BEEF GOULASH
Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, with a pungent aroma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns.
- Reduce heat to low, add onions, and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, and add paprika and stock. Stir well to combine. Cook, covered, over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1 1/2 to 2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.
HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE
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.
Provided by Adina
Categories Meat Recipes
Time 2h45m
Number Of Ingredients 13
Steps:
- Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
- Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
- Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
- Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
- Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
- Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
- Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 602 kcal, Carbohydrate 13 g, Protein 85 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 254 mg, Sodium 1179 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 14 g
THICK AND BEEFY DANISH GOULASH
Thick and Beefy Danish Goulash is a hearty family favorite, full of tender beef chunks in rich, dark gravy. Cozy comfort food never tasted so divine!
Provided by Erica Walker
Categories Dinner Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Braise beef in oil until just brown on all sides.
- Remove beef from skillet and set aside.
- Add onions to skillet and saute until onions become clear and tender
- Transfer beef to a large pot* and add onion soup mix, beef broth, paprika, Worcestershire, and dark soy sauce (optional).
- Bring to a boil, then simmer for about an hour. If you want the beef to be really tender, simmer for even longer.
- About 20 minutes before serving, add carrots and simmer until ready to serve.
- Right before serving, add cornstarch to water and stir until smooth.
- SLOWLY stir cornstarch mixture into the goulash until reaching desired consistency (you want it to be like a thin gravy consistency). Add beef broth to thin out or more cornstarch to thicken.
- Add salt and pepper to taste before serving. Serve over mashed potatoes, rice or toast.
- *You can also throw everything in a crock pot and cook on low for 4-6 hours.
Nutrition Facts : Calories 512 kcal, Carbohydrate 62 g, Protein 30 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1101 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
BEEF GOULASH
Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper
Provided by Member recipe by sweetunique
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 576 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.45 milligram of sodium
AM'S CROCK POT BEEF GOULASH STEW
Make and share this Am's Crock Pot Beef Goulash Stew recipe from Food.com.
Provided by anonymous
Categories Stew
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Add beef tips to crock pot.
- Mix ingredients 2-13 in bowl and add to crock pot.
- Add onions, tomatoes and butter and cook for 8-10 hours.
- Add pepper to taste.
- Cook macaroni, drain and add oil and butter to keep from sticking.
- When about ready to serve, add 1/4 cup of sour cream and simmer.
- **I know some people do not prefer sour cream---but this amount will only add to the creaminess and help to balance the taste, otherwise it may be too thin. Add slightly less if there is a concern and you will not know that sour cream is added!**.
Nutrition Facts : Calories 548.2, Fat 26.9, SaturatedFat 11.2, Cholesterol 95.6, Sodium 5256.2, Carbohydrate 49.2, Fiber 5.8, Sugar 15.6, Protein 30.4
HOVěZí GULáš (CZECH BEEF GOULASH)
Czech Beef Goulash (Hovězí Guláš) is a thick stew made with beef, onions and spices. Goulash is popular throughout Central Europe, but this version is traditionally Czech.
Provided by Victoria
Categories Main Course
Time 3h
Number Of Ingredients 11
Steps:
- Season beef with salt and pepper. Heat oil in a large pot over medium-high heat. Brown the meat in batches for about 3 to 5 minutes per batch. You'll likely need to do about 5 batches if you're using a 10-inch wide pot. Set the seared meat aside as you complete each batch. If you are using a cast iron pan (like an enameled Le Creuset French oven) it will retain heat extra well, and you may want to lower the heat to medium partway through the searing process if the meat is browning too fast.
- Add onions to the empty pot and cook until soft, about 5 to 7 minutes. Next, add flour, tomato paste, paprika, garlic, and dried marjoram. Stir and cook for 1 minute, then add the water, stirring to dissolve the tomato paste and flour, and scraping up any of the fond (the dark brown residue from searing the beef) still left on the bottom of the pan.
- Return the seared beef and any residual juices to the pan. Season with salt and pepper, bring to a boil, then lower the heat and simmer covered for 1 ½ hours, then uncover and continue to simmer for another 30 minutes until the beef is fork tender, and the liquid has thickened. Adjust seasoning if necessary.
- Serve on a flat plate with a slight lip around the edge, topped with sliced onion for garnish, and a few slices of Czech dumplings or bread on the side to soak up the sauce.
Nutrition Facts : Calories 417 kcal, Fat 17 g, SaturatedFat 6 g, Cholesterol 135 mg, Sodium 154 mg, Fiber 2 g, Carbohydrate 9 g, Sugar 1 g, Protein 39 g, UnsaturatedFat 3 g, ServingSize 1 serving
HUNGARIAN GOULASH STEW
a family recipe
Provided by lnguyen
Time 2h
Yield Serves 4
Number Of Ingredients 22
Steps:
- Cut beef into 1 inch squares, add 1/2 tsp. salt and lightly dust with plain flour.
