Hungarian Goulash With Poppy Seed Noodles Food

HUNGARIAN BEEF-NOODLE GOULASH

Steps:

• Roll beef cubes in flour.
• Heat oil in dutch oven and brown beef on all sides.
• Add onions, paprika, salt, pepper, and beef broth.
• Cover and cook over low heat for 1/ 1/2 hours or until tender.

HUNGARIAN BEEF GOULASH AND SPAETZLE

Steps:

• GOULASH:.
• In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve.
• Sauté the onions and sugar until caramelized.
• Add the garlic and caraway seed.
• Cook for one minute.
• Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
• Sauté another minute, until fragrant.
• Add the tomatoes, red peppers, and 3 cups of broth.
• Bring to a boil and then simmer 10 minutes.
• Remove bay leaf.
• In a Dutch oven, add the oil and sauté the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper.
• While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
• Deglaze with vinegar and the remaining broth.
• Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally.
• Taste and adjust the seasoning.
• Remove from heat and stir the sour cream into the goulash just before serving.
• Garnish with chopped parsley and broken pieces of crispy bacon.
• Serve with freshly made spaetzle.
• SPAETZLE:.
• In a small bowl, beat together the egg yolks, egg and milk.
• In a medium bowl, combine the flour, nutmeg, salt, and pepper.
• Add the egg mixture to the flour mixture and mix with hand until well blended.
• Do not overmix at this stage.
• Cover the bowl and refrigerate.
• Allow the batter to rest for at least 1 hours.
• Bring salted water to a boil.
• Place the batter on the end of a cutting board and cut small slices of batter into the water.
• Cook for 4-5 minutes, until done.
• Transfer cooked spaetzle to a bowl, with a strainer.
• OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer.
• Over high heat, place a large sauté pan until it gets very hot.
• Add butter and the boiled spaetzle.
• Sauté until golden.
• Season to taste with salt and pepper.
• Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle.
• Serve with warm loaf of bread so as to sop up all that yummy gravy.

HUNGARIAN GOULASH WITH POPPY SEED NOODLES

Steps:

• In a dutch oven or heavy saucepan heat oil over high heat. Add protein, a single layer at a time and cook over medium heat until cubes are well-browned on all sides. As they brown, remove to a separate bowl. This will take about 15-20 min. in all.
• Add onions to drippings and saute until tender and golden brown, about 10 min.
• Return meat to dutch oven. Add paprika, salt and pepper, stirring until well-blended with meat. Stir in 3/4 cup of the beef (chicken) broth.
• Bring to boiling, then reduce heat and simmer covered for 2 hours, or until beef/chicken is fork-tender.
• In small bowl, combine flour and remaining broth, stirring until smooth. Gradually add to meat mixture, stirring constantly. Simmer uncovered and stirring occasionally 15 min. longer.
• Just before serving, place sour cream (greek yogurt) in small bowl. Slowly add 1/2 cup hot gravy (from pot) to mix with cream/yogurt. Then slowly add mixture to beef/chicken, stirring until well-blended. Heat, but do not boil. Serve with poppy seed noodles.

EASY HUNGARIAN GOULASH

Steps:

• Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper.
• Toss with the flour.
• Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
• Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
• Add red wine to the vegetables and cook 2 minutes. Add beef broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
• Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.
• Serve Hungarian gulash over hot buttered noodles with chopped parsley.
• Note: The amount of paprika is correct. Please do use it all. If you cannot use the wine, use an equal amount of additional beef broth. The goulash may be frozen, before the addition of the sour cream. Reheat and add the sour cream just before serving.

HUNGARIAN GOULASH

Steps:

• Salt and pepper beef, and shake on some paprika.
• In Dutch oven, melt butter and brown meat over medium heat.
• Add onions, garlic, green pepper, vinegar, tomato sauce, balance of paprika, caraway, marjoram, and water.
• Stir well.
• Simmer, covered, until meat is tender-about 11/2-2 hours.
• Add more water if needed.
• Serve over hot noodles, adding a dollup of sour cream if you wish.