Goulash

4-13-2008 @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.
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5-24-2008 @7:06PM Shae said... I 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..

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10-13-2008 @11:27PM Mobiltek said... My 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.
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7-24-2007 @6:33PM Jean said... Goulash is much better with a noodle/pasta instead of rice. Also is better with diced green Bell pepper (mixed with the onion) for color.
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7-28-2007 @4:43PM Harriet said... FYI to the site maintainer -
The link to the Blog "Babyhippo Bakes" leads to a blog with one, five-word entry, and a whole bunch of *very* non-family-friend links.

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7-29-2007 @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.
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8-05-2007 @8:43AM rosie said... a 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.
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8-12-2007 @12:47PM PARKER said... BIG THANKS TO JEAN, AGNES, AND ROSIE... GOOD ADVICE... VERY HELPFUL TO SOMEONE WHO HASN'T EATEN A DECENT, AUTHENTIC, GOULASH FOR MANY YEARS. HOPEFULLY, I'LL GET AROUND TO TRYING IT THIS COMING WEEK. SOUNDS DELICIOUS.
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8-18-2007 @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.
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8-19-2007 @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
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8-20-2007 @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.
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8-23-2007 @9:12AM Lyn said... I am lucky to be a Magyar and believe me:
MSG???????? DOES NOT EXIST ! ! !
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8-26-2007 @10:08AM Sandy O'D said... I agree, Lyn. I, too, am Hungarian and there are some ingred's that I question.

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8-28-2007 @9:23AM Cynthia said... This dish is what we call "Beef Stew" here in the south.
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9-05-2007 @4:02PM rachel said... what is a magyar ? and like the recipe says accent is msg, my mom use it a lot.
rachel
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9-09-2007 @11:41AM Judy said... YOU 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.
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9-09-2007 @11:42AM Judy said... Hungarian Goulash

The Best!!! :)

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9-16-2007 @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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9-22-2007 @7:01PM TW said... I'm sorry but good goulash is not made with catsup weather it be hungarian or american!
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