Hungarian Goulash

Submitted by katie in the UP

"I got this recipe years ago...from a Martha Stewart show. It's suppose to be the real thing...and we like it!! I use the leftovers...to start a pot of chili!!!"

 

• Ready In: 3hrs 30mins
• Ingredients: 4
• Serves: 8

ingredients

• 6 lbs beef (cubed)
• 6 lbs onions (sliced)
• 1⁄4 - 1⁄2 cup Hungarian paprika (hot or mild, we prefer the hot!!)
• cooked wide egg noodles

directions

1. You can adjust amounts -- as long as beef and onions are equal.
2. Fry Onions until carmelized. Fry seasoned beef until browned.
3. Using a large kettle, add all ingredients and cover with water.
4. Simmer until beef is tender. (I usually simmer 3+ hours).
5. You can use cheaper cuts of beef, since you cook the heck out of it! (as long as it's lean or trimmed really well).
6. Serve on top of egg noodles.

Reviews

[pha3134]

This tasted more like a beef stroganoff than hungarian goulash. I was disappointed.

 

[Donna Luckadoo]

I made this recipe for the ZWTII and I enjoyed it very much, I think next time I'll even add a touch of sour Cream. Thank you for a great recipe!

 

[lauralie41]

Had to try this goulash and so glad I did! My family really enjoyed and so simple to make. I bought beef stew meat and used vegetable broth instead of water. Ladled this over kluski noodles....very yummy!! Thank you Katie for this recipe.

 

[bluemoon downunder]

I was immediately struck by the simplicity of this three ingredient recipe: who wouldn’t be. I decided to stay with the quantity in the recipe, so as to add some meals to the freezer for my parents. I made sure that the beef and onions were in the correct ratio, but I just had to add some garlic: not 6 pounds though, just 8 cloves, roughly chopped. With the long cooking times involved, I decided to cook this in the larger of my crockpots. I covered it not with water but with my Vegetable Stock Recipe #135453. After an hour on high, I cooked this for an additional five hours on low. I used a mild sweet paprika. And because liquids don’t reduce as much in the crockpot, as a bonus, I’ve scored some stock which will of course be the base for some other recipe. We thoroughly enjoyed this goulash with buttered noodles, and there are lots of extra meals in the freezer. Very satisfying! And for such minimal effort! I didn’t even have to cube the meat; the butcher did that! Thank you for sharing this recipe, katie. I’ll be making it again when there are some freezer containers available!

 

[Chef Kate]

I saw this show too--and made this a long time ago and then forgot about it--made a pot of it yesterday (a chilly day) had some myself and brought a plate to a neighbor who's laid up with a broken leg--I barely got back to my apartment before the phone rang and a sheepish voice said please may I have some more? Glad you posted this, Katie!