Hungarian Goulash I Recipes

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HUNGARIAN GOULASH



Hungarian Goulash image

Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 12 servings.

Number Of Ingredients 16

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
1-1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup reduced-fat sour cream

Steps:

  • Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

HUNGARIAN GOULASH



Hungarian Goulash image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 24

1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see Cook's Note)
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment
Cucumber Salad, as an accompaniment, recipe follows
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)

Steps:

  • In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
  • Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
  • Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
  • Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
  • While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
  • Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
  • Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate.
  • Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
  • In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
  • Serve with a sprinkle of dill and a little dollop of sour cream if desired.

AUTHENTIC HUNGARIAN GOULASH



Authentic Hungarian Goulash image

This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.

Provided by SUSANNAH

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 3h50m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
2 large onions, diced
2 pounds flank steak
⅛ teaspoon caraway seed
¼ teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and cubed
salt and pepper to taste

Steps:

  • Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
  • Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g

HUNGARIAN GOULASH I



Hungarian Goulash I image

A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.

Provided by ENVIRO2

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

⅓ cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
½ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 ½ cups water
1 clove garlic, minced
1 teaspoon salt

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  • In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g

HUNGARIAN GOULASH



Hungarian goulash image

For the slow cooker

Provided by vstothard

Time 6h

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Coat the meat in the seasoned flour. Heat the oil in a frying pan and fru the onion, pepper, carrot and celery. Add the meat and fry until browned.
  • Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine an worcestershire sauce. Bring to a simmer and transfer to the slow cooker. Cook for approx 5 - 6 hours.

OLD WORLD HUNGARIAN GOULASH



Old World Hungarian Goulash image

One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef

Provided by Printessa

Categories     One Dish Meal

Time 4h50m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 tablespoon butter
1 1/2 lbs ground beef
1 large red onion, diced
1 (14 1/2 ounce) can beef broth
1 (6 ounce) can can tomato paste
2 (14 1/2 ounce) cans crushed tomatoes
3 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon season salt
1/8 teaspoon liquid smoke
1 cup cold water
3 tablespoons all-purpose flour
1 green bell pepper, cut into strips
16 ounces elbo macaroni, package, Partially cooked according to directions

Steps:

  • Heat butter in a large skillet over medium-high heat.
  • Cook beef in butter, stirring occasionally, until lightly browned.
  • Do not drain.
  • Place beef and sliced onion in a slow cooker.
  • Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
  • Cover and cook on low heat 4-5 hours (I always use the longer cook time).
  • Mix water and flour; gradually stir into beef mixture.
  • Stir in green pepper.
  • Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.

Nutrition Facts : Calories 488.3, Fat 15.8, SaturatedFat 6.2, Cholesterol 61.6, Sodium 882.8, Carbohydrate 60.1, Fiber 5.7, Sugar 5.6, Protein 27.3

HUNGARIAN GOULASH



Hungarian Goulash image

Goulash is a stew or soup filled with meat and vegetables, and this Hungarian Goulash gets its flavor punch from paprika - a spice made from ground sweet peppers, that ranges in flavor from sweet to mild or hot. Our version is served over a plate of freshly cooked egg noodles for a hearty comfort food dinner that can be served any night of the week.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil or bacon drippings
1 1/2 lb boneless beef chuck, tip or round roast or boneless pork shoulder, cut into 3/4-inch cubes
1/2 cup beef broth
3 tablespoons paprika
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
1/4 teaspoon pepper
3 large onions, chopped (3 cups)
2 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup cold water
2 tablespoons all-purpose flour
6 cups hot cooked egg noodles

Steps:

  • In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, stirring occasionally, until brown; drain.
  • Stir in remaining ingredients except water, flour and noodles. Heat to boiling; reduce heat. Cover; simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender.
  • In tightly covered container, shake water and flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.

Nutrition Facts : ServingSize 1 Serving, TransFat 1/2 g

HUNGARIAN GOULASH



Hungarian goulash image

The authentic hungarian goulash

Provided by kriszhungary

Time 2h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
  • Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
  • Add the beef cubes and and sautee them till they turn white and get a bit of brownish colour as well.
  • The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
  • When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
  • When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
  • Hungarian goulash is neither a soup nor a stew, its somewhere in between. Though in Hungary its considered rather to be a soup than a stew.
  • The soup is hearty enough without any pasta just serve with some fresh bread

TOP-RATED HUNGARIAN GOULASH



Top-Rated Hungarian Goulash image

"With tender beef and a rich flavorful sauce, this entree is an old favorite with my family," says field editor Joan Rose of Langley, British Columbia.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 11

1 pound beef stew meat, cut into 1-inch cubes
1 pound lean boneless pork, cut into 1-inch cubes
2 large onions, thinly sliced
2 tablespoons canola oil
2 cups water
2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 tablespoon all-purpose flour
1 cup sour cream
Hot cooked noodles

Steps:

  • In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles.

