Who has a recipe for Hungarian Goulash?

Question

Had it as a kid often...

Answer 1

Authentic Hungarian ***
Goulash
(Gulyasleves)

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.

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

HUNGARIAN BEEF GOULASH

1/4 c. vegetable oil
10 oz. finely cut onions
1/2 bell pepper, deseeded & crushed
4 lg. cloves of garlic, chopped
1 lb. beef chuck (stew meat, or shank meat)
2 tbsp. Hungarian paprika (don't use Spanish)
1/4 tsp. black pepper
1/4 tsp. crushed Italian pepper or cayenne
1/2 tsp. caraway seeds
1 (28 oz.) can tomatoes, crushed by hand
2 bay leaves
Salt to taste

For those who can remember, a grating of lemon rind to taste for a finishing touch.
1. Heat the oil in a heavy bottom saucepan or casserole. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and saute until it imparts its aroma.

2. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings.

3. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about one hour.

4. When meat is tender, remove bay leaves and taste once more. Skim any grease that may have surfaced. Keep warm.

Serves 4-5.

NOTE: Serve Goulash on a bed of egg noodles, buttered and seasoned with a touch of nutmeg.

Answer 3

2 pounds beef stew meat, chuck
1/4 cup oil, light flavored olive or vegetable
2 tbsp. clarified butter + 2 tbsp. clarified butter for sautéing the vegetables
1/2 cup flour
2 tsp. kosher salt
1 tsp. ground black pepper
1 quart onions, sliced thin
1 tbsp. garlic, chopped fine
1 cup fresh red peppers, chopped fine
2 tbsp. flour
1/4 cup paprika, Spanish style or real Hungarian
1 bay leaf, small like the size of a quarter
1 tbsp. fresh marjoram or 2 tsp. dried
1 cup dry white wine
2 tsp. sugar
1 quart hot veal stock or canned beef broth
2 tbsp. tomato paste
additional salt and pepper to your taste


Preparation:

Pre-heat a heavy bottom braising or sauté pan over medium heat; mix the flour, salt and pepper together, dredge the meat in the flour and shake off the excess. Add the oil and butter to the pan then add the meat and brown it on all sides. Adjust the heat as you need so that the meat doesn't burn or boil in the pot. You may want to do this in 2 or 3 batches. When brown remove the meat and keep it warm. Now add the additional 2 tbsp. clarified butter, onions, red peppers and garlic and cook about 2 minutes, add 2 tbsp. flour and cook slowly for 3-4 minutes longer. Add the remaining ingredients starting with the paprika, stirring after each addition, finishing with the wine, then the hot stock. Stir until smooth then add the browned beef, bring it to a boil, then reduce the heat to a simmer. Cover the pot and cook slowly for about 1 1/2 hour or until tender. Skim off any oil that rises to the top during the cooking and discard it. Check and stir the goulash occasionally so it doesn't stick or burn.

To serve adjust the seasonings to your taste, remove the bay leaf. You may adjust the thickness with cornstarch dissolved in a little water to thicken it or add some water to thin it. The sauce shouldn't be too thick, it should be more like the consistency of heavy cream.

Serve with buttered noodles, green beans and slices of rye bread.

http://www.goodcooking.com/goulashr.htm...

Answer 4

OOps! this is Chicken Paprikash. Goulash follows.
First, steal one chicken.
Clean, pluck, cut into serving pieces. Dust chicken in a flour and paprika mixture.
Brown in olive oil.
Add chopped onion, carrots, celery, potatoes, etc.
Chopped fresh tomatoes are good.
Bake in a 350 F. oven until chicken is cooked through.
Stir in 1 pint sour cream, warm over low heat.
Add extra paprika if needed.
Serve over wide noodles.

Goulash:
2 lbs. beef stew meat cubed
potatoes, cut into large pieces
beef broth
carrots
celery
onions, diced
garlic, minced

Dredge meat in flour, brown in oil.
Add veggies, broth and bring to a boil over medium heat.
Place in 350 F oven for a couple of hours.
Season with
dill
pepper
allspice
your choice.

Answer 5

I got this recipe from a Martha Stewart show. It's suppose to be the real thing... I like it!!
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

8 servings Change size or US/metric
Change to: servings US Metric

3 hours 30 minutes 30 mins prep

You can adjust amounts -- as long as beef and onions are equal.
Fry Onions until caramelized. 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 6

Hungarian Goulash

1 tablespoon butter or margarine
1 cup chopped onions
1 tablespoon paprika
1 teaspoon minced garlic
1 teaspoon caraway seeds
1 teaspoon dill seed
1/4 teaspoon marjoram
1 1/2 pounds boneless beef chuck -- cut into 1 1/2" -- 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

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 are tender, stirring occasionally. Season with salt and pepper. Top each serving with 1 tablespoon of sour cream.

Answer 7

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.

Hungarian Goulash


INGREDIENTS:
2 pounds beef chuck roast, cubed
1 large onion, diced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
1/2 teaspoon dry mustard
1 1/4 cups water, divided
1/4 cup all-purpose flour

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DIRECTIONS:
Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Answer 8

Check this site out

Answer 9

www.allrecipes.com