AUTHENTIC HUNGARIAN GOULASH (GULYáS)
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g
HUNGARIAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 24
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
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
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
AUTHENTIC BEEF CHUCK GOULASH
Tried looking for a recipe on recipezaar for goulash, but couldn't find the true thing. This is the real deal. That crock-pot mess with ground beef, tomatoes, and mushy macaroni is NOT goulash. Whoever started that idea or started calling it that should be ashamed of themselves. Real Goulash has NO tomatoes... the red-orange flavor comes from Hungarian Paprika. --adapted from June Meyer's (an actual Hungarian) recipe-- thanks! and to those who are posting nasty reviews, quibbling over semantics... please stop. Thank you.
Provided by Viking Knitter
Categories Stew
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- in dutch oven or electric skillet: roll beef in paprika, saute in fat.
- Add rest of ingredients, except sour cream.
- Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
- When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.
Nutrition Facts : Calories 516.8, Fat 30.6, SaturatedFat 12.1, Cholesterol 108.4, Sodium 698.6, Carbohydrate 30.1, Fiber 4.8, Sugar 3.2, Protein 30
AUTHENTIC HUNGARIAN GOULASH
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
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
HUNGARIAN GOULASH
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
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- In a large dutch oven over medium heat melt the bacon lard and add all of the onions. Cook until nice golden and translucent in color. In the meantime crush the garlic cloves with a knife and mix together with the caraway seed until you have almost a paste. Add to the onions.
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- Season with salt and pepper and maybe even some hot paprika powder if you like it spicy. Serve with a dollop of sour cream and some crusty french baguette. Enjoy!
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