2 pounds beef chuck 1 teaspoon salt 2 onions 2 tablespoons lard or shortening 2 tablespoons sweet Hungarian paprika, (imported) 2 bay leaves 1 quart water 4 potatoes, peeled and diced 1/4 teaspoon black pepper Dumplings 1 egg 6 tablespoons all-purpose flour 1/8 teaspoon salt
Cut beef into 1" 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 hour on low heat. Add water, diced potatoes 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
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.
my husband always talk about this dish coz his Mom cook this dish so 4this NewYear I thought Ill surprise him, and found this recipe here, well it was a hit, I kind of combine Hungarian n German recipe, Im experimenting with herbs n it turn out to be really good, I used d ground bay leaves, marjoram and rosemary and its very tasteful, thanks for d recipe :)
newbee November 21, 2010 REVIEW:
Very good recipe, thank you. My family liked it especially considering that my husband does not like beef in general, but this particular dish he liked very much. I used 3 cups of vegetable broth instead of water. In terms of cooking time - it took 4 hours of simmering on my ceramic top stove.
Guest Foodie August 7, 2010 COMMENT: Just put the bay leaves in the stew....but be SURE to remove them when the stew is done. They are dangerous to eat because they shred like little knives when chewed and can nick/cut the intestine. Always remove them before serving.
LASVEGAS July 6, 2010 REVIEW:
Sometimes bay leaves can be sauteed in oil with onions and garlic. So you can try that.
Army Cook May 17, 2010 COMMENT: I'm in the process of making this recipe and it calls for 2 bay leaves, but it doesn't say what to do with them. Can you help me?
CDKitchen Staff Reply: Add the bay leaves when you add the paprika.
dove January 20, 2010 REVIEW:
I try recipes never knowing what to expect, but my Husband was pleasantly suprised that this tasted so much like his Mothers recipe. His only complaint was my dumplings were tough-which most recipes I have tried with homemade dumpling usually are. What am I doing wrong??
Member since: Sep 29, 2009
GolJoy September 29, 2009 REVIEW:
To improve use beef broth instead of water. Add some ground caraway for a bit more authentic flavor.
AlphaKennyBody September 11, 2009 COMMENT: I am Hungarian as well. "Some other dishes would have tomato or green pepper, but not Goulash."
Dear anonymous Hungarian girl read that sentence more carefully especially the end of it.In my village we use to put some caraway-seeds in it as well. That can give it more intensive taste. The recipe is not too bad. The truth is very hard to say what is the most authentic way making Goulash.
John SB January 27, 2008 REVIEW:
It looked easy, but did not seem to have enough ingredients. It doesn't.
Not much taste and more like a beef soup without the vegetables.
Guest Foodie November 28, 2007 COMMENT: Hello! I'm a Hungarian girl. Sorry,but I have to tell you that the authentic goulash (in Hungary GulyÃ¡s) has to include green peppers and tomatos!!!!!!!!!!!!!!!!
ivo November 10, 2007 REVIEW:
The most pure goulash recipe on the net. Everything else other recipes add to goulash most often spoil it (I admit, I used to add a pinch of cumin). Try also the Austrian version, they add much more onion - also very good, but this is the original one.
For those who hesitate to add the prescribed amount of water - remember, this is a soup, not a stew. Enjoy!
Guest Foodie October 31, 2007 REVIEW:
I made this dish for guests on Halloween and it was a big hit. I thought it was going to be bland, but after adding the bay leaves, salt and pepper and letting it simmer it reall came around. I added only 3c. of water and to thicken the dish I smashed up some of the potatoes at the end. My husband has requested that I make this dish a Halloween tradition, although I'm sure I'll make this again before next year!
Guest Foodie October 19, 2007 REVIEW:
Pretty good but I'd never suggest adding just water. It is boring and makes for a bland dish. I'd recommend switching that to a broth or stock (homemade preferably).
Paul January 22, 2006 REVIEW:
Awesome recipe. I got it when this website looked a little diferent about 4 years ago and since have tweaked the recipe. I found it easier to use a pot, and stick to 2.5 cups of water instead of 4. That way you could have this ready in and hour and a half tops as opposed to much longer while trying to reduce (if using 4 cups) to thicken it. Great recipe!!