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
- 3 lbs stewing beef, cut into 1 inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 1 1⁄2 cups beef broth
- 2 tablespoons Hungarian paprika
- salt and pepper
- 3 tablespoons all-purpose flour
- 1⁄4 cup water
- 1⁄4 - 1⁄3 cup sour cream
- Heat oil in a large Dutch oven and add stewing beef.
- Saute until nicely browned.
- Remove meat from pan with slotted spoon and put to one side.
- Add onions and cook until slightly softened and caramelized.
- Return meat to pan.
- Sprinkle meat and onions with paprika, salt and pepper.
- Add broth and bring to a boil.
- Cover and simmer for 1-1/2 hours or until tender.
- Mix flour with water to make a smooth paste and add to simmering goulash.
- Bring back to a boil and cook until the sauce thickens.
- Add sour cream and heat through.
- Serve over potato dumplings or egg noodles.
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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!1Reply
This is a good dish, but make sure that you cook the beef long enough so the meat is tender! I did add mushrooms and used about 1/4 cup of wine to de-glaze my pot. I found there was a lot of liquid so I had to add about 1/2 cup of flour mixture to thicken it up. Next time, I might try this in my crock pot!Reply
This recipe was SO good! I admit the Hungarian paprika we currently have makes me nervous (it says it's "sweet", but it's kinda hot to my wimpy senses!) so I used 1 tb Hungarian and 1 tb California sweet paprika. I also followed the suggestion of a couple reviewers and deglazed with ~ 1/2 c merlot after caramelizing the onions. *I* thought it was perfect; my husband thought it was a tad sweet (though he gobbled it up!) and wants me to try making it next time with all Hungarian paprika. I'll definitely be making this again, so I'm sure that will happen sooner or later! Thanks so much for sharing this! A definite keeper.Reply