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!
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.
55 Reviews for Hungarian Beef Goulash
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.
My mom always tells me to "add" to recipes for flavor. We like robust foods. So, after reading some of the reviews, I decided "adding" was a necessity. I prepared the meat as directed, using a bit more of the Hungarian hot paprika, Desert Spices (a blend of cumin,coriander, garlic, black pepper and Cayenne,) light salt and pepper and a small amount of crumbled brown sugar. Topped the meat with large chunks of belll pepper and 2 minced onions. I sauteed plenty of garlic cloves and about a 1/4 onion, with mushrooms and celery. Then added the diced tomatoes, a teaspoon or so of tomato paste, a 1/4 of the amount of beef broth, the Worcestershire sauce, and about 4 oz of merlot wine to simmer, with Italian blend dry herbs. I poured this combo on top of the veggies in the crock pot. Added a bit of granulated garlic, bay leaf, pepper, and let it cook! - I added, as directed, the corn starch. I coupled the Goulash with egg noodles, lightly tossed with reduced fat sour cream and poppy seeds. Served each plate with the warm noodles covered in the Goulosh. Yummola!
I was a little worried reading some of the previous reviews that were not as favorable. My husband is the cook in our house and he was quite pleased with this meal! It was spicy but in a really good way. Something I plan on making again and soon!!