BAYRISCHER GULASCH: GERMAN GOULASH STEW - CROCK POT OR OVEN
A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!
Provided by French Tart
Categories Stew
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a casserole, add meat and pan fry until brown.
- Add onion and heat until transparent.
- Then add carrots, potatoes and herbs and stir for a few minutes.
- Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.
- Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.
- Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).
Nutrition Facts : Calories 416.6, Fat 11.9, SaturatedFat 3.7, Cholesterol 96.8, Sodium 154.9, Carbohydrate 37.2, Fiber 6.2, Sugar 6.7, Protein 37.6
RINDERGULASCH (GERMAN BEEF GOULASH)
A German version of beef goulash I acquired while living in Germany. Adapted from "Lieblings-Rezepte" and translated directly from the German.
Provided by HeatherFeather
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large stewpot, heat the butter (or bacon grease or lard) until melted.
- Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
- In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
- Return the meat to the pan, and sprinkle with paprika.
- Whisk in the tomato paste until blended,stirring the whole time.
- Add just a little of the broth and bring to a boil,stirring.
- Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
- Reduce the heat to low, cover, and let stew about 80 minutes.
- In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
- Test for flavor now- adding as much salt& pepper as you prefer.
- TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
- Serve ladled over bowls of hot, buttered egg noodles or spaetlze.
Nutrition Facts : Calories 283.3, Fat 19.7, SaturatedFat 8.3, Cholesterol 34.5, Sodium 1535, Carbohydrate 19, Fiber 4.4, Sugar 8.8, Protein 9.6
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
HUNGARIAN PORK GOULASH
We really enjoy pork, so I'm always searching for new recipes, especially those from ethnic backgrounds. Because of the sauerkraut in this goulash, my husband was hesitant to try it, but he ended up sopping up every drop with his bread. If you're like us and don't care for caraway seeds but like the flavor, grind or crush the caraway seeds.-Barbara Lundgren, New Brighton, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.
Nutrition Facts :
CROCK POT HUNGARIAN GOULASH
Make and share this Crock Pot Hungarian Goulash recipe from Food.com.
Provided by Garnet
Categories Meat
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place meat in crockpot and cover with sliced onion.
- Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat.
- Cover and cook on low for 8 to 10 hours.
- Turn control to high.
- Dissolve flour in a small amount of cold water and stir into meat mixture.
- Cook on high for 10 to 15 minutes or until slightly thickened.
- Serve over noodles or rice.
HUNGARIAN GOULASH
Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.
Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
HUNGARIAN GOULASH II
This is a dish that my aunt gave me. It takes awhile to make, but it is worth it. Hope you like it. Serve over spaetzle or rice.
Provided by RHONDA STORY
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
- Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
- Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 15.3 g, Cholesterol 68.6 mg, Fat 15.8 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.2 g, Sodium 1099.6 mg, Sugar 8.6 g
TRADITIONAL GERMAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
- Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
- Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
- Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.
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.
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.
GULASCH (GERMAN STEW)
Make and share this Gulasch (german Stew) recipe from Food.com.
Provided by Steph Doll
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut onion in half and slice.
- In a large soup pot melt half of the butter and fry the garlic and onion for 5 minutes, stirring occasionally.
- Cut the bell peppers in half, take the seeds out and slice lengthwise.
- Add to the onions, fry for another 5 minutes, stirring occasionally.
- If it isn't already, cut the meat into 1 inch cubes.
- Take the onions and bell peppers out of the pot with a slotted spoon, set aside.
- Brown the meat on all sides.
- Sprinkle the flour on top of the meat and stir to coat.
- Quickly add the beef broth.
- Stir well.
- Add the sour cream and spices and mix well.
- Return the onions and bell peppers to the pot.
- Cover and bring to a boil.
- Lower heat and simmer covered for 30 minutes.
- Stir occasionally.
- Cook pasta according to package directions.
- Set aside.
- Cut mushrooms in big chunks.
- In a medium frying pan melt remaining butter and fry mushrooms for 5-10 minutes.
- When the stew is fully cooked add the mushrooms and return to boiling.
- Let simmer for another 3-5 minutes, stir well and serve on top of pasta.
Nutrition Facts : Calories 664.8, Fat 43.9, SaturatedFat 21.7, Cholesterol 157.9, Sodium 964.6, Carbohydrate 37.7, Fiber 3, Sugar 3.6, Protein 30.6
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 III
This is the Hungarian goulash my mother made and her mother made; it's the only one I know
Provided by abuczek
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h55m
Yield 6
Number Of Ingredients 12
Steps:
- Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
- Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.
Nutrition Facts : Calories 527.8 calories, Carbohydrate 65.8 g, Cholesterol 113.4 mg, Fat 18.1 g, Fiber 2.9 g, Protein 25 g, SaturatedFat 6.8 g, Sodium 755.4 mg, Sugar 11.8 g
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