Rindergulasch Beef Goulash Recipes

Steps:

• In a large stewpot, heat the butter (or bacon grease or lard) until melted.
• Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
• In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
• Return the meat to the pan, and sprinkle with paprika.
• Whisk in the tomato paste until blended,stirring the whole time.
• Add just a little of the broth and bring to a boil,stirring.
• Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
• Reduce the heat to low, cover, and let stew about 80 minutes.
• In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
• Test for flavor now- adding as much salt& pepper as you prefer.
• TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
• Serve ladled over bowls of hot, buttered egg noodles or spaetlze.

Steps:

• Heat vegetable oil in a large fry pan or Dutch oven.
• Add meat cubes and brown well, approximately 10 minutes.
• Stir in onions; cook until soft.
• Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
• Blend thoroughly.
• Pour in hot water; cover and simmer gently about 1 1/2 hours.
• In a small jar or container, shake or blend flour with cold water.
• Be sure to break up all lumps.
• Add to meat about 7 minutes before the end of the cooking time.
• Stir constantly until sauce is thickened and bubbling.
• Remove from heat, check the flavour adding more salt and pepper as required.
• Stir in cream if using.
• Serve with noodles, rice or potatoes.

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

Steps:

• In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
• Add the garlic and caraway seed. Cook another minute.
• Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
• Saute another minute, until fragrant.
• Add the tomato paste.
• Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
• Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper.

Steps:

• In a large stock pot with lid fry onion in lard until golden brown.
• Add meat and paprika and cook until meat is browned.
• Add paprika, marjoram, salt, pepper and garlic and pour 1/2 cup water and cover. Simmer until the meat is tender (about 1 hour).
• As water evaporates add more water to pot.
• When meat is done uncover and let all the water evaporate, then sprinkle the flour and stir until the flour browns. Add 1 cup of water and let simmer another 10-15 minutes longer.

Steps:

• Brown beef in oil; add onion and garlic, and saute until tender.
• Add tomato sauce and all seasonings EXCEPT sour cream and noodles.
• Cover and cook SLOWLY about 2 1/2 hours.
• Add sour cream just before serving (do not BOIL after adding sour cream).
• Serve over hot buttered noodles.