- Chop onions and brown in oil, add beef and paprika. Add garlic and chopped tomato.
- Let beef simmer in its own juice along with salt and paprika for 1 hr on very low heat.
- Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.
- Add more paprika if required towards the end, sauce should be thick and flavorsome. You can also add a tablespoon of flour at end to thicken slightly.
- Prepare the nokedli to accompany the goulash:
- Hand-beat eggs with fork for 30 secs and add water. Add flour to beaten eggs and add salt.
- Mix well until it forms a ball. Let it stand for 1/2 hour for flour to mellow.
- Take a teaspoonful of the mix and drop into boiling water. Repeat until mix is finished. Once dumplings rise to surface they are ready (normally takes about 1 min).
- Once you have removed all the nokedli, mix it in with a bit of salted butter and chopped parley.
- Mix the sourcream and horseradish cream. Top the goulash with the cream. Garnish with parsley and serve it with the nokedli.
CLASSIC GERMAN GOULASH
This savory braised beef stew is made with lots of onions, caraway seed, paprika and beef stock. It only takes 30 minutes of hands on prep and a few hours of braising. Serve this hearty, rich German Goulash over egg noodles, mashed or steamed potatoes for a delicious family dinner.
Provided by Lisa Lotts
Categories Main Course
Time 2h30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 655 kcal, Carbohydrate 23 g, Protein 49 g, Fat 40 g, SaturatedFat 16 g, Cholesterol 171 mg, Sodium 1309 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
HUNGARIAN BEEF STEW "GOULASH"
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 13
Steps:
- In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
- Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.
- Add vinegar and wine and cook until nearly dry.
- Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.
GOULASH
Goulash is a hearty comfort food combining ground beef, pasta, tomato sauce, and melted cheese. This one-pot family favorite is great any night of the week.
Provided by Shauna
Categories Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Add ground beef, onions, bell pepper, and garlic to a large stockpot and on medium-high heat cook until meat is no longer pink. Drain any excess fat.
- Add broth, water, tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves, paprika, salt, and pepper. Then bring to a boil. Once boiling, reduce the heat and simmer with a cover on for 15 minutes.
- Add the macaroni and stir well. Cover and simmer an additional 20 minutes stirring occasionally.
- Remove from heat and remove bay leaves.
- Stir in shredded cheddar cheese.
- Garnish with parsley.
Nutrition Facts : Calories 689 kcal, Carbohydrate 60 g, Protein 38 g, Fat 33 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 1160 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 14 g, ServingSize 1 serving
TRADITIONAL HUNGARIAN BEEF GOULASH STEW
This recipe is the original way that my father showed me how to prepare Hungarian beef goulash and it is a beautiful dish. Accompanied with rice or potato, it is a complete meal with all flavoursome taste of Hungarian cooking.
Provided by limecat
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a deep frypan and cook onions on a medium heat until soft and translucent. Remove from heat and allow to cool slightly.
- Add paprika to onion and stir through.
- Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and capsicum. Make sure you keep the juice from the tomato to add to the dish.
- Stir in the tomato and capsicum and return to a medium/high heat and allow to cook for a few minutes on this heat before reducing the heat to medium/low. Cover with a lid for this to cook.
- After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring occasionally.
- NOTE: do not brown the meat before adding to the onions -- it must marinade and cook with the vegetables so the juices create a nice flavorsome gravy.
- Serve with mashed potato or boiled rice and a simple side salad of lettuce and vinegar.
Nutrition Facts : Calories 441.4, Fat 38.6, SaturatedFat 14, Cholesterol 43.7, Sodium 22.3, Carbohydrate 13.9, Fiber 3.4, Sugar 6.9, Protein 5.8
HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
- In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g
More about "beef goulash stew meat food"
HUNGARIAN GOULASH RECIPE | BEEF RECIPES | BEEF STEW
From cookingnook.com
Cuisine East EuropeanTotal Time 2 hrs 15 minsCategory Main CourseCalories 588 per serving
- Melt the butter or margarine in a large saucepan over low heat. Add the onion, tomato and green pepper. Sauté a few minutes, until onions are soft. Add the beef, beef stock, flour, paprika and red wine. Simmer, covered, for 30 minutes. Add the water, cover and simmer for 90 minutes.
- When the goulash is almost ready, cook the egg noodles in a large pan of boiling water. Drain well.
