Easy, Authentic Hungarian Goulash

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This dish is a wonderful example of Old World cuisine! Tender chunks of beef slowly stewed in a smoky paprika wine sauce, perfect for drenching German bread dumplings. YUM! Easy, Authentic Hungarian Goulash | Culinary CraftinessThe first time I made Hungarian Goulash over 25 years ago it turned out great, but for some unknown reason I never made it again. Not until I saw a picture of a German bread dumpling a new friend had posted on facebook a few months ago and thought they sounded wonderful. I wanted to give them a try (and I did, again and again! German Bread Dumplings aka Semmelknoedel), but I needed a saucy meat to pour over them and goulash came to mind. I’m so glad I gave it another try! It’s as fabulous now as I remembered it being then. Sometimes seemingly antiquated dishes from the old-world are still worth cooking in the 21st century and I won’t soon forget this one is a keeper. I’ve made it four times since rediscovering it and I’m already looking forward to the next pot full.Easy, Authentic Hungarian Goulash | Culinary CraftinessIf at all possible, find a good paprika. Sweet, spicy, and smoky are some of the flavors I’ve seen. I stumbled upon a really smoky Hungarian paprika from a place called Pat’s Bulk Food. Of course there is a story to go with how it was found. 😉 If you find more than one kind of paprika, mix and match in this dish until you find the combination that tastes the best to you.

Some day I hope to have a cool cauldron just like this one and try my recipe in it. I have a feeling it’ll be a lot of work, but I bet very much worth it. 😃

Hungarian Goulash in a Cauldron | Culinary Craftiness

Click for The History of Goulash

Easy, Authentic Hungarian Goulash | Culinary CraftinessAuthentic Hungarian Goulash

1-2 lbs. chuck or arm roast, cut into 1″ cubes (for a shortcut, buy prepackaged stew meat)
1 large onion, diced
1 stick butter
1 tbsp. smoky Hungarian paprika
1 cup of your favorite red wine
2-4 cups of Water
1 small can of tomato paste
2 heaping tsp. jarred minced garlic (or 3 cloves crushed)
Salt & pepper to taste
Optional: Cornstarch slurry

Melt the butter on medium-high heat in a Dutch oven or stew pot then brown the meat in batches. Transfer meat to a dish and set aside.

Saute diced onion in the same pot until it begins to caramelize.

Stir in paprika and cook for a minute or two.

Add wine and meat. Cook, stirring frequently, until most of the liquid is gone.

Add water just to cover meat. Stir in tomato paste, garlic, salt, and pepper.

Bring to a boil, reduce heat, cover, and let simmer over very low heat for 90 minutes.

For a thicker gravy: Corn starch slurry = 2 heaping tbsp. cornstarch dissolved in 1 cup cold water. Stir into boiling sauce at the very end of cooking. Turn down to simmer and cook for an additional 5 minutes until sauce is slightly thickened.

Serve over semmelknoedel (German bread dumplings), egg noodles such as Reames, salzkartoffeln (boiled potatoes), or spaetzle.Easy, Authentic Hungarian Goulash | Culinary Craftiness

Authentic Hungarian Goulash

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Serves 4-6

Authentic Hungarian Goulash

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 1-2 lbs. chuck or arm roast, cut into 1" cubes (for a shortcut, buy prepackaged stew meat)
  • 1 large onion, diced
  • 1 stick butter
  • 1 tbsp. smoky Hungarian paprika
  • 1 cup of your favorite red wine
  • 2-4 cups of Water
  • 1 small can of tomato paste
  • 2 heaping tsp. jarred minced garlic (or 3 cloves crushed)
  • Salt & pepper to taste
  • Optional: Cornstarch slurry

Instructions

  1. Melt the butter on medium-high heat in a Dutch oven or stew pot then brown the meat in batches. Transfer meat to a dish and set aside.
  2. Saute diced onion in the same pot until it begins to caramelize.
  3. Stir in paprika and cook for a minute or two.
  4. Add wine and meat. Cook, stirring frequently, until most of the liquid is gone.
  5. Add water just to cover meat. Stir in tomato paste, garlic, salt, and pepper.
  6. Bring to a boil, reduce heat, cover, and let simmer over very low heat for 90 minutes.
  7. For a thicker gravy: Corn starch slurry = 2 heaping tbsp. cornstarch dissolved in 1 cup cold water. Stir into boiling sauce at the very end of cooking. Turn down to simmer and cook for an additional 5 minutes until sauce is slightly thickened.
  8. Serve over semmelknoedel (German bread dumplings), egg noodles such as Reames, salzkartoffeln (boiled potatoes), or spaetzle.
https://culinarycraftiness.com/easy-authentic-hungarian-goulash/
Easy, Authentic Hungarian Goulash | Culinary Craftiness

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5 Replies to “Easy, Authentic Hungarian Goulash”

  1. Pingback: The Cowboy & Pat’s Bulk Food | Lis'Anne Harris

  2. Girl, this is some good stuff! I’m fixing it for Sunday dinner and let it refrigerate until tomorrow. I know our family wll enjoy it when we all gather after church!

    • I’m so glad you like this dish, too! Those bread dumplings are unlike anything I’ve ever tasted. Delish! I hope your Sunday gathering was full of love and laughter! God’s blessings to you and yours! 💗

  3. Your recipe is NOT authentic Hungarian gulyas, it is an adulteration (and a poor one at that) of porkolt! You should be ashamed of yourself for not knowing the difference before publishing this on the internet. You have only served to further muddle what is authentic Hungarian cuisine!

    • Please enlighten us, Istvan! Tell me where I’ve gone wrong. Why should I be ashamed of making a dish I adapted from an authentic Hungarian website with an almost identical recipe? It’s delicious and that’s really all that matters in the world of cooking. I’m sure not every Hungarian has used the same exact recipe over the centuries. 🙂

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