Was in Budapest in October and had the real Hungarian goulash twice while there in some of their great and renowned restaurant. This recipe would make Hungarians angry. It is an insult to their style of cooking. So Please remove the word Hungarian from the recipe and simply state Goulash.
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
I also found this 'goulash' too thin for my liking, so when it done I added instant potato flakes and it thickened nicely. Just kept adding until it seemed right. Wonderful flavours!
I used crushed tomatoes, which gives a more 'creamy' result and I left out the broth: my experience is that slow cooker dishes end up with more juice than you anticipate from the ingredients.
I think that the bay leaves on top is a great idea.
Ridiculous to call this a Hungarian Goulash. Forget caraway seeds and canned tomatoes! Make a flavorful sauce with lots of onions and paprika, pepper, cayenne and other seasonings. Add some sour cream at the end
I personally don't care if this isn't "authentic" Hungarian goulash, it is still a delicious meal. However, it was way too soupy. The cornstarch mixture didn't thicken up the sauce at all, so we ended up just using a slotted spoon to serve with to avoid getting too much liquid and not enough meat. I also used a yellow pepper because that's what I had on hand. Next time I make this, I'm not even going to bother adding the can of beef broth; I don't really think it adds anything extra to the meal other than liquid, and seeing how much liquid we had leftover, it's just a waste of broth.