I thought it was very tasty regardless of it's resemblance to true goulash. It took a bit more than the recommended amount of corn starch to thicken it up to my liking. I also added a bit of fat free sour cream to my plate. I suppose that's more like a paprikash or a stroganoff but I thought it added a bit of something nice to the flavor and the texture.
The smell of this dish met us as we walked through the back door...yummmmm. We enjoyed it with a loaf of crusty bread salad and a glass of merlot. My husband was quick to comment "this is a keeper".
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! Pros: Much quicker to make but a little less beef flavor.
Gulyas was originally made by the shepherds when attending their flocks. It is a simple dish so they would not have had Worcestershire sauce nor any of the other variants you have added to this recipe including tomatoes. Hungarian cooks do not add tomatoes to any of their recipes! Good quality Hungarian paprika is most important and a lot of it - about 1/4 cup along with some salt and pepper and of course caraway seeds (another standard in Hungarian cooking) - that is it. I do not understand this penchant of adding tomatoes or tomato paste to everything. A big no no if you want traditional Hungarian cooking.
Delicious 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. Pros: Filling hearty but light on calories Cons: Too soupy
Worcestershire sauce is never used in gulyas. Where in Hungary has that been used.
Very good but with a few changes! 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!
This isnt Hungarian goulash I'm Hungarian & this isn't real Hungarian goulash at all. Real Hungarian gulyas is more like a soupy beef stew. No tomatoes & never ever noodles! It's a very simple soup/stew with beef & potatoes. No other veggies except for the onion base. It's often served with a nice hearty rye. Pros: good flavor Cons: needs more salt & pepper
Not that good not that good which pains me because i love goulash and Eating Well.. but this recipe fails.. sorry.. Pros: Meat is tender at the end... Cons: not a good flavor overall and ingredients too wet
