Grammy's Kitchen · Goulash · Real Hungarian Goulash (No Tomato Paste Here
One of 109 goulash recipes we measured
from www.allrecipes.com
It ranks #108 of 109 for sauce body among the goulash recipes we compared. 89 cooks on www.allrecipes.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 | 26% | 63% |
| fat | 3% | 1% |
| aromatics | 33% | 33% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 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.
| 26 g | 2 tablespoons lard |
| 300 g | 2 large onions, finely sliced |
| 907 g | 2 pounds beef chuck, cut into 1-inch cubes |
| 14 g | 2 tablespoons Hungarian paprika |
| 237 g | 1 cup water, or as needed |
| salt and ground black 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.
“This is beyond delicious! So simple! A day after minor surgery I was able to throw it together! I've made it 4 or 5 times, twice with olive oil and butter. Okay, but it's well worth it to find lard. In my grocery store had it, but it was marked "manteca." Make” — a cook, 5★
“Used 3 tbsp. Regular Hungarian Paprika and a generous 1/2 tsp Hot Hungarian Paprika. (both Szeged brand) Put the cup of water with a splash of liquid beef boullion in with the beef and threw in a finely chopped large garlic clove. Cooked covered for about 2 ho” — a cook, 5★