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
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
- Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
- Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
- Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
- While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
- Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
- Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate.
- Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
- In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
- Serve with a sprinkle of dill and a little dollop of sour cream if desired.
HUNGARIAN GOULASH
Rib-sticking comfort food. Nice and creamy. Make sure you have the mild sweet Hungarian paprika. It works out best. :)
Provided by PalatablePastime
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Dredge meat in enough flour to coat.
- Heat 3 tbsp.vegetable oil in large skillet and brown meat on all sides; drain and set aside.
- Spray 2 1/2qt.casserole dish with cooking spray.
- Combine meat, onion, bell pepper, garlic, pepper, paprika, thyme, and bay leaf in casserole, mixing well.
- Stir in tomatoes.
- Cover with lid or foil and bake at 325 degrees for 1 1/2 hours.
- Place sour cream in bowl.
- Stir some of goulash sauce into sour cream, mixing well.
- Stir blended sour cream back into goulash, stirring to incorporate.
- Bake 30 minutes more, or until meat is tender.
- Serve with cooked egg noodles.
Nutrition Facts : Calories 346.7, Fat 16.2, SaturatedFat 7.4, Cholesterol 127.6, Sodium 200.3, Carbohydrate 9.8, Fiber 2.2, Sugar 3.1, Protein 39.7
HUNGARIAN GOULASH
For the slow cooker
Provided by vstothard
Time 6h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Coat the meat in the seasoned flour. Heat the oil in a frying pan and fru the onion, pepper, carrot and celery. Add the meat and fry until browned.
- Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine an worcestershire sauce. Bring to a simmer and transfer to the slow cooker. Cook for approx 5 - 6 hours.
HUNGARIAN GOULASH
I know there's a lot of goulash recipes on Zaar but I couldn't find this one, and really want to try it soon. It comes from McCall's Cooking School cookbook.
Provided by BrendaM
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut beef into 1 1/2 inch cubes.
- Peel and slice onions.
- In a 6 quart Dutch oven, heat oil over medium heat. Add beef cubes in a single layer (do not overcrowd) and saute over medium heat.
- Continue cooking, turning to brown on all sides.
- Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
- Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
- Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
- Stir in 3/4 cup beef broth and bring to boil. Reduce heat and simmer covered, 2 hours or until the beef cubes are fork tender.
- While beef cubes cook, prepare sauerkraut.
- In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
- In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
- Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
- Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
- Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
- Gradually add to beef mixture, stirring constantly.
- Simmer, uncovered, stirring occasionally, 15 minutes longer.
- Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
- Heat, but do not boil.
- Serve goulash with sauerkraut.
Nutrition Facts : Calories 645.9, Fat 31.6, SaturatedFat 12.6, Cholesterol 195.8, Sodium 1484.4, Carbohydrate 27.2, Fiber 5.1, Sugar 8.6, Protein 61.7
OLD WORLD HUNGARIAN GOULASH
One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef
Provided by Printessa
Categories One Dish Meal
Time 4h50m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Heat butter in a large skillet over medium-high heat.
- Cook beef in butter, stirring occasionally, until lightly browned.
- Do not drain.
- Place beef and sliced onion in a slow cooker.
- Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
- Cover and cook on low heat 4-5 hours (I always use the longer cook time).
- Mix water and flour; gradually stir into beef mixture.
- Stir in green pepper.
- Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.
Nutrition Facts : Calories 488.3, Fat 15.8, SaturatedFat 6.2, Cholesterol 61.6, Sodium 882.8, Carbohydrate 60.1, Fiber 5.7, Sugar 5.6, Protein 27.3
HUNGARIAN GOULASH WITH SAUERKRAUT
There is Goulash and there is Goulash and there is this Goulash, they are mostly all good but I find this one distinctive. The saurerkraut gives great flavor. Do ahead and reheat the flavor is even better. I use wine cured kraut.
Provided by Bergy
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven heat oil and brown the meat on all sides, when browned set aside.
- Add onions to the skillet, saute 5 minutes.
- Pour off excess fat and return meat to the pot.
- Sprinkle in the paprika and Majoram.
- Top with sauerkraut.
- Bake covered for 1 hour 350F degrees oven.
- Add salt.
- When ready to serve stir in the sour cream and caraway seeds.
- Serve over hot buttered noodles.
HUNGARIAN GOULASH
The authentic hungarian goulash
Provided by kriszhungary
Time 2h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
- Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
- Add the beef cubes and and sautee them till they turn white and get a bit of brownish colour as well.
- The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
- When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
- When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
- Hungarian goulash is neither a soup nor a stew, its somewhere in between. Though in Hungary its considered rather to be a soup than a stew.
- The soup is hearty enough without any pasta just serve with some fresh bread
QUICK HUNGARIAN GOULASH
I found this recipe in one of those cookbooks you can buy at the check out stand. I've altered it to fit my allergies and my family's tastes. The original recipe called for 1 lb of boneless beef sirloin cut into thin strips, but I actually prefer to use ground beef. Serving size is 1 1/4 cups.
Provided by LARavenscroft
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray a 12-inch skillet and heat over medium-high heat.
