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Authentic Hungarian Goulash
SUBMITTED BY:
SUSANNAH
PHOTO BY:
Stephen123au
"This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961."
RECIPE RATING:
Read Reviews
(18)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
3 Hrs 30 Min
READY IN
3 Hrs 50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons butter
2 large onions, diced
2 pounds flank steak
1/8 teaspoon caraway seed
1/4 teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and cubed
salt and pepper to taste
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DIRECTIONS
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
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REVIEWS
Reviewed on Feb. 7, 2003 by MIHAELA
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MIHAELA
Feb. 7, 2003
It was OK but nothing extraordinary. And it takes forever to cook.
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18 users found this review helpful
It was OK but nothing extraordinary. And it takes forever to cook.
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Reviewed on Apr. 19, 2003 by SPETRI313
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SPETRI313
Apr. 19, 2003
This recipe is exactly what I was looking for. It tastes just like the way my grandmother used to make it. I recommend slow cooking it in a crock pot all day.
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13 users found this review helpful
This recipe is exactly what I was looking for. It tastes just like the way my grandmother...
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Reviewed on May 10, 2005 by VALASEKK
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VALASEKK
May 10, 2005
This is an awesome easy recipe..a life saver! My husband is Czech and he loved it! The only thing is that you can substitute the flank steak with chuck steak or any other cheaper meat. It cooks so long that it is nice and tender so it doesn't matter.
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11 users found this review helpful
This is an awesome easy recipe..a life saver! My husband is Czech and he loved it! The only...
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Reviewed on Nov. 2, 2007 by
LittleBlackLily
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LittleBlackLily
Nov. 2, 2007
not bad recipe, though a little short in information and sorry, but I have to say, it's far away from authentic :) here in hungary we call this kind of meal "pörkölt" which means "made by stewing" and goulash or "gulyás" is a rich soup or stew with potatoes, different vegetables paprika, and beef. check it out ;)
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8 users found this review helpful
not bad recipe, though a little short in information and sorry, but I have to say, it's far...
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Reviewed on Jun. 12, 2006 by
FoodieGirl
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FoodieGirl
Jun. 12, 2006
I gave this recipe (or rather my version of it) 5 stars - my husband and I loved it and will definitely be making this again soon. We are not eating red meat at this time so I subbed ground turkey for the beef, I also subbed parsnips for the potatoes which I think gave it a rich sweetness it wouldn't have otherwise had, and left out the caraway. I also used chicken stock and more than the recipe called for to make more of a stew. Try it, you'll like it!
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5 users found this review helpful
I gave this recipe (or rather my version of it) 5 stars - my husband and I loved it and will...
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Reviewed on Jan. 17, 2005 by
I Love to Eat
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I Love to Eat
Jan. 17, 2005
I couldn't eat this. But, my husband had three servings. I will leave it up to him to write his own 5 star review. I thought it had too much paprika and needed something more to make that balance. Since he liked it I would try it again with a better quality and less amount of paprika. I would also make it with a less expensive sut of meat. Stewing for close to three hours would justify a chuck or other stew meat. I wish I had used the flank for another dish.
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4 users found this review helpful
I couldn't eat this. But, my husband had three servings. I will leave it up to him to write...
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Reviewed on Jan. 18, 2005 by KKRSAVMO
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KKRSAVMO
Jan. 18, 2005
First I have to say I didn't have any caraway seeds or marjoram. I thought I did when I started this recipe but found I didn't. Instead I added a hearty helping of Mrs. Dash. I cut the meat into bite size pieces and it cooked faster that way. I had to watch because I did need to add more water as it cooked. I have a family of 8. Some liked it just the way it was, some added a dallop of sour cream to theirs, and one, my youngest added sour cream and salsa and declared it a keeper! Strange child!
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3 users found this review helpful
First I have to say I didn't have any caraway seeds or marjoram. I thought I did when I...
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Reviewed on Jul. 15, 2003 by BEETHOVENS6TH
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BEETHOVENS6TH
Jul. 15, 2003
This is a delicious and quick recipe. The only thing I could suggest is to use more fresh ingredients. Perhaps red bell peppers. All in all however it's a bachelor's boon.
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3 users found this review helpful
This is a delicious and quick recipe. The only thing I could suggest is to use more fresh...
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Reviewed on Mar. 6, 2008 by leda
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leda
Mar. 6, 2008
Unfortunately americans mix up Gulash (Gulyas) with Parikas. This recipe is closer to the later. Authentic Gulyas is made as a soup, with meat, carrots, onions, parsley and small dough dupmplings called "csipetke". Of course paprika is one of the most important ingredients. Some variations are present throughout the country. Paprikas is made with onions, tomatoe, peppers, garlic, paprika and meat. You can cook potaoesin with the meat, or cook dumplings or pasta to go with it. Some people do use sour cream to make it more creamy, and if cooking with hot paprika,it also cuts the heat. Just thought you neened to know.
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2 users found this review helpful
Unfortunately americans mix up Gulash (Gulyas) with Parikas. This recipe is closer to the...
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Reviewed on Jul. 15, 2003 by JOLENE
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JOLENE
Jul. 15, 2003
Really not much to this. It takes entirely too long to cook for the results it gives. It's pretty boring.
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2 users found this review helpful
Really not much to this. It takes entirely too long to cook for the results it gives. It's...
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