ISO Authentic Hungarian Goulash Recipe?

[bluesman]

Hi. I'm new to the forum and am looking for an authentic Hungarian Goulash recipe. Would anyone like to share their recipe or direct me to one. Thanks.

[PieSusan]

Go to the library and get THE BOOK on Hungary Cuisine by George Lang--or look for it online:George Lang's Cuisine of Hungary by George Lang (Hardcover - Jun 13, 1994)
or
Amazon.com: The Cuisine of Hungary: George Lang: Books

[kitchenelf]

June Meyer's has a great site - here is her recipe for Goulash

[Dave Hutchins]

There is as many rercipes for Goulash as there are Hungarians.
Here is my take on the subject. Use Chuck roast and dice into 1/2 chunks and brown in a dutch oven when nicely browned add some julianne onions, Tomato puree
Caraway seed and Hungarian Paprika, some beef stock and let cook in the oven 2-3 hrs to make sure it is tender then check seasonings add S&P to taste and serve with spatzle. It should be very tender and have a nice caraway taste. this is one of my favorite recipes. Dave

[Toots]

Originally Posted by Dave Hutchins

There is as many rercipes for Goulash as there are Hungarians.
Here is my take on the subject. Use Chuck roast and dice into 1/2 chunks and brown in a dutch oven when nicely browned add some julianne onions, Tomato puree
Caraway seed and Hungarian Paprika, some beef stock and let cook in the oven 2-3 hrs to make sure it is tender then check seasonings add S&P to taste and serve with spatzle. It should be very tender and have a nice caraway taste. this is one of my favorite recipes. Dave

Dave - that sounds awesome. I haven't made any kind of goulash in years. Might have to try it again soon!

[bluesman]

Thanks for the great replies. I am definitely finding out that there are soooo many variations of this great dish. This forum is great!

[Jeekinz]

Yes, there are as many recipes for goulash as there are tomato sauce recipes. I don't even think I made it the same twice.

Two things I ALWAYS do are: Slightly toast the caraway seeds first, and only use Szeged Paprika.

This is one of those times where I use a stock pot on the stove to start the dish, browning the meat, etc. Once all the ingredients have been added I transfer it to my slow cooker to cook for 4-5 hours or until the meat is the texture I want.

[BreezyCooking]

Okay, while I fully admit this isn't really "authentic", it is my very favorite goulash concoction, & one I developed specifically for my non-red-meat-eating husband.

BREEZY CHICKEN HUNGARIAN GOULASH

1 pkge. (approx. 1 pound or so) boneless skinless chicken thighs or boneless skinless chicken breasts or tenders, cut into bite-size pieces
Extra-virgin oil
1 onion, peeled & chopped
3-4 cloves of garlic, peeled & chopped
1 stalk of celery, chopped
1 cup dry white wine
1 cup chicken broth
1 can (14-15 oz) diced tomatoes, undrained
2 bay leaves
Hot Hungarian paprika (or a combination of cayenne or freshly ground black pepper, plus sweet Hungarian paprika)
1 8-oz. can sauerkraut, undrained
1 8-oz. container sour cream
Cooked buttered egg noodles for serving

Coat bottom of large coverable skillet with olive oil. Brown chicken pieces lightly for a few minutes. Add onions, garlic, & celery & sauté until vegetables just begin to soften, being careful not to let garlic brown/burn. Add wine, broth, tomatoes, & bay leaves. Cover & simmer for 15 minutes or so, until chicken pieces are just cooked thru. Remove cover & continue simmering until liquid has reduced to a stew-like consistency (or to consistency of your taste). Remove bay leaves & stir in sauerkraut, heating thru. Add hot paprika (or black pepper) to taste. Turn off heat & stir in sour cream. Serve over cooked buttered egg noodles.

[bluesman]

Originally Posted by Jeekinz

Yes, there are as many recipes for goulash as there are tomato sauce recipes. I don't even think I made it the same twice.

Two things I ALWAYS do are: Slightly toast the caraway seeds first, and only use Szeged Paprika.

This is one of those times where I use a stock pot on the stove to start the dish, browning the meat, etc. Once all the ingredients have been added I transfer it to my slow cooker to cook for 4-5 hours or until the meat is the texture I want.

Thanks for the tip. Is it the paprika that is the key flavor ingredient in this dish? Obviously, using fresh ingredients and a sound cooking process are required to make this a good dish.

[bluesman]

Originally Posted by BreezyCooking

Okay, while I fully admit this isn't really "authentic", it is my very favorite goulash concoction, & one I developed specifically for my non-red-meat-eating husband.

BREEZY CHICKEN HUNGARIAN GOULASH

1 pkge. (approx. 1 pound or so) boneless skinless chicken thighs or boneless skinless chicken breasts or tenders, cut into bite-size pieces
Extra-virgin oil
1 onion, peeled & chopped
3-4 cloves of garlic, peeled & chopped
1 stalk of celery, chopped
1 cup dry white wine
1 cup chicken broth
1 can (14-15 oz) diced tomatoes, undrained
2 bay leaves
Hot Hungarian paprika (or a combination of cayenne or freshly ground black pepper, plus sweet Hungarian paprika)
1 8-oz. can sauerkraut, undrained
1 8-oz. container sour cream
Cooked buttered egg noodles for serving

Coat bottom of large coverable skillet with olive oil. Brown chicken pieces lightly for a few minutes. Add onions, garlic, & celery & sauté until vegetables just begin to soften, being careful not to let garlic brown/burn. Add wine, broth, tomatoes, & bay leaves. Cover & simmer for 15 minutes or so, until chicken pieces are just cooked thru. Remove cover & continue simmering until liquid has reduced to a stew-like consistency (or to consistency of your taste). Remove bay leaves & stir in sauerkraut, heating thru. Add hot paprika (or black pepper) to taste. Turn off heat & stir in sour cream. Serve over cooked buttered egg noodles.

Thanks. Looks very tasty!