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
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.
TOP-RATED HUNGARIAN GOULASH
"With tender beef and a rich flavorful sauce, this entree is an old favorite with my family," says field editor Joan Rose of Langley, British Columbia.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles.
Nutrition Facts : Calories 273 calories, Fat 16g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
HUNGARIAN PORK AND SAUERKRAUT GOULASH
Make and share this Hungarian Pork and Sauerkraut Goulash recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into 2-inch cubes.
- In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
- Bring to boil; reduce heat and simmer, covered, 1 hour.
- Add paprika; stir to dissolve. Add sauerkraut; mix well.
- Simmer, covered, until meat is tender, 1 hour or longer.
- Stir in sour cream; heat thoroughly.
SZEKELYGULYAS (SAUERKRAUT GOULASH)
Provided by R. W. Apple Jr.
Categories main course
Time 2h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and saute until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and saute 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
- Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
- Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 28 grams, Sodium 1627 milligrams, Sugar 9 grams, TransFat 0 grams
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 WITH SAUERKRAUT
Make and share this Hungarian Goulash With Sauerkraut recipe from Food.com.
Provided by Brookelynne26
Categories Roast Beef
Time 3h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large Dutch oven over medium high heat. Add onions and saute until golden, about 7 minutes. Remove to a large bowl.
- Brown meat in Dutch oven and three batches, allowing about 10 minutes per batch and removing to bowl as it browns.
- Blend the paprika with the warm water and the salt and pepper.
- Return onion and meats to pot along with any accumulated juices, the paprika mixture, and beef broth, and bring to a boil. Adjust heat and simmer mixture until all meats are tender, about 2 hours. Check pot occasionally and add a little more water if mixture threatens to scorch.
- Mix in sauerkraut, cover and simmer 10 minutes, then smooth in sour cream and heat through 5 minutes. Do not allow to boil or sour cream will curdle. Taste for salt and pepper and add if needed.
Nutrition Facts : Calories 475.4, Fat 31.4, SaturatedFat 14.3, Cholesterol 174.8, Sodium 869.6, Carbohydrate 6.1, Fiber 2.1, Sugar 1.8, Protein 41.1
HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
HUNGARIAN GOULASH
The authentic hungarian goulash
Provided by kriszhungary
Time 2h20m
Yield Serves 4
Number Of Ingredients 0
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
PORK AND SAUERKRAUT GOULASH
A special goulash that's really not much work - very tasty and full of old fashioned flavor! Home style cooking at its best. :)
Provided by Julesong
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Melt together the butter and olive oil in a heavy pot (one with a lid) and sauté the pork cubes and bacon until lightly browned.
- Add the onion, green and red bell peppers, mushrooms, and paprika.
- Sauté until vegetables have softened just beyond crisp and add the bay leaf, chicken stock, tomatoes, sauerkraut, and caraway seeds.
- Cover and simmer over medium low heat for 1 hour or until meat is tender.
- Season to taste with salt and pepper.
- Remove the bay leaf and serve hot with a generous dollop of sour cream with each serving (goes well with cooked noodles!).
HUNGARIAN GOULASH
I know there's a lot of goulash recipes on Zaar but I couldn't find this one, and really want to try it soon. It comes from McCall's Cooking School cookbook.
Provided by BrendaM
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut beef into 1 1/2 inch cubes.
- Peel and slice onions.
- In a 6 quart Dutch oven, heat oil over medium heat. Add beef cubes in a single layer (do not overcrowd) and saute over medium heat.
- Continue cooking, turning to brown on all sides.
- Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
- Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
- Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
- Stir in 3/4 cup beef broth and bring to boil. Reduce heat and simmer covered, 2 hours or until the beef cubes are fork tender.
- While beef cubes cook, prepare sauerkraut.
- In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
- In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
- Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
- Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
- Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
- Gradually add to beef mixture, stirring constantly.
- Simmer, uncovered, stirring occasionally, 15 minutes longer.
- Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
- Heat, but do not boil.
- Serve goulash with sauerkraut.
Nutrition Facts : Calories 645.9, Fat 31.6, SaturatedFat 12.6, Cholesterol 195.8, Sodium 1484.4, Carbohydrate 27.2, Fiber 5.1, Sugar 8.6, Protein 61.7
HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 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 :
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