Paprika Goulasch Food

SMOKED PAPRIKA GOULASH FOR THE SLOW COOKER

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
• Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
• Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
• Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
• Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

RINDERGULASCH (GERMAN BEEF GOULASH)

Steps:

• In a large stewpot, heat the butter (or bacon grease or lard) until melted.
• Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
• In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
• Return the meat to the pan, and sprinkle with paprika.
• Whisk in the tomato paste until blended,stirring the whole time.
• Add just a little of the broth and bring to a boil,stirring.
• Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
• Reduce the heat to low, cover, and let stew about 80 minutes.
• In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
• Test for flavor now- adding as much salt& pepper as you prefer.
• TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
• Serve ladled over bowls of hot, buttered egg noodles or spaetlze.

COUNTRY GOULASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
• Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

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.

BEEF GOULASH

Steps:

• Heat oven to 160C/140C fan/gas 3.
• Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
• Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
• Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
• Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
• Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

PAPRIKA GOULASCH

Steps:

• Season the beef in Salt, Pepper and Paprika.
• Fry the beef in the oil until browned all over.
• add the onions and fry until they are slightly browned as well.
• add the peppers, garlic, more paprika powder and tomato paste and continue frying over a lower heat to marry and coat everything well.
• add the stock, bring to a simmer and check the seasoning.
• simmer for 1 1/2 hours until the meat is tender.
• add the flour/water to thicken the stew.
• continue cooking for a few minutes.
• serve with Tagliatelle, Spaetzle or Potato dumplings and a dollop if sour cream if desired
• bon apetit!

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

PAPRIKA GOULASCH

Steps:

• Season the beef in Salt, Pepper and Paprika.
• Fry the beef in the oil until browned all over.
• add the onions and fry until they are slightly browned as well.
• add the peppers, garlic, more paprika powder and tomato paste and continue frying over a lower heat to marry and coat everything well.
• add the stock, bring to a simmer and check the seasoning.
• simmer for 1 1/2 hours until the meat is tender.
• when the meat is tender enough add the flour/water to thicken the stew.
• continue cooking for a few minutes.

GREAT GOULASH: GROUND TURKEY PAPRIKASH AND MACARONI

Steps:

• Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
• While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

PAPRIKA CHICKEN GOULASH

Steps:

• Add olive oil and butter to a 12-inch skillet and heat on medium-high until butter is melted and combined. Add in the onion, red peppers, mushrooms, and jalapeno, and cook until the vegetables are softened, 8 to 10 minutes.
• Add the tomato paste, cayenne, paprika, and cumin and cook for 3 or 4 minutes until it is heated through and fragrant. Add in the garlic and cook for a minute.
• Pour in the tomato sauce and diced tomatoes. Bring to a boil.
• Add in the chicken, parsley, and chives. Turn the heat down to low and allow to simmer while the pasta cooks. Salt and pepper to taste.
• Bring water to boil in a large pot. Salt the water just before dropping the pasta. Cook as directed on pasta container. Drain.
• Add the cooked pasta into the skillet with the sauce and combine.

BEEF PAPRIKA STEW VIENNESE STYLE (GULASH)

Steps:

• Chop the onions and press the garlic (garlic press). You can cut it in very tiny pieces too if you don't have a press, just make sure you cut them tiny. The onions should not be cut in to big pieces either.
• Cut the meat in smaller pieces (we want to reduce the cooking time, as beef takes forever to get tender), about 1/2 inch x 1/2 inch. I chose extra-lean beef already cut in little pieces for my stew and before I cooked it I made sure the meat is clean (not too much fat, but don't cut everything away as it gives flavor).
• Add some oil (any veggie oil maybe not necessarily something with too much flavor, like olive oil) and sear them until the get some color.
• Add the garlic and add some more color to the onion-garlic mix (don't burn though). I would recommend medium-high heat for this step (depends on your range though).
• Now remove the onions-garlic mix and put it in a bowl and let it sit on the side. You keep the pan on the range meanwhile because we want to sear the meat in that same fat we used for the onions. If you have to add some oil you can do that. But be careful with the oil as we don't want a too oily stew in the end.
• Now add the beef and sear it in there a lil (2-3 min).
• Add the onion-garlic mix, the cayenne pepper, paprika powder, caraway and majoram, salt and pepper. Stir it a lil bit. You don't want to do that too long, cause if the paprika powder just burns a lil bit it get very bitter and we don't want that.
• Add the broth and let it cook (not like heavy boiling but more than simmering) for about 40 minutes. Stir occasionally.
• After 40 minutes add the wine and the tomato paste and stir well (to make sure the tomato paste doesn't clumb or anything). Cook for another 20 mintues. Stir occasionally. Done.
• I would recommend not to serve the Gulash right after you made it. Best thing is to let it cool down (best thing over night in the fridge) and warm it up again the next day. You will see that flavors will come out even more after that. In Austrian we say a good Gulash needs to be warmed up at least twice before its really really good. So you see that could be an awesome dish to cook in advance.
• If you should be concerned that your gulash is too liquidish just let it sit over night and warm it up again, its going to be way more creamy than the day before (it propably is going to be very stiff after putting it out from the fridge it will get softer again after warming it up. :) ).
• You can serve it with potatoes, german or french rolls, any kind of german style dumbling, pasta, german style pasta (spaetzle), etc.