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Goulash Stew

(4 Votes)
2 Hr 30 Min

With sour cream and paprika, it's Hungarian. With caraway seeds, it's German. With tarragon, it's French. With cumin, it's Mexican. And with any of them it tastes even better reheated the next day. It's a great make-ahead dish so there's no fuss at dinner time.

What You'll Need:
  • 3 1/2 cups water, divided
  • 2 pounds stew beef
  • 1 large onion, diced
  • 1 large potato, peeled and cut into 1-1/2-inch cubes
  • 1 1/2 cups ketchup
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon salt (optional)
  • 1 tablespoon paprika (or hot paprika, if you want it truly Hungarian-style)
  • 1/4 teaspoon dry mustard
  • 3 tablespoons all-purpose flour
What To Do:
  1. In a large pot, combine 3 cups water and all other ingredients except flour. Bring to a boil, then reduce heat to low, and simmer 2 hours.
  2. In a small bowl, mix flour and remaining water until smooth. Return stew to a full boil and gradually whisk in flour mixture. Cook until liquid is thickened, stirring occasionally.



Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Re juditka he stated adding caraway is what the Germans do! I prefer using sauce rather than ketchup but have and in so doing cut down on the amount of sugar.

REALY! Sound pretty disgusting. I am Hungarian and this in no way or shape resembles Goulas. I don't know where you get the idea that just because it has paprika and sour cream that it is . First of all Hungarians do use caraway seeds in Goulas Leves (Goulas soup) which is what Goulas is . First we would saut onions in some sort of fat, then take pot off the stove and add paprika and melt the paprika by stirring add the meat and salt put it all back on the burner and stir well. Then add a fresh tomato or two cut in pieces ( use canned tomato if you have to).then simmer mixture for a while till juices form and meat begins to get softer add water or beef broth and carrots and potatoes check for salt and pepper add caraway seeds if using. Water should cover meat. Simmer until meat is falling apart tender. Sour cream is optional . We mostly use sweet Hungarian Paprika. Sometimes I add just a smidgen of hot paprika as well. Hungarian hot paprika is very very hot, so be careful. Never, ever use ketchup or such in this dish. We make csipetke to add to the soup . This is similar to small pasta. At any rate the above recipe is certainly not authentic at all.

I absolutely love it and will make it again!

I definitely would not use ketchup! I think a tomato sauce would be much better.

This tasted like ketchup. The ketchup flavor is too strong and overpowers everything else.


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