Recipe: Perfect Goulash Polaco

Goulash Polaco. This is the classic goulash made in the mid-west, USA, not Hungarian Goulash. I grew up on this in Iowa, but we used Worchestershire sauce instead. Zde je klasický hospodský recept na Gulášovou polévku.

Goulash Polaco This traditional ground beef goulash recipe from Paula Deen is an easy to make main dish. Ingredients include ground beef, elbow macaroni and fire roasted tomatoes. Authentic Hungarian Goulash recipe with step-by-step photos and cooking tips, spiced up with history and facts about Hungary's most popular dish. You can cook Goulash Polaco using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Goulash Polaco

  1. It's of Diced beef.
  2. Prepare 1 of onion.
  3. It's of Maggi, Sal, Pepper, Thyme, Oregano.
  4. You need of Flour.
  5. Prepare 3 of peppers.
  6. You need of Mushrooms.
  7. You need of Potatoes.

A classic Hungarian Goulash with melt-in-your mouth, tender beef, slowly cooked in an incredibly rich broth. Tasty, comforting and perfect for the whole family! This authentic goulash recipe comes from northwestern Hungary and relies on sweet paprika for that singularly deep, rich russet color and earthy flavor. Hungarian Goulash is one of these awesome recipes that require slow coking, so either stove, crockpot or Instant Pot would work depending on the time you want to spend in the kitchen.

Goulash Polaco instructions

  1. Cook onions until tender and potatoes in another pot.
  2. Add flour to beef and cook with onions.
  3. Once beef is cooked, add water, Maggi, salt, pepper and herbs.
  4. Add peppers, mushrooms and cook until beef is tender.
  5. Add potatoes and serve.

This Goulash recipe is a fabulous, hearty and filling dinner that is perfect any time of year. Slow cooked beef in a thick and savory sauce served over Hungarian dumplings called Nokedli. An authentic Hungarian goulash recipe for one of Hungary's most famous dishes. Tender beef pieces in a rich delicious sauce made with lots of paprika and with caraway seeds. It's not often that I use wine in my cooking because it can be pretty pricey, but something magical happens when you add red wine to beef, and it's something that I just can not.