Hungarian Goulash


The Goulash

  • 2 tbsp canola oil
  • 1 medium onion chopped
  • 2 lbs beef cut into bite size cubes
  • 2 lbs potatoes cut into bite size cubes
  • 1 lb baby carrots (if you use large carrots, cut them into bite size pieces)
  • 1 lb parsnips
  • 2 tbsp salt
  • 2 or 3 pinches black pepper
  • 2 tsp Hungarian paprika (most important!)
  • 3 tbsp fresh or dried parsley
  • dehydrated vegetable seasoning mix or 1 or 2 beef stock cubes (optional)


  • ½ lb flour
  • 1 egg
  • 2 pinches of salt
  • a little water (about ¼ cup)

Special Equipment

  • Spaetzle Maker for making dumplings


The Goulash

  1. Heat the oil in the pot on medium heat
  2. Add the chopped onion and sauté for 1-2 minutes over medium-low heat
  3. Add beef to the pot and brown on all sides
  4. Add potatoes, carrots and parsnips. Stir for 1-2 minutes to coat the vegetables with broth
  5. Add salt, pepper, paprika and other seasonings. Stir for 1 minute and then fill the pot with water. Stir everything together. Cover and boil the soup for about 30 minutes
  6. After 30 minutes meat should be tender and vegetables should give easily when you stick in a sharp knife
  7. Add the parsley to the soup and stir

Assemble the Dumpling Dough

  1. In a bowl, mix 1/2 lb flour, 1 egg, a little salt and water and mix well
  2. Keep adding water to get the right consistency. Watch Goulash video to see Ildiko’s ideal dumpling dough consistency

Make the Dumplings

  1. Put your Spaetzle maker over the open pot. (You can also simply spoon the dough into the soup)
  2. Spoon dough onto the Spaetzle maker. Using a wooden spoon, move dough back and forth over the openings.
  3. Repeat process with the remain dough
  4. Cover the pot and wait about 5 minutes for the dumplings to cook. They are ready when they come up to the top of the soup