Best 18 Hungarian Goulash Iii Recipes

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Hungarian Goulash III is a hearty, flavorful dish that combines the classic flavors of Hungarian cuisine with a modern twist. This dish is sure to tantalize your taste buds with its rich, smoky paprika and tender chunks of beef, all simmered together in a delicious broth. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will provide you with a mouthwatering meal that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

HUNGARIAN GOULASH



Hungarian Goulash image

Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 12 servings.

Number Of Ingredients 16

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
1-1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup reduced-fat sour cream

Steps:

  • Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

HUNGARIAN GOULASH III



Hungarian Goulash III image

This is the Hungarian goulash my mother made and her mother made; it's the only one I know

Provided by abuczek

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 2h55m

Yield 6

Number Of Ingredients 12

cooking spray
1 pound beef stew meat, cut into cubes
1 small yellow onion, chopped
1 ½ cups water
½ cup ketchup
3 tablespoons Worcestershire sauce
¾ teaspoon distilled white vinegar
2 tablespoons brown sugar
1 ½ teaspoons paprika
1 teaspoon salt
½ teaspoon dry mustard
1 (16 ounce) package egg noodles

Steps:

  • Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
  • Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

Nutrition Facts : Calories 527.8 calories, Carbohydrate 65.8 g, Cholesterol 113.4 mg, Fat 18.1 g, Fiber 2.9 g, Protein 25 g, SaturatedFat 6.8 g, Sodium 755.4 mg, Sugar 11.8 g

EASY HUNGARIAN GOULASH



Easy Hungarian Goulash image

This easy-to-make traditional Hungarian beef dish is cooked with paprika, finished with sour cream, and served over buttered noodles.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 2h

Yield 8

Number Of Ingredients 15

2 to 3 pounds boneless chuck roast (cut into 1-inch chunks)
Kosher salt
Freshly ground black pepper
2 tablespoons all-purpose flour
3 tablespoons olive oil (divided)
4 medium sweet onions (sliced and separated into rings)
8 ounces baby portobello mushrooms (or cremini mushrooms, brushed clean and cut in half)
1 head garlic (about 12 cloves, peeled, large cloves cut in half)
1/2 cup sweet red wine
1 3/4 cups beef broth
1 (4-ounce) jar diced roasted red peppers
1/4 cup sweet Hungarian paprika
1 cup sour cream
4 cups cooked buttered noodles
A handful of chopped fresh parsley

Steps:

  • Return beef and any accumulated juices to the pan. Stir until well-combined.

Nutrition Facts : Calories 771 kcal, Carbohydrate 42 g, Cholesterol 173 mg, Fiber 5 g, Protein 50 g, SaturatedFat 18 g, Sodium 479 mg, Sugar 12 g, Fat 44 g, ServingSize 8 servings Hungarian goulash, UnsaturatedFat 0 g

AUTHENTIC HUNGARIAN GOULASH



Authentic Hungarian Goulash image

This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.

Provided by SUSANNAH

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 3h50m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
2 large onions, diced
2 pounds flank steak
⅛ teaspoon caraway seed
¼ teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and cubed
salt and pepper to taste

Steps:

  • Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
  • Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g

HUNGARIAN GOULASH



Hungarian Goulash image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 24

1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see Cook's Note)
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment
Cucumber Salad, as an accompaniment, recipe follows
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)

Steps:

  • In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
  • Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
  • Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
  • Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
  • While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
  • Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
  • Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate.
  • Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
  • In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
  • Serve with a sprinkle of dill and a little dollop of sour cream if desired.

SLOW-COOKED HUNGARIAN GOULASH



Slow-Cooked Hungarian Goulash image

The tasty family dish boasts a rich creamy sauce certain to satisfy goulash lovers. I enjoy sharing recipes with friends and family and this one's great for potluck suppers, too. Garnish with fresh parsley for flavor and color. -Jackie Kohn, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 11

2 pounds beef top round steak, cut into 1-inch cubes
1 cup chopped onion
2 tablespoons all-purpose flour
1-1/2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 bay leaf
1 cup sour cream
Hot cooked egg noodles
Minced fresh parsley, optional

Steps:

  • Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender., Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles. Garnish with parsley if desired. , Freeze option: Before adding sour cream, cool stew. Freeze stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Remove from heat; stir in sour cream.

