Jozsef’s Beef Gulyas

Jozsef’s Paprikash Sauce isn’t just for chicken. In fact, you can use it with a variety of meats including pork, veal and beef. Using my sauce you can put a special twist on a traditional Hungarian beef dish.

Normally, Beef Gulyas is seasoned with sweet paprika, but I substitute that with Jozsef’s Paprikash Sauce, which helps enhance the traditional Hungarian flavors of the dish.

  • 1 Jar of Jozsef’s Paprikash Sauce
  • 3 lbs. of Beef, Cubed ¾ Inches (Least Expensive Cut)
  • 1 lb. of Beef Bones
  • 1 Hungarian Yellow Hot Pepper or Banana Pepper, Cored and Chopped into ½ Inch Pieces
  • ½ Teaspoon of Caraway Seeds
  • 2 lbs. of Carrots Cut into ¾ Inch Pieces
  • 2 lbs. of Potatoes Cut into ¾ Inch Cubes
  • 2 qt. of Beef Broth
  1. Mix beef, beef bones, peppers, and caraway seeds with the jar of Jozsef’s Paprikash Sauce in a large pot and simmer covered for 1 hour;
  2. After an hour add beef broth and simmer for another hour;
  3. Then remove beef bones and add carrots, simmer for 15 minutes and then add potatoes and simmer for another 15 minutes.

Makes approximately 1 ½ gallons of Gulyas (12 -14 servings).

Serve with hardy and crusty bread.

Tastes even better the next day!!

Have you used Jozsef's Paprikash Sauce to make Gulyas? Share your experience here!

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