Hungarian Goulash With Red Wine Recipes

Steps:

• Salt and pepper beef, and shake on some paprika.
• In Dutch oven, melt butter and brown meat over medium heat.
• Add onions, garlic, green pepper, vinegar, tomato sauce, balance of paprika, caraway, marjoram, and water.
• Stir well.
• Simmer, covered, until meat is tender-about 11/2-2 hours.
• Add more water if needed.
• Serve over hot noodles, adding a dollup of sour cream if you wish.

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:

• fry bacon pieces in a deep pan for some minutes until the fat comes out.
• brown beef in bacon fat with the bacon, stirring.
• add onion and garlic cloves and brown, stirring.
• add pepper pieces and paprika and stir.
• add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
• Take out bay leaf and add sour cream if you prefer it.
• Serve with buttered noodles or with some bread dumplings.

Steps:

• Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper.
• Toss with the flour.
• Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
• Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
• Add red wine to the vegetables and cook 2 minutes. Add beef broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
• Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.
• Serve Hungarian gulash over hot buttered noodles with chopped parsley.
• Note: The amount of paprika is correct. Please do use it all. If you cannot use the wine, use an equal amount of additional beef broth. The goulash may be frozen, before the addition of the sour cream. Reheat and add the sour cream just before serving.

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:

• 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:

• 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.