Goulash Base Recipe
4
People talking
By meat I mean: beef, pork,veal,chicken, lamb. I do not add flour to it coz it changes the taste.The slower the cooking the better the flavor; thus this dish lends itself to crock-pot cooking very well.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
Nutrition Information
4
People talking
ingredients
- 1 big onion, chopped
- 2 tablespoons oil
- 1 lb boneless meat, cubed
- 1 tablespoon paprika
- 1⁄8 teaspoon cayenne (optional) or 1/8 teaspoon chili (optional)
- 1⁄2 teaspoon salt
- 1 tablespoon tomato paste
- pepper
directions
- Fry the meat in batches till brown.
- Remove and set aside.
- Fry the onion.When becomes tranparent add paprika and the other spices,f using.
- After stirring a couple of times, add the tomato paste.
- Stir and add the meat.
- Add the salt either now or right before it's done.
- Simmer covered until meat is tender. The meat juices generally are enough; however, if necessary, you can add a little water or stock to keep it from burning.
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RECIPE MADE WITH LOVE BY
@littlemafia
Contributor
@littlemafia
Contributor
"By meat I mean: beef, pork,veal,chicken, lamb. I do not add flour to it coz it changes the taste.The slower the cooking the better the flavor; thus this dish lends itself to crock-pot cooking very well."
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"Excellent" !!!! I used boneless beef ribs cut into chunks and browned them before adding them to the crock-pot. I omitted the cayenne/chili and added some Worcestershire sauce, minced garlic, bay leaf and 1/2 cup of beef broth. Very rich, tender and flavorful after 6 hours on low, served over rice pilaf. Great mid-week recipe, a keeper and I will make this often. Thanks for posting a great base recipe for goulash.
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We love goulash and I have made plenty. This is a good base, I did add about 1/2 cup beef broth while cooking to help keep it moist. I cooked it in the crock pot for 6 hrs on low. The meat was so tender, both DH and I thought there were just a few spices missing to give it a wonderful goulash flavor. I served it over spaetzle. Thanks for posting. :)
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What a very good recipe this is, so rich very very tasty. I made mine with beef and followed the recipe exactly and served it with creamy mash. I used the cayenne pepper and salt at the same time as I added the paprika. After I added the meat and brought it back to the heat, I then put it in my crock pot, and rinsed the pan with just a bit of water to get all the bits and added it to the crock, then cooked it on high for 1 hour then on low for 3 1/2 hours and it was done to perfection. Made for herb of the month March (paprika) thanks for a very tasty recipe
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