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