Authentic Hungarian Goulash |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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. We would NEVER consider tomatoes or green peppers or other spices in Goulash. Slow cooking is the secret and you can never use too much paprika. Note: my grandmother made the biscuits from scratch, but I find the Bisquick ones are easier and tastier. Ingredients:
2 lbs beef chuck, cubed |
1 teaspoon salt |
2 medium onions, chopped |
2 tablespoons vegetable oil |
3 tablespoons sweet hungarian paprika |
2 bay leaves |
1 quart water |
4 lbs red potatoes, cubed |
1/4 teaspoon black pepper |
2 cups bisquick baking mix |
2/3 cup milk |
wide egg noodles |
1 pint sour cream |
Directions:
1. Cut meat into 1-inch cubes then salt.
2. Chop onions and brown in oil.
3. Add beef and paprika, simmer for 1 hour.
4. Add water, potatoes, bay leaf, and pepper.
5. Cover and simmer for 40 minutes.
6. Separately mix Bisquick and milk.
7. Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
8. Cover and cook for 10 minutes.
9. Serve over cooked, wide egg noodles, top with a dollop of sour cream.
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