HUNGARIAN GOULASH

By • February 1, 2010 • 10 Comments

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Author Notes: How I wish I had written down my Hungarian grandmother's recipe for goulash! This is as close as I can come to duplicating it. She was a superb cook and most likely cooked without a recipe...I remember going to a wonderful store called something like "Paprika Weiss" on New York's upper east side. There she bought freshly ground sweet paprika. When I moved to San Diego, years later, she mailed those round cardboard cartons of paprika to me. These days both Grandma and her store are long gone, but her granddaughter remembers and cooks "with her heart".Lizthechef

Serves four

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, chopped
  • 2 garlic cloves, peeled and chopped
  • 2 tablespoons sweet Hungarian paprika
  • 2 pounds beef round, cut into 1 1/2 inch cubes
  • 2 tablespoons flour
  • salt and pepper
  • 1 teaspoon fresh thyme leaves
  • 1 cup beef stock or broth
  • 1 cup good red wine
  • 1 14.5 oz. can organic, chopped tomatoes
  • 1/2 cup sour cream
  1. Preheat oven to 325 degrees.
  2. Saute onions until soft, then add garlic and cook for one minute or so. Stir in paprika and cook for another minute or so.
  3. Coat the meat with seasoned flour and add to onions until meat is lightly browned. Add the thyme, stock, wine and tomatoes.
  4. Cook in the oven for about two hours, until meat is tender. Add the sour cream just before serving. This dish is better reheated. Serve with egg noodles and a green salad.
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Tags: cheap

Comments (10) Questions (1)

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7 months ago sexyLAMBCHOPx

Made this the other day. Very tasty, even though I had to sub out the wine for beef broth. It was easy and delicious.

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almost 2 years ago HeatherM

I've made this several times now, and it's far and away better with veal - we have rose veal available at a farmer's market here in D.C. and the results are delicious. Great recipe for a chilly night.

Newliztoqueicon-2

almost 2 years ago Lizthechef

Cool- I just don't cook with veal and prefer organic beef that is grass-fed. My choice.

Dsc_0675-x2a

about 4 years ago Sagegreen

Wonderfully classic. Thanks!

Imag0055

over 4 years ago mainecook61

Simple to make and delicious. Fresh, first rate paprika is essential.

Newliztoqueicon-2

over 4 years ago Lizthechef

Yes, and it is hard for me to find it except online. Glad you enjoyed my Grandma's recipe - hers would be better, so this is my best guess...Thank you!

Farmer's_market

over 4 years ago amysarah

The entire Hungarian half of my family (generations of them) lived in Yorkville, and Paprika Weiss was a staple - I recall shopping there with my Grandma dozens of times. Such a shame that neighborhood retains so few vestiges of that culture now. But, she also made terrific goulash, chicken paprikash, etc. - whose recipes I also, sadly, never wrote down, but have tried to recreate over the years. Will try yours, cause it 'reads' as pretty close to my memory of hers. (I don't recall her ever making ANYTHING, besides - maybe - dessert, that wasn't red with paprika...or didn't at the very least have it sprinkled on top. It truly is the iconic flavor of my childhood.)

Newliztoqueicon-2

over 4 years ago Lizthechef

Just found this beautiful comment ! After an exchange with my uncle, Grandma's only living child, he reported that there were no written recipes found as she declined. Amazingly, he described a box of recipes written in Hungarian from Grandma Harpas, my great-grandma, that, of course, disappeared. I have a hand-written recipe from Grandma for her dobos torte, the cake with either 11 or 13 layers. My wasp-y Mom made it beautifully! If you want a copy, I will get it to you, my Hungarian buddy...

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, it was called Paprika Weiss! I grew up in Manhattan and went there on a field trip during elementary school. It's so sad that all of those places are now gone.

Newliztoqueicon-2

over 4 years ago Lizthechef

Glad to know I was correct and that you visited Paprika Weiss too - thanks!