EASY HUNGARIAN GOULASH
Steps:
- Return beef and any accumulated juices to the pan. Stir until well-combined.
Nutrition Facts : Calories 771 kcal, Carbohydrate 42 g, Cholesterol 173 mg, Fiber 5 g, Protein 50 g, SaturatedFat 18 g, Sodium 479 mg, Sugar 12 g, Fat 44 g, ServingSize 8 servings Hungarian goulash, UnsaturatedFat 0 g
HUNGARIAN GOULASH
Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
AUTHENTIC HUNGARIAN GOULASH
This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.
Provided by SUSANNAH
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 3h50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
- Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g
HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g
MOIST HUNGARIAN GOULASH
In Aurora, New York, Mary Smith prepares a traditional dish of saucy round steak for a satisfying supper. "My mother came to this country from Hungary and brought the recipe with her," she writes. "I like it with a lettuce salad full of cucumbers and tomatoes."
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef cubes and shake to coat. , In a large skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender. , Serve over noodles if desired.
Nutrition Facts : Calories 310 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 333mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein. Diabetic Exchanges
HUNGARIAN GOULASH
Even with a few adulterations, my Hungarian Goulash is the real deal... originally a campfire stew developed by Hungarian herdsman who cooked tough cuts of meat for hours over a low fire until tender. It is a simple dish calling for little more than tender braised beef, onions, and paprika. However, for my American taste, I incorporate some carrots. It is the closest recipe that I can find to the Hungarian Goulash that I loved at a wonderful, long-gone restaurant in Boston called Cafe Budapest. Be sure that the paprika you use is fresh. Great goulash is all about the meat...and the paprika. Serve the stew over egg noodles or boiled potatoes for a hearty meal.
Provided by Alan in SW Florida
Categories Stew
Time 4h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the lower-middle position and preheat the oven to 325 degrees. Sprinkle the meat evenly with about 1 teaspoon salt and let stand for 15 minutes.
- In a food processor or blender, combine the paprika, roasted peppers, tomato paste, and 2 teaspoons of the vinegar. Process until smooth, 1 to 2 minutes, scraping down the sides as needed.
- Combine the oil, onions, and 1 teaspoon salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until the onions have softened but have not yet browned, 8 to 10 minutes. (If the onions do begin to brown, reduce the heat to medium-low and stir in 1 tablespoon of water.).
- Stir in the paprika mixture; cook, stirring occasionally, until the onions stick to the bottom of the pan, about 2 minutes. Add the beef, carrots, and bay leaf; stir until the beef is well coated. Using a rubber spatula, scrape down the sides of the pot. Cover the pot and transfer to the oven. Cook until the meat is almost tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2 1/2 hours, stirring about every 30 minutes. Remove the pot from the oven and add enough heated beef broth so that the surface of the liquid is 1/4 inch from the top of the meat (the beef should NOT be fully submerged). Return the covered pot to the oven and continue cooking until a fork slips easily in and out of the beef, about 30 minutes longer.
- Skim the fat off the surface; stir in the remaining 1 teaspoon of vinegar and the sour cream (if using). Remove and discard the bay leaf, season with salt and pepper to taste, and serve.
- (The stew can be cooled, covered tightly, and refrigerated for up to 2 days. However, wait to add the optional sour cream until after reheating. Before reheating, skim the hardened fat from the surface and add enough water to the stew to thin slightly.).
Nutrition Facts : Calories 827.2, Fat 59.5, SaturatedFat 23, Cholesterol 186.8, Sodium 1013.1, Carbohydrate 21.1, Fiber 5.8, Sugar 7.5, Protein 51.9
AUTHENTIC HUNGARIAN GOULASH
Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. We would NEVER consider tomatoes or green peppers or other spices in Goulash. Slow cooking is the secret and you can never use too much paprika. Note: my grandmother made the biscuits from scratch, but I find the Bisquick ones are easier and tastier.
Provided by Pa. Hiker
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut meat into 1-inch cubes then salt.
- Chop onions and brown in oil.
- Add beef and paprika, simmer for 1 hour.
- Add water, potatoes, bay leaf, and pepper.
- Cover and simmer for 40 minutes.
- Separately mix Bisquick and milk.
- Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
- Cover and cook for 10 minutes.
- Serve over cooked, wide egg noodles, top with a dollop of sour cream.
Nutrition Facts : Calories 766.4, Fat 43.7, SaturatedFat 18.7, Cholesterol 107, Sodium 798.6, Carbohydrate 62.8, Fiber 5.9, Sugar 7.3, Protein 30.7
MOMS' HUNGARIAN GOULASH
My mom makes great goulash. Being Hungarian, on my mothers' side, I learned very early how to make goulash. It's a staple in my house during those cold winter months. I've made it with beef, pork, lamb even chicken. Great when you're on a budget. BUT, you have to use Hungarian paprika, it's a whole other flavor! Goulash should be thick and you should be able to taste the paprika! I've seen some recipes and well they aren't authentic.
Provided by veraj9170
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Which ever type of meat you use, cut into bite size pieces and set aside. Roughly chop your onions and peppers and in large pot add oil, onions, peppers and saute til soft add meat and just brown slightly. Add paprika, cayenne (if using). To this also add your flour and stir until combined. Don't add all 4 cups of water at once! Add enough water to just cover (you should still be able to see the meat - too much water and you'll make soup).
- Cover and bring to boil. Once this boils, lower heat to med low and let simmer for about 1 1/2 hours. It has to cook slowly to really absorb flavors and the meat must be very soft. Stir occasionally so that the bottom doesn't stick and burn and if you need to add LITTLE bit of water. It has to be thick once it's cooked through.
- Test your meat for doneness, if it's easily cut with a fork it's good. Season with salt and pepper. You can serve with cooked noodles, rice or mashed potatoes.
- We do the mashed potatoes. And if we have leftover mashed potatoes (I make a lot of mashed potatoes!) I always make my "Potato Fake Out".
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