Grammy's Kitchen · Goulash · Hungarian Goulash
One of 32 goulash recipes we measured
3 cooks on www.eatingonadime.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 106% | 77% |
| fat | 3% | 1% |
| aromatics | 38% | 33% |
| salt | 1% | 1% |
| vegetables and beans | 51% | 151% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds beef stew meat (cut into 1-inch cubes) |
| 27 g | 2 tablespoons vegetable oil |
| 300 g | 2 large onions (diced) |
| 12 g | 4 cloves garlic (minced) |
| 14 g | 2 tablespoons Hungarian sweet paprika |
| 1 teaspoon caraway seeds | |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 33 g | 2 tablespoons tomato paste |
| 960 g | 4 cups beef broth |
| 122 g | 2 large carrots (peeled and cut into 1/2-inch rounds) |
| 340 g | 2 large potatoes (peeled and cut into 1-inch cubes) |
| 2 g | 2 bay leaves |
| 25 g | 1/4 cup chopped fresh parsley (optional) |
Method: 10 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This goulash was hearty, meaty and delicious!” — a cook, 5.0★
“This recipe was hearty and delicious!” — a cook, 5.0★