Prep 20 mins
Cook 2 hrs
The best Goulash I have ever tasted. I found this recipe in a old 1956 Cutco cookbook
Make and share this Hungarian Goulash recipe from Food.com.
- Brown meat on all sides in heavy fry pan or Dutch oven; add onion.
- Combine mustard, paprika, brown sugar, salt.
- Combine Worcestershire sauce, vinegar, ketchup; add to mustard mixture; add to meat; add 1 cup of the water; stir; cover.
- Cook over low heat 2 hours or until meat is very tender.
- Blend flour with remaining 1/2 cup of water; stir until thickened.
- Boil noodles in salted water until tender; drain.
- Serve meat mixture over noodles.
- Eight servings.
- I sometimes use corn starch instead of flour to thicken.Also can be done in a pressure cooker instead of dutch oven as in step 4, to cut time.
This is a very hearty recipe but it does not feed 8. I doubled it and it did not feed my crew of 8 and we are not big eaters. I also felt it was very sweet. Having lived in Europe, I would not say it is very authentic. Otherwise, it was simple with okay flavor.
Easy recipe to follow, done in 2 hours as it said, very good taste, leftovers will be wonderful. Definitely will do it again.
Hubby really loved this dish...I was at first a bit undecided...I thought it was too sweet...but the more I ate the more I liked it...so this is defiantly worthy of 5 stars...I do agree with another reviewer that this makes 4 servings...unless of course you are making it as an appetizer...I found it very easy to prepare and I served it over spaetze...:)