CHEF JOHN'S BEEF GOULASH
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h30m
Yield 4
Number Of Ingredients 19
Steps:
- Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
- Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
- Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
- Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 13.4 g, Cholesterol 134 mg, Fat 41.2 g, Fiber 2.4 g, Protein 36 g, SaturatedFat 13.9 g, Sodium 1756.6 mg, Sugar 7.5 g
HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g
INSTANT POT BEST HUNGARIAN GOULASH
One of my all-time favorite comfort foods, this sweet and incredibly tender Hungarian Goulash is just superb over a bowl of egg noodles.
Provided by Jeffrey
Categories Meat
Time 52m
Number Of Ingredients 16
Steps:
- Add 2 tbsp of the butter to the Instant Pot. Hit "Sauté" and adjust so it's on the "More" or "High" setting
- Once the butter's melted and sizzlin', add the onion to the pot and sauté for 3 minutes in the butter.
- Then, add the caraway seed and paprika followed immediately by the other 2 tbsp of butter, stirring constantly so the paprika doesn't stick to the bottom of the pot too much. As the butter's melting, we will also deglaze (scrape) the bottom of the pot to make sure it's free and clear of any caked-on paprika
- Add the meat and sauté/sear for only for 2-3 minutes, constantly stirring in the pot (it shouldn't be fully cooked at all, just lightly browned/seared on the edges)
- Add all the other ingredients except for the cornstarch slurry and egg noodles (if using, you'll cook the noodles on the stove separately while the Goulash is pressure cooking)
- Hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" for 30 minutes at high pressure. Once done, allow a 10 min natural pressure release (also known as a "NPR" which means you do nothing for 10 minutes) and then follow it up with a quick release
- Once the lid's off, hit "Keep Warm/Cancel" again and then hit the "Sauté" button again and adjust so it's on the "More" or "High" setting. Once it comes to a bubble, stir in the corn cornstarch slurry and let bubble for a minute and the sauce will have thickened to the perfect consistency
- Serve over egg noodles (boiled on the stove separately), if desired
- Enjoy!
Nutrition Facts : Calories 1366 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 412 milligrams cholesterol, Fat 80 grams fat, Fiber 5 grams fiber, Protein 119 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 1778 grams sodium, Sugar 13 grams sugar, TransFat 4 grams trans fat, UnsaturatedFat 40 grams unsaturated fat
HUNGARIAN GOULASH UNDER PRESSURE
This is a roubust and well flavored goulash. Serve it in soup bowls with plenty of French bread for soaking up the gravy.
Provided by TishT
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dice the salt pork.
- Melt the butter in the pressure cooker.
- Add the salt pork and cook until brown and crisp.
- Add the beef and brown lightly on all sides.
- Meanwhile, peel the onions and cut them into wedges.
- Peel the potoes and cut in half.
- Cut the green peppers into 1" squares.
- Add the onions, potatoes, and green peppers to the pan.
- Stir together the wine, tomato paste, paprika and salt and pepper to taste and add to the pressure cooker.
- Cover pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 12 minutes.
- Release pressure.
- Stir in the sour cream and caraway.
- Serve hot topped with additional sour cream, if desired.
- This goulash can be made in advance and refrigerated or frozen.
HUNGARIAN GOULASH
Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
HUNGARIAN GOULASH
Use your Instant Pot to make amazing and tender Hungarian Goulash, or Porkolt, in no time! It's simple, delicious, and better yet, it's authentic!
Provided by URVASHI PITRE
Categories Main Courses
Time 50m
Number Of Ingredients 17
Steps:
- Sprinkle meat chunks with salt and pepper to taste.
- Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
- Brown the meat â€" leave it alone for a few minutes to get a nice color.
- Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
- Add garlic and sauté til fragrant (30 sec or so)
- Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
- Cancel the saute. Seal the lid
- Push the meat/stew button and adjust time to 25 minutes.
- Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
- Cancel the keep-warm function and turn on Sauté
- Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
- Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
- Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown.
- Heat the broth in a separate pot or the microwave until boiling.
