Hungarian Goulash Casserole Recipes

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.

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.

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:

• 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.

Steps:

• Preheat oven to 325 degrees F.
• Dredge meat in enough flour to coat.
• Heat 3 tbsp.vegetable oil in large skillet and brown meat on all sides; drain and set aside.
• Spray 2 1/2qt.casserole dish with cooking spray.
• Combine meat, onion, bell pepper, garlic, pepper, paprika, thyme, and bay leaf in casserole, mixing well.
• Stir in tomatoes.
• Cover with lid or foil and bake at 325 degrees for 1 1/2 hours.
• Place sour cream in bowl.
• Stir some of goulash sauce into sour cream, mixing well.
• Stir blended sour cream back into goulash, stirring to incorporate.
• Bake 30 minutes more, or until meat is tender.
• Serve with cooked egg noodles.

Steps:

• Preheat oven to 325°F.
• Spray a 13"x9" casserole dish with nonstick cooking spray.
• Combine meat, salt, nutmeg, and pepper in a bowl; shape mixture into 1" meatballs.
• In a large skillet, heat oil over med-high heat.
• Cook meatballs and mushrooms in oil until meatballs are browned on all sides and no longer pink in the center (10 minutes).
• Remove meatballs and mushrooms from skillet; discard drippings.
• In a small bowl, mix cornstarch into 1/4 cup sour cream; spoon into the skillet the meatballs were cooked inches.
• Add remaining 3/4 cup sour cream, soup, mik, garlic powder, and paprika, and stir until smooth.
• Place cooked noodles into casserole dish.
• Arrange meatballs on top of noodles and cover with sauce.
• Bake until hot (20 minutes).

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:

• 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:

• 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:

• Place rack in lower-middle position of oven and heat to 325°F.
• Sprinkle meat with 1 tsp salt and let stand 15 minute.
• In a food processor, combine paprika, peppers, tomato paste and 2 tsp vinegar until smooth, 1-2 minutes.
• Heat oil in Dutch oven until shimmering. Add onions and 1 tsp salt. Cover and reduce heat to medium. Cook, stirring occasionally, until onions soften but are not brown, 8-10 minutes.
• Stir in paprika paste and cook until onions begin to stick to bottom of pan, 2 minutes.
• Add beef, carrots and bay leaf. Stir until everything is well coated. Scrape down sides of pot, cover and place in oven. Cook, stirring every 30 minutes, until meat is tender, and liquid is 1/2" below top of meat, 2 to 2 1/2 hours.
• Remove pot from oven and add enough warmed beef broth to bring liquid level up to 1/4" below top of meat. Do not cover meat in liquid! Replace pot cover and return to oven about 30 minutes more, until a fork slides in and out of beef easily.
• Meanwhile, put potatoes, 1/2 cup beef broth and water in a saucepan. Bring to a boil, reduce to a rapid simmer, cover, and cook until potatoes are tender, 20-30 minutes.
• Skim fat off surface of stew. Stir in 1 tsp vinegar and sour cream, if using. Remove bay leaf and adjust seasonings. Serve over boiled potatoes.

Steps:

• Put steak cubes onion, garlic in crock pot.
• Stir in flour and mix to coat meat.
• Add remaining ingredients except sour cream.
• Stir well.
• Cover& cook on low 8-10 hours.
• Add sour cream 30 minutes before serving and stir throughly.
• You can also cook this on high for 4-5 hours stirring occasionally.
• Serve over hot buttered egg noodles.

Steps:

• Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
• Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

Steps:

• Heat oven to 350°F.
• Spray 9 x 13 casserole with cooking spray.
• Cover 1 cookie sheet with foil and spray with cooking spray.
• Combine pork, salt, pepper, & nutmeg in a bowl.
• Shape into 1 inch meat balls.
• Arrange on prepared cookie sheet. Bake 15 min in preheated 350F oven.
• Stir together Sour cream, cornstarch until smooth. Stir in celery soup, milk, Paprika.
• Spoon cooked noodles into casserole, arrange meatballs on top. Cover with sauce.
• Bake 25 min at 350°F.
• Sprinkle with fresh dill.