Authentic Hungarian Ghoulash Recipe


  • 5 lbs beef (chuck or better yet boneless short ribs) cut into 1” cubes
  • 4 T. butter or lite butter
  • 4 T. olive oil
  • 1 1/2 lbs mushrooms, rinsed and sliced into thick slices
  • 3 onions chopped
  • 1 15 oz can tomato sauce
  • 3 T. tomato paste
  • 2 t. Worcester sauce
  • 2. t crushed garlic
  • ¾ cup sweet Hungarian Tokay, marsala, or cream sherry
  • 2-3 T. sweet Hungarian paprika
  • 5 bay leaves
  • salt and black pepper to taste
  • 2 chili peppers, sliced in half lengthwise, seeds, stems and ribs removed (optional)
  • 1 pt. sour cream (regular, lite or non-fat as you wish)
  • egg noodles


As A Person Of Hungarian Descent, I've Gotta Set The Record Straight. A Lot Of Garbage Gets Called Ghoulash. This Is The Real Deal, Obtained From Centuries Old Crusader Cookbooks Recently Liberated From A Hidden Monestary. It's Been Updated, Of Course,

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