not sure I ever make it the same twice. I use ground beef, diced onion, green pepper, garlic, paprika, dash of Chile powder, diced tomatoes, tomato sauce and corn kernels. After simmering for around an hour I add some cheddar and then pasta. Whatever shape grabs me. Is this pretty much a basic goulash? And with anything with tomato products I usually find a dash or two of sugar will balance any acidity. Now this brings me to my REAL question. My goulash sauce that I made this morning for tomorrow is on the sweet side. Unusual really. I think it's the tomato sauce. What can I use in it to balance that sweet taste?
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How do "you" make Goulash. I've never used a recipe to make it and I'm
- Thread starter orchid
- Start date
desertjean
Well-known member
We went to a Hungarian restaurant once and
I ordered Goulash. What I got WAS goulash but it wasn't anything like what I had grown up with. It had lasagna-type noodles and a very thin sauce.
Mom's version was leftover potroast, assorted canned veggies and macaroni. His mom's version (we grew up just a block apart) was hamburger, tomatoes, onion, celery, green pepper and macaroni. Both versions call for chili powder.
I ordered Goulash. What I got WAS goulash but it wasn't anything like what I had grown up with. It had lasagna-type noodles and a very thin sauce.
Mom's version was leftover potroast, assorted canned veggies and macaroni. His mom's version (we grew up just a block apart) was hamburger, tomatoes, onion, celery, green pepper and macaroni. Both versions call for chili powder.
julie-r-wa
Well-known member
I'm not a goulash fan (yukky childhood memories) but like this one: Kitchen Sink Goulash
http://www.recipezaar.com/88430
http://www.recipezaar.com/88430
I wonder where the idea came from that gulyas contains everything but the
kitchen sink. Following is a recipe for a rich soup type gulyas (sometimes called kettle gulyas). The stew type version is very similar except has much less water added. The recipe is from The Blue Danube Restaurant and is similar to my mom's except she didn't have it written down.
There is also one called "Szekely Gulyas" which is a rich stew containing pork, sauerkraut and sour cream. If anyone is interested I'll be glad to send recipe.
Hungarian Gulyas
2 pounds beef chuck, cut in 1-inch cubes
2 tbls. canola oil (lard or bacon fat traditionally used)
3 large onions, finely chopped
2 large cloves of garlic, chopped
3 tablespoons sweet Hungarian paprika
2 tablespoons flour
8 cups water
2 tablespoons tomato paste
1 teaspoon caraway seed,
1 cup cubed potatoes
¾ cup sliced carrots
salt and pepper
grated noodles or nokedli (spatzle), boiled in water until tender
Brown meat well in large heavy saucepan. Add onions and garlic and cook until limp. Sprinkle paprika, pepper and flour over meat and onions. Cook for 2 minutes on low heat, stirring to keep mixture from sticking. Add water, tomato paste and caraway seeds. Simmer, covered, over low heat for 1½ hours or until meat is tender. Add carrots, simmer for about 10 minutes. Add potatoes, simmer until carrots and potatoes are done. Add more water, if necessary.
Serve in a soup tureen with noodles or put noodles in individual bowls and add soup. (Do not put noodles in pot with soup and store overnight. The noodles will absorb most of the broth.)
kitchen sink. Following is a recipe for a rich soup type gulyas (sometimes called kettle gulyas). The stew type version is very similar except has much less water added. The recipe is from The Blue Danube Restaurant and is similar to my mom's except she didn't have it written down.
There is also one called "Szekely Gulyas" which is a rich stew containing pork, sauerkraut and sour cream. If anyone is interested I'll be glad to send recipe.
Hungarian Gulyas
2 pounds beef chuck, cut in 1-inch cubes
2 tbls. canola oil (lard or bacon fat traditionally used)
3 large onions, finely chopped
2 large cloves of garlic, chopped
3 tablespoons sweet Hungarian paprika
2 tablespoons flour
8 cups water
2 tablespoons tomato paste
1 teaspoon caraway seed,
1 cup cubed potatoes
¾ cup sliced carrots
salt and pepper
grated noodles or nokedli (spatzle), boiled in water until tender
Brown meat well in large heavy saucepan. Add onions and garlic and cook until limp. Sprinkle paprika, pepper and flour over meat and onions. Cook for 2 minutes on low heat, stirring to keep mixture from sticking. Add water, tomato paste and caraway seeds. Simmer, covered, over low heat for 1½ hours or until meat is tender. Add carrots, simmer for about 10 minutes. Add potatoes, simmer until carrots and potatoes are done. Add more water, if necessary.
Serve in a soup tureen with noodles or put noodles in individual bowls and add soup. (Do not put noodles in pot with soup and store overnight. The noodles will absorb most of the broth.)
Hi Orchid, The one recipe that I use most is from rec: Hearty Goulash Soup
I have made Goulash many, many times. I like the recipe posted above from Elenor also. The recipe below has more complex flavors; including the bacon. I either serve as is, or alternativily, I do not add potatoes, but serve with spaetzle (nokedli).
Enjoy!
Regards,
Barb
Hearty Goulash Soup
5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
*available at specialty foods shops and many supermarkets
In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
From Gourmet
I have made Goulash many, many times. I like the recipe posted above from Elenor also. The recipe below has more complex flavors; including the bacon. I either serve as is, or alternativily, I do not add potatoes, but serve with spaetzle (nokedli).
Enjoy!
Regards,
Barb
Hearty Goulash Soup
5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
*available at specialty foods shops and many supermarkets
In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
From Gourmet