Classical Hungarian Goulash Recipes

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:

• 1. Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
• 2. Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.
• 3. Add the beef cubes and sauté them till they turn white and get a bit of brownish colour as well.
• 4. The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds, some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
• 5. When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
• 6. When the vegetables and the meat are almost done add the tomato cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
• 7. Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.
• 8. To make the csipetke:
• 9. Beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).
• 10. Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.
• 11. TIP: Do you want more traditional Hungarian recipes? Download A Taste of Hungary ebook, a unique collection of authentic recipes with colourful photos. http://www.budapest-tourist-guide.com/a-taste-of-hungary-ebook.html
• 12. Goulash Variations: Many gulyás variations have been created throughout the years and became popular in Hungarian gastronomy: o babgulyás is cooked with beans, o sauerkraut is added to the székelygulyás, o french beans to the palócgulyás etc.

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:

• 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.