AUTHENTIC HUNGARIAN GOULASH (GULYáS)
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g
PASSOVER CHREMSLACH
This is an updated version of the _chremslach_ passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky _grimslech._
Provided by Joan Nathan
Yield Yield: about 2 dozen (P)
Number Of Ingredients 10
Steps:
- 1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
- 2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
- 3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
- Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.
EASY HUNGARIAN GOULASH
This is a traditional Hungarian beef dish served over buttered noodles for a hearty, satisfying meal. The amounts of garlic, onions, and especially paprika may seem excessive, but they all melt into an incredibly rich and flavorful pan gravy during the slow cooking process. The sauce is further enriched by the addition of sour cream. (Have not made yet.)
Provided by Sandi From CA
Categories Roast Beef
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper.
- Toss with the flour.
- Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
- Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
- Add red wine to the vegetables and cook 2 minutes. Add beef broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
- Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.
- Serve Hungarian gulash over hot buttered noodles with chopped parsley.
- Note: The amount of paprika is correct. Please do use it all. If you cannot use the wine, use an equal amount of additional beef broth. The goulash may be frozen, before the addition of the sour cream. Reheat and add the sour cream just before serving.
Nutrition Facts : Calories 773.2, Fat 47.6, SaturatedFat 18.5, Cholesterol 152.3, Sodium 290.7, Carbohydrate 46.1, Fiber 4.9, Sugar 5, Protein 37.6
BUBELAH
First, a lesson in Yiddish: one bubelah, two bubelach. A bubelah is something that is usually eaten for breakfast on Passover. Fluffy, eggy, with a hint of lemon in some families, savory in others, it's quintessential comfort food. With thanks to Avital P of the Israel-foods Yahoo discussion group who helped me find the basic recipe. I've added my own family touches.
Provided by Mirj2338
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat the egg whites until stiff.
- Slowly fold in the yolks, matzo meal and lemon zest.
- Melt the butter in a heavy based frying pan.
- CAREFULLY drop large spoonfuls of fluffy batter into the pan.
- Fry on one side until done, then gently (GENTLY) flip over and continue cooking on the other side.
- Sprinkle with sugar and enjoy.
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- In a large (6-quart size) Dutch oven pot, (or any large saucepan) and on moderate heat, heat olive oil. Toss in the meat and scatter the salt and freshly cracked black pepper over the meat. Brown the meat over medium-low heat, stirring frequently, until the beef is no longer pink.
- Next, add in the onions, garlic, and red pepper. Cover and saute for about 10 minutes, stirring frequently until the onions are translucent.
- Pour in the red wine and beef broth. And add in the chopped tomatoes, bay leaves, Hungarian paprika powder, and cayenne pepper. Stir with a large wooden spoon until the mixture is well combined.
- COVER with a lid and simmer on low heat for 1.5 hours, then remove the cover and simmer the remaining 30 minutes uncovered. Stirring occasionally. This will help thicken the stew and its gravy.
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