Beef Goulash (Hungarian Paprika)
Made by grinding dried sweet red pepper pods, Hungarian paprika lends a sweet, gently spicy flavor and deep red hue to goulash, known as gulyas in Hungary. Serve this slow-cooked stew with buttered egg noodles.
Average Customer Rating:
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
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Customer Reviews for Beef Goulash (Hungarian Paprika)
Review 1 for Beef Goulash (Hungarian Paprika)
SweetPea80
,FL
March 31, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Easy Goulash
March 31, 2012
In today's world, home cooks are looking for easy. And this one is that. This is called Beef Goulash and not Hungarian. It is American style, which is fine for the hustle and bustle family. If you make this for your kids, or just for a date night, you are still way ahead of the game. If you want to leave out so much starch, then omit the potatoes. It's wonderful with the egg noodles. If you want authentic Hungarian, then buy a Hungarian cook book. I truly like this recipe.
Pros: Good Value, Easy, Kid-Friendly, Healthy, Appearance, Adaptable, Will Make Again
Review 2 for Beef Goulash (Hungarian Paprika)
AVasyuta
,Fort Drum
,NY
November 29, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
+1point
1of 1found this review helpful.
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American Goulash, NOT Hungarian Gulyas
November 29, 2011
This recipe is ok, but it is NOT traditional Hungarian gulyas; it is the Americanized version that bears almost no resemblance to the original. If you really want to make authentic gulyas, you should look elsewhere.
Pros: Quick, Easy
Cons: not the real thing
Review 3 for Beef Goulash (Hungarian Paprika)
Gabi610
Mount Sinai, NY
November 16, 2010
Would You Recommend? Yes
+1point
2of 3found this review helpful.
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Best Goulash Ever
November 16, 2010
This is the first time I've made this recipe and it was simple, prep time was fast and delicious. Unlike, other goulash recipes I've made, this one doesn't require flour which is more time consuming and messy. The Yukon potatoes do the trick of thickening the broth mixture. Because I like extra sauce, I doubled the mixture and made it in a dutch oven because I had the time to stick around. I highly recommend this recipe!