Authentic Hungarian Goulash Recipes

Steps:

• Cut meat into 1-inch cubes then salt.
• Chop onions and brown in oil.
• Add beef and paprika, simmer for 1 hour.
• Add water, potatoes, bay leaf, and pepper.
• Cover and simmer for 40 minutes.
• Separately mix Bisquick and milk.
• Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
• Cover and cook for 10 minutes.
• Serve over cooked, wide egg noodles, top with a dollop of sour cream.

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.

Steps:

• Cut beef into 1-inch squares. Add 1/2 teaspoons salt.
• Chop onions and brown in shortening. Add beef and paprika.
• Let beef simmer in its own juice along with salt and paprika for 1 hours on low heat.
• Add water, diced potatoes and remaining salt.
• Cover and simmer until potatoes are done and meat is tender.
• Prepare EGG DUMPLING BATTER.
• Add flour to unbeaten egg and salt; mix well.
• Let stand for 1/2 hour for flour to mellow.
• Drop by teaspoonful into goulash.
• Cover and simmer 5 minutes after dumplings rise to surface.
• Serve hot with dollops of sour cream.

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.

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

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.

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.

Steps:

• Saute the onions in a dutch oven with 2 T olive oil over medium-low heat until they are golden and carmelized, about 45 minutes.
• Put the onions in a bowl and add 1/2 cup of water to the pot, scrape up all the brown bits and then pour it into the bowl of onions.
• In a plastic bag shake the flour, thyme, marjoram and beef until coated.
• Brown beef in the dutch oven with 1 T olive oil and save the extra flour mixture.
• Add the onions, 2 cups of water, wine, bay leaf and paprika.
• Cover, simmer and stir occasionally for 3 hours or until tender.
• Put 2 cups of sauce in a saucepan, pour a little warm water into the reserved flour mixture until it is the consistency of cream, add it to the saucepan and cook, stirring, until thickened.
• Pour contents of saucepan into dutch oven and cook another 5 minutes.
• Season with salt and pepper and serve over noodles.
• If using sour cream add it just before serving.

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

Steps:

• Preheat oven to 400 degrees. Heat oil n a large oven-proof covered pot or dutch oven over medium-high heat. Season the meat liberally with salt and pepper. Brown the meat on all sides, working in batches so as to not overcrowd the pan. Saute onions in a separate large pan over medium-low heat until softened, about 8-10 minutes. Stir the Goulash Cream into the onions. Add onions to meat in the pot. Cover and place in oven. Reduce heat to 325 and cook for 3 to 3 1/2 hours. Prepare noodles according to package instructions. Spoon stew over noodles and serve.