Traditional Hungarian Goulash
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I thought this was very good. I don't know how authentic it is, but we liked it, so that is what counts. I found this recipe in my 1973 Betty Crocker cookbook.
- Ready In:
- 3hrs
- Serves:
- Units:
19
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ingredients
- 1⁄4 cup shortening
- 2 lbs beef chuck or 2 lbs beef round steak, cut into 1 inch cubes
- 1 cup sliced onion
- 1 garlic clove, minced
- 1⁄4 cup catsup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons paprika
- 1⁄2 teaspoon dry mustard
- 1 dash red cayenne pepper
- 1 1⁄2 cups water
- 2 tablespoons flour
- 1⁄4 cup water
- 3 cups hot cooked noodles
directions
- Melt shortening in large skillet.
- Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
- Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
- Cover; simmer 2 to 2 1/2 hours.
- Blend flour and 1/4 cup water; stir gradually into meat mixture.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve over noodles.
- To freeze: Assemble as directed. Cover and freeze.
- To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.
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I’ve been making this recipe for over 30 years from the original cookbook and the only thing I change is to double the sauce recipe.Reply
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I've always used this recipe, its very good! I used to use cut up round steak but stew beef works, too.Reply
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I have made this recipe for over 30 years...I serve it with noodles...I also add more catsup than the recipe calls for ..but it one of my family's comfort foods, and am glad that I was able to find it online..1Reply
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We enjoyed this dish, but I would definitely exclude the sugar next time. I cut the amount in half and it was still too sweet. Otherwise we thought it was a really nice dish. Thanks!1Reply -
I never tried this recipe, but if you would like a true hungarian goulash recipe like it is made in the hungarian neighborhood of South Bend IN. here it is .Brown stew meat cut into one inch squares in about two tablespoons of olive oil. do this in batches so your browning in oil not meat juices, you will need at least two and a half to three pounds. when all of the meat is browned add one medium chopped onion and cook with all the good flavers that have been cooked on the bottom, cook to tender then add one tablespoon garlic cook about two minutes.Add enough water to cover add more if needed to maintain the proper level , now here is where the flavor comes in ,you will need true hungarian paprika no other paprika will do. i use Budapest's Best sweet delicate brand its in the seasons isle. put about two or three tablespoons or to taste . simmer until meat is tender,about one to two hours. take four russet potatoes cut into bite size cubes and add to soup simmer just long enough so that the potatoes are done. then stop cooking or the potatoes will get mushy.Next find a hard crusted bread like a bagget slice a piece of bread add some butter and dip it into the juice and enjoy . I hope that you print this recipe as it is the truest hungarian recipe that there is.2Reply
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