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.
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.
BEEF PAPRIKA STEW VIENNESE STYLE (GULASH)
There are many varieties of this dish. The Hungarians cook it a lil different, than the Austrians and Viennese people have their own Gulash recipes going on. So if you order the same dish in Vienna and in Hungary you probably are going to get 2 different dishes. Here I talk about a Gulash based on a Austrian / Viennese Style. It's basically beef broth, Hungarian Paprika powder (it really makes a difference what kind of paprika powder you use.. so don't expect it to come out that great - in Austria we grave that dish - if you substitute the paprika powder with anything you have at home that comes close ). I like that dish cause you can use it in so many ways. We eat dumblings, potatoes, spaetzles (its a german style pasta), Franks, rolls with it and it makes us very happy.
Provided by Vienna26
Categories Stew
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Chop the onions and press the garlic (garlic press). You can cut it in very tiny pieces too if you don't have a press, just make sure you cut them tiny. The onions should not be cut in to big pieces either.
- Cut the meat in smaller pieces (we want to reduce the cooking time, as beef takes forever to get tender), about 1/2 inch x 1/2 inch. I chose extra-lean beef already cut in little pieces for my stew and before I cooked it I made sure the meat is clean (not too much fat, but don't cut everything away as it gives flavor).
- Add some oil (any veggie oil maybe not necessarily something with too much flavor, like olive oil) and sear them until the get some color.
- Add the garlic and add some more color to the onion-garlic mix (don't burn though). I would recommend medium-high heat for this step (depends on your range though).
- Now remove the onions-garlic mix and put it in a bowl and let it sit on the side. You keep the pan on the range meanwhile because we want to sear the meat in that same fat we used for the onions. If you have to add some oil you can do that. But be careful with the oil as we don't want a too oily stew in the end.
- Now add the beef and sear it in there a lil (2-3 min).
- Add the onion-garlic mix, the cayenne pepper, paprika powder, caraway and majoram, salt and pepper. Stir it a lil bit. You don't want to do that too long, cause if the paprika powder just burns a lil bit it get very bitter and we don't want that.
- Add the broth and let it cook (not like heavy boiling but more than simmering) for about 40 minutes. Stir occasionally.
- After 40 minutes add the wine and the tomato paste and stir well (to make sure the tomato paste doesn't clumb or anything). Cook for another 20 mintues. Stir occasionally. Done.
- I would recommend not to serve the Gulash right after you made it. Best thing is to let it cool down (best thing over night in the fridge) and warm it up again the next day. You will see that flavors will come out even more after that. In Austrian we say a good Gulash needs to be warmed up at least twice before its really really good. So you see that could be an awesome dish to cook in advance.
- If you should be concerned that your gulash is too liquidish just let it sit over night and warm it up again, its going to be way more creamy than the day before (it propably is going to be very stiff after putting it out from the fridge it will get softer again after warming it up. :) ).
- You can serve it with potatoes, german or french rolls, any kind of german style dumbling, pasta, german style pasta (spaetzle), etc.
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
AUSTRIAN GOULASH
This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.
Provided by FoodieWife
Categories Meat
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
- Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
- Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
- Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
- When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
- Add the tomato paste and paprika, and cook for 1-2 minutes.
- Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
- Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
- Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
- This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.
- http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html.
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
AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)
While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!
Provided by gemini08
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
- Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
- Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
- Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
- When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
- Simmer until the floury taste is gone and the sauce has the perfect consistency.
- Enjoy with spaetzle, dumplings or noodles.
