Recipe by mentallo
"It's hard to find a real Hungarian recipe for goulash. This is the real thing. Real goulash has no tomato paste or beans. Eat with a slice of rustic bread. Dip bread in sauce and clean the plate with the bread at the end. Can be eaten with spaetzle."
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onions, finely sliced
beef chuck, cut into 1-inch cubes
water, or as needed
salt and ground black pepper to taste
I am hungarian, and I can vouch that this is the only authentic recipe for hungarian goulash among this "line up" of different goulashes :)
The original was made by herdsmen on an open fire on the pasture. They had no fancy ingredients to ad....thank you for posting it!
Maybe the Hungarian paprika I bought was not right, but this lacked any flavor. I wanted to use the hot paprika but didn't think my teens would like it. I had to add a lot of salt and pepper and then it tasted like beef stew, which was not what i was going for.
YUMMY! no leftovers here. A very forgiving recipe. I got distracted and scorched my onion paprika mixture, as quick as I could I switched to another pan and added more paprika and onion to replace what was lost, watching carefully I softened the new onion and then added the cup of water. As you see it came out beautifully no burnt or unpleasant taste and the little browning on some of the meat added to the flavor. The meat was melt in your mouth tender,and my house smelled so wonderful while it was cooking my neighbors were leaning over the fence to get a whiff.I will be using this recipe often, hopefully leaving out the scorching step.
Only truly authentic Hungarian Goulash here. The author is right, there are NEVER any tomato products in AUTHENTIC Hungarian Goulash. All the red is pure paprika. The men in the fields making this on an open fire wouldn't have had tomato products.
I used vegetable oil in place of lard and substitute water with beef broth. It turned out very tasty. So simple yet delicious. Will make this again and again. Thank you for sharing this recipe!
Amazing! I only made one change, using a combo of shortening and oil in place of the lard. Everyone loved this and I'll definitely make again.
Perhaps there's something "lost in translation" but Goulash (Gulyas) is a soup (leves). This appears to be the recipe for Marhaporkolt, which is a very nice recipe, but I would brown the meat in the pot first and then remove it before browning the onions then add the beef and the paprika. Don't let the paprika "catch" because it goes bitter.
We had never tried this before and we really enjoyed it. The only different thing we did was we used oil in place of lard. We will certainly enjoy it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Real Hungarian Goulash (No Tomato Paste Here)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 181
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