Dr. Don's Goulash
2 lbs beef cubes
1 med onion
2 tbsp olive oil
1/4 tsp dry mustard
½ tsp salt
1 ½ tsp paprika
½ cup brown sugar
1 tbsp Worcestershire sauce
6 tbsp catsup
½ tsp Accent (MSG)
½-1 cup water
Slice onion into rings. Use more or less onion to suit taste. Yellow or white onion is preferred. Sauté the onion in olive oil.
Cut beef into small bits and add to onion as it sautés.
After meat is browned add all the other ingredients except water.
Transfer from frying pan to a pot. Mix well and add ½ cup water. Bring to a boil.
Turn down the heat, and allow to slowly simmer. Cook with lid on but slightly ajar for at least 2 and preferably 3 hours.
Replenish the water as the mix gets thicker -- except near the end allow it to be cooked down to whatever thickness you like. The meat should be very tender.
Serve over rice.
6-8 servings
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Reader Comments (Page 1 of 3)
24-13-2008 @ 5:44PM
Geof Acker said...
Authentic Hungarian goulash (Gulyas) absolutely must have sour cream added to it after it is served in the bowls. When I make mine (which I learnet ot make in Budapest) I sometimes add cubed peeled potatoes rather than noodles, just for variety. It is also authentic that way. A great variation is called Szegedi gulyas. To make this you add sour kraut to the dish and you nay use some pork along with the beef, if you like. It's rich and satisfying, especially on a cold night.
3I really love these recipes on this site. I am a first timer. My mom always made this recipe but,
simplified. Her goulash recipe:
brown ground beef, onions,green,red peppers,large can of whole tomatoes,salt,pepper and paprika. One
box of Kraft macaroni and cheese follow box directions,drain,noodles add to meat mixture that includes the cheese in the box. open one can of tomato soup pour into mixture stir simmer and
serve. Yummy you can also add a can of whole kernel corn, Best side a big fat slice of HOT buttered cornbread.
Sweet Iced tea to drink..
4My family originated from several of the old block countries in Europe and thus had many fairly authentic recipes handed down. The goulash I remembered grandma cooking was made with what ever meat was the least expensive usually hamburger. It also contained canned or stewed tomatoes definitely a good helping of paprika, the inions were part of the canned tomatoes and to thicken it up a bit she would use tomatoe paste. It was served with some type of short pasta(macaroni, or shells). Once in a while she would get fancy and add sliced carrots or celery but not too often. Like most recipes that are handed down things change based on the cook's taste.
77-29-2007 @ 10:41AM
Agnes Harichovszky said...
If you want really Hungarian gulash, you have to use red paprika!
The Hungarian kitchen is famous for "red paprika"
In chicken paprikash you also use sour cream.
8a true goulash recipe does not have worshtershire or ketchup.. use lots of onions. green pepers, and cut up tomatoes after frying the meet. paprika is the most important ingrediant .. try using putting in some sourcream prior to serving, serve over home made noodles. now you have real beef goulash.
108-18-2007 @ 4:18PM
Liz Campbell said...
I would love a "real" Hungarian Chicken Goulash recipe made with tomatoes. My uncle, who was Hungarian, and whom has passed on, made this when I was a child and I have never tasted any better, but I remember it had tomatoes, onions,chicken and lots of paprika in it. If you have a recipe like this, please send it to me.
118-19-2007 @ 12:34PM
Mary Fenton said...
I agree with Jean. I like goulash with Noodles (I make my own) and I Have to have Green Peppers and Onions in with the Beef.
Mary Fenton @ 12:30 P.M. August 19th 2007
128-20-2007 @ 10:39AM
bill blake said...
Tried recipe as is,used noodles. It was great! Long slow cook 2-3 hour on stovetop. Suggest use trivets under pot to prevent overheating and pot burning. You can control the cook better esp. if using a electric stove.
Needless to say use large burner (only) to distribute heat to pot.
I used a dutch oven.
17YOU ALL HAVE IT WRONG!!! This is the best Hungarian Goulash;
Brown 1lb. ground round, add 1 diced vidala, salt & pepper, 2 cans stewed or diced tomatoes, pinch of brown sugar (to cut the acidity), 3 tsp. Hungarian Paprika. Cook through add cooked elbow pasta at end add tomatoe juice as needed because the pasta will absorb the liquid. Serve with garlic bread. The next day (if there are any left over) reheat and the dish only gets better!:)
My family like to add a little Parmesan over theirs! This is a family favorite comfort food.
199-16-2007 @ 5:41PM
lorrie novak said...
To Judy: YOU HAVE IT ALL WRONG!!!!!!!!!!!!!!! That is NOT Hungarian goulash THAT IS THE AMERICAN VERSION!!!
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