Goulash Base Recipe

Submitted by littlemafia

"By meat I mean: beef, pork,veal,chicken, lamb. I do not add flour to it coz it changes the taste.The slower the cooking the better the flavor; thus this dish lends itself to crock-pot cooking very well."

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 big onion, chopped
• 2 tablespoons oil
• 1 lb boneless meat, cubed
• 1 tablespoon paprika
• 1⁄8 teaspoon cayenne (optional) or 1/8 teaspoon chili (optional)
• 1⁄2 teaspoon salt
• 1 tablespoon tomato paste
• pepper

directions

1. Fry the meat in batches till brown.
2. Remove and set aside.
3. Fry the onion.When becomes tranparent add paprika and the other spices,f using.
4. After stirring a couple of times, add the tomato paste.
5. Stir and add the meat.
6. Add the salt either now or right before it's done.
7. Simmer covered until meat is tender. The meat juices generally are enough; however, if necessary, you can add a little water or stock to keep it from burning.

Reviews

[Papa D 1946-2012]

"Excellent" !!!! I used boneless beef ribs cut into chunks and browned them before adding them to the crock-pot. I omitted the cayenne/chili and added some Worcestershire sauce, minced garlic, bay leaf and 1/2 cup of beef broth. Very rich, tender and flavorful after 6 hours on low, served over rice pilaf. Great mid-week recipe, a keeper and I will make this often. Thanks for posting a great base recipe for goulash.

 

[teresas]

We love goulash and I have made plenty. This is a good base, I did add about 1/2 cup beef broth while cooking to help keep it moist. I cooked it in the crock pot for 6 hrs on low. The meat was so tender, both DH and I thought there were just a few spices missing to give it a wonderful goulash flavor. I served it over spaetzle. Thanks for posting. :)

 

[Tea Jenny]

What a very good recipe this is, so rich very very tasty. I made mine with beef and followed the recipe exactly and served it with creamy mash. I used the cayenne pepper and salt at the same time as I added the paprika. After I added the meat and brought it back to the heat, I then put it in my crock pot, and rinsed the pan with just a bit of water to get all the bits and added it to the crock, then cooked it on high for 1 hour then on low for 3 1/2 hours and it was done to perfection. Made for herb of the month March (paprika) thanks for a very tasty recipe

 

[Dreamer in Ontario]

This was delicious! I say 'was' because there's none left. The goulash was prepared as written using stewing beef and the optional chili powder. The salt was added a few minutes before it was time to serve it. I only had to add a small amount of water. The goulash was allowed to simmer for a couple of hours. Made for PRMR Tag.