Recipe: Yummy Hungarian Goulash family recipe

Hungarian Goulash family recipe. Top Tips and FAQs for Authentic Hungarian Goulash. Not all paprikas are created equal. For this recipe, you'll want to use only the sweet Hungarian paprika (this is the specific brand that we always use).

I am of Hungarian origin and these changes come close to my grandma's goulash: there is no need to separate the onions from the meat, stir fry the onion, then add the meat, stir fry again, the add all other. Goulash is a stew or soup filled with meat and vegetables, and this Hungarian Goulash gets its flavor punch from paprika - a spice made from ground sweet peppers, that ranges in flavor from sweet to mild or hot. Our version is served over a plate of freshly cooked egg noodles for a hearty comfort food dinner that can be served any night of the week. You can cook Hungarian Goulash family recipe using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Hungarian Goulash family recipe

1. You need of Onion.
2. You need of Garlic.
3. You need of celery.
4. Prepare of chili.
5. Prepare of medium chicken breasts.
6. It's of heaped tablespoons paprika.
7. You need of potatoes.
8. You need of red pepper.
9. Prepare of stock cube (chicken).
10. It's of cayenne pepper.
11. It's of Seasoning.

They brought with them this stick to your ribs goulash, a rich stew flavored with sweet paprika, plenty of fresh garlic, and caraway seed. Served over noodles, potato, or spaetzle (German egg noodle), this recipe will warm you from the inside out. In a large skillet, brown meat in oil in batches. The recipe follows the traditional, classic rules of cooking a Hungarian goulash, uses the ingredients that are to be found in recipes for the Hungarian beef goulash, but I am pretty sure that even in this case there will be plenty of people who, for some reason or another, will have something to complain… Get Hungarian Goulash Recipe from Food Network.

Hungarian Goulash family recipe step by step

1. Finely chop onion, celery, garlic and chili and fry until soft.
2. Add roughly chopped chicken breasts and cook until sealed.
3. Add pepper and potatoes (cut roughky into 3cm cubes) then top with boiling water until just covering ingredients..
4. Add cayenne pepper and paprika then stir. The goulash does get darker as the water evaporates however you're going for a blood red colour..
5. Add the stock and simmer away for one hour on the hob. Alternatively 160°C in the fan oven for 2 hours is as good..
6. Ideally, you want a thick consistency mimicking that of a soup. So add water/flour depending on the thickness..
7. Season and add any more paprika if it is not deep red enough. Warning: may thicken..
8. Serve with stick bread.

Very popular in Hungary but also in other parts of Eastern Europe, like Transylvania, this stew can be served with bread , pasta, spaetzle, boiled or roasted potatoes and pickles. Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is a traditional, authentic recipe from the heart of Hungary. Goulash Recipes Authentic Hungarian Goulash Authentic Hungarian Goulash. I had to watch because I did need to add more water as it cooked.