Hungarian Goulash (Gulyasleves)
Here is a recipe for authentic Hungarian Goulash I am going to make from someones grandmothers recipe who were from Austria-Hungary. Every family has its own version of Goulash.
I remember my Hungarian friend making Goulash at home, back in the late 80s, when we were only 18 or so. He was and still is a pretty good cook, and quite an expert at making Goulash.
Slow cooking is the secret and you can never use too much paprika. 3 tablespoons sounds about right. Hope you enjoy this dish, I’m going to attempt it tomorrow.
2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 pint water
4 peeled and diced potatoes
¼ tsp. black pepper
. 1 egg
. 6 Tbsp. flour
. 1/8 tsp. salt
Cut beef into 1 inch squares, add ½ tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.
Serve hot with dollops of sour cream.
Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well. Let stand for ½ hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.
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