The Countertop Chronicles

"Run by a gun zealot who's too blinded by the NRA" - Sam Penney of

Sunday, November 07, 2004

Hungarian Goulash

More Recipe Blogging, this time with a great goulash for those cold winter nights

3 lbs boneless beef chuck or 3 1/2 lbs bone in chuck
3 large onions, cut in wedge shapes (about 7 cups)
1/2 TSP black pepper
2 TBLSPN hungarian paprika (see comments) (I use 2 though perhaps I'll add more in the future).
cooked noodles
sour cream

Cut the meat into 1 inch cubes, discarding excess fat & bone if you want to be healthy, or leaving it in if you like flavor

Put meat, onions, salt & pepper and 2 TBLSPNS paprika in a large kettle

cook slowly over medium heat for about 20 minutes, stirring often.
Simmer, covered, for 2 hours occasionally

uncover and continue simmering until liquid cooks down to gravy like consistency

Garnish with parsley and serve over noodles with generous dollop of sour cream and a sprinkling of paprika.

Makes about 6 servings (depending on your appetite)

UPDATE: Clarified that paprika should be of the Hungarian variety. See the discussion in the comments for more information.

UPDATE: Welcome to everyone from the Carnival of the Recipes. Please feel free to browse around. There is a whole variety of things to read and see. If your looking for a nice drink to enjoy after finishing the goulash, might I suggest this wonderful java delight.


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