Beef Cheek Goulash Food

EASY BEEF GOULASH

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or meat is no longer pink. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to boil. Reduce heat; cover and simmer for 15 minutes. , In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture.

BEEF CHEEK GOULASH

Steps:

• In a large heavy pot over medium-low heat, melt the duck fat (or heat the oil) and add the onions. Reduce heat to very low and cook slowly cook, stirring occasionally, until onions are a very dark brown, 1 1/2 to 2 hours. If necessary, toward the end of cooking, raise heat to medium and stir constantly until onions are browned.
• Meanwhile, place the red peppers in a steamer over boiling water and steam until very soft, 15 to 20 minutes. Transfer peppers to a food mill or blender and purée (straining afterward if using a blender). You should have 3/4 cup purée; reserve any remainder for another use.
• Add the tomato paste to the onions and cook until paste darkens, about 5 minutes. Add the sweet and hot paprikas and mix well. Add 7 cups water, the red pepper purée, the vinegar, dried marjoram, garlic, ground caraway seeds and lemon zest. Add half of each of the fresh marjoram, thyme and rosemary.
• Season the beef cheeks generously with salt and pepper and add them to the pot. Bring liquid to a bare simmer and cook partly covered, stirring only 3 or 4 times, for at least 3 hours, then add the rest of the fresh herbs and begin to check the cheeks' tenderness with a fork. They are done when they fall easily from the fork, after about 4 hours. They should be meltingly tender, but not fall apart. As some pieces will take longer than others, pull them from the liquid as they are done. Spread the cooked beef cheeks in a single layer on a baking sheet.
• When all the cheeks are done, pass the cooking liquid through a colander. (Don't use a sieve, as you want to push tiny bits of onion through to make a slightly chunky sauce.)
• Pour the sauce over the cheeks and season to taste with salt, pepper, additional fresh marjoram and cornichon juice. Serve immediately, very hot, or reheat by covering baking sheet and returning cheeks to oven at 350 degrees.

BEEF GOULASH

Steps:

• Heat oven to 160C/140C fan/gas 3.
• Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
• Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
• Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
• Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
• Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

CHEF JOHN'S AMERICAN GOULASH

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

BEEF GOULASH WITH BLUE CHEESE

Steps:

• Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
• Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
• To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
• Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
• Top the goulash with blue cheese crumbles and herbs, and serve.

CHEESY BEEF AND MACARONI GOULASH

Steps:

• Cook noodles in boiling salted water for 8-10 minutes, then drain.
• While noodles cook, saute vegetables in oil in a large skillet until onions are transparent.
• Add ground beef and cook until meat is cooked though; drain any fat.
• Season with salt and pepper.
• Stir in the condensed soups, tomatoes, and tomato sauce.
• Stir in cooked noodles and allow to sit 5-10 minutes or until thick to you liking.

DUTCH OVEN GROUND BEEF GOULASH

Steps:

• Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.
• Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.
• Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.

OLD FASHIONED GOULASH RECIPE BY TASTY

Steps:

• In a large pan, saute ground beef, garlic, onions, bell pepper in olive oil until browned. Drain.
• Add broth, tomato sauce, diced tomatoes, seasoning, bay leaves, and mix well.
• Lower heat and cover. Cook for about 20 minutes, stirring occasionally.
• Add in the uncooked elbow macaroni to the skillet. Stir well until everything is combined.
• Cover once again and simmer for about 20-30 minutes.
• Serve warm.

AUTHENTIC BEEF CHUCK GOULASH

Steps:

• in dutch oven or electric skillet: roll beef in paprika, saute in fat.
• Add rest of ingredients, except sour cream.
• Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
• When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.