Have you ever made Hungarian Goulash?

>I have a recipe at home, not right here with me, as I am over at my brother's home tonight. I have an old Hungarian Recipe Book used by my mother (she got it from her mom and dad's church association). My grandparents lived in an area in South Bend populated by Eastern Europeans including a lot of Hungarians. Back then, they had a kind of fraternal association and the book I am thinking of is all Austro-Hungarian food - really rich. I make a kind of watered down version of the thick stuff - my mom made this soup she called Hungarian goulash, I know its not the same thing as what you pour over egg noodles.

I just take 2 - 3 lbs of chuck steak or cheap beef and cut it up into beef cubes.

2 - 3 lbs of potatoes

1 can green beans.

I brown the steak cubes first in hot oil and after having fried some onions.

I then add the onions back to make like a consume

I add the potatoes (cut into cubes also)

I bring it up to a boil and then lower the heat to simmer and skim the beef crud off the top and throw it away.

I cook this slowly for about an hour

Oh yeah, I add salt and like 18 mesh black pepper I get from a spice company! And also Hungarian Paprika. You add it till you get the color you want - like a medium reddish brown.

I also add a small amount of garlic powder and a tiny bit of chili, like a pinch or two...

Near the end of cooking, I add 1 can of whole cut green beans, including the brine from the can

I serve this piping hot along with a fresh loaf of hard crusted French bread and butter!

Try this out and see what you think - its almost like a beef stew, but we all call it "goulash."

I made this recipe for many years and everyone loved it. It takes about 2 hours to prepare.

Magyar Gulyas

2 lbs. lean beef, cut in cubes 1 inch square (don't use really tough cuts of meat)

Salt and pepper

Oil to cover bottom of pan

1 lb. of onions, sliced

2 tablespoons sweet Hungarian paprika

2 tablespoons flour

Hot water

2 cups dairy sour cream

Egg noodles

Season the meat cubes with salt and pepper.

Heat the oil in a big, heavy deep pan or Dutch oven.

Brown meat on all sides.

Adjust heat to low, add onions.

Stir in paprika well.

Cook about a 1/2 hour, until most pan juices are absorbed.

Sprinkle with flour stir, cook a minute.

Add hot water to almost cover meat and simmer, covered, over low heat for 1 and 1/2 hours until meat is tender. Add a little water if necessary.

When done, add sour cream and heat through but do not boil.

Serve over cooked noodles.

Enjoy!

Authentic Hungarian Goulash, prepared by a person of that region is absolutely Divine, rich, spicy and heart warming!

I've made it before and the most important ingredient is the Hungarian Paprika. Use any recipe that sounds good to you, but don't substitute the paprika. I had to buy it online because grocery stores don't usually carry it.

wow Hungarian goulash you should get a book to help you borrow it from the library in green ford

it really helps I've seen it there.

Goulash is supposed to be a very simple gravy beef stew:

Put your beef and chopped yellow onion in cold water and add some red paprika spice and salt when it's already boiling. Cook it for a looong time.

If you want to make it a soup, use more water and add potato and carrot, but many people use garlic, tomato, mushroom, cumin seeds... etc. as well.

I've had it before, but never made it myself but it was very yummy!! I look forward to seeing what other answers you get so that I might be able to make it for myself.