BEEF GOULASH - Гуляш из Говядины - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
5/5 (1)Category EntreeServings 6Total Time 2 hrs
- Cut the meat into 1/2 inch cubes. Heat up 1 1/2 Tablespoons of oil in a skillet over high heat. When the skillet is very hot, add the beef in a single layer. You will need to do this in batches. Brown all over. This will give tremendous flavor to the goulash.
- Add tomato paste, garlic, paprika and chili powder. Cook for about a minute and then add the flour. Stir until completely incorporated into the meat and vegetables.
HUNGARIAN BEEF GOULASH - SAVORY TOOTH
From savorytooth.com
4.9/5 (7)Total Time 2 hrs 25 minsCategory Main CourseCalories 670 per serving
- Add onions, garlic, salt, and pepper to the pot. Cook until the onions soften, about 5 minutes, stirring frequently.
- Coat the beef chunks in a mixture of paprika and cayenne, and add to the pot. Cook until the beef browns, about 5 minutes, stirring frequently.
- Reduce the heat to medium-low. Add stock and tomato paste to the pot, and stir. Cover with a lid and let simmer until the meat is very tender, about 2 hours, stirring occasionally.
WHAT CAN I MAKE WITH STEW MEAT BESIDES STEW? - FOOD …
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GOULASH - WIKIPEDIA
From en.wikipedia.org
Main ingredients Meat, stock, noodles, vegetables … Region or state Central Europe, BalkansPlace of origin HungaryAlternative names Gulash / Gulyás / Gulaš
A GOOD BEEF STEW SHOULD BE IN EVERY COOK’S REPERTOIRE ...
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5/5 (3)Category DINNERServings 6Total Time 12 hrs 20 mins
- Instant Pot Beef Stew. Filled with carrots, white and sweet potatoes, and celery, this stew is reminiscent of a classic beef stew known and loved by many of us.
- Slow Cooker Steak and Potato Soup. With additions of chili powder, cayenne pepper, and cumin, this stew is heavily spiced and flavorsome. The Yukon gold potatoes are essential here as they are less likely to break apart than other potato varieties and help keep the stew chunky and full of texture.
- Best Ever Beef Stew. That title is quite the claim. And as bold as it is, it may just be entirely true. The deeply flavored homemade gravy is so delicious and thick and perfectly drapes over a pile of creamy mashed potatoes if that’s your thing, too.
- Quick and Easy Beef Stew. This is a nice, quick, and easy beef stew recipe that’s perfect for if you want something really quick to pull together with mostly store cupboard ingredients.
- Slow Cooker Beef Stroganoff. With this recipe, you do get the best of both worlds as you have the rich gravy created by the beef, but the addition of heavy sour cream transforms the gravy into something creamy, unctuous, and utterly delicious.
- Braised Beef Tacos. This recipe disproves the idea that stewed beef only belongs to mashed potatoes. Served in warmed tacos and topped with salsa, feta, guacamole, and cilantro, the beef is stewed with spices including chili powder, cumin, and garlic powder for the ultimate flavor bomb.
- Beef Pot Pie. Pot pie is surely the most comforting meal for fall and winter. This mixture of heavily seasoned beef, carrots, and frozen green peas is encased in a crisp, buttery pie crust.
- Beef Bourguignon. This classic French dish has stood the test of time, and for a good reason! The beef is braised in red wine along with onions and carrots, making for a rich, decadent gravy.
- Beef Tips with Gravy. Smothered in a rich brown gravy, these beef tips are ridiculously tender and are best served over – you guessed it – a pile of creamy mashed potatoes!
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TRADITIONAL BEEF GOULASH RECIPE - COOKING WITH BRY
From cookingwithbry.com
5/5 (3)Total Time 3 hrsCategory DinnerCalories 461 per serving
- Heat 1 tbsp olive oil in a large pot over medium-low heat. Cook the onion and peppers for 5-10 minutes, or until soft. Add the paprika and garlic and cook additional 2-3 minutes or until fragrant.
- In a separate skillet, heat 1tbsp olive oil over medium-high heat. Brown the seasoned brisket on all sides. Transfer to the stock and tomatoes. Season with salt and pepper, to taste, and add bay leaves.
GOULASH GERMAN STYLE - BEEF STEW RECIPE - COOK HOMEY
From cookhomey.com
Cuisine GermanCategory LunchServings 7Total Time 2 hrs 15 mins
- Cut beef into 4 cm cubes, season generously with salt and pepper. Heat vegetable oil in a pot and add your meat. Cook it until nicely brown, then add roughly chopped onions.
- Toast spices in the pan, adding caraway, pepper, paprika, cayenne, thyme, and marjoram. After that deglaze the pan with a cup of chicken stock. Add to the pot together with a cup of wine.
- When wine evaporates, add tomato paste, crushed garlic, and bay leaf. After that add balsamic vinegar and brown sugar, then the rest of your chicken stock. Bring up to the boil and let it simmer for at least 1 hour. After 1 hour, add diced bell peppers.
