Hungarian Goulash


When you hear the word Goulash you never think of making it like this. I have made this Hungarian Goulash for years and I always serve it over hot buttered noodles… good! Ok to be honest, I mix the hot buttered noodles and saucy beef mixture together so that every single noodle is covered in that delicious sauce! This is made completely on top of the stove and it is such an easy meal to prepare. This was another hit with the Grandkids!

You will never guess where I found this recipe all those years ago. It was in a book called BEST RECIPES by Ceil Dyer. I am sure some of my followers may have this book too, it is very popular. If you ever come across it, buy it immediately. It features all the best recipes from the backs of boxes, bottles, cans and jars. This original Hungarian Goulash recipe was first published in the Pet Gold cookbook back in 1932.






In a large, deep frying pan over medium

heat, brown the beef in the oil.



Mix together the flour, paprika,

salt, pepper and garlic powder.



Add the mixture to the meat.



Stir to cover the meat with the dry mixture.



Add the onion, tomatoes and

water, stirring to combine.

Bring to a boil then turn to a simmer.

Cover, cooking for one hour

and stirring occasionally.



After one hour goulash will look like this.



Add the evaporated

milk and mix well.



Stirring frequently, simmer

uncovered for 15 minutes.



Serve over hot buttered noodles.


Hungarian Goulash



  • 1-1/2 lbs round steak, cut into 1/2” cubes
  • 3 Tbsp vegetable oil
  • 1/3 cup all purpose flour
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 medium onion, thinly sliced
  • 16 oz can of tomatoes
  • 1/3 cup water
  • 2/3 cup evaporated milk


  1. In a large, deep frying pan over medium heat, brown the beef in the oil.
  2. In a small bowl combine the flour, paprika, salt, pepper and garlic powder.
  3. Add the mixture to the meat, stirring to coat the beef.
  4. Add the onion, tomatoes and water. Bring to a boil.
  5. Turn to a simmer, cover and cook for one hour stirring occasionally.
  6. Add the evaporated milk and stir to combine.
  7. Simmer for 15 minutes, uncovered, stirring frequently.
  8. Serve over hot buttered noodles.






Categories: Pasta, Roast Beef


  1. Hmm I may have to try this. Goulash isn’t my favorite meal but my husband LOVES it (such a staple for Eastern European families! 🙂 I’m really intrigued by that cookbook, it sounds like it’d be a treasure trove! I think I might hunt that one down.

  2. Looks like an interesting version of beef stew.. cut up some hot peppers and a little hot sauce and dig in!

  3. Actually, this the first thing I think of when I heard Goulash because my ex-husband was first generation Hungarian. I don’t care for it (despise gravy) but I know authentic goulash.

  4. This reminds me of the succulent beef stroganoff (oh, those noodles) I used to love served in my residential college dining hall at Yale (yes, I was in the same residential college as Brett Kavanaugh, though he was a year ahead of me and I have zero memory of the guy–for better or for worse).

  5. Thank you Diane. I want to try this.
    By the way I made slow cooker apple butter. I will post the details.
    You are already my favourite recipe supplier ❤️

  6. This looks good, Diane. I have a group that gets together every Tuesday for dinner, this might be on the menu the next time I have to bring the main course. Looks yummy.

Leave a Reply