Rindergulasch (beef Goulash)

Rindergulasch (beef Goulash)

  • Prep Time: 0 mins
  • Total Time: 1 hrs 47 mins
  • Servings: 4

    • About This Recipe

    “I adopted this recipe from Recipezaar. I’ve made it and made some minor changes to adapt it to my own taste. If you leave the cream out it is very similar to my mother’s Goulash recipe.”

    Ingredients

  • 3tablespoonsvegetable oil
  • 1lbround steak, Cubed
  • 3mediumonions, Chopped
  • salt, to taste
  • pepper, to taste
  • 1/2 teaspoongarlic salt
  • 1teaspoonpaprika
  • 1/4 teaspoonsugar
  • 2cupswater, Hot
  • 1tablespoonunbleached flour
  • 1/4 cupwater, Cold
  • 1/2 cupcream(optional)

    • Directions

  • Heat vegetable oil in a large fry pan or Dutch oven.
  • Add meat cubes and brown well, approximately 10 minutes.
  • Stir in onions; cook until soft.
  • Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
  • Blend thoroughly.
  • Pour in hot water; cover and simmer gently about 1 1/2 hours.
  • In a small jar or container, shake or blend flour with cold water.
  • Be sure to break up all lumps.
  • Add to meat about 7 minutes before the end of the cooking time.
  • Stir constantly until sauce is thickened and bubbling.
  • Remove from heat, check the flavour adding more salt and pepper as required.
  • Stir in cream if using.
  • Serve with noodles, rice or potatoes.

    • Reviews

  • “This was good but I agree with the other reviews that this was just missing “something.” I wound up adding 3 teaspoons of paprika and 1 teaspoon of marjoram and I still couldn’t get it to our liking. After that I added 2 Tbsp tomato paste and it didn’t taste like I thought it would. I think next time I will use the hot or smokey paprika like others suggested. On the positive, it was still really good and the steak got really tender after it cooked. I also love that the onions liquified and became park of the sauce. We served it over rice and it was a nice meal. I will definitely try it again.”

  • “I used Vidalia onions so this had a nice sweet taste to it.I forget to put the cream in!Might try more paprika next time also.Thank you for sharing.Made for Zaar World Tour 2006”

  • “Had a taste of this and its very good.Will make again,”

  • “Sylvie, we loved this! My husband even complimented me on it! I liked the addition of cream, and thought the amount of paprika was just right. I used venison too. This is a keeper. Thanks!”

  • “I put in some hot paprika after having read the other review and it heated up the dish nicely. Beef was nice and tender, and the onions have liquified in the sauce. Still, I understand what the other reviewers are saying – although the flavour is nice it seems to be missing some depth. Maybe put some tomato puree in it?”

  • “To add some color and texture, I added one red bell pepper. The preparation was easy, and the directions clear.The seasoning was too mild for our tastes, and I think some additional paprika (perhaps even a dash of hot Hungarian paprika) and some marjoram would add a little more flavor.That said, the beef was very tender, and I really liked theaddition of the cream.”

  • “It is great, fast a easy to make!”

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