Classical Hungarian Goulash Recipes

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AUTHENTIC HUNGARIAN GOULASH (GULYáS)



Authentic Hungarian Goulash (Gulyás) image

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

3 tablespoons pork lard (, or butter or bacon grease (pork lard is traditionally used and imparts a great flavor))
1 1/2 pounds yellow onions (chopped)
1/4 cup quality genuine imported Hungarian sweet paprika
1 1/2 pounds stewing beef ( , cut into 1/2 inch pieces )
5 cloves garlic (,minced)
2 red bell peppers (,seeded/membranes removed, cut into 1/2 inch chunks)
1 yellow bell pepper (,seeded/membranes removed, cut into 1/2 inch chunks)
2 tomatoes (,diced)
2 carrots (,diced)
2 medium potatoes (,cut into 1/2 inch chunks)
5 cups beef broth ((traditionally just water is used but beef broth adds so much more flavor))
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed caraway seeds ((optional, not traditional in all regions))

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

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



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

CLASSIC GOULASH



Classic Goulash image

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

Provided by pathunt

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

Steps:

  • Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  • Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
  • Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g

CLASSICAL HUNGARIAN GOULASH



Classical Hungarian Goulash image

Found on http://www.budapest-tourist-guide.com This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. They made it in a cast-iron kettle hung above open fire, out in the fields. Herdsman is gulyás in Hungarian, so that's where the dish's name comes from. Herdsmen have the best ingredients...

Provided by jPaul Gaskill

Categories     Beef Soups

Time 2h30m

Number Of Ingredients 22

• 600 g beef shin or shoulder, or any tender part of the beef cut into 2x2 cm cubes
• 2 tablespoons oil or lard
• 2 medium onions, chopped
• 2 cloves of garlic
• 1-2 carrots, diced
• 1 parsnip, diced
• 1-2 celery leaves
• 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
• 2 fresh green peppers
• 2-3 medium potatoes, sliced
• 1 tablespoon hungarian paprika powder
• 1 bay leaf
• 1 teaspoon ground caraway seed
• ground black pepper and salt according to taste
• water
FOR CSIPETKE
pinched noodles added to goulash or bean soup in hungary. csipetke comes from the word csípni, meaning pinch in english, referring to the way of making this noodle):
• 1 small egg,
• flour,
• a pinch of salt,
• cc. 1 teaspoon water
goulash is hearty enough without csipetke, especially if you eat it with bread, so you can leave csipetke out.

Steps:

  • 1. Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
  • 2. Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.
  • 3. Add the beef cubes and sauté them till they turn white and get a bit of brownish colour as well.
  • 4. 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 seeds, some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
  • 5. 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, parsnip and the potatoes, the celery 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.
  • 6. When the vegetables and the meat are almost done add the tomato 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.
  • 7. Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.
  • 8. To make the csipetke:
  • 9. Beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).
  • 10. Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.
  • 11. TIP: Do you want more traditional Hungarian recipes? Download A Taste of Hungary ebook, a unique collection of authentic recipes with colourful photos. http://www.budapest-tourist-guide.com/a-taste-of-hungary-ebook.html
  • 12. Goulash Variations: Many gulyás variations have been created throughout the years and became popular in Hungarian gastronomy: o babgulyás is cooked with beans, o sauerkraut is added to the székelygulyás, o french beans to the palócgulyás etc.

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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