What makes a good goulash

Read the full privacy policy. Lots of peppers and paprika make a good bit of braising steak into something special. A great foot stomping feast from Hungary to stop you feeling hungry! Main Hairy Dieters. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper. Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly.

Tip the onions into the pan and cook with the beef for 5 minutes until softened. I made this tonight. It brought back memories of my Mom. She had the same recipe except she added chopped celery. The flavor is delicious?. It came together beautifully. I made the noodles separate as my husband is Slovak and his family always separated the noodles from the main dish.

Going to freeze individual servings so when my kids visit they will get to taste some nostalgia from my parents. Thank you for this wonderful recipe?. It tasted like my mom used to make. This was so good I ate it for several days. Thanks for sharing. I used 1. Mine is the perfect consistency not soupy at all. Hope everyone loves it? I was looking for a recipe that was from my past.

Easy to make however 20 minutes and the macaroni was mushy nasty and it had no taste… It was not what we made in the South so a bit disappointing.

I did notice from past that you do not publish negative comments or low ratings or even a learning experience. However I will post on facebook for you. Try to learn from the negative comments. I want taste that explode in my mouth and not mushy macaroni…. I actually do take note and post the negative comments. Hope you try again to your liking. Super easy to make and soooo good. I use Worcestershire sauce in a lot more stuff now, too.

It lends a nice depth to the flavor of lots of beef dishes. Show More Comments. Friend's Email Address. Your Name. Your Email Address. Send Email. Skip to content It's finally here!

Email address Sign Up Now. Yield 8 servings. Prep Time 15 minutes. If you're not a fan, however, feel free to use the red sort, or leave them out altogether with Meyer's blessing. Lang is reported to have had "very strong opinions" on goulash : "Never use any other spice besides caraway. Never Frenchify it with wine. Never Germanise it with brown sauce. Simple is the order of the day for this cowboy classic. I will be taking a leaf out of Hopkinson and Bareham's book and adding some lemon juice, however; though you can garnish the finished dish with sour cream if you like, the gravy itself benefits from a little acidity to balance all that sweet spice.

Only Hopkinson and Bareham include a sour cream garnish in their recipe, but then most of the others are intended to be thinner, soupier affairs, topped with dumplings and potatoes instead. Personally I think the contrast between the cool, tangy cream and the rich, spicy sauce elevates what is essentially a very satisfying stew to real greatness. Cut the beef into large chunks. Mix the paprika, flour, salt and caraway seeds together in a bowl then add the beef and toss to coat.

Melt the lard in a heavy-based casserole dish over a medium-high heat, and then brown the meat in batches, being very careful not to crowd the pan. Remove when golden and crusted, and set aside. Scrape the bottom of the pan and add the onions and pepper, adding a little more fat if necessary. Cook until soft and starting to brown, then pick out the peppers and set aside.

Stir the remaining flour and spice mixture into the onions and cook for a couple of minutes, stirring. Return the beef to the pan and add water just to cover.