Bayrischer Gulasch German Goulash Stew Crock Pot Or Oven Food

CLASSIC GERMAN GOULASH

Steps:

• Place the oven rack in the center of the oven and preheat to 325°.
• Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
• Transfer the onions to a separate dish and set aside.
• Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
• Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.
• Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
• Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.

TRADITIONAL GERMAN GOULASH

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

VEGETARIAN GOULASH (CROCK POT)

Steps:

• Put the mushrooms, tempeh and carrots into a crock pot (no need to steam the tempeh first).
• Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree.
• Add the puree to the crock pot and mix well.
• Add the paprika, parsley, dill, caraway seed, salt and pepper to the crock pot and stir them inches.
• Cover and cook on low heat 8-10 hours.
• Shortly before serving, puree the silken tofu in a blender with a little liquid from the crock pot until very smooth.
• Stir it into the crock pot, add the peas and heat through.
• Serve over cooked noodles, potatoes, rice or other grains.

HUNGARIAN GOULASH

Steps:

• Put steak cubes onion, garlic in crock pot.
• Stir in flour and mix to coat meat.
• Add remaining ingredients except sour cream.
• Stir well.
• Cover& cook on low 8-10 hours.
• Add sour cream 30 minutes before serving and stir throughly.
• You can also cook this on high for 4-5 hours stirring occasionally.
• Serve over hot buttered egg noodles.