Authentic Hungarian Goulash
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
2 pounds beef chuck
1 teaspoon salt
2 onions, white or yellow
2 tablespoons lard or shortening
2 tablespoons imported sweet Hungarian paprika (most important to use real Hungarian paprika for ultimate flavor)
2 bay leaves
1 quart water
4 peeled and diced potatoes
1/4 teaspoon black pepper
***Egg Dumpling Batter***
1 egg
6 tablespoons flour
1/8 teaspoon salt
Directions:
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.
Recipe Source: June Meyers
Cook's Notes: 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/262/Authentic_Hungarian_Goulash22287.shtml
Recipe ID: 9985
Nutrition:
per serving: 479 calories, 29g fat, 25g carbohydrates, 28g protein.
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