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Oct 31, 2012 12:32 PM

Tonight I'm ghoulish for goulash....Happy Halloween!

I sent my husband a text this morning with dinner plans of a big pot of chili.
he wrote back saying not real keene on chili for tonight, doesn't think it's cold enough.
but suggested goulash is on his mind and asked 'any chance'.
I wrote back saying 'see you tonight for a ghoulish goulash'.
I did look up goulash on here but wondered if any one of the recipes I read I still have time for if I start now @ 12:31. OR....does anyone have one they can share as I'm on my way to the market. TIA

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  1. Goulash shouldn't take that long, so you should have plenty of time to have it ready by suppertime.

    1 Reply
    1. re: 1POINT21GW

      I think I will. I'd read some of the recipes and a couple called for two days in the making ;:-:

      I bought veal&beef and with fingers crossed hope it turns out with a mystical flare.

    2. Make sure you use good sweet (and hot if you have both) Hungarian paprika found in most grocery stores or specialty markets. Big tin can marked as such.

      I usually serve with buttered egg noodles with toasted carroway seeds osome r home made fried in butter spaetzle on the side.


      1. Probably too late for you, but this is my all-time favorite recipe for what I think of it as goulash (a thick, meaty stew). Apparently the correct name is porkolt, but I still think of as goulash. If you have leftovers, you can thin them out with some good quality beef stock and some veggies and make goulash soup. But I never make it that far.

        I love serving this with spaetzle.

        18 Replies
        1. re: TorontoJo

          TorontoJo-my house smells sooo crazy good.
          I have the "red can" and also 4 kinda of paprika from the Spice Corner in Philadelphia Pa.
          I also have juniper berries.
          it's been braising now quite a while.
          let me ask ou should I add more liquid as it evaporates or no?

          1. re: iL Divo

            I don't add more liquid as I like the end result to be quite thick. By the time mine is done, the onions and the peppers have completely broken down into the sauce and the meat is falling apart tender. But I imagine if you like yours a bit runnier and souplike, then yes, add more liquid.

            Let us know how it turns out! Oh, and like all stews, this gets even better on day 2.

            1. re: TorontoJo

              well TJ, I checked it after about 47 minutes of braising and the liquid amount was fine but wanted to know if you ever did add extra because I don't want it dry.
              it was quite thick and like you, we like it thicker than thin. thanks for help

          2. re: TorontoJo

            My version is somewhat similar to TorontoJo's with regards to the spices used. but I've been using 2 tbsp sweet Hungarian paprika and 1 tbsp of hot Hungarian paprika/batch. I don't use any tomato paste or wine, and I sometimes add bacon.
            Made a pork version earlier this week, increasing number of sweet peppers and onions.
            I like Jungmann's recipe, too.

            1. re: prima

              That's a good point, prima -- I actually use quite a bit more paprika than the recipe calls for. So lovely. I bet it would be awesome with bacon!

              1. re: TorontoJo

                the flavor of the broth so far anyway is spot on TJ.
                love how it's gonna be when the meat is fork tender.
                I'll let you know.
                hubby likes his goulash over buttered noodles with plenty of sauce over all and a nice dollop of sour cream.
                brussels sprouts steamed, crunchy bread and a little green salad with buffalo ranch salad dressing and then I expect the kiddlebugs to arrive

                1. re: iL Divo

                  Sounds like a wonderful dinner for an Autumn evening. Now I'm craving this and want to make it, but my dutch oven is in storage while we're in a rental house. I will have to live vicariously through you. :)

                  Unless, of course, prima wants to make me a batch of hers and deliver. ;)

                    1. re: TorontoJo

                      TorontoJo, my husband looked at dinner put before him and said, "this isn't goulash." I said "what?" "well it doesn't look like goulash "he said. I said, "you mean it doesn't look like *your mom's* goulash." he'd finished his salad and crunchy hot bread and butter then wallylooped into the goulash with hesitant anticipation. my heart was annoyed. "my gosh, this is delicious, this is really good honey." uh huh, I figured as much. I never made it to my [already prepared in front of me] salad instead I went straight to the goods and delicious it was. thanks for sharing TJ, what a major hit. so good, so hot, so flavorful, so enticing, so fragrant, I am one happy girl and have a thrilled husband. woolalala

                      1. re: iL Divo

                        Yay, I'm glad you and your husband enjoyed it! I was first pointed to this recipe by ChristinaMason on this board a few years back and I haven't used another one since.

                        And for fun, you can explain to your husband why his mom's goulash probably isn't really goulash:


                        And I loved this guy's explanation of why we all (or at least why I) grew up thinking that porkolt was Hungarian Goulash:


                        I had been on the hunt for years for a good goulash recipe and I kept ending up with soup recipes or I'd be in a Hungarian restaurant and order goulash and get soup. I could not for the life of me figure out why I couldn't find that rich delicious stew that I remember having a couple of times as a child.

                        And I just hunted down the original recommendation from ChristinaMason: it was this blog post that had the recipe:


                        But the real fun is watching the video the post was based on -- in it a Magyar-speaking Hungarian man cooks porkolt in a huge kettle over an open fire. I love it:


                        And thus ends our goulash/porkolt exploration for the day! Enjoy your leftovers! BTW, I always make at *least* a double batch of this recipe because I enjoy it so much. :)

                        1. re: TorontoJo

                          " I was first pointed to this recipe by ChristinaMason on this board a few years back and I haven't used another one since."

