2 pounds beef stew meat 1 dash cayenne pepper 1 cup sliced onions 1/4 cup Worcestershire saucePLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon vinegar 2 1/2 teaspoons Hungarian sweet paprika 1 clove garlic, crushed 1 teaspoon dry mustard 3/4 cup ketchup 2 teaspoons salt 3 cups water 1 package noodles (the narrow, twisted kind work best, but use whatever you prefer)
Brown meat. Combine remaining ingredients and pour over meat. Bring to boil. Turn heat down to low and simmer for 1 1/2 hours; if preferred, place browned meat and all other ingredients in pressure cooker, bring to full pressure, and cook 12 minutes.
To cook in a slow cooker, place all ingredients in the cooker and cook on low 8-10 hours. Browning of meat ahead of time is not necessary. To thicken, turn cooker to high; dissolve 1 tsp cornstarch in small amount of water, stir into goulash, and cook on high for 10-15 minutes or until thickened.
To serve, cook noodles in salted water; drain and place in large serving bowl. Spoon goulash evenly over the top, pouring on all the liquid. Sprinkle chopped parsley over the goulash if desired. Serve with a good red zinfandel or well-chilled beer.
In the unlikely event that there is any goulash left over, it can be made into an excellent goulash soup using the following recipe.
Goulash Soup From Leftover Goulash
leftover goulash from above recipe (without the noodles) diced, peeled potatoes caraway seeds (optional)
For each 2 cups of goulash, add 3 cups boiling water and 1 cup diced, peeled potatoes. For additional flavor, you may add a teaspoon or more of caraway seeds if you wish. Cover and cook until the potatoes are soft, about 10 minutes. Note: To add more color to the soup, heat a tablespoon of olive or vegetable oil, add 1/2 teaspoon paprika, 2 tablespoons water, and 1 tablespoon tomato paste; bring to a boil and stir into the soup.
Not bad, but it just tasted too ketchup-y for me. I'll probably try the recipe again, but I would definitely swap out some or all of the ketchup for either tomato paste or crushed tomatoes.
I didn't change this much, just added a little more paprika and I braised it in the oven instead of cooking it on the stovetop or in a slow cooker. I brought it to a boil on the stovetop and then put it in the oven to braise. It took about 2 hours to really tenderize the meat. I found the consistency to be perfect, not too soup-y and it didn't need any cornstarch to thicken it up.
330Niecy July 25, 2011 REVIEW:
OMG....This was really good! I used 3cups water with 3 beef bouillon cubes. Also, I used smoked paprika because I didnt have sweet...I used 2tsp cornstarch with water and I used bow-tie noodles...Very good!
rubyinthedust June 17, 2011 REVIEW:
I got this exact same recipe from a co-worker years ago and have made it many times for both family and company and it gets raves every time. I once thickened it with cornstarch instead of flour and served it over brown rice to make it gluten free because one of my guests has Celiac, and it was just as good!
Michael August 10, 2010 REVIEW:
I found that the Worcestershire sauce overpowered the paprika,even though I used 1T, and all I could taste was anchovies. I might try the recipe again, but with a maximum of 1t of Worcestershire sauce, and probably none at all.
Guest Foodie December 11, 2009 REVIEW:
There was way too much liquid and after reading the reviews, I even cut the water down to 2 cups and still too much. It had wonderful flavor and doing it in the crock pot made the meat very fork tender! So next time I will cut the water in half (1 1/2 C.).
Member since: Oct 27, 2008
lilrred14 October 27, 2008 COMMENT: Prepared this recipe today. I sorry to say the taste was unpleasant. Threw it away ! I have made goulash many years ago and lost the recipe. sure wish I had it because it was delicious.
CDKitchen Staff Reply: How was it unpleasant? Did you change anything from the recipe? More specific info can be helpful to others who try the recipe.
Angie January 29, 2008 REVIEW:
The flavor of this dish was wonderful. The beef just falls apart in the crock pot! It was way, way too liquidy, though. I added 4 times the amount of cornstarch to thicken and it was still so runny. I will probably try again maybe with less water.
Guest Foodie April 16, 2007 REVIEW:
Fabulous - I cook in a crock pot using a can of diced tomatoes instead of the ketchup. Also, expect to add more corn starch than mentioned in the recipe to thicken correctly. Otherwise, a wonderful dish everyone loves!
PS I put a dollop of sour cream on top for those who request -- a little more stroganoff than goulash but tasty!
joyce November 4, 2006 REVIEW:
Great recipe! I used beef broth for some of the water, which I think enhanced the overall taste. Also, when making it in the crockpot, you could easily use 1T paprika, as the spice loses potency over the long cooking time. Very flavorful and warming, and I will certainly make it many times.
Member since: Sep 30, 2004
SaraGreco March 23, 2006 REVIEW:
This dish is absolutely delicious! I added more onions and a bit more cayenne, but that's just our preference. Of course the crockpot makes it super easy and tender, but the wonderful smell throughout the house during that long cooking time...pure torture! One of my go-to favorites. Thank you for this delicious recipe!
Robin February 21, 2006 REVIEW:
This is a great recipe!
I was trying to cook this in a shorter time period than the 8-10 hours so that I could take it to our church pot luck dinner, so most of the time I cooked on High. But everything came out great. I've made this a few times already and know that I will be making it a lot more. Thanks so much for the recipe.
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.