Hungarian Goulash

Not exactly  “Summer” food.  
But it was what my son Matt requested when he came for dinner yesterday. 

Hungarian Goulash with traditional sides.

Spaetzle

And Red Cabbage.  

and for colour, fresh green beans.  

Hungarian Goulash

2 pounds Stewing Beef, Hip or chuck
2 onions, chopped
3 cloves of garlic
2 tablespoons Sweet or Hot Paprika (or combination)
Beef broth
Salt and Pepper to taste

Flour (Optional) for dredging beef
(optional 2 or 3 potatoes, cut into large cubes)

Brown the beef in some hot oil. 
(May be dredged in flour first)

Add chopped onion, garlic and saute until soft. 
Add paprika, Cook for a few minutes.
Add Broth to cover, salt and pepper to taste and simmer
until the meat is tender.
If using Add potatoes and continue cooking
until potatoes are cooked through. 

Serve with Spaetzle or Wide noodles.

13 Comments Add yours

  1. Joy Tilton says:

    It's going to be 100 here today, but this looks delicious! I'll just crank down the ac and we'll pretend it's early fall!

  2. fuat gencal says:

    Ellerinize, emeğinize sağlık. Çok leziz ve iştah açıcı görünüyor.Saygılar.

  3. Linda says:

    Ann…we are under a heat advisory today but that plate of food sure looks absolutely delicious!Gorgeous!

  4. Cathy says:

    Despite the warm weather I wish this was my menu for dinner tonight. This is my favorite comfort food, especially with the delicious sides.

  5. For our children we'll work in a steamy kitchen on a steamy day ! 🙂 Just wonderfulxoxo Pattie

  6. J e l e n a says:

    we lovegoulashes here since there is a great influence of austrian hungarian food in the northern part of the countrz, onlz I use the sam amount of onion as meat, spaetzles are devine!

  7. Anonymous says:

    Quite close to goulash! :DThe preparation of the real thing starts with the sauté of chopped onion, as always in Hungarian cuisine. Then comes the paprika and only then the beef. Thus the sauce of the stew will be thicker.No garlic needed, tomato or red wine optional.Otherwise, it's a perfect recepy.Congrats!Bon apetit! Jó étvágyat!

  8. Thank you all. Yes, it was a little too warm for Goulash, but the heat didn't stop us from cleaning our plates. There was only a little meat and red cabbage leftover and I sent that home with the kids.Anonymous, thank you for sharing your version of Goulash. I'm sure it is delicious. There are many different versions, some more authentic than others. Ann

  9. That looks delicious, Ann! The colors are amazing!

  10. Kathy Walker says:

    This sounds wonderful even if it is hot outside. It certainly looks delicious…great colors…..

  11. Lana says:

    WE eat goulash and its relatives all the time, ignoring the thermostat. Your version looks delicious and inviting. But, I'll have to pick my favorite, the spaetzle. I wish I could crawl through the screen and steel the whole pile!My Serbian mother makes the dish the way Anonymous described it. But she will not hear me here, and I can confess I brown the meat dredged in flour first, and then add the onions, like you did. Greetings from California.

  12. ive always heard of goulash and never really knew what it was, so thx for sharing 🙂

  13. Rettabug says:

    You showcase the BESTest recipes, Ann! I want to try making this one as soon as it cools off around here. Mega ditto on the bread, too.I made your sausage & peppers & onions last week. TOTALLY spaced on capturing a photo but it was DELISH!Thanks for all your great recipes. I just love your blog!!!Hugs,Rett

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