                          so then kinda like everyone not using any other frosting since we found yours you mean? :)))))) LOVE your frosting TJ............. :)))

                          my gorgeous husband's mother was wonderful in the kitchen, everywhere in the house actually. she called her dish goulash due to probably needed a handle for it of some sort, you know, a name to call it when referring to it. she did that a lot. her "Salisbury steak" was hamburger with gravy her roast beef and mashed potato and gravy meal was "tender meat". I have made it before her way, but she used Durkee brand onion and garlic oil to flavor her goulash not real onions or real garlic because her husband's stomach couldn't tolerate them. it was ground beef in a tomato 'soup' sauce MSG/Accent, salt and pepper, very wet and runny over elbow macaroni. now I will tell you it was very tasty-very good, but I wanted real goulash.

                          I have exactly 2 portions left of my fabbo goulash and buttered noodles. I/we will thoroughly enjoy the memory of how that dish came to be and the flavor which you said will be better next day.

                          I love your stories and how this dish came to be. when I have a few moments, I'll take a looksee at that links that I bet I'll enjoy as well.

                          thanks for a fun read and explanation of the goulash dilemma of the season. dilemma solved... wootwoot

                          1. re: iL Divo

                            " it was ground beef in a tomato 'soup' sauce MSG/Accent, salt and pepper, very wet and runny over elbow macaroni."

                            That actually sounds pretty tasty -- like a homemade version of hamburger helper (which I admit having a terrible fondness for back in my grad school days).

                            Like jgg13 refers to below, American "goulash" is a different beast and there are probably as many versions of it as there are home cooks. It makes me wonder what magazine, newpaper or TV chef introduced Americans to "goulash" however many decades ago and totally got it wrong, thereby inspiring a thousand variants using whatever ingredients were handy (ground beef, sour cream, ketchup, tomato sauce, tomato soup, soy sauce - yes my mom used soy sauce! - etc.). Hmm, now I want to start a thread collecting everyone's family version of goulash!

                            1. re: TorontoJo

                              " Hmm, now I want to start a thread collecting everyone's family version of goulash!"

                              oh that'd be great TJ.
                              I'd love that, we'd get all kinds of variants right?

                              my MIL was a professional woman in all aspects of life.
                              well trained in her career, as good at home as at work, refined and a super woman. that said, in the kitchen an incredible baker but that was her gift, her talent if you will. cooking was very basic. nothing fancy, she wasn't raised with flavors very much, texture either, maybe that was the way back in the day. but standard fair: spaghetti with red sauce, fish cakes aka salmon patties, fish sticks and tomato soup, beef stew, the typicals of a woman that is in bed at midnight and up at 4 every morning and was the most incredible home maker ever. pretty hard to fill her shoes, so I never tried. I may make her goulash for my husband in a week or two on a cold night and see what his thoughts are on that goulash now that I've wowed him with yours. :)

                          2. re: TorontoJo

                            To really throw a wrinkle in this, in some areas of the us "goulash" is a completely different thing. Along th lines of American chop suey or Johnny rizetti

                  1. re: prima

                    I happily would have added bacon as I saw quite a few recipes that called for it too.
                    But used the last of the pkg yesterday for the kids breakfast sandwich, so...

                    1. re: ChristinaMason

                      Thank YOU for hunting down that recipe and blogging about it, CM. I didn't actually realize it was your blog, I just knew you as the awesome 'hound who pointed me there a few years ago. :)

                      It's one of my favourite comfort food dishes, ever.

                  2. y'all are so helpful.
                    a hugeg thank you

                    1. This recipe is too late for you now, but every year on Oct. 20th I make the following recipe in honor of one of my favorite horror movie icons - Bela Lugosi - whose birthday falls on that day. This is a recipe adapted from a veal goulash of my moms wherein I've subbed chicken for the veal. It's delicious, & makes for great leftover nuked lunches after the fact.


                      1 pkg. (approx. 1 pound or so) boneless skinless chicken thighs or boneless skinless chicken breasts or tenders, cut into bite-size pieces
                      Extra-virgin oil
                      1 onion, peeled & chopped
                      3-4 cloves of garlic, peeled & chopped
                      1 stalk of celery, any leaves included, chopped
                      1 cup dry white wine (Chablis or Pinot Grigio work well)
                      1 cup chicken broth
                      1 can (14-15 oz) diced tomatoes, undrained
                      2 bay leaves
                      Hot Hungarian paprika (or regular Paprika plus freshly ground black pepper) to taste
                      1 8-oz. can sauerkraut, undrained
                      1 8-oz. container sour cream
                      Cooked buttered egg noodles for serving

                      Coat bottom of large coverable skillet with olive oil. Brown chicken pieces lightly for a few minutes. Add onions, garlic, & celery & sauté until vegetables just begin to soften, being careful not to let garlic brown/burn. Add wine, broth, tomatoes, & bay leaves. Cover & simmer for 15 minutes or so, until chicken pieces are just cooked thru. Remove cover & continue simmering until liquid has reduced to a stew-like consistency (or to consistency of your taste). Remove bay leaves & stir in sauerkraut, heating thru. Add hot paprika (or black pepper) to taste. Turn off heat & stir in sour cream. Serve over cooked buttered egg noodles.