HUNGARIAN GOULASH (WITH DUMPLINGS)
I used to make this for my roommate and myself, and she loved it - now, it's my comfort food, especially in the wintertime. Remember to use a stock-pot - this makes a lot.
Provided by Joani Bond
Categories Stew
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil in the stock pot over medium heat.
- Add the onions and the garlic, stirring for about five minutes.
- Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
- When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
- Cover and increase heat until it boils.
- When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
- Add the bell peppers and potatoes.
- Let the stew continue to simmer for 20 minutes.
- In the meantime, mix the flour, baking powder and salt in a mixing bowl.
- Add the milk, and stir thoroughly.
- Flour your hands and roll the dough into half-inch balls. It will be sticky!
- Drop the balls into the simmering stew, and wait until they rise to the surface.
- Enjoy!
Nutrition Facts : Calories 473.4, Fat 21.2, SaturatedFat 7.4, Cholesterol 54.2, Sodium 815.1, Carbohydrate 50.4, Fiber 6.6, Sugar 7, Protein 21.8
GOULASH WITH BREAD DUMPLINGS
Steps:
- For the goulash: Preheat the oven to 250 degrees F.
- Sprinkle the beef with 1/2 teaspoon salt and a few turns of pepper. Heat a Dutch oven over medium-high heat and coat with the oil. When the oil is shimmering, sear the beef all over in batches until deep brown, about 4 minutes per batch. Transfer the beef to a bowl and set aside.
- Add the onions and cook, scraping up any meat bits from the bottom of the pan, about 3 minutes. Add the carrots, garlic and a pinch of salt and saute until the onions are translucent, about 5 minutes. Add the paprika, tomato paste and caraway and stir to combine; cook for 2 minutes. Add the beef back to the pan, then add the broth, chopped tomatoes, Worcestershire sauce and bay leaves and stir to combine. Bring to a boil, then reduce to a simmer. Cover, transfer to the oven and cook until the beef is tender and can be broken down with a spoon but still maintains its shape, about 2 hours.
- For the bread dumplings: Meanwhile, whisk together the flour, nutmeg, 3/4 teaspoon salt and a few turns of pepper in a small bowl. Whisk together the milk and eggs in a large bowl. Add the bread cubes, cheese and scallions to the egg mixture and stir to combine. Mix in the flour mixture. Let the dumpling mixture sit for 15 minutes.
- Bring a large pot of salted water to a boil. Using a 1/3-cup ice cream scoop, form firmly packed balls of the dumpling mixture. Add them to the pot and boil until cooked through, 15 to 20 minutes.
- Spoon the goulash into bowls and add a dumpling or two to each. Top with chopped parsley or scallions if desired.
HUNGARIAN GOULASH
This recipe has been enjoyed many times on cold Midwestern days. Although it comes from a frozen package of Chateau potato dumplings, it is still an excellent recipe. I would suggest going to a deli to get the 'hot' Hungarian paprika. In my mind, this is what makes or breaks the dish.
Provided by Scott Hansen
Categories Meat
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat in butter and oil in skillet or pot
- Season with Salt
- Add Onions, Carrots and Garlic
- Cook until onions are soft
- Add Flour, Paprika, and Marjoram
- Stir for 3 minutes.
- Add remaining ingredients
- Simmer covered for 2 hours or until meat is tender
- Add frozen Chateau brand potato dumplings (optional)
- Cover and simmer for additional 30 minutes with optional dumplings
- Goulash is even better when made the day before.
Nutrition Facts : Calories 977.3, Fat 69.2, SaturatedFat 27.4, Cholesterol 252.3, Sodium 1045.9, Carbohydrate 21.8, Fiber 4.3, Sugar 7.9, Protein 65.7
HUNGARIAN GOULASH SOUP AND DUMPLINGS
Love this soup, but my recipe is so old have to rewrite it, so though I would do it here. The little dumplings are what realy makes this soup. RECIPE CALLS FOR, 1 parsnip and hungarian sweet and hot paprika. I just use any and add some cayenne. could not put this in.
