Hungarian Goulash

Goulash originated in Hungary, where paprika is the dominant spice, and is popular today throughout Austria, Germany, and Italy’s Friuli-Venezia Giulia region. This version is from “Flavors of Friuli: A Culinary Journey through Northeastern Italy.” Serve with mashed potatoes or, Friulian-style, with creamy polenta.

Hungarian Goulash Recipe


1/2 cup olive oil
2 medium yellow onions, thinly sliced
2 pounds beef rump roast or stew meat, cut into 1-inch cubes
1 tablespoon all-purpose flour
1 tablespoon paprika
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh marjoram
1 bay leaf
1 (15-ounce) can tomato sauce, or 1-3/4 cups
2 cups water


Heat the olive oil in a large, deep skillet over medium-low heat. Add the onions; cook and stir until soft and translucent, about 25–30 minutes. Sprinkle the beef with salt; add to the skillet with the onions. Increase heat to medium; cook and stir until the beef begins to brown, about 10 minutes. Add the flour, paprika, rosemary, marjoram, and bay leaf; cook and stir 5 minutes longer. Add the tomato sauce and water; bring to a boil over high heat. Reduce heat to low; cook, partially covered, until the beef is tender and the sauce has thickened, about 3 hours, stirring occasionally. Remove the bay leaf; season to taste with salt.

Serves 6.

Many thanks to Elisabeth Antoine Crawford, Author of “Flavors of Friuli: A Culinary Journey through Northeastern Italy for providing us with this delicious comfort food recipe we can enjoy on these chili days of winter.

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