Hungarian Veal Goulash Food

AUTHENTIC HUNGARIAN GOULASH

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.

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.

HUNGARIAN PORK GOULASH

Steps:

• Trim fat from roast. Cut roast into 2-inch cubes. In a large bowl combine paprika, caraway seeds, garlic powder, pepper and salt. Add pork cubes and toss to coat. In a large skillet cook pork, half at a time, in hot oil over medium heat until browned, turning occasionally. Transfer pork to a 3 1/2- or 4-quart slow cooker (see Tip). Add celery, carrots, parsnips, onion and tomatoes. Pour the water over all in cooker.
• Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
• If using low-heat setting, turn to high-heat setting. Stir noodles into pork mixture in cooker. Cover and cook on high-heat setting for 30 minutes more or until noodles are tender, stirring once halfway through cooking. Top each serving with 1 tablespoon sour cream. If desired, sprinkle each serving with paprika.

HUNGARIAN VEAL GOULASH

Steps:

• Heat oil in large skillet.
• Add veal, onion, and garlic.
• Cook and stir until meat is brown and onion is tender.
• Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
• Cover, simmer 1 hour or until meat is tender.
• Blend flour and 1/4 cup water.
• Gradually stir into meat mixture.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve over noodles.

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.

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.

VEAL AND PEPPER GOULASH

Steps:

• Preheat the oven to 180C
• Slice the veal into 2cm cubes. Cut the onion in half and then into thick slices. Remove the seeds and white bits from the peppers and cut into quite thick slices.
• In an oven proof casserole dish melt the butter on the hob and gently fry the onions for 2-3 minutes, add the veal and continue cooking for 3-5 minutes, stirring well to ensure that the meat is sealed all over.
• Add the peppers and paprika and continue stirring for a minute or 2 before adding the tomato juice, stock cube, bay leaf and seasoning. Bring to the boil and then take of the heat.
• Cover and put the casserole in the oven for 1-1 1/2 hours, stirring once or twice, until the meat is so tender that it is starting to fall apart
• Take the casserole out of the oven and put it back on the hob
• Stir in 1 pot of yoghurt and a handful of chopped parsely....season to taste and continue cooking for another 2 minutes or so.
• Serve over pasta... I usually use tagliatelli, but have had great success with shells as well as they hold the sauce beautifully. Here I have used bows....
• Top with a spoonful of yoghurt and a sprinkle of chopped parsley.
• As with chilli, this tastes even better the next day when the flavours have had time to develop. It freezes beautifully as well. I am inclined to use double the paprika and a big pinch of chili flakes on colder days!

VEAL, MUSHROOM, AND RED PEPPER GOULASH

Steps:

• Soak dried mushrooms in hot water until softened, about 30 minutes.
• Remove mushrooms from liquid, reserving it, and rinse mushrooms. Squeeze out excess moisture and coarsely chop. Pour reserved liquid through a paper towel-lined sieve into a bowl to remove grit. Return mushrooms to liquid.
• Pat veal dry and season with salt and pepper. Heat 1 teaspoon oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then brown veal in batches. Transfer as browned to a bowl.
• Add 1 teaspoon oil and onion to pot and cook over moderately low heat, stirring frequently, until softened. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in flour and paprika and cook, stirring, 1 minute. Whisk in soaked mushrooms with liquid, scraping up any brown bits, and tomato paste, then bring to a simmer, whisking. Add veal with any juices.
• Cover and simmer over low heat until veal is tender, about 1 1/4 hours.
• While meat is simmering, lay peppers on their sides on racks of gas burners and turn flames on high. Roast peppers, turning with tongs, until skins are blistered and blackened in spots, 4 to 5 minutes. (Or cut sides from peppers, discarding seeds and stems, and broil, skin sides up, on rack of a broiler pan about 2 inches from heat.)
• Transfer peppers to a bowl, cover, and cool. Peel and seed peppers and cut into 1-inch pieces.
• Heat remaining teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring occasionally, until browned and tender, 6 to 8 minutes. Stir into stew with bell peppers and salt and pepper to taste and gently simmer goulash 10 minutes to blend flavors.
• Serve over noodles.