Best Old World Hungarian Goulash Recipes

OLD WORLD HUNGARIAN GOULASH

Old World Hungarian Goulash image

One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef

Provided by Printessa

Categories One Dish Meal

Time 4h50m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon butter
1 1/2 lbs ground beef
1 large red onion, diced
1 (14 1/2 ounce) can beef broth
1 (6 ounce) can can tomato paste
2 (14 1/2 ounce) cans crushed tomatoes
3 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon season salt
1/8 teaspoon liquid smoke
1 cup cold water
3 tablespoons all-purpose flour
1 green bell pepper, cut into strips
16 ounces elbo macaroni, package, Partially cooked according to directions

Steps:

Heat butter in a large skillet over medium-high heat.
Cook beef in butter, stirring occasionally, until lightly browned.
Do not drain.
Place beef and sliced onion in a slow cooker.
Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
Cover and cook on low heat 4-5 hours (I always use the longer cook time).
Mix water and flour; gradually stir into beef mixture.
Stir in green pepper.
Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.

Nutrition Facts : Calories 488.3, Fat 15.8, SaturatedFat 6.2, Cholesterol 61.6, Sodium 882.8, Carbohydrate 60.1, Fiber 5.7, Sugar 5.6, Protein 27.3

OLD WORLD HUNGARIAN GOULASH

Old World Hungarian Goulash image

This is not what passes for goulash in the US-namely ground meat, with elbow macaroni and tomatoes. This makes some attempt to recreate a more European original recipe, although I've taken plenty of liberties with a twist here and there. It all came out quite tasty and worth inclusion in my menu rotation. If you like this recipe,...

Provided by Sherry Peyton

Categories Pork

Time 3h

Number Of Ingredients 16

Ingredients

2 lb pork steak, trimmed of excessive fat and cubed
1 c flour
1 large onion, large diced
1 c slided carrots
1 c sliced celery
1 c parsnips, sliced
2 large potatoes, diced
4 c beef stock
3 Tbsp high quality paprika
1 Tbsp caraway seeds, chopped
2 clove garlic minced
1 c dry white wine
1 Tbsp each worcesteshire sauce and soy sauce
2 tsp pepper
salt to taste
2 Tbsp fresh chopped parsley

Steps:

1. Pat dry the meat before cubing and then salt and pepper liberally and dredge in flour. Heat about 3 tbsp of oil in a cast iron pot and begin browning the meat, in batches until all is done. Remove from the pot.
2. Add the onions, carrots and celery to the pot and saute until softened. Return the meat and add the stock, wine, and all seasonings except the parsley. Simmer for a couple of hours until meat is very tender.
3. Add the potato and parsnips and continue simmering until they are done. Serve with egg noodles and parsley. NOTE: If the stew is not sufficiently thickened, mash together softened butter and flour in equal amounts and add in small bits to the stew, bringing to a light boil until thickened. You can also make dumplings instead of the noodles.

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