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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Hungarian Gulyas "Goulash"

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  • Top | #1

    Hungarian Gulyas "Goulash"

    I went to Hungary a year or two after the Berlin wall fell. I didn't know much about Hungarian food, so everything was a really great new experience. The biggest surprise was Goulash, which in my prior American experience had been a thick brown stew with not much to recommend it other than "hot" and "nutritious," at the risk of "starchy" and "a way to use leftovers."

    Authentic Hungarian goulash is a rich, delicious soup. It's substantial enough to be a meal, but it's definitely not supposed to be a thick stew. It this regard it's kind of like gumbo; a soup that can be a main dish.

    When the internet started to take off, I went looking for recipes to re-create the version I remembered from Budapest. I was lucky to find some blogs in English run by two different Hungarian women. I tried their recipes, converted kilograms to US measurements, and then tweaked things a bit until I got the version I remembered from my travels. Here it is.

    This recipe makes about 3.5 quarts and serves six to eight people.

    1.5 to 2 lbs stew beef, cut into 1/2 inch rough cubes
    1 jumbo or 2 medium yellow onions, diced
    1 large or two medium potatoes, peeled & diced
    2 carrots (or 1 carrot & 1 parsnip), sliced into rounds
    2 stalks celery, diced
    2 cloves minced garlic
    2 green bell peppers, diced (this is a substitution for Hungarian green peppers, which I could not find in the US)
    One 8-oz can of tomato sauce, or 1 TBS tomato paste
    Two to four TBS sweet Hungarian paprika. The brand "Szeged" is what I use, since I can find it locally at Publix
    1 tsp caraway seeds
    One bay leaf
    One quart water
    2 tsp kosher salt
    Vegetable oil or lard (traditional)
    1 TBS white vinegar

    Sour cream for garnshing
    Tabasco sauce (if you want to Americanize the taste a bit)

    If you serve it as a soup, it's ladled into bowls as-is. If you want to make a meal out of it, add one of the following:
    Pasta or egg noodles for serving (1.5 cups dried, cooked per package instructions)
    Or, gnocchi for serving. Use the 1 lb package from "Vigo" or similar store brands.

    Use a 6 quart soup pot or dutch oven to make this.


    1) Saute the onions in oil or lard on medium heat until they are translucent. Add the garlic & stew meat.
    2) Cook the meat until it loses its red color and releases its juices. You are NOT trying to brown the meat. The Hungarians were all pretty unanimous on this point, & regard browning the meat as "Frenchifying" their national dish.
    3) Add the paprika & caraway seeds. Stir frequently for 3 minutes until the paprika loses it's raw smell. Be careful not to burn it.
    4) Add the water & bay leaf. Bring the soup to a simmer and add the diced potatoes. Simmer for 1/2 hour.
    5) Add the carrots, celery, and tomato sauce. Simmer for another 1/2 hour.
    6) Add the peppers and salt to the pot. Simmer for another 1/2 hour.
    7) Check the salt & adjust as needed. Check the meat for tenderness. Simmer until tender.
    8) Stir in the vinegar to finish the soup.

    Serving: ladle into bowls and garnish with a spoon of sour cream in the middle.

    Some notes:

    Gulyas is a folk dish. There are probably as many ways to make it as there are Hungarian grandmothers. Your family recipe may be a lot different than this one. If so, I'd love to hear it!

    The paprika is the star of this dish. Find good Hungarian paprika to use. Standard grocery-store Amercan paprika does not have the flavor of Hungarian paprika.

    Serving it over pasta or egg noodles is probably an Austrian thing, but it's good and makes a filling meal.

    Several of the Hungarian recipes called for cooking "nokedli" (like spaetzle) in the soup. That's where I go the idea to serve my goulash with gnocchi. It's sure not authentic, but it's a good meal. When I use gnocchi I cut the potato used in the recipe by half.


  • Top | #2
    This sounds delicious, Brother!

    Many Thanks fer sharin it up with us!


    • Top | #3
      Sure looks like a winner. I just need to find the Hungarian paprika. My wife and I would both love a recipe like this. Thanks for sharing!


