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Thread Number: 81689
/ Tag: Recipes, Cooking Accessories
Anyone got a good/authentic Hungarian Goulash recipe? |
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| Post# 1057002 1/9/2020 at 11:02 (1,565 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
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Post# 1057015 , Reply# 1 1/9/2020 at 13:04 (1,565 days old) by foraloysius  (Leeuwarden, Friesland, the Netherlands) |
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In Hungary Goulash is a soup. If you want a recipe for the beef stew you would be looking for a recipe for Pörkölt. Here is an example:
budapestcookingclass.com/hungari... | ||
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Post# 1057067 , Reply# 2 1/9/2020 at 20:06 (1,565 days old) by Frigilux (The Minnesota Prairie) |
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What?! You mean the school cafeteria goulash I grew up on in rural Minnesota wasn’t authentic?😂
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Post# 1057069 , Reply# 3 1/9/2020 at 20:24 (1,565 days old) by bradfordwhite (central U.S.) |
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| Post# 1057071 , Reply# 4 1/9/2020 at 20:33 (1,565 days old) by LordKenmore (The Laundry Room) | ||
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| Post# 1057072 , Reply# 5 1/9/2020 at 20:35 (1,565 days old) by LordKenmore (The Laundry Room) | ||
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Of course, philosophically thinking... I guess anything and everything is "authentic" something... The cafeteria goulash may not be authentic for Hungary, but it could still be authentic Minnesota Prairie school cafeteria goulash! This post was last edited 01/10/2020 at 02:30 | ||
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Post# 1057081 , Reply# 6 1/9/2020 at 21:02 (1,565 days old) by ea56 (Cotati, Calif.) |
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I’ve never personally made Hungarian Goulash, but I’ve read a few recipes for it in the past. From what I can recall its basically a stew made with beef, onions, tomatoes, and paprika. I've also seen it prepared on TV, by whom, I can’t recall. But you brown the beef in butter, cut into either strips or cubes, add diced onions and cook until they begin to brown, then add chopped tomatoes, salt and pepper to taste, maybe a little red wine or beer, no more than a cup, lower heat to a simmer, cover and cook until beef is tender. Then to finish add a liberal amount of paprika and cook for another few mins. Some recipes add a bit of sour cream at this point, or not and serve over buttered noodles.
For four servings I’d use about 1 1/2 lbs. of stew meat or round steak, one large onion, diced, a 15 oz.can of diced tomatoes, and about 1/2 cup of red wine, sherry or beer, salt and pepper to taste. Simmer time should probably be about 45 to 60 mins. I’d use probably 2-3 tbs.of a good paprika. Now this is just me flying by the seat of my pants, but I believe this would result in a pretty good duplicate of Hungarian Goulash. HTH, Eddie | ||
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Post# 1057084 , Reply# 7 1/9/2020 at 21:10 (1,565 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine) |
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Post# 1057091 , Reply# 8 1/9/2020 at 22:05 (1,565 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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@Frigilux | ||
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Post# 1057095 , Reply# 9 1/9/2020 at 22:18 (1,565 days old) by Kevin313 (Detroit, Michigan) |
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Post# 1057112 , Reply# 10 1/10/2020 at 02:17 (1,564 days old) by mrboilwash (Munich,Germany) |
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You really don`t need a recipe for goulash if you know how to make a good beef stew.
Just brown the beef cubes or half beef half pork in small batches, add loads of diced onions (at least half the amount up to equal amount of the meat) then add liquid (water or broth). Don`t miss out garlic and caraway. Loads of ground paprika (by the tablespoons), very little tomato paste. Salt and pepper. Had an uncle of Hungarian descent and as far as I remember they always brought tons of "sweet" paprika powder from Hungary, not the hot variety. There also exists a paprika paste in but I think my German aunt didn`t like it as much as the powder. And remember there is not only one way to do it right and authentic. There are always regional varieties when it comes to preparing food and each family has their own ways of doing things. | ||
| Post# 1057118 , Reply# 11 1/10/2020 at 06:21 (1,564 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
Reply # 10
Stefan, I am with you. Having family from Esslingen, My Grandmother was from Budapest, and myself being 64, I have experienced exactly what you have wrote. My Grandmother once she got here back in the 1930s, used to buy all her Sweet Paprika from a importer in New York City called Paprikas-Weiss. They were similar to another importer named Hammacher-Schlemmer. I know she had a carton of the Hot Paprika but can't remember what she used it for. But yes, for a Gulyas or Paprikas, it was Hungarian Sweet Paprika. She never used Peppers in either one. Maybe it was because of my demanding Grandfather. But one of my favorites was Szekelygulyas. (sp ?). That was Braised Pork, Onions, Sauerkraut, Tomato, Caraway and Paprika finished with A splash of Heavy Cream and Sour Cream on Panfried Spaetzle. I make it maybe once or twice a year for friends who just love it. | ||
| Post# 1057380 , Reply# 12 1/12/2020 at 15:34 (1,562 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
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Lots of sweet paprika and an almost shredded beef that melted in your mouth ala brisket were definitely main ingredients in the dish I've had in the past, and it was served with sour cream. In the Burlington VT of the '80s there was an excellent restaurant run by an immigrant from Brno Czechoslovakia, and we had the goulash there once. It was superb, a perfect dish for a winter day, and he told us that it was prepared from his own mother's recipe. Unfortunately the restaurant lasted maybe only a few years; people just weren't as adventurous in their taste in those days!
As for the Minne-soh-da version: somehow I don't remember macaroni noodles or hamburger meat being a part of it lol! Any versions appreciated, will try 'em all... tough job but someone's gotta do it! | ||
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