GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
- Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
- Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.
QUICK BEEF GOULASH WITH EGG NOODLES
Slicing steak thinly helps it cook more quickly than the typical cubes for beef goulash.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl.
- Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper.
- Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.
VEAL GOULASH WITH ARTICHOKES AND NOODLES
The addition of artichoke hearts to this goulash gives it an unexpected zing and lifts this ordinary, but delicious, dish to another level. I've adapted it from a recipe that appeared in the Australian "Woman's Day" magazine. (You can substitute chicken, pork or beef if you don't like veal).
Provided by Kookaburra
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 875.7, Fat 36, SaturatedFat 14.7, Cholesterol 282.1, Sodium 945.7, Carbohydrate 72.8, Fiber 8.4, Sugar 4.4, Protein 61
HUNGARIAN VEAL GOULASH
A nice spicey Hungarian dish. Add more cayenne if you like hotter taste. Tastes even better the next day.
Provided by BoxOWine
Categories Veal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 544.5, Fat 29.4, SaturatedFat 8.3, Cholesterol 186, Sodium 1938.7, Carbohydrate 24.1, Fiber 1.2, Sugar 16.2, Protein 45.7
STEAK OR VEAL GOULASH
This is another great recipe that comes from Crosby Molasses, This stew is very pleasing to the taste!!
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 314.1, Fat 11.9, SaturatedFat 5.7, Cholesterol 103.2, Sodium 577.5, Carbohydrate 28, Fiber 3.2, Sugar 14.3, Protein 24.2
VEAL WITH ARTICHOKES & MUSHROOMS
This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.
Provided by keen5
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
- salt and pepper.
- Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
- In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
- lemon juice.
- Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
- Remove cutlets to serving platter; keep warm.
- Repeat with remaining cutlets.
- In same skillet with drippings and brown particles, stir in whipping cream.
- Add remaining ingredients, except parsley.
- Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
- Stir in parsley.
- Serve over cutlets.
Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9
CHICKEN FRANCAISE WITH ARTICHOKE HEARTS
Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.
Provided by Brenda Lanzilli
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- 1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
- 2.You'll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika.
- 3.Pat THINLY sliced chicken dry (pound them thin, if you can't buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You'll probably have to work in batches, depending on the size of your pan.
- 4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
- 5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
- 6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
- 7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
- 8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
- 9.Remove chicken and put on serving platter or plate and pour sauce over top.
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