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
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
BEEF GOULASH (CZECH)
This recipe comes from a cookbook called Anniversary Slovak-American Cookbook, published in 1952. This goulash tastes just like the goulash I ate in Prague.
Provided by lucid501
Categories One Dish Meal
Time 2h20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
- Add paprika and blend well. Add meat, green pepper, salt, and water.
- Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
- Add more water if desired, although mixture should not be overly soupy when finished cooking.
- Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).
Nutrition Facts : Calories 1646.9, Fat 170.7, SaturatedFat 68.2, Cholesterol 224.7, Sodium 1228.6, Carbohydrate 8, Fiber 2.8, Sugar 3.1, Protein 20
BEEF GOULASH WITH LIGHT CZECH DUMPLINGS
Posted by Elise on another website. I was drawn to the light dumpling recipe straight from Prague, Czech Republic. The beef recipe was derived from a Wolfgang Puck TV food show. I tweaked the directions a tad. Can you say, " Bájený komfort potravin" - yummy comfort food. Ground beef or stew meat can be used.
Provided by Southern Lady
Categories Roast Beef
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a deep dutch oven, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and ground toasted caraway seed. Cook another minute.
- Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
- Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper.
- Bring to a boil, then lower to a simmer.
- Cover and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper.
- To prepare the dumplings:.
- Sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly.
- After the stew has cooked until tender, the last 15 mins, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew.
- Cover and cook for 15 minutes, then test the dumpling with a toothpick - if comes out clean, dumplings are ready.
- Once you have covered the pan, DO NOT UNCOVER while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead.
- Enjoy!
Nutrition Facts : Calories 1306.8, Fat 74, SaturatedFat 29.1, Cholesterol 224.5, Sodium 1876.2, Carbohydrate 89.8, Fiber 6, Sugar 15.8, Protein 68.3
BEEF GOULASH WITH DUMPLINGS RECIPE
What better on a chilly day than a plate of steaming hot beef stew with light, fluffy dumplings? The combination is a knock-out. Rich, flavorful, spicy beef stew balanced with light dumplings. Credit, Simply Recipes.
Provided by Oxford
Categories Stew
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
- Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
- Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
- To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. Drop batter by teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.
Nutrition Facts : Calories 1306.1, Fat 74, SaturatedFat 29.1, Cholesterol 224.5, Sodium 1875.9, Carbohydrate 89.7, Fiber 5.9, Sugar 15.8, Protein 68.3
CZECH GOULASH WITH BREAD DUMPLINGS
The goulash is easy. The dumplings are a bit of work to put together. You can chose to serve it with bread instead.
Provided by Chef Zuzka
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Goulash:.
- Sauté onion and garlic in shortening until translucent.
- Add meat with spices and sauté till brown.
- Add water; simmer, covered, until meat is tender, about 1 hour.
- Add finely grated potato into the meat and simmer 5 minutes stirring often.
- Serve with dumplings or bread.
- Dumplings:.
- Mix together beaten egg, milk, flour, baking powder and salt until smooth.
- Add bread cubes to batter and mix well.
- Make two small loaves.
- Drop into large pot of vigorously boiling water. Cook 10 minutes, then roll dumpling over and cook an additional 10 minutes. Remove immediately from water and cut ends off to release steam.
- Cut into 1/2 inch slices and serve.
Nutrition Facts : Calories 485.1, Fat 21.4, SaturatedFat 6.5, Cholesterol 129.1, Sodium 571, Carbohydrate 33.6, Fiber 2.3, Sugar 1.9, Protein 37.3
HUNGARIAN GOULASH (WITH DUMPLINGS)
I used to make this for my roommate and myself, and she loved it - now, it's my comfort food, especially in the wintertime. Remember to use a stock-pot - this makes a lot.
Provided by Joani Bond
Categories Stew
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil in the stock pot over medium heat.
- Add the onions and the garlic, stirring for about five minutes.
- Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
- When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
- Cover and increase heat until it boils.
- When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
- Add the bell peppers and potatoes.
- Let the stew continue to simmer for 20 minutes.
- In the meantime, mix the flour, baking powder and salt in a mixing bowl.
- Add the milk, and stir thoroughly.
- Flour your hands and roll the dough into half-inch balls. It will be sticky!
- Drop the balls into the simmering stew, and wait until they rise to the surface.
- Enjoy!
Nutrition Facts : Calories 473.4, Fat 21.2, SaturatedFat 7.4, Cholesterol 54.2, Sodium 815.1, Carbohydrate 50.4, Fiber 6.6, Sugar 7, Protein 21.8
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