Friday, February 1, 2013

Hungarian Beef Goulash

We all grew up on something called goulash, a dish with pasta, beef and a red sauce of some kind.  My mom used macaroni and hamburger in hers.  It was quick, filling and an easy recipe.  I’m sharing a real Hungarian beef goulash that is filled with paprika like a true goulash should have.  

Brown Sauce Base (make prior to other steps and set aside)
4 T. butter
4 T. flour
2 c. beef broth
½ tsp. Tabasco Sauce

Brown Sauce Base
¼ cup butter
4 large sliced onions
2 cloves minced garlic or 1 heaping teaspoon
3 lbs. boned round or chuck cut into 1 inch cubes
8 oz. diced tomatoes, drained
4 tsp. paprika
½ tsp. dried marjoram leaves
½ tsp. salt
1 bay leaf

Brown Sauce Base

Melt butter in saucepan over medium heat and cook until golden brown, keeping a close watch and stirring occasionally.

Stir in flour, continue stirring constantly, until brown.

Stir in broth and Tabasco.

Cook, stirring constantly, until sauce thickens and comes to a boil, set aside. (Huff the pot a little because this sauce smells divine.)


In large saucepan or Dutch oven melt butter, add onions and garlic and cook until golden brown, stirring occasionally.

Add beef, browning on all sides.

Stir in tomatoes, the brown sauce base, paprika, marjoram, salt and bay leaf.

Cover and simmer at least 2 hours, stirring occasionally, until meat is tender (I prefer about 5 hours of simmering – you could even transfer this to a crockpot and forget about it for several hours).

Serve over buttered noodles, spaetzle, mashed potatoes or rice.  I like it over noodles with a dollop of sour cream on top, but will also share a simple spaetzle recipe with you.


Spaetzle is a a type of egg noodle or tiny dumpling with a soft texture found in the cuisines of Germany, Austria, Switzerland, and Hungary. It’s made with flour, water and eggs. If you choose to make it yourself, which is very easy to do, you’ll get to enjoy the marvelously fresh flavor of homemade noodles.
Spaetzle makes a great side dish for beef or chicken where the sauce on your meat can be drizzled on top of the noodles.

Serves 6-8
3 eggs
1 cup milk
3 cups flour
1/2 teaspoon salt

Beat the eggs until foamy with a wire whisk.  Beat in the milk until well combined.  Mix together the flour and salt and then stir into the egg mixture a little at t time.  The dough should become stiff and elastic.

Bring a big pot of water to a boil.  If you do not have a spaetzle maker (I don’t), place a colander over the pan of water. Pour about ¼ of the batter in the colander and press through the holes into the water with a spatula.

Add butter and serve with a meat and gravy on top. 

Tomorrow, the Bacon Bowl for Super Bowl 

Enjoy your little trip to Hungary and Germany.  Be happy and may God bless you and yours. 

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