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Gulyás (Goulash)

A recipe for a delicious meat stew that serves two to four people.


– cooking oil, 1 lb. of beef, 1 onion, salt, black pepper, Hungarian paprika, whole caraway seeds, 3 garlic cloves, 4 potatoes, 1 non-hot red pepper, 1 egg and flower.

Remove all the fat from about one pound of beef.

Cut the meat into small squares.

Cut up stewing meat should look similar to this.

Measure about half a cup of oil.

Pour oil into a deep saucepan.

Chop up 1/2 to 3/4 of an average sized onion.

Pour the chopped onions into the warming saucepan and sauté until the onion becomes glassy.

Add in the cut up meat cubes.

Mixture should resemble this.

Prepare your spices of salt, Hungarian paprika, black pepper and whole caraway seeds.

Add two tablespoons of Hungarian paprika.

Stir the mixture.

Mixture should resemble this.

Add in one flat teaspoon of whole caraway seeds.

Caraway seeds should lightly cover the top of the stew.

Add some black pepper.

Pour in enough water to cover the mixture by at least two inches.

Stir all the ingredients.

Add some salt.

Collect three garlic cloves.

Peel and slice the garlic cloves.

Squeeze the garlic cloves into the stew. (This can be done before adding the water.)

Take and wash one un-hot red pepper.

Add the red pepper into the stew.

Let the stew cook on slow for about two hours until the meat is tender.

Collect and wash four medium-sized potatoes.

Cut the four potatoes into small cubes.

Add the cubed potatoes into the stew and cook for another 20 to 25 minutes.

Remove the cooked red pepper.

Take one fresh egg. (If too fresh go ahead and slap it once.)

Beat the egg until it surrenders.

Add 3/4 cup flower.

Mix together and add a little salt.

Pour the dumpling mixture through a medium-sized grater into the stew.

Let the stew cook with the dumplings for another 8 to 10 minutes.

Serve yourself some Hungarian awesomeness. You''ll want seconds.

One response »

  1. Pingback: My Mom’s Gulyás

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