Click for Cookbook LOGIN
"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Hungarian Goulash Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Hungarian Goulash, by , is from The McCollum Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan McCollum

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 pounds - boneless chuck roast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons - all-purpose flour
3 tablespoons - olive oil, divided use
4 medium - sweet onions, sliced and separated into rings
8 ounces- baby portobello or crimini mushrooms, brushed clean and cut in half
1 head garlic (about 12 cloves) - peeled, large cloves cut in half
cup - sweet red wine
1 cups - beef broth
1 (4 ounces) jar - diced roasted red peppers
cup - sweet Hungarian paprika (The amount of paprika is correct - it is important that you use sweet Hungarian paprika, not a store brand)
1 cup (8 ounces) - sour cream
4 cups - cooked buttered noodles with chopped parsley

Directions:
Directions:
1. Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper. Toss with the flour.
2. Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
3. Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
4. Add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom. Add beef broth, roasted red peppers, and paprika. Return beef and any accumulated juices to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1 to 2 hours, stirring occasionally, until beef is fork-tender.
5. Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.

Serve Hungarian goulash over hot buttered noodles with chopped parsley.

Number Of Servings:
Number Of Servings:
8

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!