Beef Goulash Ferenc Puskas-Style

  • Active Time 25m
  • Total Time 1h 25m
  • Rating ****

Serves 6

The world owes Hungary for many things, one of which is goulash (or more properly, gulyas). Another is Ferenc Puskas, one of the greatest soccer players of all time. Puskas reached the zenith of his career in the 1950s, when the Hungarian national team was busy trouncing all comers. We feel certain Ferenc would approve of this dish, which reflects his game -- robust and skillful. The addition of sun-dried tomatoes gives the goulash an intense and flavorful twist. The sour cream or yogurt, which cuts the richness of the dish, may be added to the whole dish before serving or by each guest at the table.


  • For Beef:
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper to taste
  • Cayenne pepper to taste
  • 2 pounds beef tenderloin tips, choice grade, cut into 1/2-inch dice
  • 5 tablespoons olive oil
  • 2 garlic cloves, minced
  • For Goulash:
  • 1 cup dried sun-dried tomatoes
  • 1 1/2 cups hot water
  • 2 sweet onions, about 1 pound, diced
  • 3 large shallots, about 6 ounces, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 can (14 ounces) crushed tomatoes, with liquid
  • 2 tablespoons mild paprika
  • 1/4 cup red wine (such as Italian Bardolino)
  • 2 cups beef stock
  • 1 tablespoon red wine vinegar
  • 2 bay leaves
  • 1 teaspoon minced mixed herbs (such as parsley, chervil and thyme)
  • 1/4 teaspoon ground cumin (optional)
  • 1 cup sour cream or nonfat plain yogurt
  • 1 pound wide egg noodles
  • 2 teaspoons minced parsley, for garnish


FOR BEEF: On a plate, mix the flour, salt, pepper and cayenne. Dredge the beef in the flour mixture and set aside. Heat 2 tablespoons of the oil in a large nonstick saute pan and saute the garlic for 1 minute over medium-high heat. Add half of the dredged beef and sear over high heat for 5 minutes, or until browned on all sides. Remove from the pan and set aside. Add another 1 tablespoon of olive oil to the pan and sear the remaining beef. Set aside with the first batch.

FOR GOULASH: Place the sun-dried tomatoes in a small bowl, add the water and rehydrate for 10 minutes. When soft, remove from the water (reserving water) and finely dice.

Heat the remaining 2 tablespoons of oil in a large saucepan and add the onions, shallots and bell peppers. Saute for 5 minutes over medium-high heat. Add the meat, tomatoes, paprika, red wine, beef stock, red wine vinegar, bay leaves, mixed herbs, cumin, sun-dried tomatoes and reserved soaking water. Bring to a simmer, cover the pan and simmer over low to medium-low heat for 1 to 1 1/2 hours, or until the beef is perfectly tender, stirring occasionally. Add the sour cream and cook for 2 or 3 minutes, stirring to completely incorporate.

FOR NOODLES: Meanwhile, prepare the egg noodles according to the instructions on the package (typically 10 to 12 minutes in boiling salted water). Drain.

TO SERVE: Discard the bay leaves from the goulash before serving. Serve the goulash on top of the noodles on serving plates. Garnish each serving with parsley.

WINE RECOMMENDATION: An Italian Bardolino or Egri Bikaver (Bull's Blood) from Hungary.

HELPFUL TIP: The dish is best enjoyed with good crusty bread and hearty red wine (preferably the same used in the recipe). If you anticipate less robust appetites, omit the noodles and serve with bread or a little rice. Searing the beef in 2 batches gives the beef space to sear and prevents it from sticking together. For a spicier goulash, use a paprika with medium heat. Try to buy paprika in clear packages so you can see it; you know it's fresh if it's a vibrant brick red in color. Otherwise, buy it (and other dried herbs and spices) at a store where turnover is high.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 1931

nutrition information per serving

810 calories; 29g total fat; 187mg cholesterol; 420mg sodium; 87g carbohydrates; 8g fiber; 51g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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