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old world hungarian goulash

(1 rating)
Recipe by
Sherry Peyton
Las Cruces, NM

This is not what passes for goulash in the US-namely ground meat, with elbow macaroni and tomatoes. This makes some attempt to recreate a more European original recipe, although I've taken plenty of liberties with a twist here and there. It all came out quite tasty and worth inclusion in my menu rotation. If you like this recipe, see others at my website:

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 2 Hr 30 Min

Ingredients For old world hungarian goulash

  • 2 lb
    pork steak, trimmed of excessive fat and cubed
  • 1 c
  • 1 lg
    onion, large diced
  • 1 c
    slided carrots
  • 1 c
    sliced celery
  • 1 c
    parsnips, sliced
  • 2 lg
    potatoes, diced
  • 4 c
    beef stock
  • 3 Tbsp
    high quality paprika
  • 1 Tbsp
    caraway seeds, chopped
  • 2 clove
    garlic minced
  • 1 c
    dry white wine
  • 1 Tbsp
    each worcesteshire sauce and soy sauce
  • 2 tsp
  • salt to taste
  • 2 Tbsp
    fresh chopped parsley

How To Make old world hungarian goulash

  • 1
    Pat dry the meat before cubing and then salt and pepper liberally and dredge in flour. Heat about 3 tbsp of oil in a cast iron pot and begin browning the meat, in batches until all is done. Remove from the pot.
  • 2
    Add the onions, carrots and celery to the pot and saute until softened. Return the meat and add the stock, wine, and all seasonings except the parsley. Simmer for a couple of hours until meat is very tender.
  • 3
    Add the potato and parsnips and continue simmering until they are done. Serve with egg noodles and parsley. NOTE: If the stew is not sufficiently thickened, mash together softened butter and flour in equal amounts and add in small bits to the stew, bringing to a light boil until thickened. You can also make dumplings instead of the noodles.

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