Nutrition Facts : Calories 273 calories, Fat 16g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

AUTHENTIC HUNGARIAN GOULASH



Authentic Hungarian Goulash image

Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. We would NEVER consider tomatoes or green peppers or other spices in Goulash. Slow cooking is the secret and you can never use too much paprika. Note: my grandmother made the biscuits from scratch, but I find the Bisquick ones are easier and tastier.

Provided by Pa. Hiker

Categories     Stew

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs beef chuck, cubed
1 teaspoon salt
2 medium onions, chopped
2 tablespoons vegetable oil
3 tablespoons sweet Hungarian paprika
2 bay leaves
1 quart water
4 lbs red potatoes, cubed
1/4 teaspoon black pepper
2 cups Bisquick baking mix
2/3 cup milk
wide egg noodles
1 pint sour cream

Steps:

  • Cut meat into 1-inch cubes then salt.
  • Chop onions and brown in oil.
  • Add beef and paprika, simmer for 1 hour.
  • Add water, potatoes, bay leaf, and pepper.
  • Cover and simmer for 40 minutes.
  • Separately mix Bisquick and milk.
  • Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
  • Cover and cook for 10 minutes.
  • Serve over cooked, wide egg noodles, top with a dollop of sour cream.

Nutrition Facts : Calories 766.4, Fat 43.7, SaturatedFat 18.7, Cholesterol 107, Sodium 798.6, Carbohydrate 62.8, Fiber 5.9, Sugar 7.3, Protein 30.7

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HUNGARIAN GOULASH - JO COOKS
Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds. Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally.
From jocooks.com
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HUNGARIAN GOULASH RECIPE | MYRECIPES
Reduce heat to medium-high; return pan to heat. Add onion and bacon; sauté 7 minutes or until bacon is done, stirring frequently. Stir in garlic mixture; cook for 1 minute, stirring constantly.
From myrecipes.com
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BEST TRADITIONAL HUNGARIAN GOULASH - 2 SISTERS RECIPES BY ANNA …
Recipe for Traditional Hungarian Goulash in a CROCKPOT or SLOW-COOKER: Follow the same recipe, but brown the meat in a large skillet or pan, and saute the onions, garlic, and red pepper as well. Then transfer everything into the crockpot or slow-cooker and add the rest of the ingredients. Cover and cook for 4 hours on "High" or "low" for 6 hours.
From 2sistersrecipes.com
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HUNGARIAN GOULASH - JOANNE WEIR
Warm the 1 tablespoon of the oil in a large heavy soup pot over medium heat. Add the add the onions, caraway seeds, spicy and sweet paprika to the pan and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes. Add the garlic and continue to cook for 1 minutes. Remove from the pan, place the ingredients in a ...
From joanneweir.com
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10 BEST HUNGARIAN GOULASH GROUND BEEF RECIPES | YUMMLY
2022-05-04  · Old World Hungarian Goulash Food.com butter, worcestershire sauce, salt, red onion, garlic cloves and 12 more Steve Kiss' Hungarian Goulash with Spaetzle Food52
From yummly.com
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HUNGARIAN GOULASH RECIPE
2021-08-28  · When making it with tougher cuts of beef like chuck or round, cook the meat first for 30 to 45 minutes (instead of 8 to 10) without any additional vegetables. Then add the carrots, tomatoes, potatoes, and bell peppers and cook for another 40 minutes until tender. Generous amounts of real Hungarian paprika are essential to achieve an authentic ...
From petitegourmets.com
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HUNGARIAN GOULASH OR GULYáS (ONE POT) | ONE POT RECIPES
2022-03-14  · Easy Hungarian goulash recipe (Gulyás), homemade with simple ingredients. This hearty beef stew with potatoes in paprika based tomato sauce is cooked low and slow until meat is super tender. Want to add something different to your weeknight meals? Try this delicious Hungarian dish and bring culture and warm fragrances to the table. This is one that will …
From onepotrecipes.com
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Top Asked Questions

How to cook Hungarian beef goulash?
Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well. Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ – 2 hours.
How do you spell goulash?
So, goulash is actually spelled "gulas" in Hungarian. Thanks for sharing, David H.! Hope you enjoy the recipe and try making these Pull-apart Rolls to serve alongside! Warm the 1 tablespoon of the oil in a large heavy soup pot over medium heat.
What are the ingredients in goulash?
Some very basic ingredients for goulash include beef, onions, carrots, potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper. What Cut of Beef is Best for Goulash?
How to cook goulash with potatoes?
Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done. Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency.

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