Hungarian Goulash

Margaret3's Note:

I have made this for over 25 years-this is real old-fashioned comfort food, if you like the taste of paprika.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 2 lbs stewing beef , cut into cubes
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup butter
• 1 ¼ cups chopped onions
• 2 cloves garlic , minced
• 1 green pepper , chopped
• 1 teaspoon cider vinegar
• 1 (8 ounce) can tomato sauce
• 2 teaspoons paprika
• 2 cups water
• ¼ teaspoon caraway seed
• 1⁄8; teaspoon marjoram

Directions:

1. Salt and pepper beef, and shake on some paprika.
2. In Dutch oven, melt butter and brown meat over medium heat.
3. Add onions, garlic, green pepper, vinegar, tomato sauce, balance of paprika, caraway, marjoram, and water.
4. Stir well.
5. Simmer, covered, until meat is tender-about 11/2-2 hours.
6. Add more water if needed.
7. Serve over hot noodles, adding a dollup of sour cream if you wish.

Reviews

[Chef #428644]

This is good, and I'll make it again. I agree with the reviewer who said it needed to be spicier. I wouldn't say "spicier," as much as more flavorful. I had goulash in Hungary and it was much richer. I think the cider and caraway seeds are necessary additives to perk up the flavor, and probably extra paprika and salt. Nevertheless, I made other Goulash recipes from this site and this is the best so far. To make spaetzel (or whatever you call the dumplings), mix 1 c flour with 3 eggs and a little salt (less than 3 eggs and they're sinkers, not floaters). It will be sticky and very thick. Drop by cohesive shapes into the boiling goulash (if they're not well formed, they'll fall apart and turn into flour that thickens the goulash instead of dumplings). They're done when they float.

[Katanashrp]

Oh my...this was outstanding! The best beef stew type meal ever! Extremely tender and full of flavor. Thank you very much for sharing this wonderful recipe.

[Chef #670089]

I was expecting an adventure when I decided to make this recipe - I had stew meat, but had no idea how much (about 2-4 lbs), only a half of one onion and the tomato sauce can I had on hand was 15 instead of 8 oz. Nevertheless, the recipe worked out great! I used a red bell pepper instead of green - personal preference, 1 1/2 tsp of apple cider vinegar, the whole 15 oz can of tomato sauce and reduced the water to 9 oz. Also, needed quite a bit more salt and the cooking time on my stove was 2 hrs 15 min. I almost omitted the sour cream, but am sooo glad I didn't, it made the sauce very nice and creamy. I also doubled the amount of caraway seed. What a great recipe, definitely a keeper! Thanks so much for sharing. UPDATE: This freezes great, perfect for OAMC.