Recipe for Hungarian Goulash?!


Question: My mom used to make this growing up & I love it, I'd like to find a simple but phenominal recipe for homemade hungarian goulash.

I remember she put in stewed tomatoes and ground beef & macaroni noodles, but that's all I recall.


Answers: My mom used to make this growing up & I love it, I'd like to find a simple but phenominal recipe for homemade hungarian goulash.

I remember she put in stewed tomatoes and ground beef & macaroni noodles, but that's all I recall.

Hungarian golash does not contain stewed tomatoes or ground beef. That is simply golash.

Hungarian golash contains chunks of stew meat in a seasoned brown gravy and it is placed over egg noodles.

Believe it or not, I had this only a couple of months ago for the first time. I printed out the recipe, but also saved it in my doc folders. Here is the recipe I have:

John's Hungarian Goulash over Macaroni noodles

1 lb. beef, cut into cubes
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
6 tbsp. ketchup
3 tbsp. flour
2 med. onions, minced
1 1/4 tsp. paprika
1 1/4 tsp. salt
3/4 tsp. vinegar
1 1/2 c. water
1 (6 oz.) pkgs. noodles (I used macaroni noodles)

Brown meat on all sides in fry pan; add onions. Combine paprika, brown sugar and salt. Combine Worcestershire sauce, vinegar, ketchup; add to meat; add 1 cup of the water; stir; cover. Cook over low heat 2 1/2 hours or until meat is very tender. Blend flour with remaining 1/2 cup water; add to meat mixture; stir until thickened. Boil noodles in salted water until tender; drain. Serve meat mixture over noodles.

Hungarian Goulash is kind of like Speghetti Sauce, everyone has their own recipie.

Here's one I like:
Homemade Beef Broth if you can get it
7 bone chuck steak
Two red bell peppers
Two onion, chopped
Two carrots, chopped into small bits
4-5 cloves of garlic, minced
Can of tomatoes or 1/2 cup red wine vinegar
Spice Mix: Tblespoon each of Hungarian Paprika, Cayenne Pepper, Black Pepper, Marjorum, Thyme

Put butter or oil in a dutch oven. Fry chuck steak on both sides for a minute on high each side (until browned).

In left over oil and drippings from the meat, put in onions, carrots, and peppers. Fry for about 5 minutes until they caramelize.

Put in garlic and cook till the garlic turns golden (be careful not to burn it).

Put in Spice Mix. Stir until fragrant.

Put in meat. Cover with stock. Pour in canned tomatoes. Stew until meat is tender (2 hours or so depending on meat toughness) When meat is done, pull from bones and discard bones.

Get some potatoes or some of your mom's elbow macaroni. Or use egg noodles. Put it in the Goulash.

Cook potatoes or pasta until done.

Stir in a mixture of flour and water and cook a minute or two to thicken a bit.

Serve with a large amount of Hungarian Paprika on the top.

Eat with wonderful crusty bread on a cold night!

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.





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