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.
no_expert REVIEW: 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 :)
Nov 21, 2010
newbee 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.
Aug 7, 2010
Guest Foodie 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.
Jul 6, 2010
LASVEGAS REVIEW: Sometimes bay leaves can be sauteed in oil with onions and garlic. So you can try that.
May 17, 2010
Army Cook 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 Note: Add the bay leaves when you add the paprika.
Jan 20, 2010
dove 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??
Sep 29, 2009
GolJoy Member since: September 29, 2009 REVIEW: To improve use beef broth instead of water. Add some ground caraway for a bit more authentic flavor.
Sep 11, 2009
AlphaKennyBody 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.
Jan 27, 2008
John SB 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.
Nov 28, 2007
Guest Foodie 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!!!!!!!!!!!!!!!!