Hungarian Goulash

Submitted by Irmgard

"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!"

 

• Ready In: 2hrs 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1360.77 g stewing beef, cut into 1 inch cubes
• 29.58 ml vegetable oil
• 2 large onions, thinly sliced
• 354.88 ml beef broth
• 29.58 ml Hungarian paprika
• salt and pepper
• 44.37 ml all-purpose flour
• 59.14 ml water
• 59.14-78.78 ml sour cream

directions

1. Heat oil in a large Dutch oven and add stewing beef.
2. Saute until nicely browned.
3. Remove meat from pan with slotted spoon and put to one side.
4. Add onions and cook until slightly softened and caramelized.
5. Return meat to pan.
6. Sprinkle meat and onions with paprika, salt and pepper.
7. Add broth and bring to a boil.
8. Cover and simmer for 1-1/2 hours or until tender.
9. Mix flour with water to make a smooth paste and add to simmering goulash.
10. Bring back to a boil and cook until the sauce thickens.
11. Add sour cream and heat through.
12. Serve over potato dumplings or egg noodles.

Reviews

[chadfox]

this was delicious! i served it over egg noodles, but i also added large amounts of merlot to it while cooking. i also added large amounts of merlot to my stomach, but it was a sunday afternoon, so why not? ;-) it was almost stroganoffy...with the sour cream. but definitely one of the most delicious things i've ever cooked.

 

[Lennie]

This is one of those recipes where I would give more than 5 stars if I could. It was delicious -- fabulous flavour! -- and the recipe works just as it says it will. I don't have a single quibble: the instructions are straightforward and very simple and this is quite easy to prepare. I followed it exactly as written, with 2 small additions. After cooking the onions (step 4), I added 1/3 cup merlot to deglaze the pan, before I added the meat back in. Then, as well as the 2 tbsp Hungarian paprika, I added a good sprinkle of smoked paprika too (I've been adding it to recipes a lot lately). I served this over Bev's Mashed Potato Pancakes (recipe #31061), which I thought worked well. My entire family enjoyed dinner; thanks so, so much for posting this recipe: it's a real keeper.

 

[Glaber]

I have to agree with the reviews on this one. Excellent!! I used only about 2 lbs of beef in the recipe, and kept all the other ingredients the same. I also deglazed the onions (and about 6 garlic cloves) with red wine, and then simmered for a full two hours. I certainly didn't need to add any thickening agent at the end, and even added a bit of left over beef broth to lean it out abit. I also used a 50/50 blend of Hungarian paprika and smoked paprika. This one will be a keeper for sure! Thanks!

 

[Liara]

My family enjoyed this very much! I added half a cup of red wine and it was wonderful. We had it with mash potatoes. Thanks!

 

[Weewah]

It's not even done and I can't stop eating it out of the pot. SO good! I like to add some tomato and several smashed garlic cloves when stewing the meat, and to thicken I used a roux I make & store in the fridge.