what is a good recipe for hungarian goolash?

Answer 1

That depends by what you mean by "goulash". If you mean a meat stew with the leftovers of the vegetable drawer thrown in (or even worse, the leftover bag of elbow macaroni), and to which a minuscule quantity of paprika has been introduced, then you're on your own: no such dish exists in the Hungarian kitchen.

If you mean "gulyás" (the origin of the word "goulash"), then something like the following will work: chop an onion or two, brown it in the fat of your choice, take it off the stove and add a generous portion of sweet paprika (two tablespoons at an absolute minimum) and a small amount of caraway seed. Add your choice of beef cut into cubes and water to cover (remember, this is a soup) and return to the heat. Simmer until the meat is about three-fourths done, then add root vegetables (carrots, parsnips, parsley root); cook five minutes, then add potatoes cut into cubes. Cook until the vegetables are tender and the meat is done. Season to taste with salt only. Serve with a good crusty bread. (Note the utter lack of black pepper, tomatoes, Worcestershire sauce, sour cream, or other adulterations.)

If you mean an all-meat stew which is called "pörkölt" in Hungarian, then once again you start with a chopped onion and the fat of your choice. This time, you can use either pork or beef, and you add the meat to the onions first, browning it on all sides; then take it off the heat and add the paprika, only slightly less generously than for gulyás. Add just barely enough liquid to prevent scorching, and cook slowly until the meat is tender. Season to taste with salt only again. (Black pepper and paprika don't mix in the Hungarian palate.) Serve over small dumplings called 'galuska'; if you don't know how to make them or don't have the time, egg noodles will do. If you used pork, you can serve the pörkölt with sour cream, but beef should be allowed to stand on its own.

There's a third dish, called 'paprikás', which is generally made with chicken. It starts off pretty much the same way as a pörkölt, but with slightly more liquid, which is thickened at the end by a mixture of flour and sour cream. It also tends to use the smallest amount of paprika, despite the name.

Edit: One regional addition to gulyás (the real stuff, i.e. the soup) is csipetke ("little pinches"). You make a very stiff dough from one egg, a little salt, and lots of flour, then you pinch off (hence the name) tiny portions and roll them between your fingers into little ovoids. Let them dry on a floured dish towel for a little bit, then add them to the soup for the last five minutes of cooking time. (Don't add too much, or the csipetke will "eat" your soup. ) This is the closest an authentic goulash should ever come to members of the pasta family.

And just for completeness sake, there's one more Hungarian meat dish, called tokány. It is usually made *without* paprika, in fact one of the most common kinds is "borsos tokány", or "black-pepper ragout". For this stew, the meat is usually cut into strips rather than cubes, and the meat is seared first, before adding the chopped onions and the chosen seasoning (e.g. black pepper or tarragon). Other than this initial change of order, the stew is cooked much the same way as a pörkölt, using just enough liquid (almost always wine) to prevent scorching.

Answer 2

First of all good Hungarian Paprika, which you can order on line if you cannot get it in a shop near you.

Second make own sour cream: heat a couple of cups of heavy cream to 180 degress on the themometer; turn off heat then add 2 tablespoons good commercial sour cream or yogurt. cover put in oven for pilot light warmth or in a warm spot for 24 hours. Put in the fridge.

Third be sure the meat is cooked until tender and you can cut it with a fork.

Here is a good site

http://www.squidoo.com/hungariangoulash/

Answer 3

It's amazing how many bad "goulash" recipes are listed above. Gulyas is a SOUP, not something to be served over noodles. That is pörkölt, but the Germans think it is "goulash". And if the Germans think that pörkölt is goulash, then the Americans follow along like lap dogs :p

GULYAS is a SOUP, not something you pour over noodles. Martha's recipe looks pretty good.

THERE IS NO NO NO ZERO ZIP NADA sour cream, flour, noodles, black pepper, etc. in gulyas. Martha's recipe is the ONLY one that is authentic Hungarian gulyas.

Answer 4

GRANDPA'S HUNGARIAN GOULASH

2 1/2 lbs beef stew meat
1 bell pepper (chopped)
2 slices of bacon (chopped coarsely)
1 small onion (chopped)
sweet Hungarian paprika
1/2 cup dry white wine
salt
pepper
beef bouillon cubes, to taste
1 package egg noodles

Brown bacon, remove and set aside, draining all but 1-2 tablespoons. Brown beef in remaining 1-2 tablespoons of bacon fat (olive oil may be substituted), then remove, drain.
Cook onion and bell pepper until soft. Add browned beef. Add wine, salt, pepper, and paprika (about 1/4 teaspoon, or to your taste).

Continue to taste and adjust seasonings throughout the cooking process, (especially paprika). Cover and cook on low or medium, adding water as needed. Stir in 1 beef bouillon cube per cup of water added (more or less, to your taste).

Best if beef is cooked all day, at least 4 hours. When beef is ready, cook egg noodles according to package directions. Remove meat and set aside.

Thicken gravy with flour. Add beef to gravy and serve over egg noodles.

Note: Beef soupbase or beef stock may be used in place of the bouillon, if available.

Answer 5

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 6

"Hungarian Goulash" - 6 to 8 servings

1/4 cup shortening
2 lbs. beef chuck or round, cut into 1" cubes
1 cup sliced onion
1 small clove garlic; minced
3/4 cup catsup
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
2 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard
Dash cayenne red pepper
1 1/2 cups water
2 tbsp. flour
1/4 cup water
3 cups hot cooked noodles

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 sauce, sugar, salt, paprika, mustard, cayenne and the 1 1/2 cups water. Cover and simmer 2 to 2 1/2 hours.
Blend flour and the 1/4 cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly; boil and stir 1 minute. Serve over hot cooked noodles.

Answer 7

I always reckon the hungarian goulash at pret is the best! Check out their website for a recipe (its free and I have downloaded the lot!) www.pretamanger.com happy cooking!

Answer 8

Hungarian Goulash one million tablespoon butter or margarine one million cup chopped onions one million tablespoon paprika one million teaspoon minced garlic one million teaspoon caraway seeds one million teaspoon dill seed one million/4 teaspoon marjoram one million one million/2 kilos boneless beef chuck -- decrease right into one million one million/2" -- products 2 tablespoons all-purpose flour 2 cups beef broth 2 tablespoons tomato paste one million tablespoon Worcestershire sauce 2 cups peeled, one million-inch cubed potatoes one million teaspoon salt one million/2 teaspoon floor black pepper 4 tablespoons bitter cream In a huge inventory pot over medium-extreme warmth, upload the butter or margarine. upload the onions and sauté until softened, 3 to 5 minutes, stirring many times. cut back the warmth to medium and upload the paprika, garlic, caraway seeds, dill seed, and marjoram. cook dinner for one million minute, stirring consistently. upload the beef and stir to integrate. cook dinner for 2 minutes, stirring many times. upload the flour and stir until that's absorbed into the onions and beef, one million to 2 minutes. upload the broth, tomato paste, and Worcestershire sauce. carry to a boil and stir to deglaze and dislodge any bits of food that have caught to the backside of the pan and to contain the flour. Scrape your stirring spoon to loose any flour that has adhered to it. cut back the warmth, conceal, and simmer for one million hour, stirring in specific circumstances. upload the potatoes, conceal and simmer for 30 to 40 5 minutes, or until the beef are tender, stirring in specific circumstances. Season with salt and pepper. actual each and each serving with one million tablespoon of bitter cream.

Answer 9

wow, thats weird, just so happend I made that for dinner tonight, & the way I fix is ...scrappys way. Its so good too.Hope her recipie helps you