June Meyers Authentic Hungarian Goulash (Gulyas Leves)

June Meyers Authentic Hungarian Goulash (Gulyas Leves)

Ready in 1 hour

Try this June Meyers Authentic Hungarian Goulash (Gulyas Leves) recipe, or contribute your own. "Beef" and "Hungary" are two of the tags cooks chose for June Meyers Authentic Hungarian Goulash (Gulyas Leves).

"Yesss!! The only true Magyar recipe I've seen. This is exactly how we make it in Hungary. I'm Hungarian born and raised in America but my aunt and uncles live in mezerem bekes Hungary and this is close to my family recipe!!!! Love it thx :]
my family"

- cfay89

Top-ranked recipe named "June Meyers Authentic Hungarian Goulash (Gulyas Leves)"

4.6 avg, 10 review(s) 100% would make again

Ingredients

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2 lb Beef chuck
1 ts Salt
4 potatoes; Peeled and diced
EGG DUMPLING BATTER
2 Onions; white or yellow
2 tb paprika, Imported, sweet
2 tb Lard; or shortening
1 Egg
1/4 ts Black pepper
6 tb Flour
1/8 ts Salt
2 Bay Leaves
1 qt Water

Original recipe makes 6

Servings  

Preparation

Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. Every family has its own version of Goulash. My family would NEVER consider tomatos or green peppers or other spices in Goulash. Some other dishes would have tomato or green pepper, but not Goulash. Slow cooking is the secret and you can never use too much paprika. I like to use 3 tablespoons. Hope you enjoy this dish, I have been raised on it. Regards, June Meyer. Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream. Serves 6. Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray

Verified by stevemur

Best Magyar Gylas with dumplings photo by mpau0516 mpau0516

Calories Per Serving: 591 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Yesss!! The only true Magyar recipe I've seen. This is exactly how we make it in Hungary. I'm Hungarian born and raised in America but my aunt and uncles live in mezerem bekes Hungary and this is close to my family recipe!!!! Love it thx :] my family
cfay89 1 year ago
chadbug 1 year ago
Awesome recipe!!! It made my husband so happy to relive a childhood memory of what his mother would make.
Epipoly 1 year ago
Making this dish tonight but without the dumplings. Cannot wait to try it; I know it will be delicious.
samanthadoyle 1 year ago
lovelly dish
davidsloane 1 year ago
great hungarian goulash!!! wow!!!
good_shepherd 1 year ago
After returning from Austria I had to try to make some goulash and this turned out very well. Thanks for the recipe!
Querian 2 years ago
Wonderful! The sweet Szeged paprika was hard to find but well worth it. Just like I remember. The recipe didn't need any changes. Only one problem... no leftovers.
mpau0516 2 years ago
Finally - a REAL Magyar (Hungarian) recipe!!! I, too, have learned from my Hungarian mother and other family members still living there, and this recipe looks more like what I have made all my life!! A few differences of course, as every family has our own unique 'take' on gulyas leves, but this is one that, even though I haven't made it from your recipe, I have made it in my mind, and I know it will be good! My only comment is to make sure that when the beef is cooking in it's own juices with the paprika, before the water is added, don't let it go dry, or the paprika will turn bitter, kn my experience. Also, to those unfamiliar with good Hungarian cooking, do not make such a fine recipe as this without getting good, AUTHENTIC, Hungarian paprika from either Szeged or Kalocsa - Szeged is easier to find, and it is good to mix the sweet with a bit of the hot! You can usually find this at a good grocery, health food, or European store, and it is totally worth the effort!!! The dish will sing with it!!! Enjoy!
cls5569 3 years ago
kentondickerson 6 years ago
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