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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Goulash
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Reader Comments (Page 1 of 3)
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.
Reply
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.
Reply
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.
Reply
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.
Reply
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.
Reply
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.
Reply
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
Reply
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.
Reply
8-23-2007 @ 9:12AM
Lyn said...
I am lucky to be a Magyar and believe me:
MSG???????? DOES NOT EXIST ! ! !
Reply
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.
Reply
8-28-2007 @ 9:23AM
Cynthia said...
This dish is what we call "Beef Stew" here in the south.
Reply
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
Reply
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.
Reply
9-09-2007 @ 11:42AM
Judy said...
Hungarian Goulash
The Best!!! :)
Reply
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!!!
Reply
9-22-2007 @ 7:01PM
TW said...
I'm sorry but good goulash is not made with catsup weather it be hungarian or american!
Reply
9-25-2007 @ 11:55AM
Sharon Burnett said...
I love this forum-like atmosphere, even tho I really don't have the time to
participate fully.
Reply
9-25-2007 @ 11:57AM
Sharon Burnett said...
I hate reality shows-they're scripted, + I'm a cynic, but when I read that
story about the recipes & the wedding--I cried real tears. I thought it was
very touching.
The one main question I had is: How much do the bride & groom WEIGH?
Before the wedding & now 9+ months later?
luv you guys/Sharon
Reply
9-25-2007 @ 4:06PM
Kat K. said...
Ha! As the bride in question, I'll assure you that my husband and I are both in good shape, and we surely don't eat like that all the time! We live in New York, where everyone walks everywhere all the time, and we make everything with very fresh produce and little fat. We spoiled our guests at our wedding with all this fun food, but frankly, I barely recall even getting to eat! Such is the nature of weddings. It was great to see our friends and families enjoying and laughing and mingling.
Actually - I have a LOT to say about wedding food, and our one year anniversary is in just over a week. Stay tuned, and as always, I'm always so excited to see what everyone has to share in the comments.
Reply
10-07-2007 @ 11:06AM
jo=santin said...
i make goulash by browning hamburger meat add onion and a can of mixed veggies and tomoto sauce then add to cooked elbow macaroni slimmer 30 min over low heat -- family loves it
Reply