2 hrs 30 mins
This is my mother's recipe for goulash but I've made a couple of alterations to improve it, such as using beef broth instead of water and real Hungarian paprika instead of Spanish paprika. You can use Spanish paprika if Hungarian is unavailable, but it tastes much better with Hungarian paprika. It is also nice made with stewing veal. When I was a child, I liked this so much that I used to eat it for breakfast if there was any left over from supper!
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- 1Heat oil in a large Dutch oven and add stewing beef.
- 2Saute until nicely browned.
- 3Remove meat from pan with slotted spoon and put to one side.
- 4Add onions and cook until slightly softened and caramelized.
- 5Return meat to pan.
- 6Sprinkle meat and onions with paprika, salt and pepper.
- 7Add broth and bring to a boil.
- 8Cover and simmer for 1-1/2 hours or until tender.
- 9Mix flour with water to make a smooth paste and add to simmering goulash.
- 10Bring back to a boil and cook until the sauce thickens.
- 11Add sour cream and heat through.
- 12Serve over potato dumplings or egg noodles.
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Nutritional Facts for Hungarian Goulash
Serving Size: 1 (366 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 589.6
- Calories from Fat 230
- Total Fat 25.6 g
- Saturated Fat 9.3 g
- Cholesterol 225.2 mg
- Sodium 624.3 mg
- Total Carbohydrate 14.1 g
- Dietary Fiber 2.6 g
- Sugars 4.0 g
- Protein 77.2 g