- Add ground beef, onion and green pepper; cook and stir 5 minutes or until browned.
- Add water, tomatoes, tomato sauce, paprika, sugar, salt, and caraway seed.
- Mix well and bring to a boil.
- Add rotini.
- Rduce heat to medium; cook uncovered for 10-15 minutes or until rotini is tender stirring occasionally.
CHEF JOHN'S BEEF GOULASH
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h30m
Yield 4
Number Of Ingredients 19
Steps:
- Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
- Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
- Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
- Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 13.4 g, Cholesterol 134 mg, Fat 41.2 g, Fiber 2.4 g, Protein 36 g, SaturatedFat 13.9 g, Sodium 1756.6 mg, Sugar 7.5 g
HUNGARIAN GOULASH
With a beautiful blend of spices, this tasty European stew is a great recipe to add to your favorites!
Provided by CLUBFOODY
Categories European
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- In a small bowl, combine flour and hot paprika. Transfer to a fine sieve and sprinkle over beef cubes to coat. In a large deep skillet over high, heat vegetable oil. Working in batches, add cubes and cook until just start to brow, about 2minutes. Using a slotted spoon, transfer to a large bowl while cooking the remaining cubes.
- Return skillet to medium heat, add onions and peppers; sprinkle sea salt and cook until softened, about 5 minutes. Transfer to bowl with beef using a slotted spoon. Let the skillet to cool off a little before returning on medium-low heat.
- Using a spice grinder, crush caraway seeds, transfer to skillet along with mild paprika, smoked paprika, marjoram, thyme, cayenne and freshly ground black pepper. Toast spices, stirring constantly, for about 2 minutes. Pour in red wine and stir until It forms a paste. Add 1 cup beef broth, stirring the bottom to remove any particles of foods/spices and the paste is gone. Increase the heat to medium and add tomato paste; stir until dissolved. Add garlic, stir and when start to simmer again, retransfer meat and vegetable back to skillet. Pour in the remaining broth and add balsamic vinegar, sugar, and bay leaf; stir and increase heat to high to bring to a boil.
- Reduce heat and maintain a steady simmer; cook for 1 ½ to 2 hours or until meat is tender. During cooking, skim off fat on top; discard. If liquid level is low, add a splash of stock. About 1 ½ hours, test meat tenderness and seasoning. Finish on medium heat to reduce sauce for about 30 minutes. Remove and discard bay leaf before serving. Ladle over buttered egg noodles or mashed potatoes; spoon sour cream and sprinkle with parsley.
- Note: To make buttered egg noodles, cook 4 cups egg noodles in 2 cups chicken broth. Drain and return noodle to pot. Add ¼ cup butter along with garlic salt, if desired; stir and serve.
Nutrition Facts : Calories 447.6, Fat 28.8, SaturatedFat 10.6, Cholesterol 99.7, Sodium 230, Carbohydrate 18.3, Fiber 3.8, Sugar 7.3, Protein 27.5
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.
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HUNGARIAN GOULASH RECIPE - LAURA REGE | FOOD & WINE
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5/5 (1)Category StewsAuthor MackenzienTotal Time 3 hrs 30 mins
- In a large Dutch oven, cook bacon over moderate heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pan.
- Season beef with salt and pepper. In batches, add beef to pot, and cook in bacon fat over moderately high heat until browned all over, about 5 minutes per batch. Using a slotted spoon, transfer beef to plate with bacon.
- Add 1/4 cup of water and onions to pot. Cook, stirring with a wooden spoon and scraping up browned bits, until all liquid is evaporated and onion is softened, about 6 minutes. Add paprika, tomato paste, and caraway seeds; cook, stirring, for 1 minute.
- Add 7 cups of water and 1 tablespoon of the apple cider vinegar; return the meat and any accumulated juices to the pot. Bring the goulash to a boil, cover partially, and simmer over low heat for 11/2 hours.
PROPER HUNGARIAN GOULASH (GULYáS) - FOOD FOLKS AND FUN
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Ratings 7Calories 531 per servingCategory Main Course
- In a large Dutch oven or heavy-bottomed pot over medium-high heat melt the butter or drippings. Add the onions and sauté while stirring frequently until they’re translucent and beginning to brown on the edges, about 6-7 minutes. Add in the meat 1 Tablespoon of paprika, 1 teaspoon of salt, and cook, stirring often, until the meat has a nice sear on the outside and is no longer pink on the inside, about 10 minutes.
- Add in the bell peppers, and cook for 5-6 minutes, or until the bell peppers are softened. Add the remaining paprika, tomato paste, and garlic and stir constantly until fragrant and combined, about 1-2 minutes.
- Pour in the beef broth and stir in the bay leaf and caraway seeds. Bring the mixture to a low boil and then reduce the heat to medium, cover, and simmer for 20 minutes. Add the carrots and potato, cover, and cook until the vegetable are tender, about 20 more minutes.
- Remove the bay leaf, and season the goulash with salt and pepper to taste and serve with sour cream, minced parsley, and some nice crusty bread.
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