Best Grandma Agocs Hungarian Goulash Recipes

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

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

REAL HUNGARIAN GOULASH (NO TOMATO PASTE HERE)

Real Hungarian Goulash (No Tomato Paste Here) image

It's hard to find a real Hungarian recipe for goulash. This is the real thing. Real goulash has no tomato paste or beans. Eat with a slice of rustic bread. Dip bread in sauce and clean the plate with the bread at the end. Can be eaten with spaetzle.

Provided by mentallo

Categories World Cuisine Recipes European Eastern European Hungarian

Time 2h20m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons lard
2 large onions, finely sliced
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons Hungarian paprika
1 cup water, or as needed
salt and ground black pepper to taste

Steps:

Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

Nutrition Facts : Calories 348.1 calories, Carbohydrate 8.9 g, Cholesterol 111 mg, Fat 20.1 g, Fiber 2.6 g, Protein 32.1 g, SaturatedFat 7.7 g, Sodium 76.2 mg, Sugar 3.5 g

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

REAL HUNGARIAN GOULASH - COOK'S ILLUSTRATED

Real Hungarian Goulash - Cook's Illustrated image

From Cook's Illustrated, Dec 2008. Use a chuck eye roast (RZ doesn't recognize this cut). Do not use hot, half-sharp or Spanish paprika; if you can, mail-order your sweet paprika and use a fresh container. Cook's Illustrated prefers The Spice House. The stew can be prepared up to 2 days ahead; do not add the optional sour cream until after reheating. Remove the hardened fat and add water to thin it. (I like to add about 1/2 lb of button mushrooms, quartered, with the carrots and beef, but that wasn't in the original CI recipe.)

Provided by DrGaellon

Categories Roast Beef

Time 3h55m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 (3 1/2 lb) boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes
table salt
1/3 cup sweet paprika
12 ounces roasted red peppers, drained and rinsed (about 1 cup)
2 tablespoons tomato paste
3 teaspoons white vinegar, divided
2 tablespoons vegetable oil
4 large onions, diced small
4 large carrots, peeled and cut into 1-inch thick rounds
1 bay leaf
1 cup beef broth, warmed
1 lb small potato, peeled
1/2 cup beef broth
1 cup water
1/4 cup sour cream (optional)
ground black pepper

Steps:

Place rack in lower-middle position of oven and heat to 325°F.
Sprinkle meat with 1 tsp salt and let stand 15 minute.
In a food processor, combine paprika, peppers, tomato paste and 2 tsp vinegar until smooth, 1-2 minutes.
Heat oil in Dutch oven until shimmering. Add onions and 1 tsp salt. Cover and reduce heat to medium. Cook, stirring occasionally, until onions soften but are not brown, 8-10 minutes.
Stir in paprika paste and cook until onions begin to stick to bottom of pan, 2 minutes.
Add beef, carrots and bay leaf. Stir until everything is well coated. Scrape down sides of pot, cover and place in oven. Cook, stirring every 30 minutes, until meat is tender, and liquid is 1/2" below top of meat, 2 to 2 1/2 hours.
Remove pot from oven and add enough warmed beef broth to bring liquid level up to 1/4" below top of meat. Do not cover meat in liquid! Replace pot cover and return to oven about 30 minutes more, until a fork slides in and out of beef easily.
Meanwhile, put potatoes, 1/2 cup beef broth and water in a saucepan. Bring to a boil, reduce to a rapid simmer, cover, and cook until potatoes are tender, 20-30 minutes.
Skim fat off surface of stew. Stir in 1 tsp vinegar and sour cream, if using. Remove bay leaf and adjust seasonings. Serve over boiled potatoes.