Recipe by Pa. Hiker
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.
Top Review by Rhiannon H.
This was so wonderful! I had never had Hungarian Goulash and frankly was afraid to try it as I don't care for the church lady goulash. I made this for my husband one weekend and it is now our Saturday staple. Thank you so much!
- 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
Directions See How It's Made
- 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.