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.


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (10)

83 Ratings
  • 5 star values: 32
  • 4 star values: 19
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
Thank you so much for posting this! My German Mom made this often when I was growing up. She called it goulash but it is so different from the Hungarian goulash containing tomatoes. She had some Eastern European background so it would make sense that this was a Slavic peasant dish. It is so comforting and so simple, three ingredients made to taste so good. Exactly like I had it when I was a child. Thank you for bringing back the memories and the recipe!
Rating: Unrated
I Made this many years ago and just found the recipe again.. It was delicious..
Rating: 4 stars
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!
Rating: Unrated
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
Rating: Unrated
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!
Rating: Unrated
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!
Rating: Unrated
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!
Rating: 5 stars
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!!!
Rating: Unrated
I make this every 25 year old son STILL looks forward to it!!! It is worth making...DELICIOUS!
Rating: Unrated
This is the best tasting Goulash I have ever made!! My family loves it. It has so much flavor.