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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Michigan Mark on February 18, 2012, 01:11:00 PM

Title: Hungarian Goulash
Post by: Michigan Mark on February 18, 2012, 01:11:00 PM

Use Venison/Moose/Elk/Bear/Duck/Goose or other Dark meat of choice; Use a heavy 4 quart pot. Brown in: 2pounds of meat cut into 1 inch pieces (cubes) in 3 Tablespoons Hot Fat ( I prefere to render Bacon fat to use, adds to flavor). Add:1 Cup sliced onions,2 small cloves garlic minced Mix and STIR IN: 3/4 cup catsup, 1/4 cup worchestershire sause, 1 teaspoon vineger, 1 teaspoon brown sugar, 2 1/2 teaspoons Hungarian paprika, 1 teaspoon dry mustard, dash of pepper Add: 2 cups of water. Cover and simmer 2 to 2 1/2 hours. Stirring when needed. Then thicken with a mixture of 2 tablespoons flour and 1/4 cup water. Pour Goulash over cooked noodles. Garnish with parsley. Enjoy Mark

Title: Re: Hungarian Goulash
Post by: Michigan Mark on February 18, 2012, 01:14:00 PM

Forgot I already posted this one.

Title: Re: Hungarian Goulash
Post by: ronp on February 19, 2012, 06:36:00 AM

Glad you repeated it.  Sounds like a great recipe.  I will give it a try. Thanks!

Title: Re: Hungarian Goulash
Post by: mike fisher on April 25, 2012, 09:37:00 PM

Hi Mark, some ingredients are overkil otherwise it is a very creative recipe and I bet savouros too.Mike the Erdely.