Hungarian Goulash

Too salty and needs the extra Paprika, Garlic & Red Wine mentioned in the tweaks to be a real Hungarian Goulash, in my opinion...

Something else. Try adding red wine. I had little left in bottle from night before so in it went. Tasted great.

Something else. Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of Hungarian origin and these changes come close to my gran’s goulash: there is no need to separate the onions from the meat, stir fry the onion, then add the meat, stir fry again, the add all other ingredients to the same pot except the water, stir fry again, then add the water last. Feel free to vary this according to what you have at home. Tomato instead of tomato puree, Or even no tomato! I add 2-3 tbsp more paprika (the sweet kind, not the hot kind) half as much tomato puree, and may add some chopped green pepper (no more than 1), a bit more garlic, I always add 2-3 tbsp soy sauce, and even a bit of spicy chilli sauce...to enhance the beefy flavour.... the key is to let the 'gravy' form by stewing it until the juices thicken without any flour added; the cheaper cuts of beef are better for this, as they are more flavourful and provide more 'gravy'.( I use boneless short rib roast that I cube, so that I know the consistency will be uniform) if at the end the stew seems watery, then boil it down until you like the consistency, if it seems dry, then add some water.

Made it healthier. Yummy! I had never tasted Hungarian goulash before this, so I was pleasantly surprised. It makes a thick, beefy stew with a heavy dose of paprika. I think it would also be great with a few vegetables, like carrots and potatoes, but this way is probably the traditional way. The longer it stews, the better, so it doesn't qualify as quick. It's great for a cold drizzly fall day when you have nothing better to do than stay indoors, and cook up some comfort! We served it with Spaetzel, which was also very good. P.S. We just use enough oil to keep it from sticking, so it's probably not the full amount, and we used half the amount of salt called for. We also passed on the soured cream garnish.

Used different ingredients. Very Tasty! I used only 2 teaspoons of salt instead of 3 and used beef stock for 225ml of water. I ended up adding another 100ml of water than the recipe called for to thin it. Beef was very tender. Will decrease oil by half next time. This dish was flavourful and hearty. Will make again.

I found this recipe to be extremely salty. My husband and I, both of Hungarian decent, couldn't even finish our leftovers. We're all for dishes with lots of spice and flavour - but this just had too much salt that over-powered the dish. Maybe we're just too used to the "real thing," we were just hoping to find a goulash recipe with less fat!

This was easy and my picky husband even loved it. I added extra garlic, and I added some cayenne pepper and substituted olive oil for vegetable oil. This was delicious and I will definitely make this again. Simply yummy.