STOVETOP GOULASH
I created this recipe after trying goulash at a local restaurant. The blend of spices gives it fabulous flavor, and it's so easy to make on a weeknight! -Karen Schelert, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook beef in a large skillet over medium heat until no longer pink; drain. Add mixed vegetables, soup, water, onion, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened., Meanwhile, heat potatoes according to package directions. Serve with goulash.
Nutrition Facts : Calories 605 calories, Fat 22g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 1425mg sodium, Carbohydrate 58g carbohydrate (18g sugars, Fiber 8g fiber), Protein 28g protein.
HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g
HUNGARIAN GOULASH
Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
HUNGARIAN GOULASH
I got this recipe years ago...from a Martha Stewart show. It's suppose to be the real thing...and we like it!! I use the leftovers...to start a pot of chili!!!
Provided by katie in the UP
Categories Meat
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- You can adjust amounts -- as long as beef and onions are equal.
- Fry Onions until carmelized. Fry seasoned beef until browned.
- Using a large kettle, add all ingredients and cover with water.
- Simmer until beef is tender. (I usually simmer 3+ hours).
- You can use cheaper cuts of beef, since you cook the heck out of it! (as long as it's lean or trimmed really well).
- Serve on top of egg noodles.
Nutrition Facts : Calories 2440.8, Fat 242.2, SaturatedFat 100.5, Cholesterol 337.1, Sodium 104.5, Carbohydrate 33.6, Fiber 7, Sugar 14.8, Protein 32.2
SLOW COOKER HUNGARIAN GOULASH
Make and share this Slow Cooker Hungarian Goulash recipe from Food.com.
Provided by Lynn S.
Categories Stew
Time 8h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain. Place beef and onion in slow cooker.
- Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
- Cover and cook on low heat setting 8 to 10 hours on low or 4 to 5 hours on high until beef is tender.
- Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes.
- Serve goulash over noodles.
Nutrition Facts : Calories 621, Fat 35.1, SaturatedFat 12.6, Cholesterol 150.5, Sodium 961.3, Carbohydrate 37.1, Fiber 3.2, Sugar 4.8, Protein 38.6
HUNGARIAN SZEKELY GOULASH
Goulash in the style of southern Hungary. Serve with buttered noodles, dumplings, or spaetzle if you like. This is one dish that shines as a leftover, since it gets better the longer it sits.
Provided by PalatablePastime
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sear the meats, onions, bell pepper, and garlic in a large deep pan.
- Season with salt and pepper. Add caraway seeds.
- Stir in rinsed and drained kraut.
- Add beef broth.
- Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
- 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.
EASY HUNGARIAN GOULASH
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
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
SZEKELY GOULASH
Make and share this Szekely Goulash recipe from Food.com.
Provided by Bergy
Categories Pork
Time 1h50m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
- Add the meat to the pot and brown the meat all over.
- Add 2-3 tbsp hot water.
- Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
- Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
- Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.
Nutrition Facts : Calories 230.1, Fat 20.2, SaturatedFat 9.8, Cholesterol 30.4, Sodium 1393.7, Carbohydrate 10.5, Fiber 2.9, Sugar 2.1, Protein 3.6
STOVE-TOP HUNGARIAN GOULASH
I've made this since my kids were small and it's always been a family favorite. I serve this with buttered egg noodles tossed with poppy seeds. I'm sure it's not "authentic" but it certainly is delicious!
Provided by Hippie2MARS
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place coating ingredients in a paper lunch bag, or a ziploc bag.
- Shake to mix the ingredients. Add the meat, a few pieces at a time until well coated.
- Add the olive oil and butter to a large, heavy skillet with a lid, and bring to medium high heat. Add meat and cook until well browned. Removed from skillet with a slotted spoon and drain on paper toweling.
- Add onions, peppers and garlic to the skillet (add additional oil or butter if necessary) and saute until onions are clear. Add meat back to the pan.
- Add remaining ingredients EXCEPT sour cream, and bring to a boil.
- Turn heat to medium low and cover.
- Simmer for 30 minutes, stirring occasionally.
- Remove lid during last five minutes of cooking.
- Stir in sour cream just before serving.
Nutrition Facts : Calories 420.9, Fat 22.1, SaturatedFat 7.5, Cholesterol 67.3, Sodium 805.8, Carbohydrate 19.9, Fiber 3.4, Sugar 5.8, Protein 36
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EASY HUNGARIAN GOULASH (MELTINGLY FALL-APART TENDER)
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5/5 (17)Total Time 1 hr 40 minsCategory DinnerCalories 414 per serving
- Add oil to your large dutch oven on medium high heat and brown the beef cubes well on all sides, about 5-6 minutes then remove them from the pan.
- Lower the heat to medium and add the onions and garlic to the pot and cook until translucent, about 3-4 minutes.
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5/5 (9)Category Dinner, Main CourseCuisine HungarianCalories 372 per serving
- Set your Instant Pot on the sauté setting. Once it's warmed up, add butter and onions, then sauté the onions for about 5 minutes (until translucent and soft). Add garlic and cook for another minute.
- In the meantime, cut up your beef into small cubes. Add them to the Instant Pot and sauté for about 10 minutes.
- Add paprika, flour, tomato paste, and caraway seeds. Mix it all up (tip: you don't want paprika to cook and burn, it will become bitter).
- Add the broth, cover and set pressure-cooker for 20 minutes on high. Once the 20 minutes is done and your pressure cooker goes into a warm mode, do not release the pressure! Let it depressurize naturally. If you release the pressure the meat can toughen up and will not be this tender. It may take some time, between 20 to 40 minutes before all the pressure gets released. But the wait is well worth it.
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- While meat is still on the cutting board, toss it with 1 teaspoon salt and 1 teaspoon pepper. Let rest while you chop/gather the rest of your ingredients.
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and cook until seared on all sides; transfer to a plate. Repeat with remaining beef.
- Lower heat to medium and add butter, a drizzle of olive oil, onions and mushrooms (if using). Cook, stirring often, until onions are softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry.
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