Hungarian Goulash Stew Food

VIENNA GOULASH (GULASCH)

Steps:

• Heat the oil in a large pot.
• Dice the onion and the bell peppers.
• Add onion to the oil and fry for 9 minutes while stirring.
• Add the garlic and tomato paste and continue to fry it for one minute.
• Now add the wine, broth, paprika, marjoram, salt, and pepper and stir.
• Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils.
• Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth.
• After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste.
• After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook.
• When the meat is cooked through, spice with salt and pepper.
• Optionally add some tabasco and / or sour cream.
• Serve with potatoes or pasta or dumplings or rice.

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.

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 STEW "GOULASH"

Steps:

• In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
• Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.
• Add vinegar and wine and cook until nearly dry.
• Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.

HUNGARIAN GOULASH

Steps:

• Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
• Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
• Add the beef cubes and and sautee them till they turn white and get a bit of brownish colour as well.
• The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
• When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
• When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
• Hungarian goulash is neither a soup nor a stew, its somewhere in between. Though in Hungary its considered rather to be a soup than a stew.
• The soup is hearty enough without any pasta just serve with some fresh bread

TOP-RATED HUNGARIAN GOULASH

Steps:

• In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles.

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.

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 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.

HUNGARIAN GOULASH STEW

Steps:

• Cut beef into 1 inch squares, add 1/2 tsp. salt and lightly dust with plain flour.
• Chop onions and brown in oil, add beef and paprika. Add garlic and chopped tomato.
• Let beef simmer in its own juice along with salt and paprika for 1 hr on very low heat.
• Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.
• Add more paprika if required towards the end, sauce should be thick and flavorsome. You can also add a tablespoon of flour at end to thicken slightly.
• Prepare the nokedli to accompany the goulash:
• Hand-beat eggs with fork for 30 secs and add water. Add flour to beaten eggs and add salt.
• Mix well until it forms a ball. Let it stand for 1/2 hour for flour to mellow.
• Take a teaspoonful of the mix and drop into boiling water. Repeat until mix is finished. Once dumplings rise to surface they are ready (normally takes about 1 min).
• Once you have removed all the nokedli, mix it in with a bit of salted butter and chopped parley.
• Mix the sourcream and horseradish cream. Top the goulash with the cream. Garnish with parsley and serve it with the nokedli.

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.