, 5★