I am looking for a good Goulash Recipe. One that isn't bland tasting. If anyone has a great recipe they would like to share I would love to try it.
Tina from Mesquite, TX
This recipe has been around awhile. It's grandma's
she just turned 92. Hope you like it.
- 1 lb. Hamburger
- 1 regular can Tomatoes ( I get chopped or stewed)
- 1 cup Macaroni
- 1 or 2 stalks celery, chopped
- 1/4 cup onion, chopped
- 1 Tablespoon Chili powder (I like Williams)
- 1/2 green Bell pepper, Chopped
Salt and pepper to taste.
Fry hamburger, celery, onion, bell pepper on
medium heat until meat is done. Add tomatoes and
1 can of water with the rest of the ingredients. Cook
until macaroni is done. Add more water if needed. (03/08/2007)
By Grandma Bess
Goulash Recipe1 lb. ground beef
1 can cream of mushroom soup
1 can of vegetable ABC soup
1 can texas or pork'n beans
Brown and drain ground beef. Add all of the cans and simmer to warm. Serve with biscuits. Can be doubled and frozen.
There are a couple good ones on www.ramblingspoon.com (04/06/2007)
- 2 pounds beef chuck
- 1 teaspoon salt
- 2 onions, white or yellow
- 2 tablespoons lard or shortening
- 2 tablespoons imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor)
- 2 bay leaves
- 1 Qt. water
- 4 peeled and diced potatoes
- 1/4 teaspoon black pepper
**Egg dumpling batter:**
6 tablespoons flour
1/8 teaspoon salt
This recipe is courtesy of June Meyers.
Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. Every family has its own version of Goulash. My family would NEVER consider tomatoes or green peppers or other spices in Goulash. Some other dishes would have tomato or green pepper, but not Goulash. Slow cooking is the secret and you can never use too much paprika. I like to use 3 tablespoons. Hope you enjoy this dish, I have been raised on it. Regards, June Meyer.
Cut beef into 1 inch squares, add 1/2 tsp. 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 hr. on low heat. Add bay leaves, water, diced potatoes, black pepper, 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.
1 lb gr sirloin
1 lb gr chuck
can petite diced tomatoes
sm can tomato sauce
med onion, chopped
green pepper, chopped
1/4 C brown sugar
Hot Shot (black & red pepper mix)
16 oz box Piccolini
Saute onion and green pepper in 2 tbs olive oil
Brown ground beef
Add rest of ingredients
Cook Piccolini until al dente then add to beef mixture.
Serve with side salad and crusty bread (07/12/2008)
This is an adaptation from my mom's receipe and you can make it stove top in a large skillet. I have a husband who grew up on authentic Hungarian goulash (his parent's are from Germany) and it passes his test too. Enjoy!
Ground beef (as much as you want to make---1 lb min)
1 diced green pepper
1 diced med white onion
1 sm can tomato sauce
1 can tomato soup
1 soup can water
2 cloves fresh minced garlic
pepper to taste
salt to taste
elbow macaroni--approx 1/3 as much as beef
-cook macaroni and drain while browning ground beef until light pink over med heat
-drain 2/3 liquid off ground beef
-add onion, green pepper, tomato soup, water, tomato sauce, garlic, and spices and simmer together frequently stirring over medium heat until onion and pepper tender.
-lower heat to med low and add macroni and stir until throughly mixed and macroni takes on sauce color
I serve with a loaf of oven heated garlic or sour dough bread. Great the next day reheated too.