Hungarian Ghoulash

[q8penpals]

Assalam Aliekum ladies

I am wondering if anyone has a recipe for authentic Hungarian Ghoulash? I was in Hungary a few years ago and had it several times and it was sooooo yummy, but the recipes that I have found seem to be just like beef stew (real ghoulash is more like a soup that you eat with black bread).

Lana

 

[jabba]

:salam2:
I found a recipe online, enjoy!
June Meyer's Authentic Hungarian
Goulash
(Gulyasleves)


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Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. Every family has its own version of Goulash. My family would NEVER consider tomatos or green peppers or other spices in Goulash. Some other dishes would have tomato or green pepper, but not Goulash. Slow cooking is the secret and you can never use too much paprika. I like to use 3 tablespoons. Hope you enjoy this dish, I have been raised on it.

Regards, June Meyer.



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2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:

1 egg
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

Serves 6.

 

[Sajidah_1]

asalaamu alaikum :

I just wanted to tell the sisters who see this recipie to avoid using lard as this is from animal fat ,normaly either beef or pork , shartening is from vegtable fat so it is much more healthy a choice and it does not change the taste of the dish ...To be honest when I am cooking most dishes I use olive oil in place of shortnening and use only the shortening when I am backing ,inshallah this has been benificial to you .....masalaam

 

[umm hasna]

Assalam alaikum

Here is another version of Hungarian Ghoulash you might like to try as well.


1 lb Beef Cubes

1 Tsp. Salt

1 Onions

2 Tbsp Oil

1 Tbsp.Paprika (hungarian Paprika is better but you can use normal paprika)

2 bay leaves

1 1/2 Pints Water

2 Potato chopped into 1/4

1/4 Tsp. Black Pepper



1, Cut beef into 1" cubes, add 1/2 tsp. salt, chop onions and brown in oil, add beef and paprika.

2, Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat.

3, Add water, chopped potatoes and remaining salt.

4, Cover and simmer until potatoes are done and meat is tender.

Prepare egg dumpling batter:

1 Egg
6 Tbsp Flour
1/8 Tsp Salt

Add flour to unbeaten egg and salt mix well, let stand for 1/2 hour for flour to mellow.

Drop by tsp full into Goulash. Cover and simmer 5 mins after dumplings rise to surface.

Serve hot with dollops of sour cream.

Serves 6.