HOVěZí GULáš (CZECH BEEF GOULASH)
Czech Beef Goulash (Hovězí Guláš) is a thick stew made with beef, onions and spices. Goulash is popular throughout Central Europe, but this version is traditionally Czech.
Provided by Victoria
Categories Main Course
Time 3h
Number Of Ingredients 11
Steps:
- Season beef with salt and pepper. Heat oil in a large pot over medium-high heat. Brown the meat in batches for about 3 to 5 minutes per batch. You'll likely need to do about 5 batches if you're using a 10-inch wide pot. Set the seared meat aside as you complete each batch. If you are using a cast iron pan (like an enameled Le Creuset French oven) it will retain heat extra well, and you may want to lower the heat to medium partway through the searing process if the meat is browning too fast.
- Add onions to the empty pot and cook until soft, about 5 to 7 minutes. Next, add flour, tomato paste, paprika, garlic, and dried marjoram. Stir and cook for 1 minute, then add the water, stirring to dissolve the tomato paste and flour, and scraping up any of the fond (the dark brown residue from searing the beef) still left on the bottom of the pan.
- Return the seared beef and any residual juices to the pan. Season with salt and pepper, bring to a boil, then lower the heat and simmer covered for 1 ½ hours, then uncover and continue to simmer for another 30 minutes until the beef is fork tender, and the liquid has thickened. Adjust seasoning if necessary.
- Serve on a flat plate with a slight lip around the edge, topped with sliced onion for garnish, and a few slices of Czech dumplings or bread on the side to soak up the sauce.
Nutrition Facts : Calories 417 kcal, Fat 17 g, SaturatedFat 6 g, Cholesterol 135 mg, Sodium 154 mg, Fiber 2 g, Carbohydrate 9 g, Sugar 1 g, Protein 39 g, UnsaturatedFat 3 g, ServingSize 1 serving
CZECH BEEF GOULASH (GULAS)
Hovězí guláš (beef stew or goulash) is undoubtedly one of the famous Czech foods everybody should try when visiting the Czech Republic. Slow-braised and seasoned right, this goulash is characterized by rich and hearty color, aromatic flavor, and insanely delicious taste.
Provided by Petra Kupská
Categories Main Course
Time 2h30m
Number Of Ingredients 13
Steps:
- Peel the onion and chop it roughly. Cut the beef into 1-1.½-inch pieces.
- Melt the lard or vegetable oil over medium-high heat in a pot with a thick bottom (I use a heavy iron cast Dutch oven). Fry onions until almost brown. Stir frequently to avoid burning. Finally, add the crushed caraway seeds and stir for another minute.
- Add beef chunks, season with salt, and fry them from all sides until a golden brown crust is created. Expect the meat releases some juices when fried. Stir frequently, and scrape off the burnt residue on the bottom of the pot with a wooden spatula. If necessary, reduce the heat or add a spoon or two of water.
- Turn the stove on medium heat, and add ground pepper, sweet paprika, and tomato paste. Fry for 1 minute while stirring. The base can't get burnt, or else the goulash will taste bitter. Add 1-2 spoons of water to prevent burning.
- Pour in water, so the meat is almost covered. Add bay leaves. Bring to a boil, reduce the heat to a minimum, cover with a lid and allow the beef to simmer for 2-2.5 hours or until soft.
- Check the goulash from time to time. Add some water if the level of liquid in the pot falls. When the gulas contains too much water, cook it uncovered at the end. The liquid will be reduced, and the gulas will gain a richer flavor and a nice red color. Stir occasionally.
- When the beef cubes are soft, add flour to thicken the stew. In the next step, I'll provide a helpful method for making the stew sauce smoother and more cohesive.
- Thickening of goulash with flour (optional): Take off the pot's lid. Using a small sieve, carefully dust the surface of the stew with a tablespoon of flour. Do not stir. Cover with the lid and leave to cook for a further 15 minutes. Remove the lid and stir. The sauce will be just thick enough!
- Remove bay leaves, add crushed garlic and dried marjoram, and stir. Season with salt to your liking. Cover with a lid and let it rest off heat for 10 minutes.
Nutrition Facts : Calories 389 kcal, Carbohydrate 8 g, Protein 30 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 104 mg, Sodium 176 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 18 g, ServingSize 1 serving
GULáš (GOULASCH)
Goulash, a stew originally from Hungary, has for centuries been a popular comforting recipe in the Central European region of the Carpathian mountains.
Provided by Renards Gourmets
Categories Main Course
Time 2h35m
Number Of Ingredients 13
Steps:
- Heat the oil or lard on medium heat and brown the meat on all sides for a few minutes.
- Add onions, mix well and cook for 5 minutes over medium-high heat, stirring constantly.
- Add tomatoes, hot pepper (optional), allspice, paprika and caraway. Mix well.
- Cover with hot broth and mix well. Season with salt and pepper. Simmer for 2 hours over low heat, stirring gently.
- 30 minutes before the end of cooking, add marjoram and flour diluted in a small amount of boiling water. Adjust the seasoning if necessary.
- Check the tenderness of the meat. Cooking may have to be extended if necessary. If this is the case, adjust the amount of broth accordingly. The sauce should be plentiful and unctuous.
- Serve hot with fresh bread, as well as sliced scallions.
