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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.