Steak Or 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 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.

CHUCK STEAK GOULASH

Steps:

• In a small bowl, combine the flour and pepper. Dredge the steaks through the flour mixture until well coated.
• In a large skillet over medium, heat the olive oil. Add the steaks and cook until well browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.
• Melt the butter in the skillet. Add the onions and saute until are well browned, about 10 minutes. Stir in the paprika and caraway seeds and cook for 1 minute longer.
• Stir in the beef broth. Return the steaks to the skillet and cover the pan tightly. Reduce the heat to maintain a gentle simmer and cook until the steaks are quite tender and the sauce is thickened, 45 to 55 minutes.
• Season with salt and stir in parsley, if using.

VEAL GOULASH WITH ARTICHOKES AND NOODLES

Steps:

• Heat half the oil in a large frying pan over a medium heat.
• Cook veal in batches for 3-4 minutes until browned. Transfer to a plate.
• Add remaining oil to the same pan and saute onion, carrot and garlic for 4-5 minutes until soft and lightly golden.
• Add brandy and cook until reduced by half.
• Add paprika and cook, stirring, for 1 minute.
• Stir in tomato paste.
• Return meat to pan with stock.
• Bring to a boil, then reduce heat to very low and simmer very slowly, covered, for an hour, or until meat is very tender. (Test a piece of meat and see if it will pull apart using two forks.).
• Remove lid, increase heat slightly and simmer, uncovered, for 10-15 minutes to thicken sauce slightly.
• Remove frypan temporarily from heat and reduce stove setting to low.
• Place sour cream into a small bowl and add a serving spoon of the sauce from the frypan. Whisk in thoroughly with a small whisk or spoon until there is no sign of curdling.
• Now, add another spoonful of sauce and whisk again until smooth.
• Add the sour cream mixture to the frypan and mix well.
• Add artichoke halves.
• Return pan to heat and reheat gently.
• Meanwhile, cook fettucine in a large pan of rapidly boiling, salted water (fresh fettucine should only take about 2 minutes to cook), then drain well.
• Place butter, salt, pepper and caraway seeds (if using) into a large mixing bowl.
• Add hot, drained, fettucine noodles and toss until butter is melted.
• Pile fettucini into bowls, top with goulash, add a teaspoon or two of sour cream on top and garnish with chopped parsley.

VEAL STEAK

Steps:

• Trim steak, and season. Heat frying pan and melt butter. Place meat in the melted butter and brown slowly for 25 to 30 minutes, turning from side to side until meat is tender and golden brown. Serve with oven-browned potatoes and a tossed salad.

STEAK OR VEAL GOULASH

Steps:

• Cut veal or steak into 1 1/2 inch cubes. Coat meat with a mixture of the flour, salt ,pepper and celery salt. Brown meat on both sides in hot butter. Remove meat from skillet, add 2 tablespoons of flour mix to butter and mix thoroughly. Add tomaotoes, molasses, carrots, onion and green pepper. Return meat. Cover and simmer gently 1 hour until meat is tender.