I'm Hungarian & this isn't real Hungarian goulash at all. Real Hungarian "gulyas" is more like a soupy beef stew. No tomatoes, & never, ever noodles! It's a very simple soup/stew with beef & potatoes. No other veggies except for the onion base. It's often served with a nice hearty rye.
Hungarian Beef Goulash
From EatingWell: January/February 2008
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.
47 Reviews for Hungarian Beef Goulash
Definitely needs more spices so I spruced it up a bit by using sazon, paprika, garlic powder, italian seasoning, salt and pepper and a ton of fresh garlic and onions. Also, used flour instead of cornstarch, I like a thicker goulash than what this is supposed to be.
I made this tonight and as I said above, it's a good base recipe. I followed the directions exactly...with the following changes: for my tomatoes, I used canned tomatoes with Italian spices (it was what I had on hand). I also added some left over roasted red and green peppers with onions from a previous meal. I added garlic salt as well. We ate ours over couscous and I think the flavor combination really made this worth eating. You really have to add a few extras to get a good delicious meal out of it. The beef comes out so juicy and tender from the slow cooker!
This is a very good recipe to begin with, but it definitely needs more flavor. It is bland if you only follow the recipe. My uncle is Hungarian and makes something very similar to this. He uses an envelope of brown gravy mix (instead of the corn starch and water), he puts some A-1 sauce in it and uses the Hungarian type of paprika. He also uses green bell peppers as well as red. It is very good. This recipe is a great starter, but I would suggest adding items to suit your tastes.
I made a lot of changes to this recipe. It was bland as written, overly beefy, and didn't properly thicken.
1. First, I tried doubling the cornstarch and that didn't really help too much. I ended up adding about a tablespoon of flour mixed with a few tablespoons of water and that did the trick.
2. I doubled the paprika and mixed hot and sweet as the recipe recommended. I'm sure I used way more salt than called for.
3. I added peas to it just to give it some kind of veggie.
4. I used stewed tomatoes which are a little more flavorful than just diced.
5. It really just ended up tasting like a pot of beef. If I made this again, I would have used mushroom broth instead of beef broth and added crimini mushrooms.
6. I've found that all the slow cooker recipes need more time to cook than suggested in the recipes. I'm sure this varies with the quality of your slow cooker. Mine is cheap, so it probably takes longer. I cooked this on high for a good 6 or so hours.
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