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
GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
- Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
- Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.
HUNGARIAN GOULASH (GULAS')
Make and share this Hungarian Goulash (Gulas') recipe from Food.com.
Provided by Taramsl
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown onions and reserve.
- Brown chuck cubes.
- Add all other ingredients together with 1/3 - 1/2 cup of water.
- Cook in pressure cooker for 20 minutes.
- As I remember (it is not written in my original instructions), I cook the beef in the pressure cooker for 20 minutes and then turn the heat off. I let the pressure cooker sit for about another 1/2 hour (without releasing the pressure) while I mess with the potatoes. This probably amounts to about 1 1/2 - 2 hours of "normal" cooking.
- While cooking, boil 3-4 medium potatoes (cut up in about 1 1/2 inch cubes in as little water as possible. "As little water as possible" means just barely cover the potatoes with water and use a small pot, so that they are crowded together. When both are done, add potatoes and the potato water to the stew. Thicken with flour.
- * Hungarian paprika is essential here. Domestic paprika is food coloring. Hungarian paprika is a SPICE.
Nutrition Facts : Calories 573.2, Fat 33.2, SaturatedFat 13.4, Cholesterol 114.1, Sodium 291.3, Carbohydrate 32.9, Fiber 4.7, Sugar 3.5, Protein 35.1
HOVEZí GULáš/ BEEF GOULASH
This is one of those Czech classics that you just cannot go without. Nothing like a winters evening and the smell of Gulas coming from the kitchen. Every family and individual has a slightly tweaked recipe to the next. Gulas originated in Hungary where it is one of the national dishes. It is a national dish in the Czech Republic as well as Slovakia and is very popular in Poland, Austria, Croatia, Serbia, Romania and a few other countries. The slang term 'Guláš' in Czech means something along the lines of 'a mess' or 'disorganized' - something this stew may look like but the taste is to die for! Feel free to add anything else you would like to the Gulas as this is how this food originated, it was the perfect meal to prepare for the poor who could make it using anything at their disposal and it is a great way to clean out the fridge if you do not know what to do with some of your vegetables.or meats. If you have it available, you can use Goulash Paste instead of tomato paste.
Provided by Czech Chef 88
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Begin by heating up olive oil in a large pot.
- Chop onions semi-finely and add to the large pot. Saute the chopped onion on medium heat until nice and brown, add the cumin and saute for a further 2 minutes.
- Stir occasionally ensuring the onion does not burn. Once golden brown take off heat and let it rest covered for approximately 10 minutes.
- Meanwhile, clean meat and chop into approximately 2cm cubes.
- Put pot back on heat and add meat to pot and cook until meat has browned.
- Add salt, pepper, sweet paprika, hot paprika, crushed tomatoes, tomato paste and mix well and saute until all is well combined.
- Add bay leaves and ensure that the tomato paste does not begin burning so ensure you are watching out and mixing accordingly.
- Add beef stock and mix well. Cook on medium heat until the meat is tender.
- Gut the bell peppers and dice into approximately 2cm by 2cm pieces. Add the cut up bell peppers to the pot once the meat is nice and tender.
- Cook until the bell peppers become tender but not too tender so they have somewhat of a little crunch to them.
- Add marjoram and cook for a further 5 minutes.
- Take the pot off heat and let the Goulash rest for about 10 minutes.
- Serve in a more traditional way with, dumplings (knedle), halusky/galuski, spaetzle, pasta, rice, tarhonya, bread OR a more non traditional approach like, cous cous, quinoa, any other grains OR simply on its own.
Nutrition Facts : Calories 563.3, Fat 24.1, SaturatedFat 7, Cholesterol 160, Sodium 1406.3, Carbohydrate 28.5, Fiber 7.3, Sugar 10.8, Protein 62.2
More about "guláš goulasch food"
AUTHENTIC CZECH GOULASH RECIPE – ČESKý GULáš STEP BY STEP
From czechtheworld.com
Estimated Reading Time 2 mins
HOW TO MAKE TRADITIONAL CROATIAN GOULASH (GULAš)
From chasingthedonkey.com
GULáš | TRADITIONAL STEW FROM CZECH REPUBLIC - TASTEATLAS
From tasteatlas.com
GOULASH - WIKIPEDIA
From en.wikipedia.org
BEEF GOULASH – „HOVěZí GULáš“ | TASTY FOOD TOUR PRAGUE
From tastyfoodtour.com
ORIGINAL HUNGARIAN GOULASH RECIPE - YOUTUBE
From youtube.com
8 GULAš IDEAS IN 2021 | GULAš, GOULASH, FOOD
From pinterest.ca
410 GULáš/GOULASH IDEAS IN 2022 | GOULASH, GULAš, FOOD
From pinterest.com
CROATIAN VENISON GOULASH (GULAš) RECIPE - THE SPRUCE EATS
From thespruceeats.com
GULáš (GOULASH) IN PRAGUE, CZECH REPUBLIC | EAT YOUR WORLD
From mobile.eatyourworld.com
[HOMEMADE] -HOVěZí GULáš - CZECH BEEF GOULASH : FOOD
From reddit.com
GULáš (GOULASH) IN PRAGUE, CZECH REPUBLIC | EAT YOUR WORLD
From eatyourworld.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