AUTHENTIC HUNGARIAN GOULASH
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
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 BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE
An authentic Hungarian goulash recipe for one of Hungary's most famous dishes. Tender beef pieces in a rich delicious sauce made with lots of paprika and with caraway seeds.
Provided by Adina
Categories Meat Recipes
Time 2h45m
Number Of Ingredients 13
Steps:
- Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
- Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
- Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
- Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
- Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
- Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
- Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 602 kcal, Carbohydrate 13 g, Protein 85 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 254 mg, Sodium 1179 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 14 g
AUTHENTIC PöRKöLT (HUNGARIAN BEEF AND ONION STEW)
Steps:
- In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
- Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
Nutrition Facts : Calories 587 kcal, Carbohydrate 10 g, Protein 36 g, Fat 47 g, SaturatedFat 18 g, Cholesterol 145 mg, Sodium 1233 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
AUTHENTIC BEEF CHUCK GOULASH
Tried looking for a recipe on recipezaar for goulash, but couldn't find the true thing. This is the real deal. That crock-pot mess with ground beef, tomatoes, and mushy macaroni is NOT goulash. Whoever started that idea or started calling it that should be ashamed of themselves. Real Goulash has NO tomatoes... the red-orange flavor comes from Hungarian Paprika. --adapted from June Meyer's (an actual Hungarian) recipe-- thanks! and to those who are posting nasty reviews, quibbling over semantics... please stop. Thank you.
Provided by Viking Knitter
Categories Stew
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- in dutch oven or electric skillet: roll beef in paprika, saute in fat.
- Add rest of ingredients, except sour cream.
- Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
- When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.
Nutrition Facts : Calories 516.8, Fat 30.6, SaturatedFat 12.1, Cholesterol 108.4, Sodium 698.6, Carbohydrate 30.1, Fiber 4.8, Sugar 3.2, Protein 30
REAL HUNGARIAN GOULASH (NO TOMATO PASTE HERE)
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
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
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
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