Altschul Recipe Database: Hungarian Goulash

Recipe: Hungarian Goulash
This is a Entree Dish.
Full Recipe: Russian, Polish and German Cooking (p. 119)
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2 onions
2 lbs beef stew meat
caraway seeds
Hungarian paprika
ripe tomato
2 green peppers
1 lb potatoes
2 tbsp vegetable oil
2 onions, chopped
2 lbs beef stew meat
1 garlic clove, crushed
generous pinch of caraway seeds
2+ tbsp Hungarian paprika
1 ripe tomato, chopped
10 cups beef stock
2 green peppers, seeded and sliced
1 lb potatoes, diced

2 eggs, beaten
6 tbsp plain flour
pinch of salt

Heat oil in a large pot over medium-high heat. Add onions and fry until soft. Add beef and brown for 10 minutes, stirring frequently to prevent sticking.

Reduce heat and add garlic, caraway seeds, paprika, tomato, salt, and stock. Stir well, then simmer over gentle heat 1-1 1/2 hours, until meat is tender. Add peppers and potatoes and cook 20-25 minutes more, stirring occasionally.

Meanwhile, mix eggs, flour, and pinch of salt; then roll the dough into dumplings. Drop dumplings into simmering stew and let cook 2-3 minutes, until they float to the surface. Remove dumplings, adjust seasoning of broth and serve together in bowls.