With so many Hungarian Goulash recipes out there, how do you know what's authentic? Dumplings or not, stew or thicker, noodles or plain.
My husband spent a year abroad studying in Bonn, Germany and traveling all over Europe, so when he asked me to generate an authentic Hungarian Goulash formula I was a microscopic timid. With a microscopic bit of study and my crock pot, I came up with this formula and held my breath while he took his first bite.
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He loved it! He claims it is as close to "true" Hungarian Goulash as he's ever tasted in the states. We served it over noodles, however traditionally it's thicker than a stew and is eaten by itself; no dumplings, no noodles. Ironically enough, a few months later a friend of ours made the same formula for their father who was also picky about his goulash having spent time in Budapest. More compliments reigned in; this truly was a close-to-authentic recipe. Beyond that, it's highly easy and very tasty - enjoy!
Crock pot Hungarian Goulash
Ingredients:
3 medium onions, chopped
1 large green pepper, chopped
4 cloves garlic, minced
2 pounds beef stew meat or beef round steak cut into 1 inch pieces
1- 12 ounce can tomato paste
3 tsp paprika
¼ tsp black pepper
1- 14.5 ounce can diced tomatoes, undrained
Spray crock pot with non-stick cooking spray. Add all ingredients, mix well. Cover and cook on low for 7-8 hours or high 3-4 hours. Serve with noodles.
Note: Add an additional one teaspoon or so of paprika if you'd like a microscopic more spice.
Hungarian Goulash Crock Pot recipe
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