Karl Ratzschs 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:

• Cut meat up into 1 1/2 inch squares. Sauté onions in butter until transparent, but not brown. Add meat and cook for 10-15 minutes Add the flour and stir well. Add the salt, pepper, and beef stock just enough to cover the meat. Cover the pan and bring up to the boil. Lower the heat, add the paprika, and simmer until tender, about 1 1/2 hours. If you prefer a thicker gravy stir 2 Tbs flour into 1/4 cup cold water and add to meat mixture near the end of the cooking time. Serves 4-6.

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:

• Sauté the onions in heated oil.
• Sprinkle with caraway seeds and salt.
• Add the beef and brown well.
• Lower the heat and cover.
• Steam for a few minutes.
• Add the paprika and mix well.
• Add a little water and bring it to a boil.
• Lower the heat again.
• When the meat is ¾ cooked, add the green pepper, garlic, and tomato.
• Simmer, at moderate heat, until the meat is tender.
• If needed, add a little water from time to time.
• Serve with potato or pasta.
• A cucumber salad is a nice accompaniment.
• Lamb or pork can also be substituted for the beef.

Steps:

• In a large skillet brown the meat with 2 tablespoons of bacon drippings. Set aside.
• In a large pot add the beef stock, red wine, cubed beef, bay leaf, garlic, onions, green pepper and caraway seeds if using.
• Bring to a boil then reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
• In a bowl combine flour, paprika and melted butter, stir until smooth then add some liquid from the goulash to make a smooth paste. Add the paste to the goulash stirring until well blended.
• Season with the salt and pepper and then add the tomato paste.
• Add the cubed potatoes, cover and cook another 30 to 45 minutes or until potatoes are tender.
• Remove bay leaf and serve over hot cooked buttered egg noodles and a dollop of sour cream.

Steps:

• Heat oil in a deep frypan and cook onions on a medium heat until soft and translucent. Remove from heat and allow to cool slightly.
• Add paprika to onion and stir through.
• Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and capsicum. Make sure you keep the juice from the tomato to add to the dish.
• Stir in the tomato and capsicum and return to a medium/high heat and allow to cook for a few minutes on this heat before reducing the heat to medium/low. Cover with a lid for this to cook.
• After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring occasionally.
• NOTE: do not brown the meat before adding to the onions -- it must marinade and cook with the vegetables so the juices create a nice flavorsome gravy.
• Serve with mashed potato or boiled rice and a simple side salad of lettuce and vinegar.

Steps:

• Trim meat of all but a thin layer of fat; place in a glass bowl.
• Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
• Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
• (The flavor is more intense with each day that passes).
• Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
• Heat shortening in dutch oven.
• Brown meat on all sides.
• Remove fat from pan.
• Pour marinade over meat.
• Roast uncovered at 350 degrees for 30 minutes.
• Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
• Remove meat to platter.
• Strain marinade; remove fat and return marinade to pan.
• Stir in gingersnap crumbs.
• Heat until thickened; strain again.
• Slice meat and serve with gravy.