Authentic Hungarian Goulash

“I learned to make this dish from a good friends grandmother who was from Austria/Hungary. Every family has its own version of goulash. Their family would NEVER consider tomatoes or green peppers or other spices in goulash. Some other dishes would have tomato or green pepper, but not goulash. Slow cooking is the secret and you can never use too much paprika.”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut beef into 1-inch squares. Add 1/2 teaspoons salt.
  2. Chop onions and brown in shortening. Add beef and paprika.
  3. Let beef simmer in its own juice along with salt and paprika for 1 hours on low heat.
  4. Add water, diced potatoes and remaining salt.
  5. Cover and simmer until potatoes are done and meat is tender.
  6. Prepare EGG DUMPLING BATTER.
  7. Add flour to unbeaten egg and salt; mix well.
  8. Let stand for 1/2 hour for flour to mellow.
  9. Drop by teaspoonful into goulash.
  10. Cover and simmer 5 minutes after dumplings rise to surface.
  11. Serve hot with dollops of sour cream.

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