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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 482.0
  • Total Fat: 19.8 g
  • Cholesterol: 65.8 mg
  • Sodium: 349.9 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 6.9 g
  • Protein: 29.6 g

View full nutritional breakdown of Authentic Hungarian Goulash, Kapuvar style calories by ingredient
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Authentic Hungarian Goulash, Kapuvar style

Submitted by: WAIT4IT

Introduction

One of my mother's family dishes. Makes a great single dish meal. It's a little spicy and different, but overall pretty healthy even though it has a stick-to-your-ribs feeling. 8 generous servings (about 2.5 cups). One of my mother's family dishes. Makes a great single dish meal. It's a little spicy and different, but overall pretty healthy even though it has a stick-to-your-ribs feeling. 8 generous servings (about 2.5 cups).
Number of Servings: 8

Ingredients

    4 medium baking potatoes, with skin, cut into quarters or smaller pieces
    ==============
    2 lb pork loin or other lean cut, all fat trimmed
    1/4 cup canola oil
    1 cup flour
    1 tsp black pepper
    1/2 tsp salt
    ==================
    2 large onions, sliced
    1 green bell pepper, chopped
    3 large carrots, (7-1/4"-8-1/2"), sliced
    10 baby portabella mushrooms, sliced
    28 oz. Del Monte Petite Diced Tomatoes, No Salt Added
    1 tsp black pepper
    1/4 tsp salt
    2 Tbsp paprika
    1/4 tsp hot hungarian paprika
    ===============
    1 1/2 cup water
    1 cup Hunt's Tomato Sauce, no salt added
    ===============
    1/2 cup red wine

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Directions

1---Thinly slice onions, carrots, and mushrooms. Chop up green bell pepper. Drain and rinse tomatoes (or chop up fresh tomatoes finely). Rinse, cut up potatoes into large bite-sized pieces, and begin boiling them in a small pot.
2---Cut up pork into large bite-sized pieces. Begin heating large lidded fry pan with oil on medium heat.
3---Mix together flour with the 1 tsp black pepper and 1/2 tsp salt.
4---Dredge meat in flour mixture. Save the extra flour mixture for later.
5---Place dredged meat directly in pan. Let meat cook for about 3 minutes or until flour on meat begins to turn golden brown. Turn over pieces and cook for another 2-3 minutes.
6---Remove meat from pan. Sprinkle with about 1 Tbsp paprika.
7---Put all vegetables into pan, including potatoes (if they are done). Stir in 1 tsp black pepper, 1/4 tsp salt, 1 Tbsp paprika, and 1/4 tsp hungarian paprika. Cover and let cook for about 10 minutes on medium heat, stirring every few minutes.
8---Add the water and tomato sauce. Cover and continue cooking for 15 minutes or until the carrots are slightly tender, stirring every few minutes.
9---Stir in the rest of the flour, saved earlier (add potatoes if not added earlier). Cook for about 5 minutes, stirring constantly.
10---Add red wine to food. Add meat, if desired or serve on top of veggies/sauce (assuming it was sliced thin enough to be fully cooked). Cook another couple of minutes. Serve.

Number of Servings: 8

Recipe submitted by SparkPeople user WAIT4IT.






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Member Ratings For This Recipe

  • I've been looking for an authentic Hungarian recipe. Thanks for sharing! - 6/29/11

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  • There are variations to Hungarian Goulash. My family is also from Hungary and our Goulash is a soup/stew. My question though....is your family from Kapuvar? We have family there....just wondering... - 1/27/11

    Reply from WAIT4IT (7/25/11)
    Only my great-grandmother was 100% Hungarian, but it's my heritage. All family there either immigrated to the US or were executed during the 1919 revolution... The recipe is my great-grandmother's, though modified for availability (ex. sub portabella mushrooms for chantrelles, etc).


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  • Makes a TON of goulash. Serve over whole wheat noodles or brown rice! - 4/18/09

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  • this is twice in one week I have made it. Absolutely scrummy! - 3/28/09

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  • Went to Hungary last year, now I must try to get some of that nummy flavors back. Thanks! - 3/24/09

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  • 0 of 1 people found this review helpful
    This sounds yummy.....a wonderful Sunday dinner to feed the gang! I will be trying this soon! - 3/5/09

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