Authentic Hungarian Goulash

Recipe by sugarpea
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READY IN: 4hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons olive oil, divided (the original calls for butter and bacon fat in twice the quantity. I don't believe the flavor suffer)
  • 6
    cups sliced onions (don't let the large quantity deter you, it mellows)
  • 2 12
    cups water, divided
  • 12
    cup flour
  • 12
    teaspoon thyme
  • 12
    teaspoon marjoram
  • 1 12
    lbs beef stew meat, cubed
  • 12
  • 1
    tablespoon Hungarian paprika (no substitutions)
  • salt and pepper
  • 12
    cup sour cream (Try adding a bit to a spoonful of finished sauce and see what you think. You may want to serve it in) (optional)
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DIRECTIONS

  • Saute the onions in a dutch oven with 2 T olive oil over medium-low heat until they are golden and carmelized, about 45 minutes.
  • Put the onions in a bowl and add 1/2 cup of water to the pot, scrape up all the brown bits and then pour it into the bowl of onions.
  • In a plastic bag shake the flour, thyme, marjoram and beef until coated.
  • Brown beef in the dutch oven with 1 T olive oil and save the extra flour mixture.
  • Add the onions, 2 cups of water, wine, bay leaf and paprika.
  • Cover, simmer and stir occasionally for 3 hours or until tender.
  • Put 2 cups of sauce in a saucepan, pour a little warm water into the reserved flour mixture until it is the consistency of cream, add it to the saucepan and cook, stirring, until thickened.
  • Pour contents of saucepan into dutch oven and cook another 5 minutes.
  • Season with salt and pepper and serve over noodles.
  • If using sour cream add it just before serving.
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