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!
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 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!!
wont ever make it again.
not that good, which pains me because i love goulash and Eating Well.. but this recipe fails.. sorry..
Hungarian goulash meat doesn't have any coating on it and it uses potatoes not pasta, and can't cook Hungarian food without adding sour cream to it or a lot of garlic.