What kind of recipes for goulash does anyoneout there use? My husband says his family always put cheese?

in there recipe for the dish but ours never has. What do you all think?What kind of recipes for goulash does anyoneout there use? My husband says his family always put cheese?
i think the very essence of making goulash is the fact that it's a barrage of whatever ingredients you want to put in it. i don't make it, really, ever. my mom used to. she'd put tomato sauce, hamburger, noodles. kind of like spaghetti. she'd also put corn in it. sounds strange but it wasn't bad. i don't think she put cheese but we all put parmesan on it.What kind of recipes for goulash does anyoneout there use? My husband says his family always put cheese?
Goulash recipes are sort of like chili recipes, everyone has their favourite, but most folks get too fancy with the various ingredients and forget that it's mainly a 'meat' dish.





My mom came from the 'old country' and always made it like this:





Saute diced onions until golden in oil, sprinkle liberally with Hungarian paprika, add salt, pepper and some caraway seeds. Add cubed meat (venison, beef) moose etc) and brown . Add water or broth if you have it and simmer for 1-2 hours until meat is very tender.





Thicken if desired with flour/butter mixture (roux) and serve over gnocchi, potatoes or rice. Enjoy!
I think Goulash can be almost anything. Mine has no cheese and is served over noodles. My husband's has cheese and is made with potatoes!





C's Goulash





2-1/2 pounds beef round steak


1/4 cup cooking oil


1 cup chopped onion


1 clove garlic, minced


1/4 cup all-purpose flour


4 teaspoons paprika


3/4 teaspoon dried thyme, crushed


1/2 teaspoon salt


1/4 teaspoon black pepper or cayenne pepper


1 28-ounce can tomatoes, cut up


2 bay leaves


1 8-ounce carton dairy sour cream


4 cups hot cooked noodles





Cut meat into 1/2-inch cubes. In a Dutch oven brown meat, half at a time, in hot oil, cooking the onion and garlic with the second batch of meat. Drain fat. Stir in the flour, paprika, dried thyme, salt, and pepper. Add undrained tomatoes and bay leaves. Bring to boiling; reduce heat. Simmer, covered for 1 to 1-1/4 hours or until meat is tender. Remove bay leaves. Stir in the sour cream. Heat through; do not boil. Serve over hot noodles. Makes 8 servings.








M鈥檚 Goulash





1 pound lean ground beef


1/2 of a 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers (about 3-1/2 cups)


1 15-ounce can tomato sauce


1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano; undrained


1/2 cup shredded cheddar cheese (2 ounces)





In a large skillet cook ground beef over medium heat until brown. Drain off fat. In a 3-1/2- or 4-quart slow cooker combine meat, frozen potatoes, tomato sauce, and undrained tomatoes. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Remove liner from cooker or turn off cooker. Sprinkle meat mixture with cheese. Let stand 5 minutes or until cheese melts. Makes 4 servings.
500g/1lb sirloin steak, trimmed and cut in strips


olive oil


1 medium onion, peeled and sliced thinly


陆 red pepper, de-seeded and sliced


陆 green pepper, de-seeded and sliced


25g/1oz butter


sea salt and black pepper


2 tbsp tomato pur茅e


200ml/7fl oz beef stock


3 tbsp paprika


small bunch flatleaf parsley


100ml/3陆fl oz soured cream











Method


1. Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil.


2. Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak.


3. Pour in the tomato pur茅e, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley.











We don't use cheese!!