Recipe for Hungarian Goulash

Hungarian Goulash

This is a great meal that can satisfy the whole family and you can serve it like me over cauli rice or if some of your family are eating grains than rice or a wide egg noodle pasta can work well too.  It’s hearty and very filling and the best part is that the leftovers freeze well.  This dish is heavy in paprika which is an excellent source of vitamin A, vitamin E and iron so a great guilt free healthy dish.  Enjoy!!

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Hungarian Goulash
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  • 2 TBS ghee
  • 2 lbs grass fed chuck roast cut into about 1″ cubes~think rustic
  • 1 cup homemade beef stock
  • 6 TBS paprika (not hot)
  • 2 tsp celtic sea salt
  • 1 tsp caraway seed
  • 1/2 tsp fresh cracked black pepper
  • 3-1/2 cups yellow onion chopped
  • 1/3 red pepper~sliced
  • 1/3 cup green pepper~sliced
  • 3 cloves garlic~minced
  • 3 cans (14.5 oz) whole organic tomatoes (even italian is fine)
  • 1/4 cold water


  1. Using an electric skillet or large dutch oven, melt your ghee over medium high heat
  2. Toss in your meat add brown on both sides~working in batches if necessary as not to over crown your pan. 
  3. Remove from pan and add more ghee if necessary and begin to brown the onions for about 10 minutes, season with salt and pepper
  4. Add the peppers and garlic to your onions and continue to cook for about 5-7 minutes. 
  5. Return meat back to the skillet and your caraway seeds and paprika~give it a good stir. 
  6. Next add broth/stock and scrape up the brown bits off the bottom of the pan then the tomatoes and water
  7. Bring to a boil and then reduce the heat to low and cook for 2 hours on low heat (covered).


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