Beef Goulash Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3.
• Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
• Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
• Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
• Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
• Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

Steps:

• In large skillet, brown ground beef.
• Drain the fat.
• Sprinkle noodles over the meat.
• Combine water, tomato sauce, and onion soup mix. Pour over noodles, do not stir.
• Cover, bring to a boil. Reduce heat and simmer 30 minutes or until noodles are tender.

Steps:

• Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
• Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes.
• Return beef to pan. Add the tomato and bay leaves; cook 3 minutes. Add water and broth; bring to a boil.
• Add potatoes, lower heat, cover and simmer for 2 hours.

Steps:

• In a large stock pot with lid fry onion in lard until golden brown.
• Add meat and paprika and cook until meat is browned.
• Add paprika, marjoram, salt, pepper and garlic and pour 1/2 cup water and cover. Simmer until the meat is tender (about 1 hour).
• As water evaporates add more water to pot.
• When meat is done uncover and let all the water evaporate, then sprinkle the flour and stir until the flour browns. Add 1 cup of water and let simmer another 10-15 minutes longer.

Steps:

• In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute 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 1 1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
• In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
• Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
• Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

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.

Steps:

• Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
• Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
• Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.

Steps:

• In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute 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 1 1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
• In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
• Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
• Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

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.

Steps:

• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns.
• Reduce heat to low, add onions, and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, and add paprika and stock. Stir well to combine. Cook, covered, over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1 1/2 to 2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

Steps:

• Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
• Add paprika and blend well. Add meat, green pepper, salt, and water.
• Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
• Add more water if desired, although mixture should not be overly soupy when finished cooking.
• Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).

Steps:

• Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
• Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
• Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

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.

Steps:

• Heat a large skillet over medium heat. Cook and stir beef, onion, and red bell pepper in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
• Transfer beef mixture to a slow cooker; add beef broth, potatoes, carrots, ketchup, Worcestershire sauce, garlic, paprika, hot sauce, and salt. Stir the mixture, making sure the potatoes remain submerged in liquid.
• Cook on Low for 4 hours.

Steps:

• Brown beef and drain the fat.
• Add bell pepper, onion and garlic, salt (go lightly) the soya sauce is very salty and pepper to taste.
• Add tomato soup and water, soya sauce.
• Put lid on and simmer for 20 minutes.
• Then add a little more water and rice OR elbow macaroni.
• Simmer with lid on for 15 minutes,stir.
• Add parmesan cheese, Velveeta cheese to the top (don't stir).
• Take off stove and keep lid on until cheese melts.
• Serve with garlic bread and tossed salad.