Nutrition Facts : Calories 224 calories, Fat 8g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

HUNGARIAN GOULASH



Hungarian goulash image

For the slow cooker

Provided by vstothard

Time 6h

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Coat the meat in the seasoned flour. Heat the oil in a frying pan and fru the onion, pepper, carrot and celery. Add the meat and fry until browned.
  • Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine an worcestershire sauce. Bring to a simmer and transfer to the slow cooker. Cook for approx 5 - 6 hours.

AUTHENTIC HUNGARIAN GOULASH



Authentic Hungarian Goulash image

Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. We would NEVER consider tomatoes or green peppers or other spices in Goulash. Slow cooking is the secret and you can never use too much paprika. Note: my grandmother made the biscuits from scratch, but I find the Bisquick ones are easier and tastier.

Provided by Pa. Hiker

Categories     Stew

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs beef chuck, cubed
1 teaspoon salt
2 medium onions, chopped
2 tablespoons vegetable oil
3 tablespoons sweet Hungarian paprika
2 bay leaves
1 quart water
4 lbs red potatoes, cubed
1/4 teaspoon black pepper
2 cups Bisquick baking mix
2/3 cup milk
wide egg noodles
1 pint sour cream

Steps:

  • Cut meat into 1-inch cubes then salt.
  • Chop onions and brown in oil.
  • Add beef and paprika, simmer for 1 hour.
  • Add water, potatoes, bay leaf, and pepper.
  • Cover and simmer for 40 minutes.
  • Separately mix Bisquick and milk.
  • Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
  • Cover and cook for 10 minutes.
  • Serve over cooked, wide egg noodles, top with a dollop of sour cream.

Nutrition Facts : Calories 766.4, Fat 43.7, SaturatedFat 18.7, Cholesterol 107, Sodium 798.6, Carbohydrate 62.8, Fiber 5.9, Sugar 7.3, Protein 30.7

QUICK HUNGARIAN GOULASH



Quick Hungarian Goulash image

I found this recipe in one of those cookbooks you can buy at the check out stand. I've altered it to fit my allergies and my family's tastes. The original recipe called for 1 lb of boneless beef sirloin cut into thin strips, but I actually prefer to use ground beef. Serving size is 1 1/4 cups.

Provided by LARavenscroft

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
1 lb lean ground beef
1 medium onion, thinly sliced
1 medium green pepper, coarsley chopped
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon paprika
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon caraway seed
4 1/2 ounces rotini pasta, uncooked (I use Tinkyada rice pasta)

Steps:

  • Spray a 12-inch skillet and heat over medium-high heat.
  • Add ground beef, onion and green pepper; cook and stir 5 minutes or until browned.
  • Add water, tomatoes, tomato sauce, paprika, sugar, salt, and caraway seed.
  • Mix well and bring to a boil.
  • Add rotini.
  • Rduce heat to medium; cook uncovered for 10-15 minutes or until rotini is tender stirring occasionally.

HUNGARIAN GOULASH I



Hungarian Goulash I image

A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.

Provided by ENVIRO2

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

⅓ cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
½ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 ½ cups water
1 clove garlic, minced
1 teaspoon salt

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  • In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g

OLD WORLD HUNGARIAN GOULASH



Old World Hungarian Goulash image

One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef

Provided by Printessa

Categories     One Dish Meal

Time 4h50m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 tablespoon butter
1 1/2 lbs ground beef
1 large red onion, diced
1 (14 1/2 ounce) can beef broth
1 (6 ounce) can can tomato paste
2 (14 1/2 ounce) cans crushed tomatoes
3 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon season salt
1/8 teaspoon liquid smoke
1 cup cold water
3 tablespoons all-purpose flour
1 green bell pepper, cut into strips
16 ounces elbo macaroni, package, Partially cooked according to directions

Steps:

  • Heat butter in a large skillet over medium-high heat.
  • Cook beef in butter, stirring occasionally, until lightly browned.
  • Do not drain.
  • Place beef and sliced onion in a slow cooker.
  • Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
  • Cover and cook on low heat 4-5 hours (I always use the longer cook time).
  • Mix water and flour; gradually stir into beef mixture.
  • Stir in green pepper.
  • Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.

