I made this and thought it was very good. After reading the reviews I took the advice of one and used brown gravy mix instead of the cornstarch.Because I only had basic Paprika,I added 2 TBSP of sugar and some Cayenne.I also used venison instead of beef.I served it over egg noodles with some sour cream .Will make again.
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.
49 Reviews for Hungarian Beef Goulash
My family really enjoyed this recipe. I definitely suggest finding the Hungarian paprika, I could tell a difference in flavor and color! I served it over egg noodles. Would totally make this again!
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.
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!