Prazdroj Goulash Recipes

Steps:

• Brown ground meat in skillet with onions and garlic.
• Drain fat from meat.
• Add salt, pepper, paprika, tomatoes, tomato sauce and frozen corn.
• While the meat is cooking, boil the macaroni until almost done.
• Drain water from macaroni and stir into meat mixture Lightly grease a casserole dish.
• Pour enough mixture to cover bottom of dish and then sprinkle with cheese; add another layer of meat and top with cheese.
• Bake at 350 degrees until cheese melts and casserole is bubbling (approximately 40 minutes).

Steps:

• Spread the beef out on a baking sheet and season generously with salt and pepper. Dredge the beef in the flour. Transfer the beef to a fine mesh strainer and shake off any excess flour.
• Heat a large Dutch oven with a tight-fitting lid over high heat. Pour in enough oil to reach about 1/3 of an inch up the sides. Add half of the beef and cook, uncovered, stirring occasionally, until well-browned, about 6 minutes. Using a slotted spoon, transfer the beef to a plate, leaving the oil in the Dutch oven. Repeat with the remaining beef. Drain the oil and wipe out the pan.
• Preheat the oven to 275 degrees F. Return the Dutch oven to medium-high heat, and add the remaining 3 tablespoons oil. Saute the onion, stirring, until lightly browned, about 5 minutes. Add the garlic, paprika, and caraway and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, stirring, until thickened, about 2 minutes more. Add the beef and water, cover, and bring to a boil. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf and add to the pot. Braise in the oven, covered, until the beef is tender, about 1 1/2 hours.
• Remove from the oven and set aside for 5 minutes. Skim the fat from the surface of cooking liquid with a ladle. Bring to a simmer, uncovered, on top of the stove, stirring occasionally, until liquid has thickened, about 20 minutes. Stir in the sour cream and continue to simmer, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the beef is very tender, about 20 minutes more. Stir in the remaining 1 tablespoon salt and season with pepper to taste. Remove and discard the herb bundle.
• Divide among bowls and serve with Buttered Egg Noodles with Parsley, rice, or sauerkraut. Pass sour cream at the table.
• Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente, tender but not mushy.
• Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and season with salt and pepper to taste. Add the lemon zest if desired.
• Drain the noodles in a colander in the sink and leave whatever water clings to them--do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss until well-coated. Serve.
• Yield: about 4 to 6 side dish servings

Steps:

• In stew sized pot, heat oil and cook onions until golden brown, add caraway seeds just before onions are done.
• Add cubed beef, and slightly brown.
• Stir in tomato paste, paprika, black pepper, and pilsner beer.
• Bring to a boil, then reduce heat and simmer for 45 minutes or until beef is tender.
• Add flour to thicken.
• Stir in salt, garlic& marjoram.
• Simmer for 5 to 10 more minutes.
• Serve.

Steps:

• So I usually cut up the stew meat into about 3/4 inch cubes but if you prefer them larger or smaller that is up to you.
• In a bowl combine 1/4 cup flour some salt and pepper. you don't need much maybe a 1/8 teaspoon of each.
• Add stew meat to flour mixture and toss to coat meat.
• In a Dutch oven or heavy pot bring warm olive oil over medium high heat.
• Add stew meat and brown stirring to keep meat from burning. when meat is brown remove from pot.
• Reduce heat to medium and add red peppers and onion cook until soft about 5 minutes you may have to add son extra olive out.
• Add crushed garlic and cook for another 2 minutes until you can smell garlic.
• Add beef stock, tomato paste, and spices whisking together to combine. When this comes to a low simmer add browned meat and let simmer until sauce thickens to your liking.
• Remove from heat and serve.

Steps:

• Sauce, part 1: Heat a Dutch oven or large pot over medium heat. Meanwhile, peel and dice the onion. Add vegetable oil and onion to the pot; cook, stirring frequently, until caramelized, 10-15 minutes. (Add more oil as necessary to keep the onions glossy.)
• Candied Lemon Zest (optional): While the onions are cooking, prepare the lemon garnish. Set a small saucepan of water over high heat to boil. Use a peeler to remove the yellow zest from half the lemon, avoiding the white pith; finely slice the zest. Add the zest to the boiling water and blanch for about 10 seconds. Drain and reserve the zest. In another small skillet, bring the tablespoons of water and sugar to a boil to dissolve sugar. Add the blanched zest, then turn off heat and set aside. (Store Candied Lemon Zest in an airtight container in the refrigerator for up to several months.)
• Sauce, part 2: When the onions are soft and golden brown, lightly smash the garlic cloves with the flat of a knife; remove the skins, and add the garlic to the pot and stir. After 1-2 minutes, remove pot from heat; add the paprika and stir well to combine. Add tomato paste and put the pot back on the heat; stir again to combine and caramelize the tomato paste, 30-45 seconds. Add red wine vinegar and stir, scraping to deglaze the pot. Finally, add all but ½ cup beef stock (reserving the rest for later); caraway seeds; and marjoram. Bring to a boil over high heat.
• Beef: Meanwhile, season the beef with kosher salt and freshly ground black pepper on all sides. When the sauce is just beginning to boil, add the meat; there should be just enough liquid to cover the meat. Cover the pot and cook over low heat at a very gentle simmer, 1½-2 hours, checking after 1½ hours.Sauce, part 3: After 1½ hours, check the meat; it should be very tender. (If not, continue cooking, 30 more minutes.) Use a spider or slotted spoon to move the meat to a separate bowl; set aside. Taste the sauce and adjust seasoning; turn off the heat.
• Pour sauce into blender. Use a Microplane to add zest from remaining half of lemon; then add crème fraîche and capers. Use a spoon to peel the ginger; then slice thinly and add to blender. Blend on high speed until sauce is smooth, about 30 seconds; taste for flavor and adjust seasoning. Optional: Add fresh lemon juice for more acidity. Strain contents through a fine-mesh strainer or chinois into a bowl, pressing with a ladle to extract all the liquid.
• Thicken sauce (optional): If desired, thicken the sauce with a cornstarch slurry. Transfer sauce back to the pot and bring to a rapid boil over high heat. Meanwhile, whisk cornstarch with water until thoroughly combined. When sauce is boiling, add cornstarch slurry a little at a time, whisking and testing the consistency between additions. (Note: You may have a lot of slurry left over, depending on how thick you want the sauce to be.) When the sauce is thickened, turn heat to low and return meat to the sauce to warm through. Taste one last time for seasoning.
• Assembly: Transfer meat to serving bowl, then generously top with sauce. Garnish with a dollop of crème fraîche, a few strands of Candied Lemon Zest, and parsley leaves before serving.

Steps:

• In a skillet saute the onions and garlic in a little butter or oil until translucent.
• Add ground beef and brown.
• While the beef is browning boil the water for the elbow macaroni and make that to package directions.
• When the ground beef is done, drain any fat and return to the skillet.
• Add the Campbell's tomato soup and heat through.
• Do not add water!
• When the pasta is done, drain it and then mix the soup/meat mixture together.
• Add black pepper and salt to taste.
• Add a salad and garlic bread and you have a meal fit for a king!