Mom's Hungarian Goulash with Egg Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs of nice stew meat (cut in large pieces) or 2 lbs of lean ground beef,sirloin steak,or chuck roast.
Meat tenderizer ( flavored or not.)
3 heaping teaspoons of garlic
2 cups of chopped onion
1-1 1/2 cups of chopped bell pepper
4 oz of nice red table wine; not too dry.
1/2 cup canola oil
Contadina tomato paste,6 oz can;use 3 oz,(1/2 can). freeze the rest in a plastic sandwich bag for some thing else .
Hunt's tomato sauce;15 oz can.
Diced tomatoes,14.5 oz can
1-2 tsp of caraway seed
2 tsp. of ground red pepper
1 1/2 Tbsp. crushed red pepper (or to taste)
2 Tbsp. paprika (smoked is ok) I like the paprika in the red tin box. I can't remember the name. You will know it when you see it.
1 small tub of sour cream
4 oz of butter
2 heaping Tbsp. of beef bouillon paste
1 lge bag of egg noodles with the yolks
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Directions: |
Directions:1. Into a lge pot or a dutch oven spray non-stick pan spray then add all of the canola oil and set the fire under it to a low medium. Do not let it get too hot or burn.
2. Add meat tenderizer to the meat at this time,if you wish to. Coat all the the meat pieces with flour and shake of the excess. ( If you are using ground meat skip this part with the flour).
3. Make the oil a little hotter and then one at a time drop in the floured meat. Turn frequently and do not crowd the meat. Pay attention. Don't let it burn.
4. When it is all browned take it out of the pan with a slotted spoon and put it on a large plate to drain. Do not use paper towels.
5. Turn the fire down and add the onions,peppers and garlic. Continue stirring them ( do not brown them;just sweat the onions) When the onions are transparent remove onions,peppers and garlic from the pan with the slotted spoon. Turn off the heat and let the pan cool down.
6. When the pan cools some pour out the oil, then return the meat,onions,garlic and peppers to the pan. Turn the heat on to medium.
At this point taste the wine. It should be tasty; not too dry and not really,really sweet. Don't drink too much of it. Pour 4 oz into the pot with the meat in it . It should hiss and steam a little. When it settles down set your fire to low and add the bouillon paste and stir well. also add a cup of warm water or broth if you prefer.
7. Now add all of the tomato products and then all of the spices. Do not add salt because the bullion paste is very salty. Add liquids as needed. This should have a thick gravy,not soupy. Put the goulash into a slow cooker on high for 3-4 hrs or on low for 8 hrs. Stir as needed.
8. When ready to serve boil the egg noodles per pkg instructions,drain and add 4 Tbsp of salted butter. Shake black poppy seed on noodles if desired.
9. Plate the noodles individualy and laddle a few spoonfuls of goulash on noodles. Place a dollop of sour cream on top. If you like you can add 1 cup of sour cream to the goulash when it is finnished cooking. Do not cook the sour cream into the goulash because it will curdle. |
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Personal
Notes: |
Personal
Notes: Goulash is met to be spicy but we are all a little bit different (especially the kids,also the heat of different products very in intensity.) So while you begin to add spices becareful and check on the intensity, better to add too little than too much. The sour cream will cool the palate. Good luck,this is a really good tasting recipe. It is my own from long ago.
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