Hungarian Goulash
"I have made this for over 25 years-this is real old-fashioned comfort food, if you like the taste of paprika."
photo by alinasls
- Ready In:
- 2hrs 20mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 lbs stewing beef, cut into cubes
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup butter
- 1 1⁄4 cups chopped onions
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1 teaspoon cider vinegar
- 1 (8 ounce) can tomato sauce
- 2 teaspoons paprika
- 2 cups water
- 1⁄4 teaspoon caraway seed
- 1⁄8 teaspoon marjoram
directions
- Salt and pepper beef, and shake on some paprika.
- In Dutch oven, melt butter and brown meat over medium heat.
- Add onions, garlic, green pepper, vinegar, tomato sauce, balance of paprika, caraway, marjoram, and water.
- Stir well.
- Simmer, covered, until meat is tender-about 11/2-2 hours.
- Add more water if needed.
- Serve over hot noodles, adding a dollup of sour cream if you wish.
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Reviews
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This is good, and I'll make it again. I agree with the reviewer who said it needed to be spicier. I wouldn't say "spicier," as much as more flavorful. I had goulash in Hungary and it was much richer. I think the cider and caraway seeds are necessary additives to perk up the flavor, and probably extra paprika and salt. Nevertheless, I made other Goulash recipes from this site and this is the best so far. To make spaetzel (or whatever you call the dumplings), mix 1 c flour with 3 eggs and a little salt (less than 3 eggs and they're sinkers, not floaters). It will be sticky and very thick. Drop by cohesive shapes into the boiling goulash (if they're not well formed, they'll fall apart and turn into flour that thickens the goulash instead of dumplings). They're done when they float. -
This was a very easy recipe. I substituted red pepper instead of green pepper. I fed a group of 10 of us, and doubled the ingredients. I cooked it slowly for about a hour to hour and a half longer than indicated, and it came out wonderful. Served it over egg noodles. It was so good, it lasted less than 2 days. I am going to repeat it again tonight it was so good
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Outstanding and explosion of flavor with the Marjarom, caraway, and Hot paprika. Added some celery seed, and a diced jalapeño in addition to these ingredients. Wonderful after simmer 2hrs. Thanks! John -
Thank you! As a Hungarian, I can personally say this is MUCH closer to the actual Hungarian recipe than other recipes on this site. Some people put weird things like "Italian Seasoning" or worcestershire sauce onto their recipe lists (yes, really, and no, Hungarians do not use that). Apple cider vinegar is odd, and I have never really put that into my goulash (gulyas), although I do put white vinegar into my komenymagos leves (Caraway seed soup). Of course, I prefer my goulash hot, and put lots of Piros Arany, Eros Pista, or even just plain red pepper seeds into it. -
very good.
see 11 more reviews
Tweaks
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Used Bacon fat instead of butter (4 Tbls). Used smoked paprika, Tblsp before brown, Tblsp after, and some more to taste at the end. More...more...yum.... Used some dried red pepper flakes. 2 cups onion, ~1 1/2 cups bell pepper, 4 cloves garlic, 1 1/2 cups water (beef released a lot of liquid, compensate for liquid from veggies) Tbls flour at end to thicken a bit. -
I was expecting an adventure when I decided to make this recipe - I had stew meat, but had no idea how much (about 2-4 lbs), only a half of one onion and the tomato sauce can I had on hand was 15 instead of 8 oz. Nevertheless, the recipe worked out great! I used a red bell pepper instead of green - personal preference, 1 1/2 tsp of apple cider vinegar, the whole 15 oz can of tomato sauce and reduced the water to 9 oz. Also, needed quite a bit more salt and the cooking time on my stove was 2 hrs 15 min. I almost omitted the sour cream, but am sooo glad I didn't, it made the sauce very nice and creamy. I also doubled the amount of caraway seed. What a great recipe, definitely a keeper! Thanks so much for sharing. UPDATE: This freezes great, perfect for OAMC. -
This was easy to prepare, and tasty! I used green beans instead of green pepper, and some extra paprika. It was tender and ready to eat in two hours. I decided to serve the goulash without noodles, and it was fine by itself!
RECIPE SUBMITTED BY
Margaret3
Kenner, Louisiana
Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it!
It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.
