Sweet Beef Goulash With Smoked Paprika 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.

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.

SWEET BEEF GOULASH WITH SMOKED PAPRIKA

Steps:

• Preheat an oven to 375°F Toss onions with 1 tablespoon oil on a large rimmed baking sheet. Roast until lightly browned, about 45 minutes, tossing once halfway through. Remove from oven and pour 1/2 cup beef broth over the onions, scraping up any browned bits from the pan. Scrape into a slow cooker.
• While onions roast, mix the flour, caraway seed, 1 tablespoon paprika, and salt in a bowl. Add beef and toss to coat. Pat off excess flour and reserve remaining flour mixture.
• Heat 1 tablespoon oil in a large heavy skillet over medium high heat and brown beef on all sides in 2 batches. Add the remaining tablespoon oil for the second batch. Transfer the browned meat to the slow cooker.
• Add the reserved flour to the pan, and cook, stirring, until lightly browned, about 4 minutes. Stir in remaining 1/2 c beef broth, the brown sugar, ketchup, vinegar, and 1 tablespoon of the remaining paprika. Bring to a boil and pour in slow cooker. Cover and cook 3 to 4 hours on high, or 6 to 8 hours on low, until onions are practically liquefied and beef is tender.
• Stir in remaining paprika and the parsley and cook for 5 minutes. Serve over cooked egg noodles if desired.

BAKED KUMERA (SWEET POTATO) WITH SWEET SMOKED PAPRIKA

Steps:

• Preheat oven to 180°C /350°F and line a baking tray with baking paper.
• Peel and cut the kumera into 2.5cm /1 inch chunks.
• Place the pumpkin in a large bowl or plastic bag. Add the oil and toss to coat.
• Transfer the kumera chunks to the baking tray and sprinkle all sides with the sweet smoked paprika. Season with salt and freshly ground black pepper.
• Bake for 30 to 35 minutes or until golden and tender.

SWEET POTATO PURéE WITH SMOKED PAPRIKA

Steps:

• Put oven rack in middle position and preheat oven to 400°F
• Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.
• When cool enough to handle, peel, then cut away any eyes or dark spots.
• Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

CLAMS WITH SMOKED PAPRIKA

Steps:

• Scrub clean clams with water.
• In a wide but shallow pan with a lid, place all ingredients except the clams and parsley and cook until butter melts in medium high heat.
• Place all the clams in the same pan and gently mix in the sauce and turn the heat to high.
• Cover with lid and cook only until clams open up, about 4-5 minutes. Toss any clams that do not open up.
• Toss in minced parsley and serve.

HUNGARIAN GOULASH (BEEF WITH PAPRIKA)

Steps:

• Assemble and prepare all ingredients.
• In a 5-quart casserole, heat bacon to render fat. Remove bacon, and cook onion in remaining fat until translucent. Add meat and brown, stirring to braise evenly. Season with the salt, sugar, paprika. Add tomato paste and caraway seed.
• Add wine, bouillon, potatoes, mushrooms. Cover.
• Bake in oven at 350°F for 60-90 minutes until liquid is gently boiling, meat is tender, and the aroma from the oven is plainly evident.

SAUTEED KALE WITH SMOKED PAPRIKA

Steps:

• Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes.
• Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt.
• Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired.
• Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.

CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND SMOKED PAPRIKA

Steps:

• Ideally prepare several hours or all day in advance for flavours to marinate.
• Make spice mixture: mix first 4 ingredients and divide in half. Be sure to use smoked paprika. It is the key ingredient!
• Mix 1/2 of spice mixture with olive oil. Set other half aside.
• Add 1 TBSP of oil mixture to the yogurt. Mix and put in refrigerator. Tip: yogurt mixture is very good. Consider making more, using some extra oil mixture.
• In a separate bowl, mix chickpeas, tomatoes, corn, second half of spice mixture and 1/2 of the chopped cilantro. Set aside to marinate.
• Place chicken breasts in oil mixture and toss to coat. Set aside to marinate.
• When you are ready to cook, preheat oven to 450 degrees.
• Place chicken in a pan and pour the bean mixture over and around it.
• Roast chicken until thoroughly cooked (about 20 minutes).
• Transfer chicken to plates, spooning bean mixture over it. Sprinkle with remaining fresh cilantro. Serve with yogurt mixture.
• If there are any leftovers, place shredded chicken and bean sauce in pita bread and top with yogurt sauce.