Danish Beef Goulash Food

THICK AND BEEFY DANISH GOULASH

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.

BOSNIAN-STYLE GULASH

Steps:

• Preheat the oven to 300 degrees F.
• Cut the beef into small cubes. Chop the onions and add to a large pot with the olive oil, garlic, tomato sauce and tomato paste and cook over medium heat for 10 minutes. Add the cubed beef and cook for 15 minutes. Add the beef broth, parsley, salt, pepper and all-purpose seasoning. Transfer to the oven and cook for about 3 hours. Once finished, whisk in the flour until combined.

CHEF JOHN'S BEEF GOULASH

Steps:

• Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
• Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
• Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
• Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

DUTCH OVEN GROUND BEEF GOULASH

Steps:

• Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.
• Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.
• Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

HUNGARIAN GOULASH I

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.

BEEF GOULASH

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.

EASY BEEF GOULASH

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.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

BEEF GOULASH

Steps:

• In a large stock pot with lid fry onion in lard until golden brown.
• Add meat and paprika and cook until meat is browned.
• Add paprika, marjoram, salt, pepper and garlic and pour 1/2 cup water and cover. Simmer until the meat is tender (about 1 hour).
• As water evaporates add more water to pot.
• When meat is done uncover and let all the water evaporate, then sprinkle the flour and stir until the flour browns. Add 1 cup of water and let simmer another 10-15 minutes longer.

DANISH BEEF GOULASH

Steps:

• Lightly brown meat in vegetable oil in a heavy skillet.
• Add salt, pepper, onion, bay leaves, sugar and 2 cups water.
• Cook over low heat, covered 1 1/2 hours.
• Remove bay leaves.
• Combine flour, paprika, 1/4 cup water and vinegar; blend well. Gradually add to meat.
• Cook 10 minutes longer, stirring constantly until sauce is thickened.

MARK TWAIN HOTEL GYPSY BEEF GOULASH

Steps:

• Separate gorund beef into small meatballs, set aside.
• Melt shortening in a skillet and brown the sliced onions.
• Remove the onions and place them in a Dutch oven.
• Brown the meatballs in the same pan drippings.
• Add paprika, marjoram, garlic and some salt/pepper (to taste).
• Stir the mixture in the skillet; then pour it all into the dutch oven.
• Add the green peppers to the dutch oven.
• Add enough beef broth to the dutch oven to cover.
• Simmer for 30 to 40 minutes.
• Cream the flour and butter together.
• Stir into the sauce and cook, stirring often, until the goulash is smooth and thickened.
• Add the sour cream (and optional caraway seeds) and cook a little longer. Before serving, add more salt and pepper if needed.
• Serve over rice or 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 another minute.
• Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
• Saute another minute, until fragrant.
• Add the tomato paste.
• Deglaze pan 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.