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
HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
BOGRACS GULYAS (KETTLE GOULASH)
Make and share this Bogracs Gulyas (Kettle Goulash) recipe from Food.com.
Provided by Molly53
Categories Meat
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Heat bacon fat in a deep heavy pot.
- Cook the onions, peppers, and garlic until the onions are limp and transparent.
- Add paprika and cook until it has lost its raw taste.
- Add beef and remaining ingredients, except sour cream.
- Stir well to combine.
- Simmer in a preheated oven for 1 1/2 to 2 hours, or until the meat is tender.
- Adjust oven temperature during cooking time so contents of pot remain at a simmer.
- Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving.
BEEF GULYA'S 'VIENNA STYLE'
Steps:
- Fry the onions in hot oil until golden. Add paprika and stir well. Add the meat, cover and allow to simmer for 5 minutes. Add water or stock, tomato puree, salt, vinegar and marjoram. Cover saucepan and simmer on low heat for 3 to 3 1/2 hours, adding more water only if necessary. Serve with boiled potatoes, noodles or dumplings.
TRANSYLVANIAN GOULASH (SZEKELY GULYAS)
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
- Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
- Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 4 grams
LITHUANIAN KUGELA
Ah, Kugela! The national dish of Lithuania! What celebration would be complete without it? Remember, Kugela is an art, not just a recipe. Experiment with ingredients and techniques to make your own Kugela statement. Serve with a dollop of sour cream, if you like.
Provided by JOENAUJOKAS
Categories Side Dish Potato Side Dish Recipes
Time 1h35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
- In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
- Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 49.7 g, Cholesterol 137.9 mg, Fat 12.1 g, Fiber 5.4 g, Protein 17 g, SaturatedFat 4.6 g, Sodium 436.6 mg, Sugar 6.1 g
More about "kettle gulyas recipes"
PROPER HUNGARIAN GOULASH (GULYáS) • FOOD FOLKS AND FUN
From foodfolksandfun.net
Ratings 7Calories 531 per servingCategory Main Course
- In a large Dutch oven or heavy-bottomed pot over medium-high heat melt the butter or drippings. Add the onions and sauté while stirring frequently until they’re translucent and beginning to brown on the edges, about 6-7 minutes. Add in the meat 1 Tablespoon of paprika, 1 teaspoon of salt, and cook, stirring often, until the meat has a nice sear on the outside and is no longer pink on the inside, about 10 minutes.
- Add in the bell peppers, and cook for 5-6 minutes, or until the bell peppers are softened. Add the remaining paprika, tomato paste, and garlic and stir constantly until fragrant and combined, about 1-2 minutes.
- Pour in the beef broth and stir in the bay leaf and caraway seeds. Bring the mixture to a low boil and then reduce the heat to medium, cover, and simmer for 20 minutes. Add the carrots and potato, cover, and cook until the vegetable are tender, about 20 more minutes.
- Remove the bay leaf, and season the goulash with salt and pepper to taste and serve with sour cream, minced parsley, and some nice crusty bread.
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