Moms Hungarian Goulash Food

MOM SYKES' HUNGARIAN GOULASH

Steps:

• Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
• Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

MOMS' HUNGARIAN GOULASH

Steps:

• Which ever type of meat you use, cut into bite size pieces and set aside. Roughly chop your onions and peppers and in large pot add oil, onions, peppers and saute til soft add meat and just brown slightly. Add paprika, cayenne (if using). To this also add your flour and stir until combined. Don't add all 4 cups of water at once! Add enough water to just cover (you should still be able to see the meat - too much water and you'll make soup).
• Cover and bring to boil. Once this boils, lower heat to med low and let simmer for about 1 1/2 hours. It has to cook slowly to really absorb flavors and the meat must be very soft. Stir occasionally so that the bottom doesn't stick and burn and if you need to add LITTLE bit of water. It has to be thick once it's cooked through.
• Test your meat for doneness, if it's easily cut with a fork it's good. Season with salt and pepper. You can serve with cooked noodles, rice or mashed potatoes.
• We do the mashed potatoes. And if we have leftover mashed potatoes (I make a lot of mashed potatoes!) I always make my "Potato Fake Out".

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 GOULASH

Steps:

• Put steak cubes onion, garlic in crock pot.
• Stir in flour and mix to coat meat.
• Add remaining ingredients except sour cream.
• Stir well.
• Cover& cook on low 8-10 hours.
• Add sour cream 30 minutes before serving and stir throughly.
• You can also cook this on high for 4-5 hours stirring occasionally.
• Serve over hot buttered egg noodles.

HUNGARIAN GOULASH

Steps:

• Coat the stew meat with flour and brown in the oil in a large pot.
• Remove from pot and add the onion to the drippings.
• Saute 10 minutes.
• Add meat, paprika,salt, cloves in cheesecloth, pepper and beef broth.
• Bring to a boil reduce heat and simmer for two hours.
• Remove clove bag.
• Just before serving place the sour cream in a small bowl.
• Slowly add 1/2 cup of the hot gravy from the pot.
• Then add back to the beef mixture.
• Serve over buttered egg 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.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Cut meat into 1-inch cubes then salt.
• Chop onions and brown in oil.
• Add beef and paprika, simmer for 1 hour.
• Add water, potatoes, bay leaf, and pepper.
• Cover and simmer for 40 minutes.
• Separately mix Bisquick and milk.
• Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
• Cover and cook for 10 minutes.
• Serve over cooked, wide egg noodles, top with a dollop of sour cream.

HUNGARIAN GOULASH I

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.

MOM'S SIMPLE GOULASH

Steps:

• Fry hamburger, pepper, and onion in large skillet.
• Drain fat if needed (if you're not sure, you can also only cook the macaroni part way so that while simmering the uncooked pasta will soak up excess moisture when added to the mixture).
• Add remaining ingredients and heat well.
• Add macaroni and heat through.

MOM'S GOULASH IN THE MICROWAVE

Steps:

• Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
• Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.
• Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.
• Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.