Cold Weather Comfort Food Hungarian Goulash Recipes

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

COLD WEATHER COMFORT FOOD: HUNGARIAN GOULASH

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the flour to a small bowl, and season with a bit of salt and pepper.
• 4. Take 1/3 of the beef, spread it out, and dust with the flour.
• 5. Chef's Tip: I dust by putting the flour into a fine-mesh strainer.
• 6. Chef's Note: In Hungary you will typically be served this as a soup, in a bowl, with a spoon. I wanted mine to have a bit more texture, so I added the flour. It's still a soup, but just with a bit more body.
• 7. Add 2 tablespoons of grapeseed oil to a large cast iron pot, or Dutch oven, and set the heat to medium high.
• 8. Add 1/3 of the flour-dusted beef to the pot
• 9. Brown on all sides, 5 to 7 minutes. It does not have to be cooked through... just slightly browned.
• 10. Remove from the pot and reserve.
• 11. Chef's Note: Repeat for batches 2 and 3 of the beef (dust, oil, sauté).
• 12. Remove and reserve with the other beef.
• 13. Add the final 2 tablespoons of grapeseed oil to the pot, and lower the heat to medium.
• 14. Add the onions.
• 15. Cook, stirring frequently, until they begin to soften, about 4 minutes.
• 16. Chef's Note: As the onions begin to release their moisture, use a wooden spoon to scrape up all those tasty fonds that developed on the bottom of the pan while cooking the beef.
• 17. Add the garlic and caraway seeds, and stir until the garlic becomes fragrant, about 1 minute.
• 18. Add the paprika to the onions.
• 19. Stir, for an additional minute, and no more.
• 20. Chef's Tip: Never allow the paprika to scorch or burn... It will taste bitter if you do.
• 21. Chef's Note: To make this work, you need to get Hungarian Sweet Paprika... DO NOT use smoked paprika... it's too strong and will throw the dish way off.
• 22. Add the apple cider vinegar, and the tomato sauce to the pot.
• 23. Stir for an additional 2 minutes.
• 24. Add the meat, and any juices back into the pot.
• 25. Stir to combine.
• 26. Add the cayenne pepper, and cumin, and then stir to combine.
• 27. Place a rack in the middle position, and preheat the oven to 250f (120c).
• 28. Add the beef stock, and bring up to a simmer. Allow the liquid to simmer for 5 minutes.
• 29. While the liquid is simmering, season and taste with some salt, and pepper.
• 30. Chef's Note: If you want it a bit hotter, add more cayenne.
• 31. Place the covered pot in the oven, for 90 minutes, or until the meat is tender.
• 32. Add the carrots, and potatoes, and then place back into the oven for an additional hour.
• 33. PLATE/PRESENT
• 34. Serve it in a nice bowl with some good crusty bread. Enjoy.
• 35. Chef's Note: Traditional Hungarian Goulash is not served with egg noodles, or sour cream... That's the Americanized version.
• 36. Keep the faith, and keep cooking.

HUNGARIAN GOULASH

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.

HUNGARIAN GOULASH

Steps:

• In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
• Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
• Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
• Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
• While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
• Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
• Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate.
• Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
• In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
• Serve with a sprinkle of dill and a little dollop of sour cream if desired.

HUNGARIAN GOULASH

Steps:

• Preheat oven to 325 degrees F.
• Dredge meat in enough flour to coat.
• Heat 3 tbsp.vegetable oil in large skillet and brown meat on all sides; drain and set aside.
• Spray 2 1/2qt.casserole dish with cooking spray.
• Combine meat, onion, bell pepper, garlic, pepper, paprika, thyme, and bay leaf in casserole, mixing well.
• Stir in tomatoes.
• Cover with lid or foil and bake at 325 degrees for 1 1/2 hours.
• Place sour cream in bowl.
• Stir some of goulash sauce into sour cream, mixing well.
• Stir blended sour cream back into goulash, stirring to incorporate.
• Bake 30 minutes more, or until meat is tender.
• Serve with cooked egg noodles.

HUNGARIAN GOULASH III

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.