Recipe serves: 6

Hungarian Gulash

2 lbs beef round eye
1 Tbsp vegetable oil
2 large onion, diced
1 Tbsp vegetable oil
1 each canned tomatoes, peeled and diced in juice (411g)
1 each canned tomato paste (6 oz)
1 Tbsp chicken soup powder
½ Tbsp hot Hungarian paprika
½ Tbsp sweet Hungarian paprika
1 Tbsp mild chili powder
1 tsp salt
½ tsp hot chili powder
tsp black pepper
¾ cup water
5 each large potato
3 each large carrot

Preparation steps:
  1. Cut the beef into 1½" X 1½" X ¾" cubes.
  2. In a large non-stick pot warm 1 Tbsp oil and saute the onions for 10-15 minutes until dark brown. Transfer to a large pot.
  3. In the same non-stick pot warm the 2nd Tbsp oil and brown the beef on all sides, about 10 minutes. Transfer to the pot.
  4. Add peeled tomatoes, tomato paste, soup powder, paprika, mild chili, salt, black pepper and water to the pot. Mix well.
  5. Bring to boil, reduce heat and simmer the gulash for 1½ hours.
  6. Cut each potato to 6-8 pieces (medium size pieces), and cut the carrot into large slices.
  7. Add the vegetables to the pot. Cook additional ½ hour, or until the potatoes are ready.
Picture of recipe

  • Use other beef cuts, such as:
    beef chuck cross rib roast
    beef round sirloin tip
  • For a party of 8 people use
    3 lbs beef and 3 onions.
    No change in other ingredients.