Provided by dolores in paradise
Categories Vegetable
Time 2h30m
Yield 1 large bowl, 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large kettle saute onion and garlic in butter until soften.
- Stir in paprika stir few minute.
- add beef chuck stir few minute
- add 1/2 cup water, bring to boil and cook over medium heat.
- stirring for 5 minute or until liquid is reduced by half.
- Stir in 1/4 cup water and caraway seeds, cook until most of the.
- liquid has evaporated.
- add 10 cups water salt and pepper to taste.Bring to boil and lower
- heat, cook 1 hour and 30 minute or until meat is almost tender.
- Add all vegatables and cook about 30 minute.
- or till tender.
- Dumplings.
- In a bowl combine flour, egg, water, and salt.
- Beat the mixture until it forms a smooth dough.
- Let sit 30 minute covered.
- Pinch the dough in pieces the size of a pea and drop in to.
- the simmering soup, lifting the dumplings carefully from the bottom.
- with a wooden spoon.
- Add 1/4 cup parsley and simmer 5 minute or until dumplings are cooked.
- check salt and pepper.
- Enjoy.
Nutrition Facts : Calories 435.7, Fat 26.1, SaturatedFat 11.1, Cholesterol 112.3, Sodium 152.2, Carbohydrate 24.7, Fiber 3.4, Sugar 2.5, Protein 24.9
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
This is my mother's recipe for goulash but I've made a couple of alterations to improve it, such as using beef broth instead of water and real Hungarian paprika instead of Spanish paprika. You can use Spanish paprika if Hungarian is unavailable, but it tastes much better with Hungarian paprika. It is also nice made with stewing veal. When I was a child, I liked this so much that I used to eat it for breakfast if there was any left over from supper!
Provided by Irmgard
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large Dutch oven and add stewing beef.
- Saute until nicely browned.
- Remove meat from pan with slotted spoon and put to one side.
- Add onions and cook until slightly softened and caramelized.
- Return meat to pan.
- Sprinkle meat and onions with paprika, salt and pepper.
- Add broth and bring to a boil.
- Cover and simmer for 1-1/2 hours or until tender.
- Mix flour with water to make a smooth paste and add to simmering goulash.
- Bring back to a boil and cook until the sauce thickens.
- Add sour cream and heat through.
- Serve over potato dumplings or egg noodles.
Nutrition Facts : Calories 589.7, Fat 25.6, SaturatedFat 9.3, Cholesterol 225.2, Sodium 624.3, Carbohydrate 14.1, Fiber 2.6, Sugar 4, Protein 77.2
HUNGARIAN VENISON GOULASH OR PöRKöLT
You will want fresh paprika for this recipe, meaning the stuff that has likely been sitting around in your pantry since the Jurassic Period won't cut it. Paprika needs to be bright red and smell wonderful. And if you don't want angry Hungarians beating down your door, buy Hungarian paprika.
Provided by Hank Shaw
Categories Main Course
Time 3h30m
Number Of Ingredients 15
Steps:
- Heat the lard or bacon fat over medium-high heat in a large Dutch oven or stewpot and brown the venison in batches. Salt the venison as it cooks. It will take 20 minutes or so for all the meat to brown. Remove the venison as it browns and set aside.
- Add all the onions and caraway seeds and turn the heat to medium. Sauté the onions, stirring often, until they are browned. This will take a solid 30 minutes if you do it right. I cover the pot about halfway in. Add the venison back, then all the other ingredients. Mix well and bring to a simmer. Cover and cook over low heat for 2 hours, or until the meat wants to fall apart.
- When the meat is ready, make the nokedli dumplings by mixing all the ingredients in a bowl until you have a thick batter. Get a large pot of water boiling and add enough salt to make it salty. Push the batter through a colander with large holes or a spaetzli maker into the boiling water. Boil the nokedli dumplings until they float, then 1 minute more. Drain and set aside.
- Use a pair of forks or a potato masher to shred the meat in the pot. Add salt if needed. Serve the goulash alongside the dumplings with some sour cream at the table to mix in.