- Pour hot broth over the tarhonya.
- Cover and simmer on low for 20 min until tender.
- Season to taste.
Nutrition Facts : Calories 273 kcal, Carbohydrate 9 g, Protein 23 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 83 mg, Sodium 650 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
AUTHENTIC HUNGARIAN GOULASH (GULYáS)
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g
GOULASH
Imagine jars of delicious home pressure-canned goulash, just sitting on your pantry shelves ready for wonderfully-warming weeknight suppers.
Provided by Healthy Canning
Categories Main Course
Time 2h15m
Number Of Ingredients 13
Steps:
- Cut meat into 3 cm (1 inch) cubes. Set aside in a large bowl.
- Make a spice bag holding the peppercorns, bay leaves, and caraway seeds. Set aside.
- Wash the celery stalks, cut in half lengthwise, put in a large pot.
- Wash the carrots, peel, then wash again. Cut in half lengthwise, add to the large pot.
- Wash the onions, peel, then cut in half, keeping a bit of the root section in each half so the onion will stay together better. Add to pot.
- Make a spice mix from the paprika, salt or salt sub, and dry mustard.
- Pour a bit of the spice mix over the cubes, toss, add a bit more spice mix, toss again and continue until spice mix is all added and meat cubes are all coated with the spice mix.
- In a large frying pan heat some of the oil. Add some meat cubes, brown. Put the browned ones in the large pot with the vegetables.
- Continue until all meat cubes are browned, adding some oil to the frying pan as needed.
- Use the water to deglaze the frying pan, and pour that into the pot with the browned meat cubes and vegetables.
- Add spice bag to pot.
- Add vinegar to pot.
- EITHER pressure cook mixture for 7 to 10 minutes (see notes) OR bring to a boil, then lower to a simmer, and let simmer covered until meat is just tender. About 1 hour depending on the meat you are using.
- Remove spice bag and vegetables and discard (or reserve vegetables for another use.)
- Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
- Distribute meat and sauce between heated jars. If you have extra sauce, you could can it in a separate jar or freeze it. If you don't have enough, you can top up jars with boiling water from a kettle.
- Leave 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.
Nutrition Facts : ServingSize 1 g, Calories 556 kcal, Carbohydrate 2.1 g, Protein 76.5 g, Fat 24.9 g, SaturatedFat 7.6 g, Cholesterol 223 mg, Sodium 1040 mg, Fiber 1.3 g, Sugar 0.4 g
HUNGARIAN GOULASH
Make and share this Hungarian Goulash recipe from Food.com.
Provided by Plainbil
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat on all sides in heavy fry pan or Dutch oven; add onion.
- Combine mustard, paprika, brown sugar, salt.
- Combine Worcestershire sauce, vinegar, ketchup; add to mustard mixture; add to meat; add 1 cup of the water; stir; cover.
- Cook over low heat 2 hours or until meat is very tender.
- Blend flour with remaining 1/2 cup of water; stir until thickened.
- Boil noodles in salted water until tender; drain.
- Serve meat mixture over noodles.
- Eight servings.
- I sometimes use corn starch instead of flour to thicken.Also can be done in a pressure cooker instead of dutch oven as in step 4, to cut time.
Nutrition Facts : Calories 1033.3, Fat 82.7, SaturatedFat 34, Cholesterol 148.3, Sodium 1148.3, Carbohydrate 55.4, Fiber 2.8, Sugar 16.3, Protein 17.1
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.
HUNGARIAN GOULASH
For the slow cooker
Provided by vstothard
Time 6h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Coat the meat in the seasoned flour. Heat the oil in a frying pan and fru the onion, pepper, carrot and celery. Add the meat and fry until browned.
- Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine an worcestershire sauce. Bring to a simmer and transfer to the slow cooker. Cook for approx 5 - 6 hours.
HUNGARIAN GOULASH
The authentic hungarian goulash
Provided by kriszhungary
Time 2h20m
Yield Serves 4
Number Of Ingredients 0
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
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