This is not a thick stew with everything but the kitchen sink in it and a big glob of sour cream on top to boot. Found a very nice and quite traditional recipe in "A Place at the Table" posted by "barb b 1" and tried to reply to her post but I could'nt so I hope she's lurking here so I can share this recipe with her. This was given to me by the Chef at "The Blue Danube Restaurant" and is like my mom made (except she never used a recipe). The only difference is we don't use vinegar in it at all but I bet its good with it also.
Hungarian Goulash
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 (use a little less at first (1/2 tsp.
1 cup cubed potatoes
¾ cup sliced carrots
salt and pepper
grated egg drop noodles (tarhonya*) 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.)
*Tarhonya can be purchased at most European Deli stores or use a small noodle about the size of alphabets.
Doubles and triples easily.
Source: The Blue Danube Restaurant
Hungarian Goulash
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 (use a little less at first (1/2 tsp.
1 cup cubed potatoes
¾ cup sliced carrots
salt and pepper
grated egg drop noodles (tarhonya*) 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.)
*Tarhonya can be purchased at most European Deli stores or use a small noodle about the size of alphabets.
Doubles and triples easily.
Source: The Blue Danube Restaurant