Originally from

Hungarian Goulash [slovakcooking.com]


  • 2lb beef chuck (cubed)
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 tomatoes
  • scallions, leeks, or onions
  • 4 cloves garlic, minced
  • 1Tbsp tomato paste
  • Hungarian sweet paprika
  • red pepper
  • ground black pepper
  • cayenne pepper
  • salt
  • ground caraway seed
  • marjoram


  • Brown beef in oil. Remove the meat, leaving behind fond and drippings.
  • Saute veggies and garlic. Add spices (except marjoram) and tomato paste and brown them.
  • Add the meat back and add water to just cover the meat. Bring to a boil, reduce to simmer.
  • Simmer 3+ hours until sauce is 1-second-gap thick.
  • Add marjoram at the end.
  • Serve with scallions as a garnish, and dried cayenne to let people spice to taste.

See also

Knedla (steamed dumpling for goulash)