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
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.
EASY BEEF GOULASH
Make and share this Easy Beef Goulash recipe from Food.com.
Provided by Toadi
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large skillet, brown ground beef.
- Drain the fat.
- Sprinkle noodles over the meat.
- Combine water, tomato sauce, and onion soup mix. Pour over noodles, do not stir.
- Cover, bring to a boil. Reduce heat and simmer 30 minutes or until noodles are tender.
Nutrition Facts : Calories 258.5, Fat 12.3, SaturatedFat 4.7, Cholesterol 67.4, Sodium 635.3, Carbohydrate 18.7, Fiber 1.5, Sugar 2.2, Protein 17.6
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
EASY BEEF GOULASH
"I found the recipe for this stovetop goulash several years ago in an old cookbook," reports Phyllis Pollock of Erie, Pennsylvania. "It really his the spot with warm home-baked bread from the bread machine and a dish of cold applesauce."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 272 calories, Fat 7g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 371mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
BEEF GULASCH
Provided by Andrew Chase
Categories Blender Onion High Fiber Dinner Beef Shank Simmer Paprika Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.
- Sprinkle beef with salt and pepper; add to pot. Simmer over medium-low heat until beef is tender, stirring occasionally, about 2 1/2 hours.
- Transfer beef to bowl, leaving onions in pot. Boil sauce in pot until reduced to 5 cups, about 15 minutes. Cool slightly. Working in batches, puree sauce in blender until smooth; return to pot. Season with salt and pepper. Return beef to pot. Simmer until heated through, about 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.
- What to drink:
- In keeping with the spirit of this menu, pour an Austrian red with the gulasch. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice.
RINDERGULASCH (GERMAN BEEF GOULASH)
A German version of beef goulash I acquired while living in Germany. Adapted from "Lieblings-Rezepte" and translated directly from the German.
Provided by HeatherFeather
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large stewpot, heat the butter (or bacon grease or lard) until melted.
- Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
- In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
- Return the meat to the pan, and sprinkle with paprika.
- Whisk in the tomato paste until blended,stirring the whole time.
- Add just a little of the broth and bring to a boil,stirring.
- Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
- Reduce the heat to low, cover, and let stew about 80 minutes.
- In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
- Test for flavor now- adding as much salt& pepper as you prefer.
- TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
- Serve ladled over bowls of hot, buttered egg noodles or spaetlze.
Nutrition Facts : Calories 283.3, Fat 19.7, SaturatedFat 8.3, Cholesterol 34.5, Sodium 1535, Carbohydrate 19, Fiber 4.4, Sugar 8.8, Protein 9.6
WOLFGANG'S BEEF GOULASH
Steps:
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
- In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
- Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
- Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
SLOW-COOKER BEEF GOULASH
With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting
Provided by Anna Glover
Categories Main course, Supper
Time 7h25m
Number Of Ingredients 14
Steps:
- Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
- Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium
BEEF BEER GOULASH RECIPE BY TASTY
Here's what you need: butter, stewing beef, salt, pepper, onion, celery, carrot, dark beer, tomato puree, bay leaves, juniper berries, parsley
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat half of the butter in large pot or Dutch oven.
- Add the beef, in batches, browning all sides of the meat. Season with 1 teaspoon of salt and pepper. Transfer the beef to a bowl and set aside. Clean the pot.
- In the same pan, heat remaining butter, then add in the onion, celery, and carrot. Cook until softened.
- Add in the beer.
- With a wooden spatula, scrape off the browned bits on the bottom of the pan to further flavour the stock.
- Add in the seared beef, tomato purée, bay leaves, juniper berries, and 2 teaspoons each of salt and pepper.
- Bring the stew to a boil, cover, and simmer for 2-4 hours, until the beef becomes tender.
- Serve topped with parsley.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 80 grams, Sugar 3 grams
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