Nutrition Facts : Calories 428 kcal, Carbohydrate 39 g, Protein 36 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 193 mg, Sodium 598 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
HUNGARIAN GOULASH
Goulash is a stew or soup filled with meat and vegetables, and this Hungarian Goulash gets its flavor punch from paprika - a spice made from ground sweet peppers, that ranges in flavor from sweet to mild or hot. Our version is served over a plate of freshly cooked egg noodles for a hearty comfort food dinner that can be served any night of the week.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 Serving, TransFat 1/2 g
AUTHENTIC HUNGARIAN GOULASH
This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.
Provided by SUSANNAH
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 3h50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g
HUNGARIAN NOKEDLI (DUMPLINGS)
You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.
Provided by BoxOWine
Categories Hungarian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place large pot filled with salted water and bring to boil.
- Combine eggs, salt, and water, beating well with whisk.
- Add flour, a little at a time.
- Add only enough flour to make a soft, sticky dough.
- Let mixture rest for about 10 mins.
- Beat mixture again.
- Using the side of a teaspoon, spoon small amount of dough into boiling water.
- Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
- The noodles are done when they float to the top.
- Remove from water with large slotted spoon, and place in colander.
- Rinse with cold water.
- You may want to make the dumplings in 2 or 3 batches so they dont overcook.
- Serve with chicken paprikas.
- The dumplings are also nice added to a stew.
- You can heat the dumplings in a frying pan with melted butter.
- Do not let the dumplings get too brown or crisp.
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
PORK GOULASH WITH HERBY DUMPLINGS
Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew
Provided by Good Food team
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
- To make the dumplings, combine all the ingredients, apart from the unchopped oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
- If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.
Nutrition Facts : Calories 476 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.84 milligram of sodium
THE BEST NOKEDLI RECIPE (HUNGARIAN DUMPLINGS)
Learnhow to make Nokedli or Hungarian dumplings, the perfect side dish forpaprikash, goulash, or pörkölt. A fool-proof nokedli recipe for the bestdumplings.
Provided by Adina
Categories Side Dishes
Time 20m
Number Of Ingredients 4
Steps:
- Beat the eggs and the sour cream/ yogurt/ smetana with a fork.
- Add the salt and slowly start adding the flour while beating with the fork and incorporating the flour until smooth.
- Adjust batter: Depending on the size of your eggs, you might need one extra tablespoon of flour. Or 1/2 - 1 tablespoon less if your eggs are small. See the pictures; that is the batter consistency that you should achieve. The batter should be relatively thick and slowly fall off the fork.
- Boil water: Bring a large pot of water to a boil. Add about ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer.
- Cook nokedli: Add the nokedli to the water using a teaspoon, which should only be half full with batter. Let the nokedli simmer on low heat for about 10 minutes. Drain well.
Nutrition Facts : ServingSize 1 g, Calories 235 kcal, Carbohydrate 35 g, Protein 11 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 336 mg, Fiber 1 g, UnsaturatedFat 3 g
HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE
An authentic Hungarian goulash recipe for one of Hungary's most famous dishes. Tender beef pieces in a rich delicious sauce made with lots of paprika and with caraway seeds.
Provided by Adina
Categories Meat Recipes
Time 2h45m
Number Of Ingredients 13
Steps:
- Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
- Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
- Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
- Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
- Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
- Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
- Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 602 kcal, Carbohydrate 13 g, Protein 85 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 254 mg, Sodium 1179 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 14 g
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
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.
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- Put the beef and flour in a bowl and toss to coat the beef in the flour. Season with sea salt and freshly ground black pepper.
- Heat the butter and oil in a large flameproof casserole dish. Add the beef in batches and cook, turning often, for 5–6 minutes each batch, or until browned all over. Transfer each batch to a bowl while browning the remaining beef.
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From therecipes.info
5 CLASSIC HUNGARIAN RECIPES YOU WILL LOVE - KITCHEN AUTHORITY
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...
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