This recipe has been passed down in my Hungarian family for generations and perfected. I now use boneless chicken despite bone-in being the tradition. I think it makes it a little more friendly without losing any taste.
I learned to make this dish from a good friends grandmother who was from Austria/Hungary. Every family has its own version of goulash. Their family would NEVER consider tomatoes 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.
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.
Tried looking for a recipe on recipezaar for goulash, but couldn't find the true thing. This is the real deal. That crock-pot mess with ground beef, tomatoes, and mushy macaroni is NOT goulash. Whoever started that idea or started calling it that should be ashamed of themselves.
Real Goulash has NO tomatoes... the red-orange flavor comes from Hungarian Paprika.
--adapted from June Meyer's recipe-- thanks!
What better on a chilly day than a plate of steaming hot beef stew with light, fluffy dumplings? The combination is a knock-out. Rich, flavorful, spicy beef stew balanced with light dumplings. Credit, Simply Recipes.
aka kafta, kofta, koefta. Served on crusty rolls or country-style bread and reportedly a popular snack in Bulgaria. Not to be confused with Arab kufteh which is grilled ground lamb kebabs or meatballs. Source: Steven Raichlen.
I got this recipe from my husband's grandmother. The first time I tried to make them, I didn't realize they were supposed to be small, like gnocchi or spaetzle, and I made them the size of golf balls - we still laugh about it! My kids can eat a whole bowl by themselves - a nice side dish with roast pork.
This recipe is one that I've developed over years, and I mean years. One big reason is that I only do these every couple of years but after this last batch I suspect I'll make them more often.
Holupchi, for you good Uke's out there, is one of those foods that is quite involved to make but the end result is well worth the effort. When I make it, I normally do a large quantity because it freezes very well.
Another one for my growing poverty foods cookbook - who says frugal can't taste fantastic? Thanks AJ from gourmet-recipes-from-around-the-world.
Soak the beans overnight (longer but uses no energy) or do the rapid soak - cover with water& bring to a boil, simmer 20 minutes, turn off heat, cover & let sit for an hour.