HUNGARIAN GOULASH
Hungarian goulash is a traditional beef stew or soup cooked with lots of onions, Hungarian paprika, tomatoes and sweet peppers. Very popular in Hungary but also in other parts of Eastern Europe, this dish can be served with bread, pasta, spaetzle, boiled or roasted potatoes, carrots and pickles.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 2h20m
Number Of Ingredients 12
Steps:
- In a large pot, brown the meat in vegetable oil or pork lard over low heat, stirring frequently.
- Add the onions, garlic, and pepper and saute until translucent. The onions should be cut into very small pieces. This is essential in order to achieve the "stew consistency". Add a small amount of water or broth, if necessary, to keep the vegetables sticking to the pan.
- Add the Hungarian paprika, ground caraway, bay leaves and salt. Mix well.
- Add the chopped tomatoes or the tomato sauce. Also add the beef stock or water.
- Cover and cook over low heat for 2 hours or until tender.
- Re-taste for seasoning.
- Place lard or oil in the Instant Pot and press "Saute" button.
- Brown the meat stirring frequently.
- Add onions, garlic, peppers and continue stirring until onions are translucent.
- Add paprika, ground caraway, bay leaves, salt, tomato sauce or chopped tomatoes and the liquid.
- Cancel the "Saute", close the pot and set it on "Stew". (For tender and juicy meat, I recommend cooking it about 20 minutes per pound(you have 3 pounds of meat in this recipe) of high pressure (the manual setting), plus 15 minutes of natural release.
Nutrition Facts : Calories 388 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 22 grams fat, Fiber 6 grams fiber, Protein 24 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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
AUTHENTIC HUNGARIAN GOULASH
This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.
Provided by SUSANNAH
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 3h50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g
TRADITIONAL HUNGARIAN BEEF GOULASH
This is my mom's recipe. My brother and I loved it when she made this when we were growing up. My family loves it just as much as we did.
Provided by jennifer.blake-some
Categories Meat
Time 7h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown beef stew meat in butter.
- Put onions, garlic, ketchup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, 1 1/2 cups water and stew meat into a crock pot.
- Cover and cook on low for 7 to 8 hours.
- To thicken goulash, about 1/2 hour before serving mix 2 tablespoons of flour and 1/4 cup water in a bowl. Mix well.
- Add to crock pot and stir well.
- Cover, turn heat to high and cook approximately 1/2 hour.
- Serve over hot buttered egg noodles. Caraway seeds can be added to buttered noodles if desired.
Nutrition Facts : Calories 695.3, Fat 43.9, SaturatedFat 18.2, Cholesterol 183.5, Sodium 1296.5, Carbohydrate 29.7, Fiber 1.5, Sugar 11.2, Protein 44.2
HUNGARIAN BEEF STEW "GOULASH"
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 13
Steps:
- In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
- Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.
- Add vinegar and wine and cook until nearly dry.
- Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.
TRADITIONAL HUNGARIAN BEEF GOULASH STEW
This recipe is the original way that my father showed me how to prepare Hungarian beef goulash and it is a beautiful dish. Accompanied with rice or potato, it is a complete meal with all flavoursome taste of Hungarian cooking.
Provided by limecat
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a deep frypan and cook onions on a medium heat until soft and translucent. Remove from heat and allow to cool slightly.
- Add paprika to onion and stir through.
- Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and capsicum. Make sure you keep the juice from the tomato to add to the dish.
- Stir in the tomato and capsicum and return to a medium/high heat and allow to cook for a few minutes on this heat before reducing the heat to medium/low. Cover with a lid for this to cook.
- After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring occasionally.
- NOTE: do not brown the meat before adding to the onions -- it must marinade and cook with the vegetables so the juices create a nice flavorsome gravy.
- Serve with mashed potato or boiled rice and a simple side salad of lettuce and vinegar.
Nutrition Facts : Calories 441.4, Fat 38.6, SaturatedFat 14, Cholesterol 43.7, Sodium 22.3, Carbohydrate 13.9, Fiber 3.4, Sugar 6.9, Protein 5.8
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