Karl Ratzschs Hungarian Beef Goulash Food

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HUNGARIAN BEEF GOULASH



Hungarian Beef Goulash image

There are a lot of different recipes for Hungarian Beef Goulash, but this is our version -- we've made it many times over the years. I'm glad I can store the recipe here now -- my tattered old recipe card has seen better days.

Provided by TasteTester

Categories     One Dish Meal

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1 tablespoon sweet Hungarian paprika
1 1/2 teaspoons salt
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon ground black pepper
2 lbs beef stew meat, cut into 1 1/4-inch pieces
4 tablespoons vegetable oil, divided
1 large onion, chopped
2 garlic cloves, minced
28 ounces beef broth
14 1/2 ounces stewed tomatoes, undrained
1 cup water
1 tablespoon dried marjoram, crushed
3 cups medium egg noodles, uncooked (about 6 ounces)
1 large green bell pepper, chopped
sour cream

Steps:

  • Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
  • Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
  • Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
  • Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
  • When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.

Nutrition Facts : Calories 598, Fat 38.5, SaturatedFat 12.8, Cholesterol 136.4, Sodium 1405.8, Carbohydrate 25.4, Fiber 2.5, Sugar 4.1, Protein 37

KARL RATZSCH'S HUNGARIAN BEEF GOULASH



Karl Ratzsch's Hungarian Beef Goulash image

This recipe is from Karl Ratzsch's restaurant in Milwaukee where I have eaten many times when I lived in Chicago. You will notice the absence of tomatoes, green peppers, and other superfluous ingredients.

Provided by Dan-Amer 1

Categories     Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 -4 lbs lean beef
2 lbs onions, sliced
4 tablespoons butter
4 tablespoons flour
3 teaspoons salt
1 teaspoon pepper
about 2 cups beef stock
4 -5 teaspoons paprika

Steps:

  • Cut meat up into 1 1/2 inch squares. Sauté onions in butter until transparent, but not brown. Add meat and cook for 10-15 minutes Add the flour and stir well. Add the salt, pepper, and beef stock just enough to cover the meat. Cover the pan and bring up to the boil. Lower the heat, add the paprika, and simmer until tender, about 1 1/2 hours. If you prefer a thicker gravy stir 2 Tbs flour into 1/4 cup cold water and add to meat mixture near the end of the cooking time. Serves 4-6.

Nutrition Facts : Calories 722.9, Fat 33, SaturatedFat 15.3, Cholesterol 231.2, Sodium 2048.1, Carbohydrate 30.4, Fiber 4.3, Sugar 10, Protein 74.1

BEEF GOULASH



Beef Goulash image

Another Naples restaurant recipe I am putting here for safekeeping. I haven't tried it yet. The restaurant serves this with boiled potatoes.

Provided by FrenchBunny

Categories     Very Low Carbs

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup lard
1 large yellow onion (chopped)
2 lbs beef stew meat (cubed)
1/4 teaspoon paprika
1 pinch marjoram
salt (to taste)
pepper (to taste)
1 garlic clove (crushed)
1 tablespoon flour
2 cups water (approx)

Steps:

  • In a large stock pot with lid fry onion in lard until golden brown.
  • Add meat and paprika and cook until meat is browned.
  • Add paprika, marjoram, salt, pepper and garlic and pour 1/2 cup water and cover. Simmer until the meat is tender (about 1 hour).
  • As water evaporates add more water to pot.
  • When meat is done uncover and let all the water evaporate, then sprinkle the flour and stir until the flour browns. Add 1 cup of water and let simmer another 10-15 minutes longer.

Nutrition Facts : Calories 615.5, Fat 47.5, SaturatedFat 18.8, Cholesterol 165.5, Sodium 99.3, Carbohydrate 3.8, Fiber 0.4, Sugar 1.1, Protein 40.6

HUNGARIAN GOULASH



Hungarian Goulash image

Make and share this Hungarian Goulash recipe from Food.com.

Provided by Sunflower

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb beef stew meat, 1 inch cubes
1 lb boneless pork, 1 inch cubes
2 large onions, thinly sliced
2 tablespoons oil
2 cups water
2 tablespoons paprika
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon marjoram
1 tablespoon all-purpose flour
1 cup sour cream
hot cooked noodles

Steps:

  • In a skillet over medium heat, cook beef, pork and onions in oil until meat is browned; drain.
  • Add water, paprika, salt, pepper, and marjoram; bring to a boil.
  • Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
  • Just before serving, mix together flour and sour cream until smooth; stir into meat mixture.
  • Bring to a boiil over moderate heat; cook and stir for 1-2 minutes or until thickened and bubbly.
  • Serve over noodles.

Nutrition Facts : Calories 579.8, Fat 43.7, SaturatedFat 17.4, Cholesterol 146.2, Sodium 502, Carbohydrate 9.2, Fiber 1.7, Sugar 2.5, Protein 36.6

MADER'S HUNGARIAN GOULASH



Mader's Hungarian Goulash image

Source: Mader's Restaurant - Milwaukee, Wisconsin. I have not made this dish, but it looks authentic, and sounds wonderful. It is in my book of "must try"

Provided by Miss Annie

Categories     Stew

Time 1h25m

Yield 4-5 serving(s)

Number Of Ingredients 12

2 lbs onions, sliced
1/2 cup oil or 5 ounces lard
1 1/2 teaspoons paprika
2 lbs beef chuck, cut in 2 inch cubes
1 pint beef stock
1 1/2 teaspoons tomato paste
1 teaspoon salt
1 teaspoon vinegar
1/2 lemon, rind of, finely chopped
1 clove garlic, finely chopped
1 teaspoon caraway seed
water, to thin goulash

Steps:

  • In large, heavy pot, fry onions in hot oil until golden brown, about 10 to 15 minutes.
  • Add paprika and stir well.
  • Add meat, cover and let meat brown lightly, stirring frequently.
  • Add stock, tomato paste, salt and vinegar.
  • With mortar and pestle, or flat part of heavy knife, mash lemon rind with garlic and caraway seeds.
  • Add to meat mixture.
  • Cover and simmer very gently about 30 minutes, or until meat is tender.
  • Add additional water in small quantities if needed.
  • Serve with boiled potatoes, noodles or dumplings and a fresh, crisp roll.

