does anyone have a good recipe for goulash, I know the basics but it always tastes like its missing something?

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.

Answer 2

Well, mine isn't like eastern European goulash (my ex said it wasn't even goulash until so many others around here had similar recipes that she grudgingly called it Midwest goulash)

I just brown a pound of ground beef, toss in some diced onion, green pepper and a can of petite diced tomatoes. Simmer for 20 minutes to a half hour and then stir in some cooked vermicelli

Answer 3

Goulash


4 servings 10 min
Change to: servings US Metric
1-1 1/2 lb lean ground beef
4 cloves garlic
1 large yellow onion or white onion, minced
1/2 lb elbow macaroni
3 cans campbell's tomato soup
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)


In a skillet saute the onions and garlic in a little butter or oil until translucent.
Add ground beef and brown.
While the beef is browning boil the water for the elbow macaroni and make that to package directions.
When the ground beef is done, drain any fat and return to the skillet.
Add the Campbell's tomato soup and heat through.
Do not add water!
When the pasta is done, drain it and then mix the soup/meat mixture together.
Add black pepper and salt to taste.
Add a salad and garlic bread and you have a meal fit for a king!

Answer 4

I guess everyone makes it differently...what I consider goulash is sometimes referred to a hamburger macaroni meal..

we usually brown a pound of ground beef in the a large pot...we season the beef with salf and pepper and sometimes we use other seasonings like celery salt, lemon and pepper and sometimes I use italian seasoning; when the beef is brown, we usually drain the grease. We add the canned tomatoes (we can our tomatoes) but I have made it with stewed tomatoes and tomato juice. When we have the desired amount of tomatoes and juice, we add the uncooked macaroni to the pot. When the macaroni is good and tender and the sauce is thick..its ready to go. I like to add some shredded cheese to each serving.

I'm sure if onions were desired, you could chop up some and then cook it with the beef.

Answer 5

BEEF GOULASH WITH NOODLES

1 large onion
2 lbs beef chuck
4 tbsp flour
2 cloves garlic, chopped
1 1/2 cups beef or chicken broth
1/2 cup water
1/4 tsp pepper and 1tsp salt
3 tsp red vinegar
2 bay leaves
3 tablespoons oil
1 tablespoon paprika
1 pkg egg noodles

In 4 quart pot, sauté onions in oil for about 3 minutes or until they become soft. Meanwhile, dredge meat in flour.
Sauté on both sides until brown; add remaining ingredients. Cover pot and simmer or low flame and cook for 90 minutes. Serve over cooked noodles.

Answer 6

hi there,
why is everybody using ground beef in goulash, that's not the real thing, this is the one,
you need
2 pounds beef, roast, chuck, or any beef you can cut and dice
2 pounds onions, cut in thick slices
5 cloves garlic, sliced thick
1 tsp. baking soda, ( natural tenderizer )
3 tbs. sweet paprika
salt and pepper

add oil in pot, brown beef sharply on high heat, add onions brown, add spices, baking soda and 3 cups water, stir let cook on medium heat for 40 min, check and stir, adding more water as needed, let cook 1 more hour, taste and season again,and add garlic, cook 30 min, longer til meat is tender, if the gravy is thin, mix 2 tbs. flour in 1/2 cup water in a jar wit lid, shake it well add to goulash, or use ready gravy thickener, or water and cornstarch, but usually the onions thicken the gravy, serve with potatoes, pasta or rice, enjoy

Answer 7

goulash is a basic meat and potato dish, allbeit Hungarian, usually with noodles, but what really makes it goulash is a real good grade of paprika.. without that as seasoning it just don't taste right.

Answer 8

It's the pan. It's continually the pan. Blame the pan. I could guess my final backside greenback the pan you used again house used to be an historical forged iron pan. Watcha usin now? If'n it is not the pan it is gotta be the the truth that each factor tastes higher after havin' "peers" over. You could desire to quit the suggestion of dancin" and begin tellin' reports. Sounds like your a usual at tellin reports, consider what it did for Will Rogers. Or a extra brand new Arlo Guthrie and the tale of Alice's Restaurant. Now that is a work of labor. And a pleasant tale in addition.

Answer 9

Are you talking about the American version of goulash? If so, try adding some Italian seasoning.

Answer 10

I use a basic recipe but I add paprika to it. It adds that special something.