Nutrition Facts : Calories 488.3, Fat 15.8, SaturatedFat 6.2, Cholesterol 61.6, Sodium 882.8, Carbohydrate 60.1, Fiber 5.7, Sugar 5.6, Protein 27.3

HUNGARIAN GOULASH



Hungarian Goulash image

This recipe came from the Rival Crock Pot Slow Cooker recipe book that came with the Crock Pot! This is one of my familes favorites! I usually have to make a double recipe. I am a working mom and this is a great way to make some meals, the good old Crock Pot!

Provided by Beaner in Washington

Categories     One Dish Meal

Time 10h5m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs round steaks, cut in to 1/2 inch cubes (I use beef stew meat)
1 cup chopped onion
1 minced garlic clove
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme
1 bay leaf
1 (14 1/2 ounce) can tomatoes
1 cup sour cream

Steps:

  • Put steak cubes onion, garlic in crock pot.
  • Stir in flour and mix to coat meat.
  • Add remaining ingredients except sour cream.
  • Stir well.
  • Cover& cook on low 8-10 hours.
  • Add sour cream 30 minutes before serving and stir throughly.
  • You can also cook this on high for 4-5 hours stirring occasionally.
  • Serve over hot buttered egg noodles.

Nutrition Facts : Calories 476.4, Fat 21.3, SaturatedFat 10.6, Cholesterol 154.6, Sodium 736.8, Carbohydrate 14.5, Fiber 2.3, Sugar 4.6, Protein 55.4

HUNGARIAN GOULASH II



Hungarian Goulash II image

This is a dish that my aunt gave me. It takes awhile to make, but it is worth it. Hope you like it. Serve over spaetzle or rice.

Provided by RHONDA STORY

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 10h30m

Yield 6

Number Of Ingredients 10

2 pounds beef chuck roast, cubed
1 large onion, diced
½ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
½ teaspoon dry mustard
1 ¼ cups water, divided
¼ cup all-purpose flour

Steps:

  • 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.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 15.3 g, Cholesterol 68.6 mg, Fat 15.8 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.2 g, Sodium 1099.6 mg, Sugar 8.6 g

HUNGARIAN GOULASH



Hungarian Goulash image

Goulash is a stew or soup filled with meat and vegetables, and this Hungarian Goulash gets its flavor punch from paprika - a spice made from ground sweet peppers, that ranges in flavor from sweet to mild or hot. Our version is served over a plate of freshly cooked egg noodles for a hearty comfort food dinner that can be served any night of the week.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil or bacon drippings
1 1/2 lb boneless beef chuck, tip or round roast or boneless pork shoulder, cut into 3/4-inch cubes
1/2 cup beef broth
3 tablespoons paprika
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
1/4 teaspoon pepper
3 large onions, chopped (3 cups)
2 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup cold water
2 tablespoons all-purpose flour
6 cups hot cooked egg noodles

Steps:

  • In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, stirring occasionally, until brown; drain.
  • Stir in remaining ingredients except water, flour and noodles. Heat to boiling; reduce heat. Cover; simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender.
  • In tightly covered container, shake water and flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.

