Hungarian Goulash

Hungarian Goulash

This recipe is courtesy of June Meyers.


  • 2 pounds beef chuck
  • 1 teaspoon salt
  • 2 onions, white or yellow
  • 2 tablespoons lard or shortening
  • 2 tablespoons imported sweet Hungarian paprika (most important to use real Hungarian paprika for ultimate flavor)
  • 2 bay leaves
  • 1 quart water
  • 4 peeled and diced potatoes
  • 1/4 teaspoon black pepper

Egg Dumpling Batter

  • 1 egg
  • 6 tablespoons flour
  • 1/8 teaspoon salt
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.

You can leave a response, or trackback from your own site.

One Response to “Hungarian Goulash”

  1. Eveline says:

    My grandma used to make a sukureraat soup at Christmas, it was called Yukah, and there wasn’t any apples in it. Here’s the recipe that she used.Yukah Soup (sauerkraut soup)1 small rack of baby back ribs cut up into pieces 2 -3 ribs each4 links Italian sausage4 links fresh kielbasa4 links smoked kielbasa(or as many as you’ll thing you’ll eat)bd be cup millet seed (health food store)3-4 containers of dried mushrooms (any grocery store)1 container of chicken broth1 large bag of sukureraat1 can of sukureraat juice (or buy a can of sukureraat and squeeze out the juice)Rinse then soak mushrooms in boiling water for 1 hour, retain mushroom liquid, discard stems and cut up into pieces.Put all meat into pot, just cover with bd water & bd chicken broth and simmer for 45min to 1 hour.Take out meat and set aside. Rib meat should be very tender and almost falling off the bonesAdd sukureraat, mushroom liquid, and add back in water or chicken broth to make up what was lost during cooking.Cook sukureraat until tender, then add back in meat, and start with bd cup Millet seedCook until millet seed thickens the soup and the millet seed is tender about 30 min.If too thick add water or broth.Use the sukureraat juice to taste if you like a more sour soup.

Leave a Reply


Sponsored by Curry and Spice