Hungarian Beef Goulash Rice Cooker 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.

HUNGARIAN BEEF GOULASH (RICE COOKER)

Steps:

• Preheat the rice cooker for approximately 10 minutes.
• Open the lid, using caution to avoid steam burns. Place the oil and beef in the inner pot. Using a long-handled plastic spoon, brown the beef on all sides. Remove the browned meat and set aside.
• Add the onion and celery. Saute the vegetables until just tender, using a long-handled plastic spoon to stir the vegetables as they cook. Add the corn, tomatoes and the liquid, the tomato juice, Worcestershire sauce, black pepper, cumin, noodles and beef. Stir well to combine.
• Close the lid and press the Steam/Cook button. Cook until the noodles are tender, about 25 minutes. Serve while warm.

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.

SLOW-COOKED HUNGARIAN GOULASH

Steps:

• Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender., Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles. Garnish with parsley if desired. , Freeze option: Before adding sour cream, cool stew. Freeze stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Remove from heat; stir in sour cream.

HUNGARIAN BEEF GOULASH

Steps:

• In a large skillet brown the meat with 2 tablespoons of bacon drippings. Set aside.
• In a large pot add the beef stock, red wine, cubed beef, bay leaf, garlic, onions, green pepper and caraway seeds if using.
• Bring to a boil then reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
• In a bowl combine flour, paprika and melted butter, stir until smooth then add some liquid from the goulash to make a smooth paste. Add the paste to the goulash stirring until well blended.
• Season with the salt and pepper and then add the tomato paste.
• Add the cubed potatoes, cover and cook another 30 to 45 minutes or until potatoes are tender.
• Remove bay leaf and serve over hot cooked buttered egg noodles and a dollop of sour cream.