Hungarian Beef Goulash Recipes

Steps:

• Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
• Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
• Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
• Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
• When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.

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.

Steps:

• Roll beef cubes in flour.
• Heat oil in dutch oven and brown beef on all sides.
• Add onions, paprika, salt, pepper, and beef broth.
• Cover and cook over low heat for 1/ 1/2 hours or until tender.

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.

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:

• Place onions and carrots in crock pot.
• Combine next four ingredients; toss beef with this mixture and add to crock pot.
• Combine broth, wine, tomato paste, paprika and garlic; pour over beef.
• Cover crock pot and cook 7-8 hours on low.
• When stew is ready cook noodles and transfer to platter.
• Stir sour cream into stew.
• Top noodles with stew.

Steps:

• Brown beef stew meat in butter.
• Put onions, garlic, ketchup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, 1 1/2 cups water and stew meat into a crock pot.
• Cover and cook on low for 7 to 8 hours.
• To thicken goulash, about 1/2 hour before serving mix 2 tablespoons of flour and 1/4 cup water in a bowl. Mix well.
• Add to crock pot and stir well.
• Cover, turn heat to high and cook approximately 1/2 hour.
• Serve over hot buttered egg noodles. Caraway seeds can be added to buttered noodles if desired.

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

Steps:

• GOULASH:.
• In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve.
• Sauté the onions and sugar until caramelized.
• Add the garlic and caraway seed.
• Cook for one minute.
• Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
• Sauté another minute, until fragrant.
• Add the tomatoes, red peppers, and 3 cups of broth.
• Bring to a boil and then simmer 10 minutes.
• Remove bay leaf.
• In a Dutch oven, add the oil and sauté the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper.
• While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
• Deglaze with vinegar and the remaining broth.
• Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally.
• Taste and adjust the seasoning.
• Remove from heat and stir the sour cream into the goulash just before serving.
• Garnish with chopped parsley and broken pieces of crispy bacon.
• Serve with freshly made spaetzle.
• SPAETZLE:.
• 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 hours.
• Bring salted water to a boil.
• Place the batter on the end of a cutting board and cut small slices of batter into the water.
• Cook for 4-5 minutes, until done.
• Transfer cooked spaetzle to a bowl, with a strainer.
• OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer.
• Over high heat, place a large sauté pan until it gets very hot.
• Add butter and the boiled spaetzle.
• Sauté until golden.
• Season to taste with salt and pepper.
• Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle.
• Serve with warm loaf of bread so as to sop up all that yummy gravy.

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:

• 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.

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.

Steps:

• In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, stirring occasionally, until brown; drain.
• Stir in remaining ingredients except water, flour and noodles. Heat to boiling; reduce heat. Cover; simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender.
• In tightly covered container, shake water and flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.