Hungarian Goulash
"This is a perfect comfort meal. I like to sometimes use rice instead of the noodles, just for a change; cheesey mashed potatoes are another choice.This is a great meal, full of all kinds of flavors. Each ingredient stands alone, but works so well with the other flavors."
photo by teresas
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 1 tablespoon butter or 1 tablespoon margarine
- 1 cup chopped onion
- 1 tablespoon paprika
- 1 teaspoon minced garlic
- 1 teaspoon caraway seed
- 1 teaspoon dill seed
- 1⁄4 teaspoon marjoram
- 1 1⁄2 lbs boneless beef chuck (cut into 1 1/2-inch, pieces)
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups peeled 1-inch cubed potatoes
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 tablespoons sour cream, if desired
directions
- In a large stock pot over medium-high heat, add the butter or margarine. Add the onions and sauté until softened, 3 to 5 minutes, stirring frequently. Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill seed, and marjoram. Cook for 1 minute, stirring constantly.
- Add the beef and stir to combine. Cook for 2 minutes, stirring frequently. Add the flour and stir until it is absorbed into the onions and beef, 1 to 2 minutes. Add the broth, tomato paste, and Worcestershire sauce. Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the pan and to incorporate the flour. Scrape your stirring spoon to free any flour that has adhered to it.
- Reduce the heat, cover, and simmer for 1 hour, stirring occasionally. Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat is tender, stirring occasionally. Season with salt and pepper. Top each serving with 1 tablespoon of sour cream, if using.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I don't know what part of Hungary this comes from. WAY too much caraway and dill.<br/><br/>We tried it and decided it was not goulash. -
Yummy! We love goulash and this sure didn't disappoint us. I made as posted but didn't use the sour cream. I served mine over some spatzle for a wonderful one dish meal. Thanks for posting. :) -
UTTERLY WONDERFUL! The beef is incredibly tender; the gravy rich, complex and utterly delicious; the potato cubes complementary. I used a bit more chopped onion (maybe a quarter of a cup). I feared the caraway seed flavor would overwhelm but it absolutely did not. I under peppered (by choice) and did not use sour cream. It's important to cut the meat into the large-ish chunks since they shrink somewhat as they cook. I recommend this recipe with enthusiasm!
RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