      • Anton32828
        Anton32828 commented
        Editing a comment
        Check Publix. They have it in Orlando. Leesburg should have it too. If not there’s always Amazon!

    • Top | #4
      It can be hard to find up here too but most grocery stores here have an International food section being as its so multi-cultural now.


      • Top | #5
        Thank you. Sounds delicious and putting it on my list.


        • Top | #6
          Anton32828 Thank you so much for the recipe. I am going to grab the ingredients and give this a go with the Hungarian paprika gift that I got.


          • Anton32828
            Anton32828 commented
            Editing a comment
            Cool! Let us know how it goes!

        • Top | #7

          Szeged also has a line of seasoning. The chicken rub is terrific. If you pester the folks at Publix enough, they can get it sometimes. Maybe if enough of us are interested, we can split a case. I've ordered a couple of cans at a time from Amazon, but it isn't the most cost effective.


          • Top | #8
            This may open things to a lot of back & forth, but there is evidence that chili is a long distant decsendant of gulyas. There is a recipe that I used years back that called for a cup or two of paprika & there was no tomato in the mix.


            • Anton32828
              Anton32828 commented
              Editing a comment
              I’ve thought that a few times myself. I think the San Antonio “Chili Queens” are clearly the source of what we call chili today. But since “gulyas” means cowboy in Hungarian, I wouldn’t be surprised to find a bunch of Hungarian immigrants trying their luck in the American West during the gold rush and bringing their recipes with them. Your “chili” recipe sounds like it came straight from a family of homesick Hungarians stranded in the Midwest!
              Last edited by Anton32828; June 18th, 2019, 06:22 AM. Reason: Posted before coffee.

            • Bkhuna
              Bkhuna commented
              Editing a comment
              That depends on your definition of chili. But that's a different thread.

          • Top | #9
            Thank you, Anton32828 , for the recipe and for the interesting writeup. How funny to think that browning the meat is "Frenchifying" to the Hungarian cook. You should write for a food magazine.

            Have you tried it with the Szeged's Hot Hungarian paprika? I'd be more interested in a hotter flavor profile.



            • Anton32828
              Anton32828 commented
              Editing a comment
              No, I haven't. But if you post your chicken paprikash recipe with the hot paprika, I'll try that!

            • Anton32828
              Anton32828 commented
              Editing a comment
              Thanks for the compliment! Nobody ever thought of me as a food writer before. I'm an engineer. Once I get interested in something, I can't leave it alone until I figure out where it came from and how it works (and, ideally, how to hack it). My first real food saga was learning how to make gumbo as a born & raised New Yorker (as far from roux and Andouille as you can get, I think, without crossing an ocean). That's a ridiculous and lengthy story for another time!

            • Bkhuna
              Bkhuna commented
              Editing a comment
              I have. It's my standard stock hot paprika because I can get it at the supermarket a few blocks away. When it's been open for a while, it's easy to toss and and replace. I can't really comment on the flavor but I like it.

          • Top | #10
            I was recently reviewing online sources for herbs and spices, such as Penzey’s, though I’ve yet to make a purchase. Are these good sources for the paprika? I’m now getting emails from others but are there better options? Not just the paprika but the other herbs and spices.


            • Willard
              Willard commented
              Editing a comment
              Also let me apologize. There is probably a better thread for this but since the subject of the Hungarian Paprika came up, blah blah blah...

            • Anton32828
              Anton32828 commented
              Editing a comment
              I like Penzey's, though I have not tried them for Hungarian paprika. They are an awesome spice company. Pricey, but good. You can get good spices at Amazon that are hard to find at your local grocery. I have used Amazon for smoked Spanish paprika. I know you can get good Hungarian paprika from Amazon too. Look for "Szeged" at your local grocery --- they are fairly common.

          • Top | #11
            Another add to my long and growing list. Thanks Anton32828 Big fan of soups and stews.


            • Top | #12
              gonna try this or next week. Gnocchi it is!


              • Top | #13
                Saved this to my OneNote. One thing I like with OneNote is when I cut and paste from AmazingRibs it places a link to the original post at the bottom. Thanks for sharing - I definitely would like to try this!