Hovezí Guláš Beef Goulash Food

HOVěZí GULáš (CZECH BEEF GOULASH)

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.

CZECH BEEF GOULASH (GULAS)

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.

HOVEZí GULáš/ BEEF GOULASH

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.

SEGEDIN GOULASH

Steps:

• Fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
• Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
• Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
• Brown the flour in lard, stirring well, and add to meat with remaining water.
• Allow to simmer for 5 minutes.
• Add sour cream and the remaining sauerkraut.
• Bring to a boil, then remove from heat and serve.

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.

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.

RINDERGULASCH (BEEF GOULASH)

Steps:

• Heat vegetable oil in a large fry pan or Dutch oven.
• Add meat cubes and brown well, approximately 10 minutes.
• Stir in onions; cook until soft.
• Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
• Blend thoroughly.
• Pour in hot water; cover and simmer gently about 1 1/2 hours.
• In a small jar or container, shake or blend flour with cold water.
• Be sure to break up all lumps.
• Add to meat about 7 minutes before the end of the cooking time.
• Stir constantly until sauce is thickened and bubbling.
• Remove from heat, check the flavour adding more salt and pepper as required.
• Stir in cream if using.
• Serve with noodles, rice or potatoes.

FAMILY FAVORITE BEEF GOULASH (NO TOMATO)

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.

GROUND BEEF GOULASH

Steps:

• Brown beef and drain the fat.
• Add bell pepper, onion and garlic, salt (go lightly) the soya sauce is very salty and pepper to taste.
• Add tomato soup and water, soya sauce.
• Put lid on and simmer for 20 minutes.
• Then add a little more water and rice OR elbow macaroni.
• Simmer with lid on for 15 minutes,stir.
• Add parmesan cheese, Velveeta cheese to the top (don't stir).
• Take off stove and keep lid on until cheese melts.
• Serve with garlic bread and tossed salad.