Beef Goulash Stew Meat Recipes

HUNGARIAN GOULASH I

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.

BEEF GOULASH

Steps:

• Heat oven to 160C/140C fan/gas 3.
• Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
• Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
• Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
• Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
• Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

TRADITIONAL HUNGARIAN BEEF GOULASH STEW

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.

SLOW-COOKER BEEF GOULASH

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

AM'S CROCK POT BEEF GOULASH STEW

Steps:

• Add beef tips to crock pot.
• Mix ingredients 2-13 in bowl and add to crock pot.
• Add onions, tomatoes and butter and cook for 8-10 hours.
• Add pepper to taste.
• Cook macaroni, drain and add oil and butter to keep from sticking.
• When about ready to serve, add 1/4 cup of sour cream and simmer.
• **I know some people do not prefer sour cream---but this amount will only add to the creaminess and help to balance the taste, otherwise it may be too thin. Add slightly less if there is a concern and you will not know that sour cream is added!**.