Hungarian Goulash With Poppy Seed Noodles Recipes

QUICK BEEF GOULASH WITH EGG NOODLES

Steps:

• Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl.
• Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper.
• Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.

STOVE-TOP HUNGARIAN GOULASH

Steps:

• Place coating ingredients in a paper lunch bag, or a ziploc bag.
• Shake to mix the ingredients. Add the meat, a few pieces at a time until well coated.
• Add the olive oil and butter to a large, heavy skillet with a lid, and bring to medium high heat. Add meat and cook until well browned. Removed from skillet with a slotted spoon and drain on paper toweling.
• Add onions, peppers and garlic to the skillet (add additional oil or butter if necessary) and saute until onions are clear. Add meat back to the pan.
• Add remaining ingredients EXCEPT sour cream, and bring to a boil.
• Turn heat to medium low and cover.
• Simmer for 30 minutes, stirring occasionally.
• Remove lid during last five minutes of cooking.
• Stir in sour cream just before serving.

HUNGARIAN BEEF-NOODLE GOULASH

Steps:

• Roll beef cubes in flour.
• Heat oil in dutch oven and brown beef on all sides.
• Add onions, paprika, salt, pepper, and beef broth.
• Cover and cook over low heat for 1/ 1/2 hours or until tender.

HUNGARIAN GOULASH WITH POPPY SEED NOODLES

Steps:

• In a dutch oven or heavy saucepan heat oil over high heat. Add protein, a single layer at a time and cook over medium heat until cubes are well-browned on all sides. As they brown, remove to a separate bowl. This will take about 15-20 min. in all.
• Add onions to drippings and saute until tender and golden brown, about 10 min.
• Return meat to dutch oven. Add paprika, salt and pepper, stirring until well-blended with meat. Stir in 3/4 cup of the beef (chicken) broth.
• Bring to boiling, then reduce heat and simmer covered for 2 hours, or until beef/chicken is fork-tender.
• In small bowl, combine flour and remaining broth, stirring until smooth. Gradually add to meat mixture, stirring constantly. Simmer uncovered and stirring occasionally 15 min. longer.
• Just before serving, place sour cream (greek yogurt) in small bowl. Slowly add 1/2 cup hot gravy (from pot) to mix with cream/yogurt. Then slowly add mixture to beef/chicken, stirring until well-blended. Heat, but do not boil. Serve with poppy seed noodles.