STEAK SOUP
This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.
Provided by FoodieFamily4
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 19
Steps:
- Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
- In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
- Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g
HUNGARIAN GOULASH
A classic Hungarian Goulash with melt-in-your mouth, tender beef, slowly cooked in an incredibly rich broth. Tasty, comforting and perfect for the whole family!
Provided by Joanna Cismaru
Categories Main Course
Time 3h10m
Number Of Ingredients 15
Steps:
- Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
- When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
- Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
- Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.
- Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.
- Taste for seasoning and adjust with salt and pepper if needed.
- Garnish with chopped parsley and serve over noodles or mashed potatoes.
Nutrition Facts : Calories 367 kcal, Carbohydrate 7 g, Protein 41 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 647 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
AUTHENTIC PöRKöLT (HUNGARIAN BEEF AND ONION STEW)
Steps:
- In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
- Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
Nutrition Facts : Calories 587 kcal, Carbohydrate 10 g, Protein 36 g, Fat 47 g, SaturatedFat 18 g, Cholesterol 145 mg, Sodium 1233 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
HUNGARIAN NOODLES
This is a recipe my grandmother and mom would make. It can be served as a main dish or is great as a side. This is delicious served with beef stew.
Provided by ClaudiaR
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they are cooked through, but still firm to the bite, about 5 minutes. Drain well.
- Preheat an oven to 350 degrees F (175 degrees C). Butter a large casserole dish.
- Mix the noodles, cottage cheese, sour cream, onion, Worcestershire sauce, poppy seeds, and salt together in a large bowl. Spread mixture in the prepared baking dish. Sprinkle Parmesan cheese and paprika on top.
- Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 35.1 g, Cholesterol 77.1 mg, Fat 22.6 g, Fiber 1.8 g, Protein 18.1 g, SaturatedFat 12.9 g, Sodium 809.3 mg, Sugar 2.6 g
EASY HUNGARIAN GOULASH
Steps:
- Return beef and any accumulated juices to the pan. Stir until well-combined.
Nutrition Facts : Calories 771 kcal, Carbohydrate 42 g, Cholesterol 173 mg, Fiber 5 g, Protein 50 g, SaturatedFat 18 g, Sodium 479 mg, Sugar 12 g, Fat 44 g, ServingSize 8 servings Hungarian goulash, UnsaturatedFat 0 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
SLOW-COOKED HUNGARIAN GOULASH
The tasty family dish boasts a rich creamy sauce certain to satisfy goulash lovers. I enjoy sharing recipes with friends and family and this one's great for potluck suppers, too. Garnish with fresh parsley for flavor and color. -Jackie Kohn, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender., Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles. Garnish with parsley if desired. , Freeze option: Before adding sour cream, cool stew. Freeze stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Remove from heat; stir in sour cream.
Nutrition Facts : Calories 224 calories, Fat 8g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
HUNGARIAN STEAK SOUP
A wonderful hearty steak soup that is perfect on a cold fall evening! Directions are given for both pressure cooker and conventional stovetop methods!This soup takes time to prepare, but the end result is worth it! From "Steak Lover's Cookbook" by William Rice.
Provided by yooper
Categories Meat
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pat the meat dry.
- Trim away any excess fat and cut the meat into 3/4-inch cubes.
- Cut the onion in half and coarsely chop one half.
- Thinly slice the other half and set aside.
- Core, seed, and cut the bell peppers in half.
- Cut one half of each pepper into chunks and the other half into 1/4-inch strips.
- Set aside.
- Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
- Ad half the meat and brown on all sides, about 4 minutes.
- Transfer to a bowl with a slotted spoon.
- Add the remaining meat and repeat.
- Add the chopped onion and bell pepper chunks to the pot.
- Stir frequently until the vegetables soften, 4 to 5 minutes.
- Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute.
- Pour in the beef broth.
- Add the bay leaves garlic, and tomato paste.
- Return the meat and accumulated juices to the pot.
- Cover and seal the pressure cooker, if using, and bring to full pressure over high heat.
- Regulate the heat and cook for 20 minutes.
- If using a saucepan, simmer partially covered for 1 to 1 1/2 hours.
- Release pressure and uncover the cooker.
- The meat should be cooked through and tender.
- If not, re-cover the pan, bring back to full pressure and cook for 5 minutes more.
- Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot.
- Pick out the meat cubes in the colander and return to the pot.
- Discard the bay leaves and vegetables In the colander as well as any remaining in the pot.
- Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat.
- Bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes.
- Meanwhile, bring water to a boil in a large saucepan.
- Add the salt and noodles and cook until the noodles are just tender.
- Drain the noodles.
- Spoon 1/2 cup of noodles into each of 6 soup bowls.
- Ladle the hot soup over the noodles and serve at once.
- Pass the sour cream at the table.
- Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.
Nutrition Facts : Calories 390.9, Fat 18, SaturatedFat 5.4, Cholesterol 93.9, Sodium 1814.5, Carbohydrate 25.5, Fiber 2.3, Sugar 2.9, Protein 31.2
BEEF SOUP HUNGARIAN STYLE
Grandma's of Old made this in their kettles in Hungary. The soup simmered all day while they worked in the fields. A hearty beef soup. I swear it's what gave us strong bones as kids.
Provided by glitter
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
- Drain the fat and place the meat and bones in a large soup pot.
- Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
- Bring to a boil and simmer for 1/2 hr.
- Skim any foam that forms.
- Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
- Simmer until the meat and vegetables are done.
- The last 5 min.
- Add the tomatoes, green pepper and cabbage leaves.
- Remove and dicard the bay leaf and the soup bones.
- Refrigerate the soup and skim off any fat after it has chilled.
- The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
- Dumplings are very good with this soup as well.
- In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.
