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Hungarian Goulash

Hungarian Goulash - The Organic Prepper - Daisy Luther -

•4 pounds of stewing meat (beef, pork, etc.)

•4 tbsp of REAL Hungarian paprika (must be the real stuff for an authentic flavor)

•2 tsp of dry mustard

•Salt and pepper to taste

•4 onions, quartered

•4 cloves of minced garlic

•1 tbsp of olive oil

•4 carrots, sliced into coins

•6 potatoes, diced

•2 bell peppers, diced

•1 can of tomato paste

•½ cup of red wine vinegar

•Water as needed


1. In a bowl, mix Hungarian paprika, dry mustard, salt, and pepper.

2. In a large stockpot, heat olive oil and begin to sauté your onions and garlic.

3. Dip your stewing meat in the spice mixture, then place the meat in the stockpot to brown with the garlic and onions. Brown lightly – the meat does not have to be thoroughly cooked.

4. In a quart jars, layer your meat and vegetable mixture, carrots, peppers, and potatoes.

5. Add 6 cups of water, vinegar and the jar of tomato paste to the stockpot and mix with any drippings or spices that remain after browning the meat. Bring this mixture to a boil.

6. Ladle hot liquid into sanitized jars over the layered contents. Use a table knife to remove any air pockets in the jars. If necessary, top up with water, allowing 1 inch of headspace.

7. Lid the jars and process in your p-canner for 90 minutes at 10 pounds of pressure, based on altitude.


When heating your goulash, whisk in 1 tbsp of flour in order to thicken the sauce. Once it is hot, stir in a half cup of sour cream or yogurt and heat only until the sour cream is warmed through. Serve your goulash over egg noodles, potatoes, spaetzle or dumplings and don’t forget a side of fresh sourdough bread!

Enjoy the Recipe,


Bravo Echo Out

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