Best Authentic Hungarian Goulash Recipes

AUTHENTIC HUNGARIAN GOULASH

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.

AUTHENTIC HUNGARIAN BEEF GOULASH (MARHAPÖRKÖLT)

Steps:

• Cut beef into bite-sized 1" cubes. Brown meat over high heat in lard or oil. Remove. Add diced onions and peppers. Fry until onions are translucent. Add garlic and ground caraway seeds, if using, and fry for two minutes. Turn down heat to low, add paprika (be careful not to burn) and fry in oil for 1 minute, until evenly distributed. Add browned meat (and any reserved juices), and half cup water to prevent burning. Set heat to lowest setting, cover, and let simmer for two hours or until tender. The meat will release its juices and make its own gravy as it cooks down. If the resulting gravy is not thick enough, add up to 1 tablespoon tomato paste to thicken. Salt and pepper to taste. Serve with spaetzle, egg noodles, or rice. Garnish with additional wax/banana pepper rings. Visual guide here (my words and pictures:) http://lthforum.com/bb/viewtopic.php?f=16&t=17667

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Saute the onions in a dutch oven with 2 T olive oil over medium-low heat until they are golden and carmelized, about 45 minutes.
• Put the onions in a bowl and add 1/2 cup of water to the pot, scrape up all the brown bits and then pour it into the bowl of onions.
• In a plastic bag shake the flour, thyme, marjoram and beef until coated.
• Brown beef in the dutch oven with 1 T olive oil and save the extra flour mixture.
• Add the onions, 2 cups of water, wine, bay leaf and paprika.
• Cover, simmer and stir occasionally for 3 hours or until tender.
• Put 2 cups of sauce in a saucepan, pour a little warm water into the reserved flour mixture until it is the consistency of cream, add it to the saucepan and cook, stirring, until thickened.
• Pour contents of saucepan into dutch oven and cook another 5 minutes.
• Season with salt and pepper and serve over noodles.
• If using sour cream add it just before serving.

AUTHENTIC HUNGARIAN GOULASH (GULYASLEVES)

Steps:

• 1. Brown onions in shortening. Reduce heat to low. Add beef, salt, pepper, and paprika. Cover and cook for 1 hour.
• 2. Add hot water, diced potatoes and bay leaves. Cover and simmer until potatoes are done and meat is tender.
• 3. Prepare egg dumpling batter: 1 slightly beaten egg 1/8 tsp. salt 1/4 c. + 2 Tblsp. flour Add salt to egg. Stir in flour. Let stand for 1/2 hour.
• 4. Drop dumpling mixture by teaspoonfuls onto top of goulash. Cover and simmer 5 minutes after dumplings rise to surface.
• 5. Serve with sour cream.

AUTHENTIC HUNGARIAN GOULASH

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.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Preheat oven to 400 degrees. Heat oil n a large oven-proof covered pot or dutch oven over medium-high heat. Season the meat liberally with salt and pepper. Brown the meat on all sides, working in batches so as to not overcrowd the pan. Saute onions in a separate large pan over medium-low heat until softened, about 8-10 minutes. Stir the Goulash Cream into the onions. Add onions to meat in the pot. Cover and place in oven. Reduce heat to 325 and cook for 3 to 3 1/2 hours. Prepare noodles according to package instructions. Spoon stew over noodles and serve.

AUTHENTIC HUNGARIAN GOULASH IN A CLAY POT

Steps:

• Soak Clay pot ( I use the smaller one) for at least 15 minutes.
• Heat up the oil in a pot and braise the chopped onions in it until they get a nice golden brown color.
• Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
• Add the ( salt and pepper the meat first) beef cubes , mix quickly and brown.
• Add garlic, caraway, parsnip, potatoes, carrots, peppers,bay leaf, tomato Paste and celery leaves. Mix .
• Pour into the soaked clay pot.
• Cover with beef broth ( it should be almost to the top.
• Place in Cold oven and turn to 400°F Bake at 400 for about 2 hours.
• Serve over egg noodles. .

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Cut beef into 1-inch squares. Add 1/2 teaspoons salt.
• Chop onions and brown in shortening. Add beef and paprika.
• Let beef simmer in its own juice along with salt and paprika for 1 hours on low heat.
• Add water, diced potatoes and remaining salt.
• Cover and simmer until potatoes are done and meat is tender.
• Prepare EGG DUMPLING BATTER.
• Add flour to unbeaten egg and salt; mix well.
• Let stand for 1/2 hour for flour to mellow.
• Drop by teaspoonful into goulash.
• Cover and simmer 5 minutes after dumplings rise to surface.
• Serve hot with dollops of sour cream.

AUTHENTIC HUNGARIAN GOULASH

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.

AUTHENTIC HUNGARIAN GOULASH (GULYASLEVES)

Steps:

• 1. Brown onions in vegetable oil. Reduce heat to low. Add beef, salt, pepper and paprika. Cover and cook for 1 hour.
• 2. Add hot water, diced potatoes and bay leaves. Cover and simmer until potatoes are done and meat is tender.
• 3. Make dumplings as follows:
• Mix 1 slightly beaten egg, 1/8 teaspoon sale , 1/4 cup + 2 tablespoons flour. Add salt to egg mixture. Stir in flour and let stand for 30 minutes.
• 4. Drop dumpling mixture by teaspoonfuls onto top of goulash. Cover and simmer 5 minutes after rise to surface.
• 5. Serve with sour cream.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Okay,Okay I know people are going to look at this recipe and think to themselves "Oh My Goodness, Is He crazy? No one has the time for this ,blah blahh" Well it isn't as hard or time consuming as it appears , Cooking is fun! Remember? and besides this recipe helps you clear out your fridge and cupboard and restock :).
• In a large (o 5 quart) saucepan.heat 1 tablespoon lard or oil over high heat. Drop in the meat and sear stirring as you do until brown on all sides. Remove the meat ,set aside.
• Drop 3 tablespoons of butter or lard into the hot pot and add onion,carrots,celery and garlic.Cover and sweat over medium heat until the onions are soft and begin to brown,about 12 minutes. Stir in the Paprika,thyme,savory and caraway seeds. Add stock,tomato puree,chopped cabbage and seared meat
• Reduce heat,partially cover and simmer over medium heat for 1 1/2 hours
• If the beans are to be included,cut them into 1 1/2 inch lengths,blanch in a quart of boiling salted water.Drain,Rinse under cold water to stop the cooking. Set aside
• During the last half-hour of simmering,Remove 1 1/2 cups of vegetables from the pot and puree them in a food processor or blender. Return the puree to the goulash to thicken.
• Add sauerkraut and simmer for an additional 15 minutes.
• Drop in the potatoes and green beans and simmer for another 20 minutes or until the potatoes just tender.
• When the goulash is done ,stir all but a few spoonfuls of sour cream into the goulash and turn off heat.Taste for seasoning and adjust
• Serve in heated bowls. top with a dollop of sour cream,sprinkle with parsley or chives.