Auroras Hungarian Goulash Recipes

Steps:

• Saute onions and bell pepper in oil until tender.
• Add beef, garlic, and paprika.
• Cook until beef is browned.
• Add undrained tomatoes and sauce and add tomato paste to taste starting with half a can.
• Add pasta to mixture.
• Add salt to taste.
• Cook on medium-high heat 8-10 minutes.

Steps:

• Brown onions and reserve.
• Brown chuck cubes.
• Add all other ingredients together with 1/3 - 1/2 cup of water.
• Cook in pressure cooker for 20 minutes.
• As I remember (it is not written in my original instructions), I cook the beef in the pressure cooker for 20 minutes and then turn the heat off. I let the pressure cooker sit for about another 1/2 hour (without releasing the pressure) while I mess with the potatoes. This probably amounts to about 1 1/2 - 2 hours of "normal" cooking.
• While cooking, boil 3-4 medium potatoes (cut up in about 1 1/2 inch cubes in as little water as possible. "As little water as possible" means just barely cover the potatoes with water and use a small pot, so that they are crowded together. When both are done, add potatoes and the potato water to the stew. Thicken with flour.
• * Hungarian paprika is essential here. Domestic paprika is food coloring. Hungarian paprika is a SPICE.

Steps:

• Brown meat in butter and oil in skillet or pot
• Season with Salt
• Add Onions, Carrots and Garlic
• Cook until onions are soft
• Add Flour, Paprika, and Marjoram
• Stir for 3 minutes.
• Add remaining ingredients
• Simmer covered for 2 hours or until meat is tender
• Add frozen Chateau brand potato dumplings (optional)
• Cover and simmer for additional 30 minutes with optional dumplings
• Goulash is even better when made the day before.

Steps:

• In a large sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
• Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
• Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 2 hours, stirring occasionally.
• Taste and adjust seasoning with kosher salt and freshly ground pepper.

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.