CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
HUNGARIAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 24
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.
TRADITIONAL GERMAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
- Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
- Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
- Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.
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
ITALIAN GOULOSH
This comes from Karri Karasinski who credits this recipe to her mom Marge Pogorzelski. Marge was a fantastic cook (I should know I ate at their house alot...LOL) and I am glad Karri passed on some of her recipes! Karri noted this recipe "Goes well with garlic bread and salad."
Provided by Kerena
Categories Low Cholesterol
Time 35m
Yield 1 pot, 8 serving(s)
Number Of Ingredients 11
Steps:
- Break hamburger up, into large deep frying pan.
- Add just enought water so hamburger won't burn. Cook at medium heat. Add onions, garlic, oregano, bell pepper, mushrooms and salt and pepper to taste. Stir occasionally.
- When cooked add corn, tomato paste and let simmer for 10 minutes.
- In separate pot cook pasta shells according to instructions on package. Add shells to sauce and stir.
Nutrition Facts : Calories 367.8, Fat 8.2, SaturatedFat 2.8, Cholesterol 38, Sodium 381.4, Carbohydrate 54.3, Fiber 5.3, Sugar 10.2, Protein 21.8
FAMILY FAVORITE BEEF GOULASH (NO TOMATO)
This is what my French Canadian Mom used to call Goulash, no tomato, just lots of beef and veggies in a gravy base. My Mom always served it with elbow macaroni, but I like to use egg noodles. Its a simple recipe, but everyone I've ever made this for just loves it! Note: you can also make this with ground turkey or ground chicken instead,
Provided by bakedapple42
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large pot, cook egg noodles in boiling salted water until al dente, drain and set noodles aside.
- In the empty pot, heat olive oil and saute onion, garlic, red pepper flakes, and celery until onion is translucent.
- Add ground beef, parsley, oregano, paprika, garlic powder, salt, & pepper. Cook until meat is almost done (don't drain), then add peas & carrots and beef gravy.
- Cook until beef is done, then taste and adjust seasonings according to your preference.
- Toss cooked egg noodles in and coat well.
- Serve hot.
Nutrition Facts : Calories 520.4, Fat 14.2, SaturatedFat 4.3, Cholesterol 109.8, Sodium 323.6, Carbohydrate 71.7, Fiber 5.8, Sugar 2.7, Protein 27.3
MACARONI GOULASH
This may not be what some people would consider as "Goulash" but it is the name my mom gave this when I was a child. Delicious and brings back wonderful memories. Hope you enjoy it too.
Provided by carolinafan
Categories Low Cholesterol
Time 30m
Yield 4 quarts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Saute green pepper and onions in margarine or oil.
- Add ground beef, salt and black pepper.
- Cook until browned.
- Add this to tomatoes, tomato sauce and macaroni.
- Simmer on low heat about 15 minutes.
- Stir occasionally to prevent sticking.
- Some water can be added if needed.
Nutrition Facts : Calories 235, Fat 8.8, SaturatedFat 3, Cholesterol 30.8, Sodium 759.9, Carbohydrate 26.1, Fiber 3.6, Sugar 6.9, Protein 13.6
AMERICAN GOULASH
Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)
Provided by davianng
Categories One Dish Meal
Time 30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef, onion and pepper.
- Season with garlic salt and pepper.
- Add tomatoes and tomato sauce.
- Simmer 10 minutes while macaroni is cooking.
- Boil macaroni al dente, drain, rinse.
- Return macaroni to pot, add beef and tomato mixture.
- Serve in bowls with shredded cheese.
- Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).
GOULOSH
This is a very hearty stew our family calles Goulosh. Once all the prep work is finished you only need to allow it to sit and simmer for several hours. This is a complete meal. Perfect for your meat and potatoes man. I usually only serve with bread/biscuits/dinner rolls.
Provided by Heather N.
Categories Stew
Time 4h30m
Yield 1 stock pot, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut potatoes into quarters.
- Cut celery stalks into 3rds.
- Slice green pepper into chunks or strips. (Don't cut veggies too small as this soup cooks for a long time and small pieces will cook down to nothing, you want to be able to eat pieces of them).
- Slice up onion into quarters.
- Rinse carrots.
- Pound out top round steak and cut it into large pieces.
- On a plate combine flour, salt & pepper. Dredge steak pieces in this mixture. That means coat all sides of steak.
- In a large stock pot add 1-2T extra virgin olive oil. Brown meat in stock pot on both sides. Drain oil out of stock pot, but keep steak in there. (No need to cook through, you are only looking to brown meat as it will cook in soup mixture).
- Pour both cans of whole stewed tomatoes into pot.
- Add about 3/4 of the 32oz carton of beef broth.
- Add in all other veggies
- There should be enough liquid to cover everything in the pot, if not add some water or any remaining beef broth.
- Mix in minced onion, salt & pepper.
- Bring to a boil and then reduce to barely a simmer.
- Cook 3-4 hours. The meat will fall apart and is very tender.
- Serve with dinner rolls.
Nutrition Facts : Calories 501.2, Fat 15.7, SaturatedFat 4.8, Cholesterol 70.7, Sodium 1596.6, Carbohydrate 56.7, Fiber 8, Sugar 11.4, Protein 35.2
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