Old World Goulash Recipes

OLD FASHIONED GOULASH

Steps:

• Cook the macaroni according to package directions, but shorten the cooking time by 3 minutes. Drain and set aside.
• Preheat a large pan over medium heat until hot. Add in the Ground Beef, onion and garlic. Cook for about 10 minutes until reaching 160°F, crumbling the Beef as it cooks.
• Add in the Worcestershire sauce, tomato sauce, diced tomatoes and stir to combine. Allow to simmer on medium heat for about 15 minutes.
• Add in the cooked macaroni. Season with salt, pepper and Italian seasoning.
• Stir to combine and enjoy!

AUTHENTIC HUNGARIAN GOULASH

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.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

OLD WORLD HUNGARIAN GOULASH

Steps:

• Heat butter in a large skillet over medium-high heat.
• Cook beef in butter, stirring occasionally, until lightly browned.
• Do not drain.
• Place beef and sliced onion in a slow cooker.
• Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
• Cover and cook on low heat 4-5 hours (I always use the longer cook time).
• Mix water and flour; gradually stir into beef mixture.
• Stir in green pepper.
• Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.

OLD WORLD HUNGARIAN GOULASH

Steps:

• 1. Pat dry the meat before cubing and then salt and pepper liberally and dredge in flour. Heat about 3 tbsp of oil in a cast iron pot and begin browning the meat, in batches until all is done. Remove from the pot.
• 2. Add the onions, carrots and celery to the pot and saute until softened. Return the meat and add the stock, wine, and all seasonings except the parsley. Simmer for a couple of hours until meat is very tender.
• 3. Add the potato and parsnips and continue simmering until they are done. Serve with egg noodles and parsley. NOTE: If the stew is not sufficiently thickened, mash together softened butter and flour in equal amounts and add in small bits to the stew, bringing to a light boil until thickened. You can also make dumplings instead of the noodles.

OLD WORLD GOULASH

Steps:

• 1. n a heavy pan or Dutch oven, saute the onion in the cooking oil, until golden. Add the cubed beef. Add remaining ingredients, except potatoes, and bring to a boil. Allow the stew to simmer, covered, until the meat is tender. Add the cubed potatoes and cook 30 minutes longer.
• 2. Serve with salad and hot bread.
• 3. Note: This dish can also be baked in the oven, covered, for 2 hours, adding the potatoes the last 45 minutes. Or, you can use a slow cooker for 6 to 8 hours on low. Again, add the potatoes the last hour or so.

OLD FASHIONED GOULASH RECIPE BY TASTY

Steps:

• In a large pan, saute ground beef, garlic, onions, bell pepper in olive oil until browned. Drain.
• Add broth, tomato sauce, diced tomatoes, seasoning, bay leaves, and mix well.
• Lower heat and cover. Cook for about 20 minutes, stirring occasionally.
• Add in the uncooked elbow macaroni to the skillet. Stir well until everything is combined.
• Cover once again and simmer for about 20-30 minutes.
• Serve warm.

OLD WORLD BEEF GOULASH WITH CARAWAY AND ONIONS

Steps:

• Heat the vegetable oil or drippings in a large dutch oven or casserole dish.
• Add the onions and sautee over medium-high heat for 5-7 minutes until golden brown.
• Add garlic, caraway seeds, paprika, brown sugar and continue to cook and stir for an additional 3-4 minutes.
• Add the vinegar and heat for an additional 2-3 minutes to burn off the sharp flavor.
• Stir in tomatoes and beef stock and heat to a simmer.
• Set the pot aside to simmer over medium heat while browning the beef cubes separately in an another pan.
• Preheat the oven to 325 degrees.
• In a frying pan cook the bacon until softened and pale golden in color.
• Pat the beef cubes dry and add in batches to the bacon mixture.
• Brown the beef on all sides adding the salt, cayenne and black pepper.
• When each batch is browned transfer it to the the dutch oven or casserole dish.
• Cover and bake for 2 hours or until the meat is very tender.
• Remove the dish from the oven and skim off any extra fat from the surface.
• Whisk together the sour cream and flour until well blended and gently stir into the goulash.
• Add parsley for garnish at time of serving.