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.

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...

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42 Reviews for Hungarian Beef Goulash

12/09/2010

anniemailaddress

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.

Pros: Meat was tender

Comments (3)

16 comments

t.a.scholtz wrote 1 year 30 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 2 years 2 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 2 years 16 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

mitchhellman

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.

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04/28/2010

daigreterrio

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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04/13/2010

Anonymous

Forgot the cornstarch part & the parsley. Didn't matter---yum! Served it over gnocchi and thought that was a perfect pairing. Skipped warming the broth/tomatoes mixture on the stove first---saw no need, just dumped it all in on top of the meat/veg. Next time I will use something different than chuck, probably a round steak, for ease and fat content. Great comfort food, perfect spicing we thought.

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