Goulash recipe - recommendations please

[FawnDrench]

Just looking through various goulash recipes, and they seem to be quite different.

Some use red wine, some say white, lots don't use any alcohol.
Some are oven-baked, some on the hob.
Variety of coloured peppers used, perhaps fresh tomatoes, perhaps tinned.

So can anyone personally recommend a delicious goulash recipe please.

Thanks in mouthwatering anticipation...

I like this one www.theguardian.com/lifeandstyle/2011/oct/21/goulash-pasta-soup-recipes-whittingstall

I use red peppers instead of green though

Delia's is v nice

I like this one, it has caraway seeds and red peppers. Nice with buttered pappardelle.

smittenkitchen.com/2008/01/goulash/

Another vote for Delia!

I'm from Hungary, the "official place of Gulyas (as we say it)"

This is probably the closest recipe to the traditional goulash.

www.daringgourmet.com/traditional-hungarian-goulash-gulyas/

Good luck!

Hairy Bikers!! It’s brill.

Jamie Oliver's spicy pork goulash ,although I'm not sure that's the correct name
It's one that I have made for years (in the slow cooker ) .
So tasty!
It was one of DDs favourites, I had to make a batch specifically for her to take to uni each term.

I use the 'rick stein vienna' one. Plus add a small amount off passata to the stock.

I live in Austria. Goulash here never has peppers in it or wine of any sort, and is served in virtually every restaurant.

we just had Goulash for supper! AND it was the rickstein vienna one, did it in the instant pot, so the stock could have done with being thickened and I cba with any veg I did parsley dumplings

I had mine with a great big dod of soured cream

Thank you so much for your helpful suggestions- I'm going to compare all those you've recommended and take it from there.

I second what strawberry says. My late DMIL was from Vienna and she was MOST particular about no peppers. Insisted on vinegar in it though. And boiled bread dumplings. I make it often.

I recently had a lovely one at a Christmas market and it had a dumpling in. Any recipes for how the dumpling would be made? (Sorry for the semi hijack op)

This is nice:
www.seriouseats.com/recipes/2014/01/slow-cooker-hungarian-paprika-pork-recipe.html

www.foodnetwork.com/recipes/jamie-oliver/spicy-pork-and-chili-pepper-goulash-recipe-1937583
Would it be this @WatcherOfTheNight

@WhatToDoForTheBest2019 yes I think that's the one ,the ingredients aren't coming up for me on your link but I did my own search & the recipe I use comes up with the same title.

It's a very versatile recipe.
When I cook it in the slow cooker I get a good amount of liquid which I strain some out & have with noodles & a few other bits for a tasty soup another day.
We've also had the leftovers with pasta.

It's one of those recipes that everyone enjoys ,especially in cold weather .
The flavours really develop if left over night & it freezes well too ,if there's any left !

As you have seen there are many different ways to make Goulash but for me the key to an authentic & tasty Goulash are;

1. • the meat - traditionally the cowboys (gulyás) used beef shin as it was the cheapest cut, s it happens it also has a strong flavour which is paramount to this simple dish. Slow cooking is the key and slow cooker is perfect, can always finish it off in oven or the hub to thin it down a bit.

2. Stock - I make my own in slow cooker using shin bone, oxtail etc together with the usual additions (onions, carrots, celery, back pepper corn & bay leaves) for 24 hrs. The gelatine helps the flavour and texture of Goulash.

3. Paprika, fortunately a friend of mine lives in Budapest and he usually bring over a huge qty of proper hungarian paprika which has a lot more flavour that anything else I have tried, the colour is also a lot more vibrant and red than the orange variety usually seen in supermarkets. I use a bit more than most recipes.

4. Csipetke (Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle):
   1 small egg,
   flour,
   a pinch of salt,
   cc. 1 teaspoon water
   How to make the csipetke: beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).
   Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.

This is not how I make it but its very interesting reading for Goulash fans;

www.theguardian.com/lifeandstyle/wordofmouth/2014/apr/03/how-to-cook-perfect-goulash-hungarian

I made Delia's last night & it was blummin' gorgeous.

neverhad for the bread dumplings, roughly tear up around 4 bread rolls, toast slightly in a tiny bit of oil in a frying pan. Crack an egg into a tea cup, then fill with milk and mix (skimmed doesn't work, I've tried) then mix egg and milk with bread whilst still warm and snip in fresh parsley. Add plain flour and mix, leave to stand for 5 mins then form into large balls (big enough for 1 per portion) Drop into boiling water for 12-15 mins. If there are any leftovers, the dumplings can be sliced and fried for breakfast

That's interesting Blue thank you.