Beef Goulash With Potatoes Food

BEEF GOULASH WITH POTATOES

Steps:

• Season steak with salt and pepper. Heat oil in a large pot over medium-high heat. Cook steak in batches, turning, until browned, about 5 minutes. Transfer to a cutting board; cut into bite-size pieces.
• Add onions and vinegar to pot; cook, stirring occasionally, until onions are soft, about 5 minutes. Stir in tomato paste and spices; cook, stirring, 1 minute. Add broth and potatoes; bring to a gentle boil and cook until potatoes are tender, about 30 minutes.
• Return steak to pot, along with any juices. Cook until warmed through. Season with salt and pepper. Reserve half of stew for next day; serve remainder with sour cream, parsley, and more pepper.

BEEF GOULASH

Steps:

• Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
• Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
• Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.

ITALIAN STYLE BEEF GOULASH WITH GNOCCHI

Steps:

• Heat olive oil in a Dutch oven or other large, heavy-bottomed pot over medium heat. Add onions and 1 Tbsp water. Cook onions, stirring regularly until nicely softened and opaque, but not browned, about 4-5 minutes. Add the beef cubes and a sprinkling of salt and cook with the onion, stirring and rotating the beef cubes so they cook on each side, about 10 minutes.
• Add the paprika and flour and stir in, cooking for about 1 minute. Add the tomato paste, bay leaf, thyme, oregano and rosemary to the pot and stir just to combine. Pour hot water over the meat and onion mixture, just until the water covers the meat. You may not need all of the 3 cups of water or you may need a bit more. Season the pot with a bit more salt and some freshly ground pepper and stir.
• Reduce heat to just a bit above low (or what ever setting maintains a gentle simmer. DO NOT COVER POT with lid, but you can set a lid askew over the top, so moisture can escape, but spatters and heat is contained a bit. Simmer for about 3 hours, checking and stirring periodically and adding additional hot water as needed to keep the mixture moist. Generally adding 1/4-1/2 cups of water a couple of times, but only if needed and as needed. As the cooking time nears the end, add only enough water to keep the sauce loose, but not so much that it will thin the lovely, thicker sauce that is forming. The best strategy at the end part of cooking is to add less water, but add it more regularly (every 5-10 minutes). Watch closely during the last part of cooking to make sure the mixture doesn't dry too much and scorch.
• Taste sauce and add additional salt and pepper, as needed. Serve warm with cooked potato gnocchi, over polenta or pasta. Garnish with some grated Parmesan, if you like.

HAMBURGER GOULASH

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.

GROUND BEEF GOULASH

Steps:

• Heat a large skillet over medium heat. Cook and stir beef, onion, and red bell pepper in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
• Transfer beef mixture to a slow cooker; add beef broth, potatoes, carrots, ketchup, Worcestershire sauce, garlic, paprika, hot sauce, and salt. Stir the mixture, making sure the potatoes remain submerged in liquid.
• Cook on Low for 4 hours.

HOVěZí GULáš (CZECH BEEF GOULASH)

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.