grandma's hungarian goulash

Name: Grandma's Hungarian Goulash
Prep time: 45 min
Cook time: 4 h
Yield: 6
Cuisine: Hungarian
Ingredients: 4 pound(s) boneless chuck roast; 4 tablespoon(s) cooking oil; 2/3 cup(s) flour; 2 teaspoon(s) salt; 1 dash(es) pepper; 2 teaspoon(s) paprika ( i use hungarian paprika when i can get it); 1 package(s) mushrooms (i use baby bellas); 1 cup(s) chopped onion; 4 tablespoon(s) catsup or 2 tbsp tomato paste; 3 - bay leaves; 2 clove(s) garlic, fresh, sliced in half and smashed to release flavor; 6-8 - beef bouillion cubes/or 3-4 cups beef stock; 3-4 cup(s) water (omit if using beef stock); 1 package(s) wide egg noodles; ## *SOUR CREAM SAUCE*; 1 cup(s) sour cream; 6 tablespoon(s) flour (more or less); 1-2 cup(s) hot cooking liquid from the pot

(1 RATING)

114 Pinches 1 Photo

Linda Kauppinen

Greenwood, FL

Updated on Apr 6, 2013

This was a favorite dish that my grandmother used to make and everyone loves. Her parents came from the Ukrane bordering Russia, and said this was a meal her mother always made. I've converted it so that it cooks well in either stove top or crock pot. This dish is an ethnic winter comfort food, much like a stroganoff. Very rich and very filling. My father-in-law who was picky and swore up and down that goulash had to have a red sauce absolutely fell in love with this dish! I beefed up the recipe a little bit by adding bouillon, tomato ketchup or paste ...Im sure that you will love it!

Rate

prep time 45 Min

cook time 4 Hr

method Stove Top

yield 6-8 serving(s)

Ingredients

4 pounds boneless chuck roast
4 tablespoons cooking oil
2/3 cup flour
2 teaspoons salt
1 dash pepper
2 teaspoons paprika ( i use hungarian paprika when i can get it)
1 package mushrooms (i use baby bellas)
1 cup chopped onion
4 tablespoons catsup or 2 tbsp tomato paste
3 - bay leaves
2 cloves garlic, fresh, sliced in half and smashed to release flavor
6-8 - beef bouillion cubes/or 3-4 cups beef stock
3-4 cups water (omit if using beef stock)
1 package wide egg noodles
*SOUR CREAM SAUCE*
1 cup sour cream
6 tablespoons flour (more or less)
1-2 cup hot cooking liquid from the pot

How To Make grandma's hungarian goulash

Step 1

In a plastic bag combine flour, paprika, salt and pepper.

Step 2

Cut Chuck Roast into 1 inch cubes and add to flour mixture to dredge.
Step 3

Heat oil in skillet and brown the meat pieces. As the pieces are lightly browned, drain and transfer to stock pot or crock pot.
Step 4

In stock pot or crock pot, stir in water and beef bouillon cubes or beef stock, onion, catsup, mushrooms, garlic and bay leaves. Stove top: Turn to high heat and when mixture starts boiling remove bay leaves, cover and turn heat to simmer for 2 to 4 hours. Crockpot: Turn to high and mixture starts boiling remove bay leaves. Turn to low heat, cover and simmer for 2 to 4 hours.
Step 5

Sour Cream Sauce: 1 cup sour cream, 6 Tbsp flour (more or less), 1-2 cups hot cooking liquid. Combine sour cream and flour and mix together very well so that it is a creamy texture. SLOWLY blend in hot cooking liquid into the sour cream mixture so that it does not curdle.
Step 6

Slowly pour your warm sour cream mixture into the hot mixture of the pot, stirring constantly to blend it thoroughly. Continue to cook and stir constantly until thickened. serve over hot cooked egg noodles. Best Served with a fresh salad with a lovely balsamic dressing, fresh cooked Asparagus, Broccoli or your favorite vegetable and a crusty bread. Updated 10/20/14
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes