How do i make an authentic Hungarian Goulash?

Answer 1

HUNGARIAN GOULASH


Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. Every family has its own version of Goulash. My family would NEVER consider tomatos 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. I like to use 3 tablespoons. Hope you enjoy this dish, I have been raised on it.





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2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:

1 egg
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

Serves 6.

Answer 2

Authentic Hungarian Goulash Recipe

Ingredients:
2 pounds beef chuck
1 teaspoon salt
2 onions, white or yellow
2 tablespoons lard or shortening
2 tablespoons imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 teaspoon black pepper
***Egg dumpling batter:***
1 egg
6 tablespoons flour
1/8 teaspoon salt


Directions:


Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add bay leaves, water, diced potatoes, black pepper, and remaining salt. Cover and simmer until potatoes are done and meat is tender.

Prepare egg dumpling batter:

Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream.

This recipe for Authentic Hungarian Goulash serves/makes 6

Answer 3

Hungarian Goulash

I got this recipe years ago...from a Martha Stewart show. It's suppose to be the real thing...and we like it!! I use the leftovers...to start a pot of chili!!!
6 lbs beef (cubed)
6 lbs onions (sliced)
1/4-1/2 cup Hungarian paprika (hot or mild, we prefer the hot!!)
cooked wide egg noodles

You can adjust amounts -- as long as beef and onions are equal.
Fry Onions until carmelized. Fry seasoned beef until browned.
Using a large kettle, add all ingredients and cover with water.
Simmer until beef is tender. (I usually simmer 3+ hours).
You can use cheaper cuts of beef, since you cook the heck out of it! (as long as it's lean or trimmed really well).
Serve on top of egg noodles

Answer 4

Hungarian Goulash (Gulyasleves) 2 lb. beef chuck 1 tsp. salt 2 onions, white or yellow 2 Tbsp. lard or shortening 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor) 2 bay leaves 1 Qt. water 4 peeled and diced potatoes 1/4 tsp. black pepper Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter: 1 egg 6 Tbsp. flour 1/8 tsp. salt Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream. OR Rindergulasch (German Beef Goulash) 1 lb onion, diced 3 cloves fresh garlic, peeled and finely chopped 1/4 lb thick bacon, finely chopped 2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat) 2 tablespoons butter or bacon grease or lard 2 teaspoons sweet Hungarian paprika 3 tablespoons tomato paste 5 1/4 cups beef broth 1 lemon, zest of,finely grated 1 red bell pepper, cut into bite-sized chunks 1 green bell pepper, cut into bite-sized chunks 1 bunch fresh marjoram, stemmed and finely chopped salt, to taste black pepper, to taste fresh cooked egg noodles or spaetzle noodles, to serve over In a large stewpot, heat the butter (or bacon grease or lard) until melted. Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now. In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so. Return the meat to the pan, and sprinkle with paprika. Whisk in the tomato paste until blended,stirring the whole time. Add just a little of the broth and bring to a boil,stirring. Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest. Reduce the heat to low, cover, and let stew about 80 minutes. In the last 5 minutes of cooking time, add the diced peppers and the marjoram. Test for flavor now- adding as much salt& pepper as you prefer. If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner. Serve ladled over bowls of hot, buttered egg noodles or spaetlze.

Answer 5

authentic hungarian ingrediants factmonster.com will give you them

Answer 6

From a Hungarian friend (other friends own a house over there)

http://www.jannekes.eu/one-pot/goulash.html

(Thanks to Istwan!)

Answer 7

Not much mutton 'round these parts.

Answer 8

factmonster.com or foodalbum.com