Friday, May 1, 2009

Coleen's Hungarian Goulash

It has taken a few weeks, but I finally got around to making this great dish. It was one of the winning recipes from the giveaway I had several weeks ago. It came from Coleen, who has the great recipe site Coleen's Recipes. (Please Coleen, forgive me for not making the homemade noodles. I ran out of time.) This is the cheat way to make her dish. We're big goulash fans. I grew up eating goulash and now my family loves it too. I have to admit this isn't like any goulash I have ever had. My husband said, "This is really good, but it's not goulash." I told him that in order for it to be called goulash, it must be goulash... and maybe we're the strange ones because we make it differently! Whatever you call it, this makes a wonderful and inexpensive meal. We all loved the tender meat and the yummy sauce. I halved the recipe only using 1 pound of meat and I should have made the whole 2 pounds because there was not one drop leftover. Thanks Coleen for sharing this great recipe! At a little over a $1.00 per serving, I will be making this one again (and maybe next time I can get around to making the noodles too). Keep posted because next week I will be making my family's version of goulash.

2 pounds of chuck roast (I cheated and used stew meat)
1 medium onion diced
1 clove garlic minced
2 TBSP olive oil
2 ½ cups beef broth (not bullion)
¾ cup ketchup
2 TBSP Worcestershire sauce
1 TBSP packed brown sugar
2 tsp salt
2 tsp paprika (not the hot kind)
½ tsp dry mustard
healthy pinch of crushed red pepper flakes
½ tsp coarse ground black pepper

Trim all of the white fat parts from a 2 pound chuck roast and cut it into one inch cubes (or cheat like me and use the already cubed lean stew meat). Brown the meat, onion and garlic in the olive oil. Drain any excess fat.Add the rest of the ingredients and heat to boiling. Stir well and reduce heat to a very gentle simmer. Cover and simmer until fork tender (about 1 ½ to 2 hours depending on how tough the meat is). Serve with Coleen's homemade noodles or cheat like me and use egg noodles :)

*Coleen mentions that the paprika gives it a strong smell during the first hour of cooking, but magic happens and it mellows out and is wonderful!


Jenn said...

yummy looking goulash, even with the noodle cheat. =)

Mary at My New 30 said...

Whatcha got there is an 'authentic' Hungarian goulash. What we are used to is the Americanized version. All I know is that it looks soooooooo good!

the ungourmet said...

This looks simple and yummy! I think my family would really like this!

Happy Friday!

Norah said...

I'm with Mary this is an authentic version and not the American version. My dh grew up with the American version and I with the authentic version, thanks to my Hungarian grandfather. We fight constantly about goulash.

Coleen's Recipes said...

Authentic or not, I'm thrilled that you tried my recipe. It really is a good one (in my opinion). There is just something very satisfying about the final product.

Melody said...

Looks great and you can't beat the price per serving! I don't even know what constitutes a true goulash, but I need to try it sometime!

MaRiN said...

Looks delish, as usual!

I have left you an award on my blog-