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Lost goulasch recipe

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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. This one?

        http://www.chow.com/recipes/28290-hun...

        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.