1. It calls for SWEET paprika. No hotness there.

2. It makes a point of making sure that you don't burn the onions and it has you cook them for a long time. Hence they will come out sweet, not hot or bitter.

I think it would appeal to almost all palates except for those people who absolutely can't stand onions or anything "red". And those are wierd people anyway (ok, go ahead onion haters -- tell me you're not wierd).

It's not an authentic bográc goulash but GO FOR IT.

Joe

I think it sounds wonderful!
It calls for 3 1/2 pounds of meat and 4 onions....that's not a lot proportionally.
It will have a sweet/sour taste and should be very good....sweet paprika is not more hot than red bell pepper.
Linda C

Doesn't do it for me. I like the more traditional version of Hungarian Stew or Gulyas/Goulash. No Carrots or tomatoes and definitely no red peppers. Served with Spaetzle it is one of my sons favourite dinners.

Ya see -- there's always some wierd person who won't eat "red".

You're funny Ann.

Joe

Hey Joe, I'll eat red. Just not red peppers or tomatoes in my Goulash. LOL!

Ann

Nope - doesn't interest me in the slightest. I prefer the more traditional recipes too - ie no roasted peppers, tomatoes, carrots... YUCK! There are several wonderful and much more traditional Hungarian recipes on the stuffed cabbage thread.

Alexa

So....lets not call it Hungarian beef stew....lets call it Red Beef...
It may not be traditional Hungarian, but It sounds very good to me.

You can always use less paprika. A third of a cup is 5 1/3 tablesooons. You could try three.

As far as the recipe itself, it's not the little bit of tomato I don't like; the wonderful Time-Life "Cooking of the Viennese Empire" has a Bogracs Gulyas with a little bit of tomato. It's the carrots and roasted peppers I wouldn't want with the paprika.

Thanks everyone. I think I'll look for a recipe w/o the red peppers and tomatoes. I didn't see one on the Stuffed Cabbage thread but I'll find one unless someone wants to post a suggestion here. I ordered the sweet Hungarian paprika from Spice House. My son is coming home for the holidays, and we'll have fun making it.

Thanks again.

Susan

I serve this with Spaetzle and red cabbage.

Home Cookin Chapter: Recipes From Thibeault's Table

Hungarian Goulash
=================

Flour (Optional) for dredging beef
(optional 2 or 3 potatoes, cut into large cubes)
. Brown the beef in some hot oil. (May be dredged in flour first)

Add chopped onion, garlic and saute until soft. Add paprika, Cook for
a few minutes. Add Broth to cover, salt and pepper to taste and simmer
until the meat is tender. If using Add potatoes and continue cooking
until potatoes are cooked through.

Serve with Spaetzle or Wide noodles.

Home Cookin Chapter: Recipes From Thibeault's Table

Spaetzle with Brown butter
==========================
Original Souce: http://teriskitchen.com/

INGREDIENTS
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk

Brown Butter
5 tablespoons butter
Additional salt and pepper to taste

Optional: Add chopped parsley to the dough.
.

In a large bowl, mix together the flour, salt and nutmeg. If using
Parsley add to dry ingredients. Add the eggs and milk; stir until
thoroughly combined. Let dough rest about 15 minutes before cooking.
Heat a large pot of lightly salted water until boiling. Add the
spaetzle and cook until done, about 4 minutes. The dumplings will float
when done. Drain well. Brown the butter in a small saucepan or skillet.
Place the spaetzle in a serving dish and pour the butter on top. Season
with salt and pepper; toss well to combine. Serve immediately.

I'll be making that one. Spaetzel is in the pasta dept. of the grocery store? I've never made it.

Could I put the pot in the oven instead of simmering?

Thanks, Ann.

Socks, yes you can cook it in the oven. I'd put it in a slow oven (300°F to 325°F). Spaetzle is easy to make but you can buy it in some grocery stores. Not all though. If you can't find Spaetzle just use wide noodles.

Ann

Again, thank you so much. That picture makes my stomach growl with hunger!

Ann, how to you shape your spaetzle? My grandmother always held the bowl over the pot and cut them in with a butter knife. They always come out big when I do that. Yours look like restaurant sized spaetzle. What is the trick?

Joanm, before I had a Spaetzle maker, I made them the same way as your grandmother.

I have one like this. Makes it very easy. Or if you have a food mill with larger holes that will work too.

Ann

Wow! A Spaetzle maker. I have to order that. My arm was always killing me holding that bowl up over the pot. Maybe because I am so short. A Spaetzle maker? Too cool.

You can put a wooden-spoon-full of dough onto a salad plate, and take a teaspoon to pick up a little bit of dough and flick it into the boiling water (dip the teaspoon into the boiling water between "flicks"). Even though I have a spaetzle maker (the food mill kind), I usually do the plate and wet spoon thing for small batches.

I'm like you, joanm, I can't hold up a heavy bowl or cutting board for very long, especially not over a pot of boiling water!

Joanm, I missed the "bowl" . Try a plate. Before I had the spaetzle thingie, I poured the dough on to a plate and just used a sharp knife to push little bits off into the water. Works, but definitely not as good as the spaetzle maker.

Ann

Sorry, but a Hungarian taught Mom and me how to make Goulash and it calls for red peppers and paprika, both sweet and hot. Without it, it is just beef stew.

If a half sharp or hot paprika is used, the carrots will temper it. And the sour cream on top will add a richess to the recipe.

Funny this hit, as I made a gigantic pot yesterday. Lots of meat, onions, half sharp paprika and a hot hungarian pepper, beef stock and tomato paste browned up and let to simmer for about 5 hours. Thicken at the end and done. No carrot as I am not that fond of them.

Serve with spaetzle, egg noodle, boiled potatos or just a hunk of good crusty bread to soak up the sauce. Heaven!

Ann, I made your recipe Christmas day, and it was wonderful. Great dish for a rainy day, which we had. Had some leftover for breakfast this morning! Yummy!

I've never made spaetzle and it seemed like dumplings, so I just used my usual dumpling recipe topping the goulash that way. I skipped the noodles since the dumplings were the carbohydrate and there were only the two of us. Served it with brussels sprouts. Thanks for the recipe. I'll make it again. Would be good for the crock pot too.

I made this recipe and my husband loved it. I liked it as well. I would make it again. I didn't stir the sour cream into it, I served it on the side. A friend of mine is Hungarian and she said she would make her own noodles (I'm not attempting that) and she wouldn't stir sour cream into it, but she said it was pretty close. Who cares if it's authentic if you like it.

Socks, thanks for the feedback. Glad you enjoyed it.

Ann

I lost my recipe box in a move and one big regret is I had a recipe for a Hungarian Stew (can't remember if she called it goulash) from a friend whose parents were Hungarian. It was sort of involved, cubed stew chunks of beef, pork and I think lamb or veal? In addition to paprika and other sorts of stock ingredients it included sauerkraut, servied over noodles with sour cream. Man it was good.

When my mother used to make a chicken soup she made a sort of home made noodle that was probably really a spatzle - she took the dough and grated it on a box grater and put it in the soup.

Sounds a bit like hassenpheffer with the cream and vinegar flavors going in it. The recipe I sampled had prunes in it!... different but nothing to write home about.

I like my spaetzle noodles different sizes. Slice the big ones up and use them as gravy mops when eating.

: )
lyra