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Lost goulasch recipe

Stupid me! I printed out a recipe for goulasch that called for beef cubes, lots of onion, and paprika. While simmering, it made its own juice. Now I can't find it. I tried the search function, but still couldn't find it. Can anyone help me?

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  1. Goulash, the traditional hungarian way typically makes its own juices with the help of a bit of lard and some water?
    http://homepage.interaccess.com/~june...

    if you have any further clues, let me know, I have some old traditional cookbooks I can browse

    1. I know that historically goulash is Hungarian, but my Czech cookbook calls for beef, lard, onion, paprika, a pinch marjoram, garlic clove, flour, and water. Chowhound does no allow for recipes to be posted that are copyright.

      The author is Joza Brizova, published in 1965.

        1. Sounds like a recipe from the "Old Country". Add more onions to your liking. It's all about the gravy. :-)

          GERMAN GOULASH

          2 1/2 lb. top round beef roast
          1 lg. onion, sliced
          3 tbsp. oil
          2-4 c. water, to cover meat
          8 oz. tomato sauce
          2 beef bouillon cubes
          3 tbsp. paprika
          1/2 tsp. ground pepper
          2 tbsp. flour

          Cut roast in 1 inch cubes. In Dutch oven, brown meat, and onions in oil. Add water, bouillon cubes, flour, tomato sauce, paprika, and pepper. Simmer low for 2 hours, until meat is tender.
          Serve over egg noodles.

          This dish cooks up very well in a crock pot

          1. Tkanks for your replies. folks. None of the above recipes are the one I had. But they all sound good. The one I had derived its juices from the meat and onions.

            2 Replies
            1. re: Plano Rose

              I've used the recipe from "The Food Stamp Gourmet" starting in grad school.

              Doing this from memory:
              2-1/2 to 3 lbs. beef chuck in large cubes (neck bones are the most flavorful)
              3 large onions chopped
              1 tbsp. tomato paste
              3 tbsp. Hungarian paprika
              1 c. stock (or water)
              flour
              oil

              Coat beef with flour and brown in dutch oven. Add onions and stir. Throw in everything else. Cook covered for at least 2 hours (longer is better). Check seasoning. Remove bones, if you used any. Better reheated.

              1. re: Seeker19104

                Thanks, Seeker. This is close. As I recall, the half I froze, was better reheated than the half freshly made.

            2. Hungarian paprika is different from generic. And many different blends.

              1 Reply
              1. re: INDIANRIVERFL

                Have Hungarian paprika. Use it in chicken paprika and cabbage rolls. Also used it in the recipe I lost. Thanks.

              2. I used to belong to a dining group in DFW and one of our members brought the following goulash. We all loved it and could not believe it was as simple as she said it was - but it is. Judy also advised that this is truly an authentic Hungarian goulash. One of the Chowhound members recommended that I sear the meat first, but have not made it in a long while to try that. My family loves this dish. I have also made it in a crockpot. Hope this helps, Plano Rose.

                Judy’s Hungarian Goulash

                3 pounds boneless beef chuck

                3 pounds large onions, cut in wedge-shape pieces (about 7 cups)

                1 tablespoon salt

                1/2 teaspoon pepper

                2 tablespoons paprika

                Parsley

                Cooked noodles

                Sour Cream

                Cut meat into 1 inch cubes, discarding excess fat. Place meat, onions, salt, pepper, and paprika in a large heavy Dutch oven. (NO WATER IS NEEDED, so please do not add!!) Cook over medium heat for about 20 minutes, stirring often. (This is the fun part. All of a sudden there is this wonderful liquid!) Simmer, semi-covered, about 2 hours or so, stirring occasionally. Uncover and simmer until liquid cooks down to gravy consistency. To serve, garnish with the parsley and serve over noodles. Here's the best part - put a GENEROUS dollop of sour cream over each serving, and top with a sprinkle of paprika. (Mix the sour cream into the juices and you have one heavenly goulash!!)

                6 Replies
                1. re: Wtg2Retire

                  I've been looking at Goulash recipes this morning for a class I'm teaching next week. This one is simple, but very similar to the "authentic" (everyone has their own recipe) recipes I found online. Although many of the recipes called for more Hungarian paprika for the amount of beef and onions you are using.
                  and many folks believe that tomatoes are a no-no. big time.

                  1. re: wyogal

                    This is the only "authenti" recipe I have tried, and since we love the flavors, I don't plan on using another recipe. I'm not sure what you mean about tomatoes, there are no tomatoes in this recipe.

                    Regardless, I agree that no tomatoes should be in "real" goulash, just as no tomatoes should be in "real" chili.

                    1. re: Wtg2Retire

                      Okay, I'm in your debt for coming up with the recipe I lost. BUT--- Do I lose my DFW Chowhound status if I admit to liking tomatoes in my chili? Just asking.

                      1. re: Wtg2Retire

                        I second the motion about the 'real' chili! That goes for beans as well. Forget the cheese and sour cream toppings as well.

                        1. re: Wtg2Retire

                          I know yours doesn't have tomatoes, it was just an aside comment about goulash.

                      2. re: Wtg2Retire

                        Thank you! Thank uou! Thank you! That's the one I lost, Wtg2Retire. Don't quite know how I missed it searching. But then I'm not a world class searcher.