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
SZEGEDIN GOULASH
I got this recipe from my Bavarian host mother, but later a Hungarian dorm mate said it smelled like home, so I guess it must be close enough to authentic! These measurements are estimated--my host mother was a great cook who never had to measure. I like to add more paprika at the end, so that the dish is really orange.
Provided by AnneBear
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the pork into 1 inch cubes.
- Heat the oil in a skillet.
- Fry the diced onion until transparent.
- Add the water and paprika.
- Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned.
- Drain the sauerkraut and combine into the skillet, adding more paprika if desired.
- Simmer for about 15 minutes.
- Mix the flour into the sour cream, and then add to the goulash.
- Stir well, bring to a boil once, then serve!
Nutrition Facts : Calories 376.5, Fat 18.3, SaturatedFat 6.3, Cholesterol 107.5, Sodium 880.2, Carbohydrate 16.5, Fiber 5, Sugar 3.8, Protein 36.9
SEGEDIN GOULASH
A good Czech recipe from "The Czechoslovak cookbook". Of course you've got to be a fan of sauerkrate (although the sour cream does take some of the bite out of it).
Provided by Kevin Young
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
- Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
- Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
- Brown the flour in lard, stirring well, and add to meat with remaining water.
- Allow to simmer for 5 minutes.
- Add sour cream and the remaining sauerkraut.
- Bring to a boil, then remove from heat and serve.
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.
TRANSYLVANIAN GOULASH (SZEKELY GULYAS)
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
- Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
- Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 4 grams
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