Hungarian Beef Stew Goulash Food

HUNGARIAN BEEF GOULASH

Steps:

• Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
• Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
• Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
• Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
• When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.

HUNGARIAN GOULASH

Steps:

• In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, stirring occasionally, until brown; drain.
• Stir in remaining ingredients except water, flour and noodles. Heat to boiling; reduce heat. Cover; simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender.
• In tightly covered container, shake water and flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.

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.

CROCK-POT HUNGARIAN BEEF GOULASH

Steps:

• Blot meat cubes dry and dredge with flour mixed with salt and pepper.
• Heat oil in large skillet; brown meat cubes. Drain off excess fat. Brown meat in batches if necessary.
• Place meat in crock-pot. Sprinkle meat with paprika and cayenne, stirring and turning cubes to season evenly.
• Add onions and garlic to crock-pot.
• Combine tomato puree, Worcestershire sauce, mushrooms, brown sugar, dry mustard, lemon juice and beef stock. Blend. Pour over meat.
• Cover and cook on low for 6 to 8 hours.
• Knead butter with flour to make a paste. Add to crockpot and stir well. Cook on high 15 minutes or until thickened.
• Add salt at end of cooking, or salt to taste at table.

TRADITIONAL HUNGARIAN BEEF GOULASH STEW

Steps:

• Heat oil in a deep frypan and cook onions on a medium heat until soft and translucent. Remove from heat and allow to cool slightly.
• Add paprika to onion and stir through.
• Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and capsicum. Make sure you keep the juice from the tomato to add to the dish.
• Stir in the tomato and capsicum and return to a medium/high heat and allow to cook for a few minutes on this heat before reducing the heat to medium/low. Cover with a lid for this to cook.
• After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring occasionally.
• NOTE: do not brown the meat before adding to the onions -- it must marinade and cook with the vegetables so the juices create a nice flavorsome gravy.
• Serve with mashed potato or boiled rice and a simple side salad of lettuce and vinegar.

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 GOULASH

Steps:

• Sauté the onions in heated oil.
• Sprinkle with caraway seeds and salt.
• Add the beef and brown well.
• Lower the heat and cover.
• Steam for a few minutes.
• Add the paprika and mix well.
• Add a little water and bring it to a boil.
• Lower the heat again.
• When the meat is ¾ cooked, add the green pepper, garlic, and tomato.
• Simmer, at moderate heat, until the meat is tender.
• If needed, add a little water from time to time.
• Serve with potato or pasta.
• A cucumber salad is a nice accompaniment.
• Lamb or pork can also be substituted for the beef.

TRADITIONAL HUNGARIAN BEEF GOULASH

Steps:

• Brown beef stew meat in butter.
• Put onions, garlic, ketchup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, 1 1/2 cups water and stew meat into a crock pot.
• Cover and cook on low for 7 to 8 hours.
• To thicken goulash, about 1/2 hour before serving mix 2 tablespoons of flour and 1/4 cup water in a bowl. Mix well.
• Add to crock pot and stir well.
• Cover, turn heat to high and cook approximately 1/2 hour.
• Serve over hot buttered egg noodles. Caraway seeds can be added to buttered noodles if desired.