- Meantime when it’s getting too thick, add a cup or two of cold water (or stock). Cook for at least 1 more hour. Meanwhile, cook your Spätzle.
INSTANT POT BEEF GOULASH - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (7)Total Time 1 hr 30 minsCategory Sunday DinnerCalories 282 per serving
- Heat the vegetable oil and butter in the pot over medium heat (Sauté mode set to medium in an Instant Pot) until the butter stops foaming. While the pot heats, sprinkle the beef cubes with 1 ½ teaspoons salt. Add 1/3 of the beef in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add half of the remaining beef to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl. Add the rest of the beef to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl.
- Sauté the onions: Add the onions to the pot and sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 8 minutes, stirring and scraping the bottom of the pot occasionally to loosen any browned bits of beef.
- Stir everything into the pot: Stir in the beef and any juices in the bowl. Sprinkle the paprika and caraway into the pot and stir to coat the beef. Stir the beef broth and tomatoes into the pot.
- Pressure cook the stew for 15 minutes with a natural pressure release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
GOULASH (HUNGARIAN PAPRIKA BEEF STEW)
From meatballsandmatzahballs.com
Cuisine Hungarian JewishCategory Main Course
- Warm the oil in a large Dutch oven over medium-low heat. Add the onion, season with salt and pepper, and turn to coat. Cover and cook for 10 minutes.
- Uncover, stir, and reduce heat to low. Continue cooking about 10 minutes until golden and very soft.
- Add the garlic, paprika, hot paprika or cayenne pepper, and tomato paste, and cook stirring constantly for 1 minute. Add the beef and season with salt and pepper. Cook for 2 minutes, stirring a couple of times.
- Stir in broth and bring to a boil; then cover and reduce heat to simmer until tender, about 3 hours. Season to taste and serve hot.
EASY ONE POT AUTHENTIC HUNGARIAN GOULASH BEEF STEW RECIPE
From sweetcsdesigns.com
4.5/5 (30)Total Time 1 hr 5 minsCuisine AmericanCalories 193 per serving
- Melt the lard or butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes.
- Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
BEEF GOULASH RECIPE - BEST BEEF STEW - SUNCAKEMOM
From suncakemom.com
Ratings 5Category Low Carb Meal, Main CourseServings 10Total Time 3 hrs 40 mins
- Pour wine and water until the meat is submerged. Put the lid on then cook on low heat until meat is soft and meltingly tender for about 3-4 hours. Stir occasionally and refill liquid if it reduces below ¾ of the meat. Let it cool for 20 minutes before serving.
CLASSIC AMERICAN BEEF GOULASH - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine AmericanCategory EntréeServings 4Total Time 55 mins
- Heat large stock pot over medium heat until hot. Add Ground Beef, onions and garlic; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally, or until onions are translucent.
- Stir in tomato sauce, diced tomatoes, water, soy sauce, paprika, Italian seasoning, seasoned salt and bay leaf; bring to a boil. Reduce heat, cover tightly and simmer 20 minutes, stirring occasionally.
- Stir in macaroni, cover and simmer 20 minutes or until pasta is tender, stirring occasionally. Remove from heat. Discard bay leaf. Garnish with parmesan cheese, if desired.
AUTHENTIC POLISH GOULASH (PORK STEW) [RECIPE!] | POLONIST
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4.8/5 (6)Total Time 2 hrs 15 minsCategory Polish Main CoursesCalories 576 per serving
BEEF GOULASH - THE COZY APRON
From thecozyapron.com
Reviews 19Category EntreeCuisine HungarianTotal Time 2 hrs 50 mins
- Place the chunks of the beef into a large bowl, and season with a couple of generous pinches of salt and black pepper; sprinkle over 2 tablespoons of the flour, and toss to coat.
- Place a large braising pan or Dutch oven over medium-high heat, and drizzle in about 3 tablespoon of the olive oil; once hot, add in about half of the beef (work in 2-3 batches), and brown on all sides for about 4-5 minutes; remove the meat from the pan and set aside.
- To the same pan, add in 2 more tablespoons of olive oil along with the butter, and once melted, add in the onions and carrots, and saute for about 2-3 minutes until softened; then, add in the paprika, the ground caraway seeds and the bay leaves, and stir to combine.
- Next, add in the garlic, and once aromatic, stir in the tomato paste to incorporate; sprinkle in the remaining 1 tablespoon of flour and stir to combine, then stir in the beef stock/broth, followed by the chopped tomatoes.
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From oliviascuisine.com
5/5 (2)Category Main CourseCuisine HungarianCalories 418 per serving
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