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Our best goulash recipes - 2 recipes

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You can serve the Semmelknoedel as a side for any meat that has a gravy or sauce

  • Note: This recipe makes half as many as shown in images.
  • FOR THE Semmelknoedel
  • 8 cups cubed old bread
  • 1/4 cup finely diced onion
  • 1 stalk finely diced celery
  • 3 eggs
  • 1/2 cup butter (melted)
  • 2 Tbsp. dried Parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Pot of boiling water.
  • FOR GOULASH SOUP
  • Authentic Hungarian Goulash
  • 1-2 lbs. chuck or arm roast, cut into 1″ cubes (for a shortcut, buy prepackaged stew meat)
  • 1 large onion, diced finely
  • 1 stick butter
  • 1 tbsp. smoky Hungarian paprika
  • 1 cup of your favorite red wine
  • 1 cup V8 Juice
  • 2-4 cups of Water
  • 1 small can of tomato paste
  • 1 heaping tsp jarred minced garlic (or 3 cloves crushed)
  • Salt & pepper to taste
  • Optional: Cornstarch slurry
  • (boiled potatoes), or spaetzle.
4.4/5 (7 Votes)

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This chicken goulash is like the quintessential comfort food

  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 1 sweet red bell pepper, chopped
  • 1 jalapeno pepper, seeded and chopped finely
  • 3 large cloves garlic
  • 1 tablespoon paprika
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup red wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
4.3/5 (13 Votes)

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Crock Pot Chicken Goulash Semmelknoedel a.k.a. German Bread Dumplings with Goulash Soup