Go Back
+ servings
Hungarian Goulash served in white bowl over egg noodles

Hungarian Goulash

Tender beef and onions in a savory, gently spiced thickened broth.
Course Main Course
Cuisine American
Keyword stew
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 507kcal
Author Maike


Garlic Lemon Butter


  • In a large pot (or Dutch Oven) heat the olive oil and sear the stew meat on medium-high heat until brown on all sides. About 5-7 minutes. Add sliced onions and continue to cook for 5 minutes on medium heat.
  • Stir in tomato paste, paprika, sugar, and water and combine well. Cover the dutch oven with a lid and continue to simmer for 45 minutes on medium-low heat. Stir occasionally.
  • Make garlic lemon butter. On medium cutting board set out softened butter, a finely diced bay leaf, lemon zest, and minced garlic. Use the flat side of a large knife and mash the ingredients until they turn into a thick paste.
  • Add in the lemon garlic butter. Stir until the butter has combined well and the goulash begins to thicken. Continue to simmer on low heat for an additional 3-5 minutes until the sauce has thickened. Season to taste with salt and pepper.


Calories: 507kcal | Carbohydrates: 18g | Protein: 53g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 151mg | Sodium: 236mg | Potassium: 1135mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1388IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 6mg