My Favorite Hungarian Goulash Recipes

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:

• Brown beef in large skillet; drain. Add onions, bell pepper & garlic; saute until tender.
• Combine catsup, Worchestershire sauce, brown sugar, sea salt, paprika, dry mustard, red pepper & 1 cup water. Stir into beef mixture, cover and simmer.
• Cook macaroni according to package directions; drain.
• Blend flour and 1/4 water; stir into beef mixture & simmer, stirring until thick and bubbly.
• Pour over macaroni; mix well.
• Spoon into baking dish; cover with shredded Cheddar cheese.
• Bake at 350 degrees Farenheit for 30 minutes.

Steps:

• Combine flour, pepper and Morton's Seasoning in a zip lock bag.
• Add sirloin and coat.
• Heat saute pan over medium heat.
• Add butter and oil when hot.
• Cook beef, onion, and mushroom until the onions are tender and the meat is brown.
• Stir in broth, tomatoes, lemon juice, garlic, carraway seeds, marjoram and stir well.
• Allow mixture to simmer at least 30 minutes to allow flavors to mingle.
• Stir in sour cream before serving.
• Serve over hot, egg noodles.

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.

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 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:

• 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:

• After cooking the macaroni, drain and put in deep saucepan and set aside --.
• In a dutch oven, brown the ground turkey with the onion in the oil, stirring often while it cooks -- Drain --.
• Add all the seasonings and the tomatoes (including the liquid) to the ground turkey and onion mixture -- Mix well.
• Slowly add the macaroni and simmer covered, stirring often, for 30 minutes --.
• Variation: Use different pasta, such as rotini, or penne rigati.

Steps:

• In a large skillet combine hamburger, onion, salt, pepper and chili powder.
• Brown it until pink is gone.
• While the meat is browning, cook the pasta according to package directions.
• When the hamburger is done, drain any fat.
• Drain the pasta when done.
• In a large pan, combine hamburger, pasta and all remaining ingredients.
• Heat.
• Serve with garlic bread!

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:

• Coat the stew meat with flour and brown in the oil in a large pot.
• Remove from pot and add the onion to the drippings.
• Saute 10 minutes.
• Add meat, paprika,salt, cloves in cheesecloth, pepper and beef broth.
• Bring to a boil reduce heat and simmer for two hours.
• Remove clove bag.
• Just before serving place the sour cream in a small bowl.
• Slowly add 1/2 cup of the hot gravy from the pot.
• Then add back to the beef mixture.
• Serve over buttered egg noodles.