23 March 2012

Hungarian Goulash

I am a little perplexed over this dish. I seriously remember uploading the pictures a couple months ago, but as I looked through my published and unpublished posts it was nowhere to be found. I've uploaded the pictures again. Unfortunately, they aren't the greatest pictures. They were taken with the old camera. It's neat to see that my new camera really does make a big difference. I can't believe I was posting such horrible pictures before. Anyway, this recipe originally came from the is from the big red Betty Crocker cookbook. Have I mentioned how much I love Betty?  Well I think it came from the Betty Crocker book, but when I look at the recipe in the little cookbook my mom made for me it is very different than the one in my Betty Crocker book. I can definitely say that my mother and I have different editions of this cookbook so maybe that makes the difference. I'll be sharing my mom's version with you because that's the one I cook. This recipe reminds a little bit of the time I spent in the Czech Republic. Of course, Hungarian goulash is not quite the same as Czech goulash, but you could find Hungarian goulash in a lot of the restaurants out there. I have to say I always thought the Hungarian goulash tasted better than the Czech stuff.  Czech food is great, but there are a lot of things I would eat before their goulash.

Hungarian Goulash
  • 2 pounds stew beef, cut into 1 inch cubes
  • 1 onion, chopped
  • 2 cloves garlic, pressed or minced
  • 2 tablespoons vegetable oil
  • 1 1/2 cups water
  • 3/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons packed brown sugar
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/2 teaspoon dry mustard
  • dash of crushed red pepper
  • 1/4 cup cold water
  • 2 tablespoons flour
  • egg noodles

Cook beef, onion and garlic in oil until beef is brown, drain grease. Stir in 1/2 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 - 2 1/2 hours.
Mix 1/4 cup cold water and flour together with whisk until no lumps appear. Stir flour gradually into beef mixture. Bring to a boil, stirring constantly. Boil and stir 1 minuted. Remove from heat. Serve over prepared egg noodles. In the Czech republic the served it over bread roll dumplings. 



10 comments :

  1. This looks so yummy!!!

    Just wanted to say thanks again for the liebster shout out! :) I have passed the award on!

    http://dottedlinecrafts.blogspot.com/2012/03/leibster-award.html

    Sarah@
    www.dottedlinecrafts.blogspot.com

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  2. I use cornstatch nowadays to thicken instead of flour, you use less and its not so "floury" tasting. Mom

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  3. Stumbled onto your blog via the blog hop and just wanted to show you some blog luv! def enjoyed this post :) new follower!

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  4. THAT LOOKS REALLY GOOD!! CAN I ASK WHY YOU WERE IN THE CZECH REPUBLIC?? AS I AM WRITING THIS I CAN SEE YOUR LITTLE HATS, VERY CUTE!!

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    Replies
    1. I went on a mission for the Church of Jesus Christ of Latter-day Saints in the Czech Republic.

      Delete
  5. Where in the Czech Republic did you visit? I absolutely love it there. And you are right, Hungarian goulash is better than Czech goulash. Have you ever tried it over potatoes? That's how I grew up eating it and I personally like it better that way than over noodles.

    Thanks for sharing!

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    Replies
    1. I was there for a little over a year and spent time in Prague, Liberec, Ostrava and Jicin. I think I will have to try it over potatoes. That's sounds delicious. I would prefer bread roll dumplings, but I don't know how to make those so I guess I'll have to settle with something else.

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  6. Erin,
    This brings back wonderful memories of my time in Prague. I love the seasons in your recipe, this is a great Hungarian Goulash! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. Goulash is a favorite in our household, but we make it a little different. Thanks so much for sharing at Whimsy Wednesdays.

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  8. A great recipe I can't wait to try out. I love Goulash and those adventurous enough to try it! I wish more would.

    I came up with my own version of a Hungarian Goulash. While different from your own, I think mine is a unique take on the dish. I'm new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

    http://persnicketypanhandler.blogspot.com/2014/02/hungarian-gulasche.html

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I'm sorry, but I've turned word verification on again. I hate trying to decipher the words just as much as anyone, but I'm getting way too much spam. I tried doing comment moderation as people suggested but the number or spam comments I had to sift through was ridiculous. I appreciate your comments and didn't want them to get lost among the spam. Hopefully, I can reduce the amount of spam and turn the word verification off soon.

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