Hungarian Goulash Recipe #70224
This is my mother's recipe for goulash but I've made a couple of alterations to improve it, such as using beef broth instead of water and real Hungarian paprika instead of Spanish paprika. You can use Spanish paprika if Hungarian is unavailable, but it tastes much better with Hungarian paprika. It is also nice made with stewing veal. When I was a child, I liked this so much that I used to eat it for breakfast if there was any left over from supper!
by Irmgard
2½ hours | 30 min prep
SERVES 4 -6
- 3 lbs stewing beef, cut into 1 inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 1 1/2 cups beef broth
- 2 tablespoons Hungarian paprika
- salt and pepper
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/4-1/3 cup sour cream
- Heat oil in a large Dutch oven and add stewing beef.
- Saute until nicely browned.
- Remove meat from pan with slotted spoon and put to one side.
- Add onions and cook until slightly softened and caramelized.
- Return meat to pan.
- Sprinkle meat and onions with paprika, salt and pepper.
- Add broth and bring to a boil.
- Cover and simmer for 1-1/2 hours or until tender.
- Mix flour with water to make a smooth paste and add to simmering goulash.
- Bring back to a boil and cook until the sauce thickens.
- Add sour cream and heat through.
- Serve over potato dumplings or egg noodles.
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5 stars