Oh well… I have to say, I’ve never heard of a goulash recipe like this. At first I thought this is an italian pasta bolognese recipe. I’m from Transylvania by the way!(Sziaaa!) And I have to say, that the real goulash (we call it “tokány”) is made of potatoes, meat, lots of paprika, some spices…and that’s all. Oh, I forgot to say, that I loooove your blog!

Edit:

Well “American” Goulash is more of a casserole than the traditional Hungarian Goulash. Apparently Please, post your recipes because I would like to try some! Nagymama never made goulash so I’ve only had it in Hungarian Restaurants!

And regarding the blog, thank you very much for saying so!

Try these:

Goulash (Gulyas)

4 pounds beef (cut in 2 inch pieces)
2 strips of bacon or salt pork or
2 tablespoons bacon fat
6 onions coarsely chopped
3 tablespoons paprika
1 1/2 teaspoons salt
2 green peppers, coarsely chopped

Brown half the beef in it’s own fat in a large skillet;
transfer to a kettle or dutch oven and repeat with other half.
Rinse the skillet with a cup of water and add the liquid to the meat.
Cover and cook slowly over low heat.
Chop the bacon and fry in skillet; add the onions and brown lightly.
Stir in the paprika and salt; then combine with the simmering meat.
Stir in the uncooked green peppers and continue cooking slowly for
about 2 hours until the meat is tender- not soft.

Goood served on noodles.

***

Soft Noodles (Galuska)

2 cups sifted flour
3/4 cup water
1 egg
1 teaspoon salt

Mix all ingredients lightly until well blended.
Put a portion of the dough on a small wet breadboard,
and cut with a wet knife into 1 inch wide strips.
From these strips, cut 1 inch pieces and push them off
into boiling salted water.
They are done when they rise to the top.
Skim them off and pile in a hot dish.

(Good with Chicken Paprikash or Goulash)

***

Cucumbers with Sour Cream (Tejfölös Uborka)

4 large cucumbers
2 teaspoons salt
1/4 cup wine vinegar
1/2 teaspoon paprika
2 tablespoons salad oil
1/4 cup sour cream

Peel the cucumbers and slice thin.
Sprinkle with salt and let stand 15 minutes.
Drain aand press out the moisture.
Add the viniger and paprika.
A few minutes before serving, add the salad oil and sour cream.

Just a note about the Gulyas recipe I sent you. I don’t actually make it that way. I use 6 strips of bacon and 2 onions (not 2 strips of bacon and 6 onions) and leave out the green pepper. I also use enough water to cover the meat. I like sort of a sauce for the noodles.

This is how I do the “tokány”(my goulash):

1 or 2 onion(s)
any kind of meat cut in cube-like pieces
3 potatoes/person -chopped in chunky pieces(but not too large cubes)
3 tablespoons of paprika
salt,black pepper, 2 laurel leafs, 2 or 3 cloves

chop the onion(s) and fry them in oil, then add the paprika and immediately add the meat and fry it until it becomes white. then pour some water onto the meat(the water must cover the meat) and cook it until the meat is soft. Then add the potatoes and fill it with more water, until it covers the whole thing. Add the salt, pepper, the cloves and the laurel leafs and cook it until the potato is soft.

Sorry for my english, I probably made thousands of mistakes, but I think the recipe is understandable.

Yeah, that “americin” goulash recipe is “Johnny Marzetti” . I do like traditional Gulyas Leves better.

m.

Ilona: You guys are making the pregnant woman very hungry :)) Who’s cooking?

Not everybody used tomatos in it. Here is the one I got from a free Hungarian receipe website. It’s good because I love dumplings [maybe a little too much cuz I'm starting to look like one]

Goulash
(by June Meyer).
Ingredients:

2 pounds beef chuck
1 teaspoon salt
2 onions, white or yellow
2 tablespoons lard or shortening
2 tablespoons imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 teaspoon black pepper
***Egg dumpling batter:***
1 egg
6 tablespoons flour
1/8 teaspoon salt

Directions:

Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add bay leaves, water, diced potatoes, black pepper, and remaining salt. Cover and simmer until potatoes are done and meat is tender.

Prepare egg dumpling batter:

Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream.

ps: stef come visit you’re making me miss old times.

[...] What is American Goulash? It’s what a call my life - a mixture of Hungarian and American influences served up with a little bit of paprika. Okay, so technically, it’s a dish that kinda resembles hamburger helper, but I was trying to be a little poetic about it, dammit! If you are looking for the recipe for “real” American Goulash, it’s here. [...]

My father always made his goulash with tomatos. But goulash is like any stew whatever you have on hand and what you like goes in. He use stewing beef and sometimes sirloin. I make a version I call mock goulash with ground beef instead of stew beef.