Goulash Base Recipe Hungarian Food

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

OLD WORLD HUNGARIAN GOULASH

Steps:

• Heat butter in a large skillet over medium-high heat.
• Cook beef in butter, stirring occasionally, until lightly browned.
• Do not drain.
• Place beef and sliced onion in a slow cooker.
• Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
• Cover and cook on low heat 4-5 hours (I always use the longer cook time).
• Mix water and flour; gradually stir into beef mixture.
• Stir in green pepper.
• Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.

EASY HUNGARIAN GOULASH

Steps:

• Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper.
• Toss with the flour.
• Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
• Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
• Add red wine to the vegetables and cook 2 minutes. Add beef broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
• Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.
• Serve Hungarian gulash over hot buttered noodles with chopped parsley.
• Note: The amount of paprika is correct. Please do use it all. If you cannot use the wine, use an equal amount of additional beef broth. The goulash may be frozen, before the addition of the sour cream. Reheat and add the sour cream just before serving.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Cut meat into 1-inch cubes then salt.
• Chop onions and brown in oil.
• Add beef and paprika, simmer for 1 hour.
• Add water, potatoes, bay leaf, and pepper.
• Cover and simmer for 40 minutes.
• Separately mix Bisquick and milk.
• Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
• Cover and cook for 10 minutes.
• Serve over cooked, wide egg noodles, top with a dollop of sour cream.

HUNGARIAN GOULASH

Steps:

• In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
• Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
• Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
• Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
• While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
• Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
• Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate.
• Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
• In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
• Serve with a sprinkle of dill and a little dollop of sour cream if desired.

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.

HUNGARIAN BEEF-NOODLE GOULASH

Steps:

• Roll beef cubes in flour.
• Heat oil in dutch oven and brown beef on all sides.
• Add onions, paprika, salt, pepper, and beef broth.
• Cover and cook over low heat for 1/ 1/2 hours or until tender.

HUNGARIAN GOULASH

Steps:

• Heat oil in a large Dutch oven and add stewing beef.
• Saute until nicely browned.
• Remove meat from pan with slotted spoon and put to one side.
• Add onions and cook until slightly softened and caramelized.
• Return meat to pan.
• Sprinkle meat and onions with paprika, salt and pepper.
• Add broth and bring to a boil.
• Cover and simmer for 1-1/2 hours or until tender.
• Mix flour with water to make a smooth paste and add to simmering goulash.
• Bring back to a boil and cook until the sauce thickens.
• Add sour cream and heat through.
• Serve over potato dumplings or egg noodles.

GOULASH BASE RECIPE (HUNGARIAN)

Steps:

• Cook bacon slowly in Dutch oven or 3 quart sauce pot until bacon is lightly browned. Remove bacon with slotted spoon and put aside for later.
• Add onion to bacon fat and cook over medium heat until almost tender, remove onion and add to bacon set aside.
• Add meat to bacon fat and slowly brown on all sides. Sprinkle paprika, salt pepper and majoram over browned meat.
• Stir in bacon onion mixture with chopped green pepper.
• Slowly pour in broth and wine and bring to boiling. Reduce heat and simmer 2 to 2 1/2 hours.
• Remove meat with slotted spoon
• To thicken cooking liquid, mix flour and water and add one half of the mixture to the pot. Bring to boiling. Gradually add remaining flour water mixture to attain desired consistency. Bring to boiling after each addition. After final additon cook 3-5 minutes longer.
• Add 1 tablespoon melted butter blended with 1/2 teaspoons paprika and 1 T. water. add to liquid in pot. Add meat back to pot or pour sauce over meat.

HUNGARIAN GOULASH

Steps:

• Preheat oven to 325 degrees F.
• Dredge meat in enough flour to coat.
• Heat 3 tbsp.vegetable oil in large skillet and brown meat on all sides; drain and set aside.
• Spray 2 1/2qt.casserole dish with cooking spray.
• Combine meat, onion, bell pepper, garlic, pepper, paprika, thyme, and bay leaf in casserole, mixing well.
• Stir in tomatoes.
• Cover with lid or foil and bake at 325 degrees for 1 1/2 hours.
• Place sour cream in bowl.
• Stir some of goulash sauce into sour cream, mixing well.
• Stir blended sour cream back into goulash, stirring to incorporate.
• Bake 30 minutes more, or until meat is tender.
• Serve with cooked egg noodles.