Goulash (?)

[Cass]

When I was a kid my babysitter made this amazing dish. I am wondering if anyone knows a recipe? It was hamburger based with some sort of gravy and was delicious. I would like to recreate it if possible.

[mmhmm]

There are as many kinds of goulash as there are cooks who make it, Cass. Did the goulash you recall have noodles in it? True Hungarian goulash is made with potatoes, diced beef (no reason you couldn't use hamburger meat), onions, salt, pepper, bay leaves and, most important, paprika. If you can get your hands on real Hungarian sweet paprika, you're golden. Here's how my husband's mother made hers, and it's delicious:

beef chuck, cut in squares (probably about two pounds of meat ... I have her recipe but it's not always very clear on amounts)
about a tsp of salt, I'd guess
two onions, chopped
two tbsp shortening
two bay leaves
four cups water
black pepper to taste
four potatoes, peeled and diced
two tbsp paprika (more if you like more ... taste it to see)

Brown the chopped onions in shortening, then add the meat, the bay leaves, half the salt and the paprika. Simmer that on low heat for about an hour, then add the water, the rest of the salt and the pepper. Simmer this over low heat until the potatoes are done. While it's cooking, make some dumplings using 1 egg, a little salt and 6 tbsp flour. Just mix them together (no need to beat the egg first) and let them sit for about twenty or thirty minutes, then drop them by teaspoonsful into the goulash. Cover and let simmer. When the dumplings pop to the surface simmer for about five more minutes and top your creation with blobs of sour cream when served.

I haven't made this in a long time. I'll have to make it this weekend.

[mmhmm]

My MIL was from Germany, but her mother was Hungarian. The recipe was one passed to my MIL from her mother. It really is good, and the little dumplings are an added treat.

[Cass]

Thanks for the recipes! The goulash I remember was served over noodles. I'll have to try this recipe, thanks again.

[bimetalaupt]

Nov 27, 2011 9:26:41 GMT -5 Cass said:

Thanks for the recipes! The goulash I remember was served over noodles. I'll have to try this recipe, thanks again.

In  fact is a dumpling about = 3 noodles that are not pressed through a pasta press? Durum flour works better but everything else looks the same!!!I also recall heavy sour cream added at serving...I WAS CALLED HUNGARIAN..AND BOY WAS IT GOOD!!esp on a cold winter night!!

Bruce

[gooddecisions]

Are you sure it wasn't hamburger helper- beef stroganoff? I remember that being quite popular when I was a kid, not so great as an adult...

[Deleted]

Over noodles? I'm thinking Stroganoff, too.

[swamp]

Goulash to me is browned hamburger, onions, peppers, macaroni noodles, and tomato sauce.  Like ziti without the cheese. 

[bimetalaupt]

Feb 9, 2014 19:13:57 GMT -5 swamp said:

Goulash to me is browned hamburger, onions, peppers, macaroni noodles, and tomato sauce.  Like ziti without the cheese. 

Iced,
 The use of Tomato Sauce and Macaroni sounds like American Goulash.  The Goulash I recall eating in New York's Hell Kitchen had the egg/flour mix cooked into the Goulash by the spoonful like you would dumplings.  Served with very heavy sour cream that was added at plating (serving). 

How about that for a very cold winter night?
Bruce

homepage.interaccess.com/~june4/goulash.html

June Meyer's Authentic Hungarian
Goulash
(Gulyasleves)

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.

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.

[Value Buy]

Feb 9, 2014 19:13:57 GMT -5 swamp said:

Goulash to me is browned hamburger, onions, peppers, macaroni noodles, and tomato sauce.  Like ziti without the cheese. 

That is how my mother made it, but with fresh cut up tomatoes.

She usually used macaroni shells instead of noodles.

Topped with fresh shredded mozzarella, or parmesan.

This would not qualify as an white American dish for ethnic immigrants

[chiver78]

Feb 9, 2014 19:13:57 GMT -5 swamp said:

Goulash to me is browned hamburger, onions, peppers, macaroni noodles, and tomato sauce.  Like ziti without the cheese. 

^yeahthat. what I grew up calling "goulash" is really American Chop Suey, but w/homemade sauce. YMMV

[bimetalaupt]

Now things are complex..eight kinds of Hungarian Paprika!!!!
Bruce
www.thekitchn.com/whats-the-difference-hot-sweet-68134
&bull Hungarian paprika
2008_10_30-hungarian.jpg Pin_it_button
Paprika is considered the national spice of Hungary and it appears in the country's most celebrated dish, goulash. Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. The eight grades of Hungarian paprika are különleges ("special quality"; mild and most vibrant red), csípősmentes csemege (delicate and mild), csemege paprika (similar to the previous but more pungent), csípős csemege (even more pungent), édesnemes ("noble sweet"; slightly pungent and bright red), félédes (semi-sweet with medium pungency), rózsa (mildly pungent and pale red), and erős (hottest and light brown to orange).

In the US, what is marketed as Hungarian sweet paprika is usually the édesnemes variety.

If you have a recipe that calls for paprika without specifying which kind, you can usually get by with using Hungarian sweet paprika. But also consider what type of color, sweetness, pungency, or heat you'd like to add and experiment with the wide world of paprika varieties!