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Beef Goulash

Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, with a pungent aroma.

  • Servings: 10
Beef Goulash


  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 5 pounds beef chuck, well trimmed, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 5 pounds yellow onions, chopped
  • 1/4 cup Hungarian paprika
  • 3 cups Homemade Beef Stock
  • Sour cream, for garnish
  • 2 pounds broad egg noodles, cooked
  • Chopped chives, for garnish


  1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns.

  2. Reduce heat to low, add onions, and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, and add paprika and stock. Stir well to combine. Cook, covered, over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1 1/2 to 2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.

Reviews (9)

  • Morningskyeyes 16 Dec, 2014

    I Made this many years ago and just found the recipe again.. It was delicious..

  • ACRA 27 Oct, 2013

    This is a fabulous recipe, simple, versatile, flavorful! I have been making it for my family for years and always pleases! It is earthy enough for just the family and elegant enough for a dinner party. Thank you Martha!

  • Kata 21 Oct, 2013

    Dear Martha Stewart,

    I'm hungarian . This recipe is wrong. We never use butter and oil and sour cream. The original recipe is serves 5:
    600 g beef shoulder, 200 g beef shank, 150 g fat, 200 g onions, 30 g ground Kalocsa paprika, 2 clove of garlick, salt , 1 g ground cumin seed, 30 g green paprika, 30 g tomatoes, 100 ml red wine. Serve with galuska.
    Cut the meat into equal sized pieces, dice the onion, press the garlic. Put all the preparated ingrediens into the pot ....I don't have enough place

  • Barbara Colella 15 Jun, 2013

    I made a similar stew from the NY Times Cookbook, about a hundred years ago! I cannot find the book and am so happy to have found this! It is the best tasting dish!

  • Linda Alstott 27 Oct, 2012

    I've made this for Halloween the last 12 years! My family expects it! I happened to watch the show when Martha was making it. This year, my family will get it 3 days early because I have to work and there won't be time to make it! Awesome taste! You must give it a try!

  • LMJacobs 31 Oct, 2011

    I've made this recipe every year for Halloween since... maybe 2000? It's a great recipe. I especially like it with wild game - deer, moose, or elk. Really tasty!

  • terryga54 6 Oct, 2011

    And me as well. I have been making this every Halloween for many years. My eldest of 4 children is 38 and she remembers me making it when she was young too. love it!!!

  • DightonLady 30 Oct, 2010

    I make this every 25 year old son STILL looks forward to it!!! It is worth making...DELICIOUS!

  • cathyrine 14 Sep, 2010

    This is the best tasting Goulash I have ever made!! My family loves it. It has so much flavor.

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