[cookinmaven]

I think I read somewhere that it is the quality of the paprika, as well as it's origin, that makes or breaks the dish. Authentic sweet Hungarian paprika is preferable.

Hungarian Goulash

First, let me set the record straight - there is no such thing as 'the original Hungarian goulash' - in the same way as there's no such thing as 'the original French wine'. Basically, there are almost as many variations of the dish as there are grandmothers in Hungary.


Here is a classic recipe from my daughters favorite Nagymama (Grandma) and Nagyneni Betty (Aunt Betty)



1lb beef chuck (cubed)

1lb pork (cubed) – optional – 2lbs for all beef

1 large onion – finally chopped

2 tbsp of oil

1 tsp Hungarian sweet paprika – more to taste

½ lg tomato – peeled and diced

¼ green pepper - diced

1 tsp ground caraway seeds

3 medium carrots, sliced or 2 cups baby carrots

4 stalks celery, sliced

4 medium potatoes or 2 large potatoes

1 qt water

Salt & pepper to taste



Wash, clean and cube the meat. Fry the finely chopped onion in oil until transparent.

Remove the pot from the heat and sprinkle with paprika, add beef, & salt and pepper, and a pinch of caraway let meat simmer in its own juices for 1 hour.

Add Pork to beef and mix well let meat simmer together for an additional hour

Add carrots, celery, caraway seed, potatoes, and water. Simmer for 30-45 minutes until veggies are fork tender.



Veggies turn out the best if you cook them in stages

1st – Carrots 15 minutes

2nd – Celery 15 minutes

3rd – Potatoes – 15 minutes – Then all you need to do is the Egg dumpling! J



Egg dumpling batter: 1 egg, ½ Cup flour

Add flour to the beaten egg and salt

Mix well and let stand for 10 minutes. Put dough on plate and separate into strips with a knife. Drop about a bean size piece at a time into the goulash. Simmer for a few minutes and when dumplings rise to the surface it is done!

Serving suggestion: Serve with a nice Rye or Hard dinner roll to get all the juices!

Goulash is a spicy dish, originally from Hungary. Its name comes from Hungarian gulyás, the word for a stockman or herdsman ("gulya" means a herd of animals, usually cows).

The Gulyas would enjoy their Goulash with Red Wine as well.

American's changed the recipe of goulash in the early twentieth century

In the United States various adaptations have made the dish more suitable for local preferences, with the result that American "goulash" often bears little or no resemblance to the original. Depending on the amount of noodles or pasta used, American goulash may be a stew, a soup, or a casserole, rather than a true "goulash" such as one finds in Hungarian cuisine



Courtesy of:

Joseff “YoChef” VanHorn
General Manager
Celebration! Banquets LLC.