Grandmas Hungarian Goulash Food

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

Ingredients

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

GRANDMA'S HUNGARIAN GOULASH

Grandma's Hungarian Goulash image

This was a favorite dish that my grandmother used to make and everyone loves. Her parents came from the Ukrane bordering Russia, and said this was a meal her mother always made. I've converted it so that it cooks well in either stove top or crock pot. This dish is an ethnic winter comfort food, much like a stroganoff. Very...

Provided by Linda Kauppinen

Categories Casseroles

Time 4h45m

Number Of Ingredients 18

Ingredients

4 lb boneless chuck roast
4 Tbsp cooking oil
2/3 c flour
2 tsp salt
1 dash(es) pepper
2 tsp paprika ( i use hungarian paprika when i can get it)
1 pkg mushrooms (i use baby bellas)
1 c chopped onion
4 Tbsp catsup or 2 tbsp tomato paste
3 bay leaves
2 clove garlic, fresh, sliced in half and smashed to release flavor
6-8 beef bouillion cubes/or 3-4 cups beef stock
3-4 c water (omit if using beef stock)
1 pkg wide egg noodles
SOUR CREAM SAUCE
1 c sour cream
6 Tbsp flour (more or less)
1-2 c hot cooking liquid from the pot

Steps:

1. In a plastic bag combine flour, paprika, salt and pepper.
2. Cut Chuck Roast into 1 inch cubes and add to flour mixture to dredge.
3. Heat oil in skillet and brown the meat pieces. As the pieces are lightly browned, drain and transfer to stock pot or crock pot.
4. In stock pot or crock pot, stir in water and beef bouillon cubes or beef stock, onion, catsup, mushrooms, garlic and bay leaves. Stove top: Turn to high heat and when mixture starts boiling remove bay leaves, cover and turn heat to simmer for 2 to 4 hours. Crockpot: Turn to high and mixture starts boiling remove bay leaves. Turn to low heat, cover and simmer for 2 to 4 hours.
5. Sour Cream Sauce: 1 cup sour cream, 6 Tbsp flour (more or less), 1-2 cups hot cooking liquid. Combine sour cream and flour and mix together very well so that it is a creamy texture. SLOWLY blend in hot cooking liquid into the sour cream mixture so that it does not curdle.
6. Slowly pour your warm sour cream mixture into the hot mixture of the pot, stirring constantly to blend it thoroughly. Continue to cook and stir constantly until thickened. serve over hot cooked egg noodles. Best Served with a fresh salad with a lovely balsamic dressing, fresh cooked Asparagus, Broccoli or your favorite vegetable and a crusty bread. Updated 10/20/14

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