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Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (574 votes)

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.



READER'S COMMENT:
"Sounds good, but I've never had goulash with tomatos in it. Once upon a time had a wonderful recipe, but over the years it's disappeared, and since my memory is far from good I'm sure I'll make a beef soup. What I do remember is AT...

53 Reviews for Hungarian Beef Goulash

01/12/2011
Very Close to my recipe

I have been making a version of Hungarian goulash for many years and it is still one of my family's favorites. This comes close, becasue it uses some of the critical ingredients that give it that special taste. Caraway and the hot and sweet Hungarina papkikas are a must, and should not be left out or substituted. That's what gives it such a spicy ,yet sweet kick. I also add a few pickled hot cherry peppers, since my family likes it spicy!

Much quicker to make, but a little less beef flavor.
Comments
12/09/2010
Unappealing

I had high hopes about this recipe, but it was very disappointing. I used regular paprika instead of Hungarian. It was fairly flavorless, and everyone added extra salt and pepper to their portions. The liquid at the bottom of the bowl tasted too spicy. When I added the cornstarch mixture to the crockpot, it didn't visibly thicken it at all. I added an extra tablespoon of cornstarch and 2 tablespoons of water, but there was little change. I won't be making it again.

Meat was tender
Comments (3)

16 comments

 
t.a.scholtz wrote 3 years 39 weeks ago

it sounds to me that if it had thickened properly, all of that spicy liquid would have coated everything, therefore solving your flavorless problems as well. I would make sure to turn the heat up to bring it to a brief boil once you add the cornstarch mixture. This should help the thickening.

lindsrs wrote 4 years 12 weeks ago

Hungarian paprika is much more flavorful than regular. I only buy Hungarian now that I know the difference. I have never tried smoked, but I am sure it would bump up the flavor in this dish. I may have a go at that myself.

 
v-wojcik wrote 4 years 25 weeks ago

Regular paprika would definitely ruin the flavour of this dish. I used smoked paprika, and it was lovely. If I ever find Hungarian paprika, I will try that too. I hope you give it another go.

10/26/2010
Anonymous

Sounds good, but I've never had goulash with tomatos in it. Once upon a time had a wonderful recipe, but over the years it's disappeared, and since my memory is far from good I'm sure I'll make a beef soup. What I do remember is AT LEAST 4 large cloves of garlic - mmmmmmmm, can smell it now

Comments
10/12/2010

I found that the taste of caraway overwhelmed the dish; perhaps this was because I ground the caraway seeds in a spice grinder rather than crushing them.

Comments
04/28/2010

I put everything in the crockpot together, didn't see a need to do part in pan first. I also didn't do cornstarch. I didn't have caraway so I used a bit of cumin. It came out okay, not my favorite but edible.

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