More about "beef paprika stew viennese style gulash food"
AUTHENTIC AUSTRIAN BEEF GOULASH - LITTLE VIENNA
From lilvienna.com
GOULASH — VIENNA’S BEEF STEW: RECIPE FOR THE
From jewishviennesefood.com
THE BEST GOULASH (HUNGARIAN BEEF AND PAPRIKA STEW)
From seriouseats.com
21 EASY BEEF GOULASH RECIPE - SELECTED RECIPES
From selectedrecipe.com
PROPER HUNGARIAN GOULASH (GULYáS) - FOOD FOLKS AND FUN
From foodfolksandfun.net
ORIGINAL HUNGARIAN BEEF GOULASH - WUNDERLANDER
From wunderlander.eu
HUNGARIAN BEEF GOULASH WITH PAPRIKA AND DUMPLINGS RECIPE
From oprah.com
HOW TO MAKE THE BEST AUSTRIAN BEEF GOULASH-EASY - GITTA'S KITCHEN
From gittaskitchen.com
BEEF GOULASH! THICK HUNGARIAN SOUP, THIN AUSTRIAN STEW, OR NONE …
From foodwishes.blogspot.com
CZECH BEEF GOULASH (HOVěZí GULáš) AUTHENTIC RECIPE - COOK LIKE …
From cooklikeczechs.com
AUTHENTIC HUNGARIAN GOULASH (TENDER BEEF STEW) - STOVE & SLOW …
From yellowblissroad.com
HUNGARIAN GOULASH RECIPE (GULYáS) - OLIVIA'S CUISINE
From oliviascuisine.com
RUSTIC HUNGARIAN GOULASH RECIPE + VIDEO - A SPICY PERSPECTIVE
From aspicyperspective.com
BEST GOULASH RECIPE: TRADITIONAL VIENNESE BEEF GOULASH - FOOD NEWS
From foodnewsnews.com
VIENNESE-STYLE GOULASH (FIAKERGULASCH) - EAT SMARTER USA
From eatsmarter.com
HUNGARIAN BEEF GOULASH RECIPE - PAPRIKA BEEF STEW - YOUTUBE
From youtube.com
HUNGARIAN GOULASH (GULYáS) RECIPE: A TRADITIONAL BEEF STEW WITH …
From draxe.com
ORIGINAL AUSTRIAN GOULASH RECIPE - COOK LIKE CZECHS
From cooklikeczechs.com
BEEF GOULASH - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
TRADITIONAL GOULASH RECIPE - SERIOUS EATS
From seriouseats.com
HUNGARIAN GOULASH - THE BOSSY KITCHEN
From thebossykitchen.com
TRADITIONAL VIENNESE GOULASH (WIENER SAFTSGULASCH) - A TIME TO TASTE
From atimetotaste.com
HUNGARIAN STYLE BEEF GOULASH - SAVING ROOM FOR DESSERT
From savingdessert.com
9 COZY, HEARTY GOULASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY HUNGARIAN GOULASH (MELTINGLY FALL-APART TENDER ... - DINNER, …
From dinnerthendessert.com
RICH BEEF STEW OR SOUP SEASONED WITH PAPRIKA - COOKINCITY
From cookincity.com
VIENNESE SAFTGOULASH AND A COLD BREW - NORBERT'S KITCHEN
From norbertskitchen.com
HUNGARIAN GOULASH RECIPE | BEEF RECIPES | BEEF STEW
From cookingnook.com
AUSTRIAN BEEF STEW- RINDSGULASCH - JAMIL GHAR
From jamilghar.com
KNORR GOULASH BEEF STEW MIX - THERESCIPES.INFO
From therecipes.info
BEEF PAPRIKASH (HUNGARIAN GOULASH) RECIPE - SAVORY SPICE
From savoryspiceshop.com
THE BEST GOULASH RECIPE (TRADITIONAL AUSTRIAN RECIPE)
From cinnamonandcoriander.com
HUNGARIAN GOULASH (STOVE, OVEN OR CROCKPOT - CARLSBAD CRAVINGS
From carlsbadcravings.com
TRADITIONAL BEEF GOULASH RECIPE - COOKING WITH BRY
From cookingwithbry.com
MILK STREET'S RECIPE FOR AUSTRIAN BEEF STEW WITH PAPRIKA AND …
From wgbh.org
VIENNESE BEEF GOULASH RECIPES - VIKING RIVER CRUISES
From vikingrivercruises.com.au
AUSTRIAN BEEF STEW WITH PAPRIKA AND CARAWAY (RINDSGULASCH) | MILK ...
From mastercook.com
EASY HUNGARIAN GOULASH RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEEF GOULASH – HUNGARIAN BEEF GOULASH RECIPE – PAPRIKA BEEF STEW
From recipeflow.com
HOVěZí GULáš (CZECH BEEF GOULASH) - MISSION FOOD ADVENTURE
From mission-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love