Authentic Hungarian Ghoulash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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As a person of Hungarian descent, I've gotta set the record straight. A lot of garbage gets called ghoulash. This is the real deal, obtained from centuries old Crusader cookbooks recently liberated from a hidden monestary. Read more . It's been updated, of course, Make sure you use a real Hungarian paprika, like Pride of Szeged. Ingredients:
5 lbs beef (chuck or better yet boneless short ribs) cut into 1” cubes |
4 t. butter or lite butter |
4 t. olive oil |
1 1/2 lbs mushrooms, rinsed and sliced into thick slices |
3 onions chopped |
1 15 oz can tomato sauce |
3 t. tomato paste |
2 t. worcester sauce |
2. t crushed garlic |
3/4 cup sweet hungarian tokay, marsala, or cream sherry |
2-3 t. sweet hungarian paprika |
5 bay leaves |
salt and black pepper to taste |
2 chili peppers, sliced in half lengthwise, seeds, stems and ribs removed (optional) |
1 pt. sour cream (regular, lite or non-fat as you wish) |
egg noodles |
Directions:
1. In a very large pan, melt butter in oil. Brown beef on all sides. Sprinkle with salt. Remove beef with slotted spoon to large crock pot. Add mushrooms and onions to pay and sauté until soft. Add mushrooms and onions along with juices to the crock pot. Add 2 T. paprika and all other ingredients except sour cream and noodles to crock pot. Include chili peppers if you like it a bit spicy, but depending on the peppers, it could be too spicy for small kids. Cook covered on high for about 5 hours until beef is soft. Adjust salt, pepper and paprika. Remove bay leaves and chili peppers. Add sour cream and mix thoroughly. Serve over noodles. Serves 8-10 as a main dish.
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