Anyone have a good Goulash recipe?

My mom used to make it when we were little, but it's been so long. Other than the Knorr's seasoning pack, does anyone have a homemade recipe? Thanks!

Re: Anyone have a good Goulash recipe?

Hungarian Goulash (8 servings)
prep time 20 min
Cook time low 8-10 hrs
high 4-5 hours

2 Tbsp vegetable oil
2 lbs stew meat cut into 1" pieces
1 Large onion, sliced
1 can (14.5 oz) ready to serve beef broth
1 can (6 oz) tomato paste
2 cloves garlic, finely chopped (OR 1/4 tsp garlic powder)
1 Tbsp Worcestershire sauce
1 Tbsp paprika
1 tsp salt
1/4 tsp caraway seeds, if desired
1/4 tsp pepper
1/4 cup cold water
3 Tbsp all purpose flour
1 medium bell pepper, cut into strips
8 cups of hot cooked noodles for serving

1. Heat oil in 10 inch skillet over med-hi heat. Cook beef in oil about 10 min, stirring occasionally, until brown. Drain. Place beef and onions in 3 1/2-6 quart slow cooker.

2. Mix broth, tomato paste, Worecestershire sauce, paprika, salt, caraway seed, and pepper. Stir into beef mixture.** See note at bottom

3. Cover and cook on low 8-10 hours (or hi 4-5 hours) until beef is tender.

4. Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on hi for 30 minutes.

5. Serve over noodles.

** NOTE: I made the mistake of adding the water to the broth mixture and it still came out fine. I just added the flour by itself when the recipe called for it.

Re: Anyone have a good Goulash recipe?

I went to budapest, and fell in love with gulyas (the soup and original 'goulash')... hungarians have a stew version (recipe below) which is amazingly delish, but may be a bit different than what you expect.... none the less, I love this recipe, and everyone I've made it for also loves it

1 large onion-diced
oil
1/4 cup sweet paprika
2T hot paprika (or less if you don't like it spicy... can't find hot? add more sweet, and add cayenne for zip...)
1.5 lb beef or veal, cut into about 2/3 inch cubes
4-5 large peppers, cut into long skinny strips
1 large onion-diced
1 huge tomato, diced
water
8 oz of (I use low fat) sour cream

In a heavy cast iron stew pot, or another pot with a heavy lid, sautee onion on med heat until soft and golden, about 8 min. Take off heat and add paprika (and cayenne or hot paprika) and a 1/4 cup of water. Stir, and return to heat. After letting it bubble (while stirring) for about 30 secs, add beef and stir. Reduce to low heat and immediately cover. Stir occassionally. A lot of moisture will come out of the meat while it begins cooking... this is the start of the sauce. After about 20 min, when meat no longer looks red on the outside, add the peppers, tomato, and salt, and stir into the meat. They'll barely fit in the pot. If the lid won't go on if you add them all at once, add as much as you can initially, and then add the remaining veggies as it cooks down. Cover with lid again. Periodically stir uncooked veggies under. A lof of moisture will come out of the veggies, and the sauce will be pretty liquidy. When meat is tender and veggies have almost dissolved (takes a while.. maybe another hour, with occassional stirring), add the sourcream. Adjust salt and hot paprika/cayenne. The dish should have a mild cayenne zip, it shouldn't be bland, and it shouldn't be really hot.

The traditional thing to serve this with is a drop noodle like spaetzle... but egg noodles would also go great.....

Message edited 10/27/2007 11:39:56 AM.