Hungarian Goulash
Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It’s simply scrumptious! —Marcia Doyle, Pompano, Florida
Reviews
Thanks for not confusing sloppy joe or chili mac with a reasonable recipe for Goulash. I just spent about 15 to 20 minutes looking for a Goulash recipe and could not believe the crap I saw that was labeled Goulash. Racer
This is a delicious recipe. Thank you to Marcia Doyle. To all of you who are not aware that you live in a nation of many cultures, foods and backgrounds: take a deep breath and stop criticizing how a recipe is named. If I decide to make it and call it Dinkytoo Cockroach Cake; well, SO WHAT!! (We might all have to take a deep breath) Anyway, you are as ridiculous as this last statement. Be quiet and get over your angry self and try to find some joy and peace in your life.
Those of you who are debating over whether this is "Authentic" Hungarian goulash or not are just silly. I have made my Hungarian Grandmothers recipe, which is excellent (surely not disrespecting grandma :) ) but I made this recipe tonight and it was exceptional!!! I used a london broil as my store was out of stew meat, but other than that stayed true to the recipe (which I normally do not do btw). I highly recommend this dish! Thanks Marcia!!
My Hungarian grandmother never put carrots or any vegetables except for plethora of sliced onions. She used beef broth and tomato paste for the liquid after frying stew meat and then carmelizing the onions. She then put it the stew meat in piled on all the onions then poured the broth and tomato paste mixture all over. In the oven for awhile. Served over egg noodles that she of course made earlier in the morning. No sour cream either. I know she put several garlic cloves in the pot but really don’t know what other spices. All I know is I loved it!
I had a very similar recipe for this many years ago, and unfortunately, I lost it after only making this a couple of times. I loved it! I gave it four stars for one reason: one should *never* use low-fat sour cream in cooking. It will adversely affect the texture of your sauce. It will break down and separate. I am OCD about eating healthy; however, when it comes to cooking with sour cream, I insist on using full fat. I am happy to get this recipe. It's exactly like the one I lost!
I agree with another reader, Please leave your debates and cooking processes in another forum. I know personally I read these reviews to see whether or not the person or family enjoyed the recipe after they have made it and eaten it. I need no other information. This sounds good but I will not comment until I have tried it. Thanks!
I agree 1000% with peetzaguy. For all of you Whiny Wandas saying this isn't authentic, it's not real; if you don't like a recipe that is posted on here either (a) don't make it or (b) submit your own version. Every region, in every country makes the same dish differently than the next( Southern Italy makes a dish differently from Norther Italy). Heck sometimes it even goes by a different name. Sheesh! It's not that big a deal.
i made this today and my husband thought it was delicious and i did too so good with sour cream but i don’t think i cut enough onions it said three medium but i cut up two big ones instead and i couldn’t find wheat egg noodles so i used the plain
This might be an okay recipe, but I do agree that to call it "Hungarian" is not exactly accurate. It's also more like a porkolt or paprikas that it is a gulyas. I'm sure it's tasty enough, but the name is misleading.
Very bland and tasteless. Would not make again.