Nutrition Facts : Calories 930, Fat 72.3, SaturatedFat 21.7, Cholesterol 156.5, Sodium 1129.6, Carbohydrate 24.3, Fiber 3.8, Sugar 10.1, Protein 45.5

EASY HUNGARIAN GOULASH



Easy Hungarian Goulash image

This is a traditional Hungarian beef dish served over buttered noodles for a hearty, satisfying meal. The amounts of garlic, onions, and especially paprika may seem excessive, but they all melt into an incredibly rich and flavorful pan gravy during the slow cooking process. The sauce is further enriched by the addition of sour cream. (Have not made yet.)

Provided by Sandi From CA

Categories     Roast Beef

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 -3 lbs boneless chuck roast, cut into 1-inch chunks
kosher salt
fresh ground black pepper
2 tablespoons all-purpose flour
3 tablespoons olive oil, divided use
4 medium sweet onions, sliced and separated into rings
8 ounces baby portabella mushrooms or 8 ounces cremini mushrooms, brushed clean and cut in half
1 head garlic, peeled, large cloves cut in half (about 12 cloves)
1/2 cup sweet red wine
1 3/4 cups beef broth
1/4 cup sweet Hungarian paprika (see Note)
1 cup sour cream
4 cups cooked noodles, buttered, with chopped parsley

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.

Nutrition Facts : Calories 773.2, Fat 47.6, SaturatedFat 18.5, Cholesterol 152.3, Sodium 290.7, Carbohydrate 46.1, Fiber 4.9, Sugar 5, Protein 37.6

OLD WORLD HUNGARIAN GOULASH



Old World Hungarian Goulash image

One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef

Provided by Printessa

Categories     One Dish Meal

Time 4h50m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 tablespoon butter
1 1/2 lbs ground beef
1 large red onion, diced
1 (14 1/2 ounce) can beef broth
1 (6 ounce) can can tomato paste
2 (14 1/2 ounce) cans crushed tomatoes
3 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon season salt
1/8 teaspoon liquid smoke
1 cup cold water
3 tablespoons all-purpose flour
1 green bell pepper, cut into strips
16 ounces elbo macaroni, package, Partially cooked according to directions

Steps:

  • Heat butter in a large skillet over medium-high heat.
  • Cook beef in butter, stirring occasionally, until lightly browned.
  • Do not drain.
  • Place beef and sliced onion in a slow cooker.
  • Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
  • Cover and cook on low heat 4-5 hours (I always use the longer cook time).
  • Mix water and flour; gradually stir into beef mixture.
  • Stir in green pepper.
  • Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.

Nutrition Facts : Calories 488.3, Fat 15.8, SaturatedFat 6.2, Cholesterol 61.6, Sodium 882.8, Carbohydrate 60.1, Fiber 5.7, Sugar 5.6, Protein 27.3

HUNGARIAN BEEF-NOODLE GOULASH



Hungarian Beef-Noodle Goulash image

Make and share this Hungarian Beef-Noodle Goulash recipe from Food.com.

Provided by MizzNezz

Categories     Weeknight

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs beef chuck, cut in 1 inch cubes
1/4 cup flour
1/4 cup oil
3 cups sliced onions
1 tablespoon paprika
1 teaspoon salt
pepper
1 (10 ounce) can beef broth

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.

SAUERBRATEN, KARL RATZSCH'S OLD WORLD RESTAURANT STYLE



Sauerbraten, Karl Ratzsch's Old World Restaurant Style image

This is marvelous! It is from a restaurant in Milwaukee and I clipped it from a 1978 issue of Family Circle and have been making it ever since. My family likes the flavor of a full five days of marinating, but it is milder and still delicious after only three or four days. Great with potato pancakes or spaetzle!

Provided by Acerast

Categories     Meat

Time P3DT3h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (4 lb) boneless beef rump roast
4 cups water
2 cups red wine vinegar
2 tablespoons sugar
1/2 cup onion, finely chopped
3/4 cup celery, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon pickling spices
2 tablespoons vegetable shortening
24 crushed gingersnaps (1 1/2 cups crumbs)

Steps:

  • Trim meat of all but a thin layer of fat; place in a glass bowl.
  • Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
  • Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
  • (The flavor is more intense with each day that passes).
  • Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
  • Heat shortening in dutch oven.
  • Brown meat on all sides.
  • Remove fat from pan.
  • Pour marinade over meat.
  • Roast uncovered at 350 degrees for 30 minutes.
  • Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
  • Remove meat to platter.
  • Strain marinade; remove fat and return marinade to pan.
  • Stir in gingersnap crumbs.
  • Heat until thickened; strain again.
  • Slice meat and serve with gravy.

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