Nutrition Facts : Calories 697.5, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.5, Sodium 215, Carbohydrate 27.5, Fiber 5.1, Sugar 7.6, Protein 45
HUNGARIAN GOULASH
Hungarian goulash is a traditional beef stew or soup cooked with lots of onions, Hungarian paprika, tomatoes and sweet peppers. Very popular in Hungary but also in other parts of Eastern Europe, this dish can be served with bread, pasta, spaetzle, boiled or roasted potatoes, carrots and pickles.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 2h20m
Number Of Ingredients 12
Steps:
- In a large pot, brown the meat in vegetable oil or pork lard over low heat, stirring frequently.
- Add the onions, garlic, and pepper and saute until translucent. The onions should be cut into very small pieces. This is essential in order to achieve the "stew consistency". Add a small amount of water or broth, if necessary, to keep the vegetables sticking to the pan.
- Add the Hungarian paprika, ground caraway, bay leaves and salt. Mix well.
- Add the chopped tomatoes or the tomato sauce. Also add the beef stock or water.
- Cover and cook over low heat for 2 hours or until tender.
- Re-taste for seasoning.
- Place lard or oil in the Instant Pot and press "Saute" button.
- Brown the meat stirring frequently.
- Add onions, garlic, peppers and continue stirring until onions are translucent.
- Add paprika, ground caraway, bay leaves, salt, tomato sauce or chopped tomatoes and the liquid.
- Cancel the "Saute", close the pot and set it on "Stew". (For tender and juicy meat, I recommend cooking it about 20 minutes per pound(you have 3 pounds of meat in this recipe) of high pressure (the manual setting), plus 15 minutes of natural release.
Nutrition Facts : Calories 388 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 22 grams fat, Fiber 6 grams fiber, Protein 24 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
HUNGARIAN PEPPER STEAK
This came from a weekly newspaper I recieve. This is not your typical pepper steak. Every time I decide to make pepper steak for supper, my husband insists I do this one.
Provided by Across the Ocean
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet, add beef, sliced onion, garlic.
- Stir until meat browns and onions are soft.
- In a large bowl combine ketchup, soy sauce, brown sugar, salt, paprika, mustard and water.
- Pour sauce over meat; cover and simmer for 2-2 1/2 hours.
Nutrition Facts : Calories 570.4, Fat 42.9, SaturatedFat 14.4, Cholesterol 115.7, Sodium 1519, Carbohydrate 12.8, Fiber 1, Sugar 9.4, Protein 32.9
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
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.
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- Hungarian Mushroom Soup. This soup is thick, warm, and super satisfying. By sauteing the onions, garlic, and mushrooms in butter, you’ll release so much great flavor that has nowhere to go but into the soup.
- Hungarian Chicken Paprikash Recipe. The color of this dish might make you think it’s loaded with tomatoes, but it’s that Hungarian paprika giving life to the humble chicken thigh.
- Traditional Hungarian Goulash (Gulyás) If you’re going to try goulash, it should be this recipe. It’s the Hungarian national dish, after all! It may seem like nothing more than a stew, but it is so full of flavor and makes a beautiful change to boring old tomato or chicken noodle.
- Hungarian Cottage Cheese Spread (Körözött) You’ll see this cottage cheese spread served all over Hungary, and there are a number of different versions.
- Sausage Leczo / Lecso (Hungarian Vegetable Stew) The broth for this recipe is such a simple thing made from the juices of the vegetables, guaranteeing fresh flavors.
- Hungarian Layered Potato – Rakott Krumpli. I was a little skeptical with this one – layered potatoes with cheese, sausage… and boiled eggs? It seems a bit out there; I know.
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- Túrós batyu: Like in Italy, France, and Scandinavia, many people in Hungary start their days with a morning pastry instead of a full breakfast dish.
- Chocolate bun (kakaós csiga): Apart from the túrós batyu, above, kakaós csiga is the other beloved morning pastry in Hungary. If you have a sweet tooth, you'll find this rich chocolate bun shaped in a spiral to be a real treat, especially if you eat it while still warm.
- Plum jam (szilvalekvár): Be it a simple topping to a toasted bread, a rich garnish to foie gras, or a filling of palacsinta, fruit preserves appear in countless Hungarian dishes.
- Lángos: Many Hungarians associate this disc of deep-fried bread dough with summer vacations spent at Lake Balaton, but thankfully lángos is available year-round.
- Liptauer (körözött): Named after the curd cheese of Liptov, in today's Slovakia, Liptauer is an orange-hued spread favored by people across the former Austro Hungarian Empire.
- Cured sausage (kolbász): Cured meats are dear to the hearts of Hungarian people and perhaps none more so than kolbász, which they traditionally prepared during the winter pig slaughter.
- Szalámi: Traditional salami is a relatively recent type of preserved sausage in Hungary, dating back to the 19th century. Compared to kolbász, above, szalámi is thicker, aged longer, and usually made without paprika, hence the absence of an orange-red hue to it.
- Szalonna: “Szalonna” is an umbrella term for all cuts of preserved pork that come from right under the animal’s skin, be it fatback, pork belly, or jawl.
- Bread spread with lard (zsíroskenyér): The tradition of spreading flavorful fat on crusty bread is alive and well in Hungary, too. While northern Europe has buttered toast, in Hungary creamy pork fat (lard) is the usual topping of choice.
- Fried fatback (töpörtyű & pörc): Morsels of fatback fried to a golden, crispy brown may not be for the faint of heart but they're delicious. Most butcher shops in Hungary make them from both pork and goose fat (schmaltz).
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- Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add one-third of beef to pan; cook 6 minutes or until golden brown on both sides. Transfer to a plate. Repeat procedure with remaining beef in 2 more batches.
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