Traditional Hungarian Goulash
"I thought this was very good. I don't know how authentic it is, but we liked it, so that is what counts. I found this recipe in my 1973 Betty Crocker cookbook."
- Ready In:
- 3hrs
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1⁄4 cup shortening
- 2 lbs beef chuck or 2 lbs beef round steak, cut into 1 inch cubes
- 1 cup sliced onion
- 1 garlic clove, minced
- 1⁄4 cup catsup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons paprika
- 1⁄2 teaspoon dry mustard
- 1 dash red cayenne pepper
- 1 1⁄2 cups water
- 2 tablespoons flour
- 1⁄4 cup water
- 3 cups hot cooked noodles
directions
- Melt shortening in large skillet.
- Add beef, 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 2 to 2 1/2 hours.
- Blend flour and 1/4 cup water; stir gradually into meat mixture.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve over noodles.
- To freeze: Assemble as directed. Cover and freeze.
- To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.
Questions & Replies
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Reviews
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I'm glad you posted this one. I've probably been making this recipe since the 70's, and it's hard to beat. I've tried more "authentic" recipes, but the family keeps asking for this one. I modify it just a bit now - using only 2 tbsp canola oil instead of shortening, and just one tsp of salt instead of two. Hungarian paprika is our favorite kind. I also like to use the pressure cooker, which improves the flavor. -
I never tried this recipe, but if you would like a true hungarian goulash recipe like it is made in the hungarian neighborhood of South Bend IN. here it is .Brown stew meat cut into one inch squares in about two tablespoons of olive oil. do this in batches so your browning in oil not meat juices, you will need at least two and a half to three pounds. when all of the meat is browned add one medium chopped onion and cook with all the good flavers that have been cooked on the bottom, cook to tender then add one tablespoon garlic cook about two minutes.Add enough water to cover add more if needed to maintain the proper level , now here is where the flavor comes in ,you will need true hungarian paprika no other paprika will do. i use Budapest's Best sweet delicate brand its in the seasons isle. put about two or three tablespoons or to taste . simmer until meat is tender,about one to two hours. take four russet potatoes cut into bite size cubes and add to soup simmer just long enough so that the potatoes are done. then stop cooking or the potatoes will get mushy.Next find a hard crusted bread like a bagget slice a piece of bread add some butter and dip it into the juice and enjoy . I hope that you print this recipe as it is the truest hungarian recipe that there is. -
I have made this recipe for over 30 years...I serve it with noodles...I also add more catsup than the recipe calls for ..but it one of my family's comfort foods, and am glad that I was able to find it online..
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We enjoyed this dish, but I would definitely exclude the sugar next time. I cut the amount in half and it was still too sweet. Otherwise we thought it was a really nice dish. Thanks!
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I’ve been making this recipe for over 30 years from the original cookbook and the only thing I change is to double the sauce recipe.
see 14 more reviews
Tweaks
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Very good! Initially I used homemade beef stock rather than water. I then had to add water every now and then as it cooked. Next time, I'll start with water instead of the stock. My neighbor (who often eats with me) immediately detected the sugar in it (even though I didn't even add the full tablespoon). He does NOT like sugar in meat dishes, so I'll skip the sugar next time, too. Really a great dish, though. Served it over little curly-q noodles. -
Delicious! Been making this Betty Crocker favorite for years...I use beef for stew. My recipe calls for 3/4 cup catsup instead of 1/4 cup, and I reduce the salt to 1 teaspoon. Good served with a dollop of sour cream and a sprinkling of fresh parsley, too. Thanks for posting!
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Excellent recipe! I browned the beef in butter, I added a bit less water, and threw in some green pepper and mushrooms. Instead of the flour & water as thickener, I used a dollup of sour cream. Fabulous! -
To heck with authenticity, this was very good! I followed the recipe exactly, with the exception of one minor change (I used canola oil instead of shortening to brown the beef) and one substantial change: I used Hungarian sweet smoked paprika instead of the ordinary paprika. It was delicious! This was both easy and straightforward to prepare, and made for a simple dinner served with buttered egg noodles and steamed broccoli. I will definitely be making this again. -
I'm glad you posted this one. I've probably been making this recipe since the 70's, and it's hard to beat. I've tried more "authentic" recipes, but the family keeps asking for this one. I modify it just a bit now - using only 2 tbsp canola oil instead of shortening, and just one tsp of salt instead of two. Hungarian paprika is our favorite kind. I also like to use the pressure cooker, which improves the flavor.
RECIPE SUBMITTED BY
I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows.
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<br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
