Antoinettes Gulyas Food
AUTHENTIC HUNGARIAN GOULASH (GULYáS)
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g
ANTOINETTE'S GULYAS
(Beef Goulash Soup)
Provided by Matt Cabot
Yield Makes about 18 cups
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart kettle cook onions in 2 tablespoons butter over moderate heat, stirring, until pale golden and transfer to a bowl. In another bowl toss beef with flout until coated evenly. In kettle heat remaining 2 tablespoons butter over moderately high heat until foam subsides and cook beef, stirring occasionally, until no longer pink. Stir in onions, paprika, caraway seeds, marjoram, vinegar, broth, and salt and pepper to taste and simmer, covered, 45 minutes. Peel potatoes and cut into 1/2-inch cubes. Add potatoes to soup and simmer, covered, 20 minutes more, or until potatoes are tender.
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