Nutrition Facts : ServingSize 1 Serving, TransFat 1/2 g

HUNGARIAN GOULASH III



Hungarian Goulash III image

This is the Hungarian goulash my mother made and her mother made; it's the only one I know

Provided by abuczek

Categories     Goulash

Time 2h55m

Yield 6

Number Of Ingredients 12

cooking spray
1 pound beef stew meat, cut into cubes
1 small yellow onion, chopped
1 ½ cups water
½ cup ketchup
3 tablespoons Worcestershire sauce
¾ teaspoon distilled white vinegar
2 tablespoons brown sugar
1 ½ teaspoons paprika
1 teaspoon salt
½ teaspoon dry mustard
1 (16 ounce) package egg noodles

Steps:

  • Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
  • Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

Nutrition Facts : Calories 527.8 calories, Carbohydrate 65.8 g, Cholesterol 113.4 mg, Fat 18.1 g, Fiber 2.9 g, Protein 25 g, SaturatedFat 6.8 g, Sodium 755.4 mg, Sugar 11.8 g

HUNGARIAN GOULASH



Hungarian goulash image

The authentic hungarian goulash

Provided by kriszhungary

Time 2h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
  • Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
  • Add the beef cubes and and sautee them till they turn white and get a bit of brownish colour as well.
  • The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
  • When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
  • When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
  • Hungarian goulash is neither a soup nor a stew, its somewhere in between. Though in Hungary its considered rather to be a soup than a stew.
  • The soup is hearty enough without any pasta just serve with some fresh bread

TOP-RATED HUNGARIAN GOULASH



Top-Rated Hungarian Goulash image

"With tender beef and a rich flavorful sauce, this entree is an old favorite with my family," says field editor Joan Rose of Langley, British Columbia.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 11

1 pound beef stew meat, cut into 1-inch cubes
1 pound lean boneless pork, cut into 1-inch cubes
2 large onions, thinly sliced
2 tablespoons canola oil
2 cups water
2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 tablespoon all-purpose flour
1 cup sour cream
Hot cooked noodles

Steps:

  • In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles.

Nutrition Facts : Calories 273 calories, Fat 16g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

HUNGARIAN GOULASH



Hungarian Goulash image

This is my mother's recipe for goulash but I've made a couple of alterations to improve it, such as using beef broth instead of water and real Hungarian paprika instead of Spanish paprika. You can use Spanish paprika if Hungarian is unavailable, but it tastes much better with Hungarian paprika. It is also nice made with stewing veal. When I was a child, I liked this so much that I used to eat it for breakfast if there was any left over from supper!

Provided by Irmgard

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs stewing beef, cut into 1 inch cubes
2 tablespoons vegetable oil
2 large onions, thinly sliced
1 1/2 cups beef broth
2 tablespoons Hungarian paprika
salt and pepper
3 tablespoons all-purpose flour
1/4 cup water
1/4-1/3 cup sour cream

Steps:

  • Heat oil in a large Dutch oven and add stewing beef.
  • Saute until nicely browned.
  • Remove meat from pan with slotted spoon and put to one side.
  • Add onions and cook until slightly softened and caramelized.
  • Return meat to pan.
  • Sprinkle meat and onions with paprika, salt and pepper.
  • Add broth and bring to a boil.
  • Cover and simmer for 1-1/2 hours or until tender.
  • Mix flour with water to make a smooth paste and add to simmering goulash.
  • Bring back to a boil and cook until the sauce thickens.
  • Add sour cream and heat through.
  • Serve over potato dumplings or egg noodles.

Nutrition Facts : Calories 589.7, Fat 25.6, SaturatedFat 9.3, Cholesterol 225.2, Sodium 624.3, Carbohydrate 14.1, Fiber 2.6, Sugar 4, Protein 77.2

Tips:

  • Use high-quality beef for the best flavor. Chuck roast or brisket are good choices.
  • Brown the beef in batches to avoid overcrowding the pan. This will help to create a nice crust on the beef and prevent it from stewing.
  • Use a Dutch oven or large pot with a tight-fitting lid for cooking the goulash. This will help to create a flavorful and tender stew.
  • Add a variety of vegetables to the goulash, such as onions, carrots, celery, and potatoes. This will add flavor and texture to the stew.
  • Use a good quality paprika for the best flavor. Hungarian paprika is a good choice, but you can also use Spanish or smoked paprika.
  • Simmer the goulash for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
  • Serve the goulash hot with mashed potatoes, egg noodles, or bread.

Conclusion:

Hungarian goulash is a hearty and flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Experiment with different ingredients and spices to find your perfect goulash recipe.

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