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See also: Hungarian Pork Goulash


Recipe courtesy of The Brooklyn Diner USA


    • 1/4 c. vegetable oil
    • 10 oz. finely cut onions
    • 1 ea red pepper, finely chopped
    • 2 tbs chopped garlic
    • 1 lb. beef chuck
    • 2 tbsp. Hungarian paprika
    • 1/4 tsp. black pepper
    • 1/4 tsp. cayenne
    • 1/2 tsp. caraway seeds
    • 1 can tomatoes, smashed
    • 2 bay leaves
    • Salt to taste


1. Heat the oil in a heavy bottom saucepan. Add the onions, garlic and the red pepper, cover and sweat onions until translucent.

2. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes.

3. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Cook for one hour and check the meat for tenderness.

Serve with noodle kugel.


    • 1# wide egg noodles
    • 1/2 # butter
    • 12 oz. heavy cream
    • 12 oz. milk
    • 8 oz. sour cream
    • 5 ea. eggs
    • 1/2 # sugar
    • 1/2 # shredded mozzarella
    • 1/2 cp. raisins
    • 1/2 tsp. vanilla extract
    • 1 cp corn flake crumbs

Cook the egg noodles in lightly salted water till al dente, and drain well. Toss the hot noodles with the butter in a large mixing bowl till the butter is completely dissolved.

Mix all of the remaining ingredients together and pour over the egg noodles. Pour into an appropriate sized baking dish and bake in a water bath, at 350 degrees for approximately one and a half hours. Allow to cool slightly and serve.

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