Authentic Beef Chuck Goulash
"Tried looking for a recipe on recipezaar for goulash, but couldn't find the true thing. This is the real deal. That crock-pot mess with ground beef, tomatoes, and mushy macaroni is NOT goulash. Whoever started that idea or started calling it that should be ashamed of themselves.
Real Goulash has NO tomatoes... the red-orange flavor comes from Hungarian Paprika.
--adapted from June Meyer's (an actual Hungarian) recipe-- thanks!
and to those who are posting nasty reviews, quibbling over semantics... please stop. Thank you."
photo by flower7
- Ready In:
- 3hrs 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 lbs beef chuck, cubed
- 1 teaspoon salt
- 2 onions, quartered
- 2 tablespoons lard or 2 tablespoons shortening
- 2 -4 tablespoons sweet paprika (most important to use real hungarian paprika for ultimate flavor)
- 2 bay leaves
- 1 quart water or 1 quart beef broth
- 1 cup dill pickle, diced
- 1⁄4 teaspoon black pepper
- 4 potatoes, diced
- potatoes, kluski, spatzle (whatever you want!) or egg noodles (whatever you want!)
- sour cream
directions
- in dutch oven or electric skillet: roll beef in paprika, saute in fat.
- Add rest of ingredients, except sour cream.
- Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
- When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.
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Reviews
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Gulyasleves is a SOUP!!! -
THIS IS NOT "AUTHENTIC" GOULASH!!<br/>Gulyasleves is a soup. It does not, under any circumstances, contain dill pickles or sour cream!! While this recipe is a bit closer to the real thing than the American macaroni mess that is paraded around as 'goulash', it still is NOT the real thing, so please don't call it authentic because it makes Hungarians like myself cringe!<br/>True Hungarian gulyas is a soup made with beef or pork stew, onions, garlic, carrots, parsnip, potatoes, caraway seeds and of course paprika. It is served with homemade csipetke, which is pinched noodles. -
Nice try, closer to the real deal, but not quite there. Where did you get the idea of pickles? Maybe sauerkraut if it was Szekely version, but not pickles. I think maybe you're confusing Porkolt, Szekelykapozsta and Gulyasleves, which are each different things. Hungarian food will fool you because the addition of one ingredient will make it a diferent item. Or one technique changed and now it's a different effect. Truly, it's a perfectionistic cuisine, like the French. Too bad some people don't realize we once had an Empire and we're not just hicks who make peasant food. I gave you 3 stars because you were truly trying, thank you for trying, it's appreciated, but it's offensive to call something authentic if it isn't. If you look around at old bookstores, you can find old Hungarian cookbooks and somtimes they are good, sometimes bad. Culinaria Hungary is pretty good, but missing some of the traditonal House (when famous people's recipes became known) and regional recipes (like Szekely and Banat regions which are now in Romania and other countries). -
Wonderful to see the real thing - with the dill pickles!! This is the same as my recipe, so I KNOW it is great-tasting. I also make it with pork or chicken. Thanks for posting, DHD! -
This is not gulyásleves, it is a type of pörkölt. "leves" means SOUP. This is not a soup and real gulyas certainly doesn't contain pickles.
see 12 more reviews
Tweaks
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This is very tasty. I LOVE paprika (and goulash) so was interested to try a more authentic recipe. I cut the recipe in half, using olive oil instead of lard, the larger amount of paprika, and for the broth I used the liquid left after cooking Recipe #94736 (which I had frozen). I am going on holiday to Hungary later this year so am excited to have goulash like this from the source :) Thanks for posting this so I could have it sooner!
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Yes, I'm one of those who grew up with his mom making Hungarian goulash, or so we thought, but this put a whole new light on it, 'cause THIS GOULASH IS ABSOLUTELY WONDERFUL! I did cut it in half for just the 2 of us & took TexasKelly's suggestion & used some cooking spray instead of lard! In spite of the cooking time, this meal is well worth the time! Many thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef] -
This gets 5 stars from Hubby and I. The only changes I made were that I cut the recipe in half, and instead of using lard or shortening, I just sauteed the beef in cooking spray- just to cut down on calories. Other than that, I followed the recipe exactly. Hubby and I were drooling over the pot all afternoon as it cooked away. The meat turned so tender & flavorful. I am Hungarian & Polish, and so I have been wanting to get into some authentic recipes, and this certainly fit the bill. We will make this dish forever in our house. Thanks for posting.
RECIPE SUBMITTED BY
<p>chef, fashion designer, hockey fanatic. Avid reader, knitter, and pet owner. I like to travel, go new places, and met new people. One thing I can't understand is picky eaters... My parents never raised me to be a picky eater.. How do you know if you don't like it if you never ate it?? Just because it looks different and smells different doesn't mean it's not tasty. Life is all about experiences... and you can't experience anything if you are unwilling to try new things. <br /> <br />and on the whole pizza wars.. Chicago style deep dish (it's stuffed!) <br /> <br />And... they need to bring a Waffle House to the Upper Midwest! <br /> <br /></p>
