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Classic Goulash

A thick Hungarian stew consisting of beef slow braised in tomato and spices.
Classic Goulash

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Servings: 4
Total Time: 3 hours 45 minutes
Recipe by: Rae


1 small packet unflavored gelatin
1/2 cup cold water
1 strip thick cut pork belly (pork side)
1 lb stew meat
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, minced
2 TBSP paprika
1 bay leaf
1 tsp dry oregano
1/2 tsp dry thyme
1/3 cup tomato puree
4 cups water
1 TBSP balsamic vinegar
salt & pepper
Egg Noodles or Spaetzle for serving


1. Pour gelatin over the 1/2 cup cold water and set aside.

2. In a Dutch oven brown the strip of bacon over medium heat, about 5-8 minutes.

3. Season the beef with salt & pepper and increase temperature to high. Add the beef cubes, brown on all sides, about 10-12 minutes.

4. Add the garlic, paprika, bay leaf, oregano, and thyme and cook over medium heat for about 10 minutes.

5. Add tomato puree and cook for 3-5 minutes more, stirring often scraping up any burnt bits from the bottom of the pan.

6. Add the water and bring to a boil.

7. Reduce heat and add the solidified gelatin mixture and simmer until beef is tender and just starting to fall apart about 3 hours leaving the pot 3/4 covered. Stir frequently.

8. Remove the pork side and bay leaf and add the balsamic vinegar.

9. Taste and season with salt & pepper. Serve with egg noodles

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Classic Goulash

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