Hungarian Szeged Or SzÉkely Goulash Food

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 TREASURE (SZEKELY GULYAS)

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with 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.

HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE

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.

SEGEDíNSKý GULáš - CZECH SZEGEDIN GOULASH

Steps:

• Before you start cooking: Cut the pork into 1-inch pieces. Peel onions and chop them finely. Peel a clove of garlic and press it. Cut bacon into small ¼-inch dices. Strain the sauerkraut (do not rinse it!) and cut it into bite-size pieces.
• In a pot with a thick bottom (I use one of my beloved dutch ovens), melt half of the lard over medium heat. Add diced bacon and render; it takes about 3-5 minutes. Stir occasionally. Set the rendered bacon aside, use a slotted spoon.
• Place the rest of the lard in the same pot, sprinkle with crushed caraway seeds. Stir. Add chopped onions and sauté them until slightly golden while stirring.
• Turn up the heat, add pork and sear the meat for 3 minutes, stirring frequently.
• Reduce heat to medium, dust with sweet ground paprika. Add pressed garlic. Fry for 1 minute while stirring.
• Add flour and fry for a further 1 minute. Stir well.
• Salt the base for segedín, pour in the water or beef broth that the pork is covered. Bring to a boil. Reduce the heat to a minimum, cover with a lid and let it simmer for 30 minutes.
• Only now add fried bacon, sauerkraut, and let it cook for additional 30 minutes, or until the pork is tender. Stir occasionally.
• As the final step, add sour cream, don't cook anymore.
• Just stir well, salt to your liking, and Szegedin goulash is done!

SZEKELY GOULASH

Steps:

• Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
• Add the meat to the pot and brown the meat all over.
• Add 2-3 tbsp hot water.
• Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
• Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
• Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.

HUNGARIAN SZéKELY GULYáS

Steps:

• In a large dutch oven heat 2 tablespoons of pork lard and fry the bacon pieces until crisp. Remove the bacon pieces and add the chopped onions and let them soften for 5minutes.
• Now remove the pot from the heat and stir in the paprika powder. Continue stiring until it is all combined. Add all of the pork pieces and 1 cup of the beef broth and bring to a quick boil. Then reduce the heat right away to a simmer and cover the pot and let cook for 30minutes. Make sure to check occasionally and add more beef broth if necessary.
• In the meantime drain the sauerkraut and rinse with cold water. Squeeze almost all of the liquid out of the sauerkraut and add it to the gulyás. Add the cut up Kielbasa pieces or other smoked sausages or cooked and smoked ribs you have and stir together. Season with salt and pepper and the carraway seeds. Add 2 more cups of beef broth, cover the pot and simmer for another 15min.
• Finally stir in 2 cups of sour cream and season again if necessary. Serve with steamed potatoes or mashed potatoes and a dollop of sour cream on top. Enjoy!

SZEGEDIN GOULASH WITH SAUERKRAUT (SZéKELY GULYáS)

Steps:

• Season the meat with salt and pepper. Peel and roughly slice the onion. Crush the garlic. Drain the sauerkraut with a sieve.
• Heat the oil in a large saucepan and fry the meat until browned.
• Now coat the meat with the flour and continue to brown, while stirring continuously.
• Add the onions, and continue to fry until these turn translucent. Reduce the heat and add in the paprika powder. (make sure the powder does not burn as the taste will turn bitter). Add the salt, pepper, caraway seeds, thyme, marjoram, tomato puree, garlic and shortly fry with the meat and onions.
• Pour in the stock, cover the pot with a lid and cook for around 45-60 minutes on a low heat.
• Now add in the drained sauerkraut and mix with the meat. Cover the pot again and cook for a further 30 minutes.
• Serve with a dollop of sour cream. (it is better to only add the sour cream when serving, as otherwise you cannot reheat the goulash at a later stage)

SZEGEDIN GOULASH

Steps:

• Preheat the oven to 425 degrees F. Cube the pork, put it in a large roasting pan and cover it with the chicken broth.
• Saute the bacon with the onions in a small skillet over medium heat and add it to the roasting pan. Stir in the salt, pepper, paprika and caraway seeds. Roast in the oven for 3 hours.
• While the pork is roasting prepare the sauerkraut. Rinse the sauerkraut in cold water and put it into a large pot over medium heat. Bring to a boil, then reduce the heat and simmer for 30 minutes. Drain and set aside. In a small bowl, whisk together the potato, the flour and the heavy cream. Add the drained sauerkraut and potato mixture to the roasted pork. Stir in the sugar and return the pork to the oven for 1 more hour.
• Remove the goulash from the oven and transfer it to a serving bowl.

HUNGARIAN SZEKELY GOULASH

Steps:

• Sear the meats, onions, bell pepper, and garlic in a large deep pan.
• Season with salt and pepper. Add caraway seeds.
• Stir in rinsed and drained kraut.
• Add beef broth.
• Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
• 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

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.

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.

HUNGARIAN SZEGED OR SZÉKELY GOULASH

Steps:

• STEP 1: In a large pot or Dutch oven melt the butter or lard. Add finely chopped onion and Hungarian paprika. Cook while stirring for about 2 minutes. Add the cubed pork and quickly brown the pork on all sides. Salt and pepper. STEP 2: Pour in the water and add the chopped garlic. Cover with the lid. Turn heat to medium-low and cook till pork is halfway done about 45 minutes. STEP 3: Meanwhile wash and drain the sauerkraut. STEP 4: After cooking the pork for 45 minutes sprinkle the meat with flour. Mix it well. Add the sauerkraut, caraway seed and bay leaves. Cook for another 30 minutes or until the pork and sauerkraut are done. STEP 5: Mix in the sour cream. Cook until heated through.