Hungarian Veal Goulash
"A nice spicey Hungarian dish. Add more cayenne if you like hotter taste. Tastes even better the next day."
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 2 lbs veal stew meat, cut into 1 " cubes
- 1 large onion, thinly sliced
- 1 clove garlic, minced
- 3⁄4 cup catsup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons Hungarian paprika
- 1⁄2 teaspoon dry mustard
- 1 dash red cayenne pepper
- 1 1⁄2 cups water
- 2 tablespoons flour
- 1⁄4 cup water
- hot cooked noodles
directions
- Heat oil in large skillet.
- Add veal, onion, and garlic.
- Cook and stir until meat is brown and onion is tender.
- Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
- Cover, simmer 1 hour or until meat is tender.
- Blend flour and 1/4 cup water.
- Gradually stir into meat mixture.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve over noodles.
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Reviews
-
VERY good! I've been trying to find a good Hungarian Goulash that comes close to one of our favorite Czeck Restaruants. This is really really close.. I did put 2 tablespoons of Hungarian Paprika instead of 2tsps and I used beef broth instead of water. Next time I think I'll try it with pork. Thanks for posting! -
Just reduce the sugar or leave it out. Remember that ketchup is slighty sweet. You can also substitute passata (strained tomato purée) for the ketchup and then add a bit of sugar.
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I love this dish! (Why does it have so few reviews?) I make it with pork loin (Costco), in the crock pot on low for several hours. I leave out the sugar, because it was too sweet for me the first time I made it. I don't add the flour at the end because I like it soupy. I take the pork loin out at the end, chop it small on a cutting board, and then put it all back in. I cook barley separately and then I mix that in. And I add some more water, maybe another cup. I guess it sort of makes a Hungarian pork/barley soup. I hope I'm not changing it too much for an review. I really do love this dish and all the delicious full flavor is from this wonderful recipe. Thank you so much!
Tweaks
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VERY good! I've been trying to find a good Hungarian Goulash that comes close to one of our favorite Czeck Restaruants. This is really really close.. I did put 2 tablespoons of Hungarian Paprika instead of 2tsps and I used beef broth instead of water. Next time I think I'll try it with pork. Thanks for posting!
RECIPE SUBMITTED BY
BoxOWine
United States
Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had.
Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.
