Hungarian Goulash. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of Hungarian origin and these changes come close to my grandma's goulash: there is no need to separate the onions from the meat, stir fry the onion, then add the meat, stir fry again, the add all other. Goulash is a stew or soup filled with meat and vegetables, and this Hungarian Goulash gets its flavor punch from paprika - a spice made from ground sweet peppers, that ranges in flavor from sweet to mild or hot.

Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! —Marcia Doyle, Pompano, Florida Unfortunately americans mix up Gulash (Gulyas) with Parikas. This recipe is closer to the later. You can cook Hungarian Goulash using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Hungarian Goulash

You need of Ingredients (some subject to your tastes).
It's 1 medium of White Onion.
It's 1 tbsp of Paprika (hot if possible).
It's 3 large of Carrots (chopped).
It's 1 of Plain Flour.
You need 2 medium of Potatoes.
It's 1/2 box of mushrooms.
It's 1 large of Red Bell Pepper.
It's 1/4 tsp of Cayenne Pepper.
It's 1 of Salt & pepper to taste.
You need 1 of Stock cube (beef).
It's 1 can of Chopped Tomatoes.
It's 400 ml of Water.
Prepare 4 tbsp of Cooking Oil.
You need 1 kg of Diced Lean Beef.

Authentic Gulyas is made as a soup, with meat, carrots, onions, parsley and small dough dupmplings called "csipetke". Get Hungarian Goulash Recipe from Food Network. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is a traditional, authentic recipe from the heart of Hungary. Salt and pepper beef, and shake on some paprika.

Hungarian Goulash instructions

In a suitable bowl add enough flour to dredge the beef in. Now its up to you what you season the flour with but at this stage I use Paprika, Salt, Cayenne Pepper and Black Pepper. Mix it into the flour then coat all your beef, remove each piece to another bowl..
Heat oil in a heavy bottomed, deep, stockpot..
Add chopped onion and Paprika, fry until onion softens.
Add your beef. I purposely haven't specified an amount as its up to you. I normally use about 1kg myself.
Add chopped tomatoes and water, this will help remove any flour that's stuck at the bottom of the pan. Dont add so much water it becomes Too runny though, you can add more during the cooking process..
Add ALL other ingredients.
Transfer to oven at a medium heat or better still a slow cooker.
Taste and stir regularly, I normally have mine in the oven at approx 160°F for 6 hours!!!!.
Serve with fresh bread.

In Dutch oven, melt butter and brown meat over medium heat. Add onions, garlic, green pepper, vinegar, tomato sauce, balance of paprika, caraway, marjoram, and water. This Authentic Hungarian goulash is a traditional beef stew cooked with lots of onions, Hungarian paprika, tomatoes and sweet peppers. Very popular in Hungary but also in other parts of Eastern Europe, like Transylvania, this stew can be served with bread, pasta, spaetzle, boiled or roasted potatoes and pickles. PIN THIS FOR LATER: Authentic Hungarian Goulash is a tender beef stew, simmered with red peppers, onion, tomato paste, and beef broth and seasoned with Hungarian paprika.