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!
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.
53 Reviews for Hungarian Beef Goulash
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.
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
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.