HUNGARIAN BEEF GOULASH: ELONA’S RECIPE:
Hogy Vagy! (How are you!) Your first lesson in Hungarian!
Through life I have always gathered recipes I loved, I’m glad I did so I
can now share them with you! Today I want to share Elona’s Hungarian
Goulash with all of you. Elona helped my grandfather enjoy life in the
latter part of his life. She was truly a wonderful, caring woman who
luckily escaped from Hungary before the war. She spoke in broken
English but there were never any translations needed for the wonderful
Hungarian dishes she made. I am forever glad for her inspiration, her
help to my grandfather and her cooking. Thanks to this recipe I will
never forget her!
This dish truly goes great with spätzle’s and a sweet white
Hungarian wine, and if you ever could find some some Dobos Torta for
desert you would truly have had an amazing feast. Please subscribe to
Mike Kostensky on YouTube for even more great recipe ideas! Enjoy
Hungarian food always since it is a gift to our taste buds that are at
times saturated with too many premade options.
1. 4# of diced chuck beef tips, bite size.
2. Three medium Vidalia or a Sweet onion diced in bite size portions
do not chopped fine sautéed these in olive oil enough to coat the
bottom of the stock pot and add three tablespoons of salted butter.
3. Two to three heaping tablespoons of Hungarian Paprika, original
recipe called for sweet Paprika I prefer a paprika with a little kick so I
use a hot paprika, note only two teaspoons are necessary if you go
this spicy route.
4. Four chopped larger size ripe tomatoes. If using plumb tomatoes
add 6 to seven ripe tomatoes.
5. Two Red peppers chopped bite size.
6. Three to four medium mild Hungarian Peppers or Cubarelle
7. Half dozen medium Garlic cloves, crushed with a fork.
8. Two heaping tablespoon Caraway seeds.
9. I add a tablespoon or more of beef base, for just a little more
10. Add a teaspoon or more of fresh ground black pepper.
Note: I add all spices when I brown the meat. I have been
taught that releasing the spices early into the pot maximizes
When all of your ingredients are prepared place in a heavy steal or
stainless pot. Add Olive oil and butter, to the onions and spices, cook
till translucent, then add garlic and beef, cook till brown. Do Not add
water as you cook this. Then add ALL bite size vegetables to pot. As
the vegetables cook they will provide all the liquid you need. Continue
simmering on a medium heat till the meat gets tender approximate
time is 1.5 hours or longer you be the judge. Simmering all this
goodness will only help the final taste. Taste for salt and pepper!
When I make this great dish I always make tradition spätzle’s. Please
look at my previous short video on how to make this amazing
dumplings as we refer to them in the US. I have also heard many folks
also cook pasta to scoop this goulash over in a wide brim bowl.
Remember with pasta 11 minutes in boiling salted water, no more no
Note: this dish is almost a soup consistency no thickening is needed
unless you are more comfortable with a gravy texture in that case I
would add a corn starch slurry but there should never be a need for
this. Note: What is a Slurry? A slurry is 2 tablespoons of Corn starch to
a ¼ cup of warm not HOT water, mixed well and add to the boiling
mixture. Depending on the volume you may need more! Just give this a
few minutes to thicken!
Please enjoy, Subscribe to Mike Kostensky on YouTube & share this
Old World Adventure!!