Easy and very close to authentic! I had to add a few tablespoons of all-purpose flour to thicken the sauce, and I would suggest about half the suggested amount of paprika.

This recipe was good, nothing spectacular though. I prepared it almost exactly as the recipe called for except I added allspice corns and a little extra paprika and marjoram. I also served it with a dollop of sour cream (it's just not authentic without!). If I had more time I also would have prepared some Hungarian potato pancakes for a truly authentic dish. If you can bear, let it stand a day in the fridge, as with all stews, it is much much tastier.

Unfortunately americans mix up Gulash (Gulyas) with Parikas. This recipe is closer to the later. Authentic Gulyas is made as a soup, with meat, carrots, onions, parsley and small dough dupmplings called "csipetke". Of course paprika is one of the most important ingredients. Some variations are present throughout the country. Paprikas is made with onions, tomatoe, peppers, garlic, paprika and meat. You can cook potaoesin with the meat, or cook dumplings or pasta to go with it. Some people do use sour cream to make it more creamy, and if cooking with hot paprika,it also cuts the heat. Just thought you neened to know.

Not as spicy as I would have expected, but very good. Family loves it.

not bad recipe, though a little short in information and sorry, but I have to say, it's far away from authentic :) here in hungary we call this kind of meal "pörkölt" which means "made by stewing" and goulash or "gulyás" is a rich soup or stew with potatoes, different vegetables paprika, and beef. check it out ;)

It was awesome, I did tweak it based off what I had. I omitted the caraway seed, upped the heat to medium, added the potatoes sooner, and cooked it all in all nearly 2 hours. I used cheap meat too, but it still turned out great.

This wasn't bad, but a bit bland for our tastes. I added a tomato and a hot chili pepper to give it a bit of kick.

Tasted just like the goulash we had in Hungary last year - it brought back happy memories.

I gave this recipe (or rather my version of it) 5 stars - my husband and I loved it and will definitely be making this again soon. We are not eating red meat at this time so I subbed ground turkey for the beef, I also subbed parsnips for the potatoes which I think gave it a rich sweetness it wouldn't have otherwise had, and left out the caraway. I also used chicken stock and more than the recipe called for to make more of a stew. Try it, you'll like it!

Great, authentic. My neighbor kid was over and his mom called me for the recipe cause he loved it. We served it over rice.

This is an awesome easy recipe..a life saver! My husband is Czech and he loved it! The only thing is that you can substitute the flank steak with chuck steak or any other cheaper meat. It cooks so long that it is nice and tender so it doesn't matter.

i loved this recipe so much i made it twice in the same week!

First I have to say I didn't have any caraway seeds or marjoram. I thought I did when I started this recipe but found I didn't. Instead I added a hearty helping of Mrs. Dash. I cut the meat into bite size pieces and it cooked faster that way. I had to watch because I did need to add more water as it cooked. I have a family of 8. Some liked it just the way it was, some added a dallop of sour cream to theirs, and one, my youngest added sour cream and salsa and declared it a keeper! Strange child!

I couldn't eat this. But, my husband had three servings. I will leave it up to him to write his own 5 star review. I thought it had too much paprika and needed something more to make that balance. Since he liked it I would try it again with a better quality and less amount of paprika. I would also make it with a less expensive sut of meat. Stewing for close to three hours would justify a chuck or other stew meat. I wish I had used the flank for another dish.

Really not much to this. It takes entirely too long to cook for the results it gives. It's pretty boring.

This is a delicious and quick recipe. The only thing I could suggest is to use more fresh ingredients. Perhaps red bell peppers. All in all however it's a bachelor's boon.

This recipe is exactly what I was looking for. It tastes just like the way my grandmother used to make it. I recommend slow cooking it in a crock pot all day.

It was OK but nothing extraordinary. And it takes forever to cook.