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Anna's Amazing Goulash
SUBMITTED BY:
Anna
"I made this up one day. It takes a lot of work, but makes a lot of stew, and the leftovers just taste better and better each time you try it."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
30 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 thick slices bacon, diced
1 cup beef stew meat, cut into 1 1/2 inch pieces
1 pound lamb stew meat, cut into 1 1/2 inch pieces
1 pound pork stew meat, cut into 1 1/2 inch pieces
2 tablespoons unsalted butter
2 onions, chopped
1 bulb garlic, peeled and minced
1 cup all-purpose flour
1 teaspoon caraway seeds
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons red pepper flakes
1 cup red wine vinegar
1 (14.5 ounce) can peeled and diced tomatoes
5 cups beef stock
1 (12 fluid ounce) can or bottle beer
1/2 tablespoon salt
3 cups water
2 red bell peppers, chopped
3 potatoes, peeled and cubed
1 parsnip, chopped
3 stalks celery, chopped
4 carrots, chopped
1 cup dry bread crumbs
1/2 medium head cabbage, chopped
1 cup green peas
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DIRECTIONS
In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned. Using a slotted spoon, remove the bacon from the skillet and set aside. In small batches, saute the meat in the bacon fat until browned. Use a slotted spoon and set the stew meats aside as well.
Melt the butter in the bacon fat in the same skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red pepper flakes. Stir for two minutes until all the flour is dissolved. Whisk in the vinegar and tomato. The mixture should be very thick.
Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
Stir in the breadcrumbs until stew has thickened. Add the cabbage and peas and simmer for 5 more minutes. (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.)
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REVIEWS
Reviewed on Oct. 19, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Oct. 19, 2003
Oh Anna, you did such a good job with this recipe! My family loves soups and stews on a chilly fall or winter N.J. night and you've come up with a winner! Nothing like comfort food to warm the tummies of your loved ones. I couldn't find lamb stewing meat so I had no choice but to eliminate it. I added a little gravy master at the end for flavor, only used beef stock; no water for the liquid and thickened this beautiful stew with some corn starch. Trust me friends, no need to serve over noodles; this dish stands wonderfully alone. My hubby thanks you !!!!
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16 users found this review helpful
Oh Anna, you did such a good job with this recipe! My family loves soups and stews on a chilly...
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Reviewed on Sep. 16, 2003 by kauaieg
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kauaieg
Sep. 16, 2003
An excellent blend of flavors, worth the effort. I highly suggest making it a day ahead. The vinegar and caraway were overpowering the day I made it but, were well balanced the next day. The red pepper was a little much for me but, family members thought it was great. I made this in a pressure cooker and had great success. I will make this again and again, thick, hearty and warming on a night when central NY is in the throws of a noreaster!
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12 users found this review helpful
An excellent blend of flavors, worth the effort. I highly suggest making it a day ahead. The...
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Reviewed on Feb. 22, 2003 by Darlene T
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Darlene T
Feb. 22, 2003
This is a wonderful soup/stew. It does take some time, but is worth every minute. I doubled the recipe which allowed for plenty to freeze for future quick meals. Everyone loved this and it will be a regular on the winter menu.
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12 users found this review helpful
This is a wonderful soup/stew. It does take some time, but is worth every minute. I doubled...
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Reviewed on Aug. 22, 2003 by Jan
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Jan
Aug. 22, 2003
This is a wonderful dish -- flavorful and filling and worth the work to make! I used a slow cooker to cook the stew until the meat was tender, then put on the stove in a larger pot for addition of remaining ingredients. Also found no need of the breadcrumbs to thicken. Excellent!
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9 users found this review helpful
This is a wonderful dish -- flavorful and filling and worth the work to make! I used a slow...
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Reviewed on Dec. 7, 2005 by
MRSBLUE1
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MRSBLUE1
Dec. 7, 2005
What a great stew! My husband went ape over it. He ate it for lunch and dinner all week. The third day was the best. The flavors blended so well! I didn't have stewing pork, so I used thick boneless pork chops from Costco, then I slow cooked the meat to make it more tender.
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8 users found this review helpful
What a great stew! My husband went ape over it. He ate it for lunch and dinner all week. The...
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Reviewed on Oct. 25, 2004 by ILOVECOOKING4
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ILOVECOOKING4
Oct. 25, 2004
This recipe was OUTSTANDING!!! I made this for friends and they were raving on how good it was. I only made a few slight changes: Instead of adding water, which would have been too much liquid, I added more beef broth. Also, I cut the vinegar to just 1/2 cup. A whole bulb of garlic sounded like too much for me, so I just used a few cloves. I didn't add the bread crumbs, just cornstarch to thicken at the end. I also am not a fan of peas or parsnips, so I used turnip instead. And as far as the meat, I used 2 lbs of beef stew and 1 lb of pork stew meat. I am definately sending this recipe to friends. It's a keeper for sure! Thanks Anna!
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7 users found this review helpful
This recipe was OUTSTANDING!!! I made this for friends and they were raving on how good it...
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Reviewed on Feb. 2, 2004 by AUNTJANNER
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AUNTJANNER
Feb. 2, 2004
I made this recipe for the adjusted 8 servings, following the amounts pretty much exactly, adding a little more meat. Couldn't get lamb so subbed veal. I did leave out the bread crumbs because I wanted the consistency to be like thick soup and not too thick. I would also cut the paprika from 2T. to 1T. and adjust later although the way I made it was delicious. I just know this soup will be even better tomorrow!
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4 users found this review helpful
I made this recipe for the adjusted 8 servings, following the amounts pretty much exactly,...
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Reviewed on Oct. 17, 2006 by
DC Girly Girl
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DC Girly Girl
Oct. 17, 2006
The meat came out well. I only used beef cubes which came out nice and tender. I did not add quite as much flour as called for because it seemed to get so thick with just half a cup. I did not add the bread crumbs or cabbage, but I don't think that was a big loss. Next time I will add more beef & veggies and cut down on the amount of fluids total (is vinegar, beef stock, beer AND water really necessary?) There was quite a bit of stock that came out of this. Oh! And it could use a dollop of sour cream on each serving. I really consider this a 3.5 star recipe. There is a lot of potential, with personal tweakes.
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3 users found this review helpful
The meat came out well. I only used beef cubes which came out nice and tender. I did not add...
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Reviewed on Nov. 20, 2005 by DCHANDLER
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DCHANDLER
Nov. 20, 2005
I fixed this recipe on a weekend my son brought home 3 of his team mates from his college football team. Believe me it was barely enough, Ha! Ha!. Glad I found this recipe. The boys loved it. There was just enough left over for each of them to take a small container home. Next time I fix it I will reduce the amount of red vinager. It was a little overpowering for me. Instead of peas I used fresh mushrooms. My family doesnt eat peas. Definately will make again.
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2 users found this review helpful
I fixed this recipe on a weekend my son brought home 3 of his team mates from his college...