Best Traditional Hungarian Goulash Recipes

TRADITIONAL HUNGARIAN BEEF GOULASH STEW

Traditional Hungarian Beef Goulash Stew image

This recipe is the original way that my father showed me how to prepare Hungarian beef goulash and it is a beautiful dish. Accompanied with rice or potato, it is a complete meal with all flavoursome taste of Hungarian cooking.

Provided by limecat

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

800 g diced beef
2 tablespoons oil
3 onions, diced finely
1 tablespoon sweet Hungarian paprika
3 tomatoes, diced finely
1/2 red capsicum, diced finely
1/2 cup red wine
salt

Steps:

Heat oil in a deep frypan and cook onions on a medium heat until soft and translucent. Remove from heat and allow to cool slightly.
Add paprika to onion and stir through.
Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and capsicum. Make sure you keep the juice from the tomato to add to the dish.
Stir in the tomato and capsicum and return to a medium/high heat and allow to cook for a few minutes on this heat before reducing the heat to medium/low. Cover with a lid for this to cook.
After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring occasionally.
NOTE: do not brown the meat before adding to the onions -- it must marinade and cook with the vegetables so the juices create a nice flavorsome gravy.
Serve with mashed potato or boiled rice and a simple side salad of lettuce and vinegar.

Nutrition Facts : Calories 441.4, Fat 38.6, SaturatedFat 14, Cholesterol 43.7, Sodium 22.3, Carbohydrate 13.9, Fiber 3.4, Sugar 6.9, Protein 5.8

TRADITIONAL HUNGARIAN GOULASH

Traditional Hungarian Goulash image

I thought this was very good. I don't know how authentic it is, but we liked it, so that is what counts. I found this recipe in my 1973 Betty Crocker cookbook.

Provided by keen5

Categories One Dish Meal

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup shortening
2 lbs beef chuck or 2 lbs beef round steak, cut into 1 inch cubes
1 cup sliced onion
1 garlic clove, minced
1/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
3 cups hot cooked noodles

Steps:

Melt shortening in large skillet.
Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
Cover; simmer 2 to 2 1/2 hours.
Blend flour and 1/4 cup water; stir gradually into meat mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over noodles.
To freeze: Assemble as directed. Cover and freeze.
To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.

Nutrition Facts : Calories 577.5, Fat 36.3, SaturatedFat 12.8, Cholesterol 127.5, Sodium 1036.8, Carbohydrate 31.1, Fiber 1.8, Sugar 6.6, Protein 30.8