Hungarian Goulash

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What did you do?  Altered ingredient amounts Made it healthier Made it more kid friendly Made it vegetarian Took shortcuts Used different ingredients Something else

    

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  Tweak:

  MICHELESUSAN

  Something else: Altered ingredient amounts Made it healthier Made it more kid friendly Made it vegetarian Took shortcuts Used different ingredients Something else

  Good basic recipe that can be adjusted to taste. 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 gran’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 ingredients to the same pot except the water, stir fry again, then add the water last. Feel free to vary this according to what you have at home. Tomato instead of tomato puree, Or even no tomato! I add 2-3 tbsp more paprika (the sweet kind, not the hot kind) half as much tomato puree, and may add some chopped green pepper (no more than 1), a bit more garlic, I always add 2-3 tbsp soy sauce, and even a bit of spicy chilli sauce...to enhance the beefy flavour.... the key is to let the 'gravy' form by stewing it until the juices thicken without any flour added; the cheaper cuts of beef are better for this, as they are more flavourful and provide more 'gravy'.( I use boneless short rib roast that I cube, so that I know the consistency will be uniform) if at the end the stew seems watery, then boil it down until you like the consistency, if it seems dry, then add some water.

  Good basic recipe that can be adjusted to taste. 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 gran’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 ingredients to the same pot except the water, stir fry again, then add the water last. Feel free to vary this according to what you have at home. Tomato instead of tomato puree, Or even no tomato! I add 2-3 tbsp more paprika (the sweet kind, not the hot kind) half as much tomato puree, and may add some chopped green pepper (no more than 1), a bit more garlic, I always add 2-3 tbsp soy sauce, and even a bit of spicy chilli sauce...to enhance the beefy flavour.... the key is to let the 'gravy' form by stewing it until the juices thicken without any flour added; the cheaper cuts of beef are better for this, as they are more flavourful and provide more 'gravy'.( I use boneless short rib roast that I cube, so that I know the consistency will be uniform) if at the end the stew seems watery, then boil it down until you like the consistency, if it seems dry, then add some water.

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  • MICHELESUSAN
      

  Tweak:

  BARICAT

  Made it healthier: Altered ingredient amounts Made it healthier Made it more kid friendly Made it vegetarian Took shortcuts Used different ingredients Something else

  Yummy! I had never tasted Hungarian goulash before this, so I was pleasantly surprised. It makes a thick, beefy stew with a heavy dose of paprika. I think it would also be great with a few vegetables, like carrots and potatoes, but this way is probably the traditional way. The longer it stews, the better, so it doesn't qualify as quick. It's great for a cold drizzly fall day when you have nothing better to do than stay indoors, and cook up some comfort! We served it with Spaetzel, which was also very good. P.S. We just use enough oil to keep it from sticking, so it's probably not the full amount, and we used half the amount of salt called for. We also passed on the soured cream garnish.

  Yummy! I had never tasted Hungarian goulash before this, so I was pleasantly surprised. It makes a thick, beefy stew with a heavy dose of paprika. I think it would also be great with a few vegetables, like carrots and potatoes, but this way is probably the traditional way. The longer it stews, the better, so it doesn't qualify as quick. It's great for a cold drizzly fall day when you have nothing better to do than stay indoors, and cook up some comfort! We served it with Spaetzel, which was also very good. P.S. We just use enough oil to keep it from sticking, so it's probably not the full amount, and we used half the amount of salt called for. We also passed on the soured cream garnish.

  Like this tweak? [ YES ]

  0 users liked this tweak

      

  

  

  • BARICAT