TRADITIONAL GERMAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
- Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
- Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
- Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.
PRESSURE COOKER GERMAN GOULASH
I always think of goulash from living in Germany when my father was in the Army there. We had a German friend who didn't speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I'm sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it's ready in less than an hour. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine the next 10 ingredients; add to cooker. Return beef to cooker., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Select saute setting and adjust for medium heat; bring liquid to a boil. Cook until sauce reaches desired thickness, about 20 minutes. Remove bay leaves. Serve with pasta., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 326 calories, Fat 19g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 468mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
HUNGARIAN GOULASH
This recipe came from the Rival Crock Pot Slow Cooker recipe book that came with the Crock Pot! This is one of my familes favorites! I usually have to make a double recipe. I am a working mom and this is a great way to make some meals, the good old Crock Pot!
Provided by Beaner in Washington
Categories One Dish Meal
Time 10h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put steak cubes onion, garlic in crock pot.
- Stir in flour and mix to coat meat.
- Add remaining ingredients except sour cream.
- Stir well.
- Cover& cook on low 8-10 hours.
- Add sour cream 30 minutes before serving and stir throughly.
- You can also cook this on high for 4-5 hours stirring occasionally.
- Serve over hot buttered egg noodles.
Nutrition Facts : Calories 476.4, Fat 21.3, SaturatedFat 10.6, Cholesterol 154.6, Sodium 736.8, Carbohydrate 14.5, Fiber 2.3, Sugar 4.6, Protein 55.4
SLOW-COOKER BEEF GOULASH
With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting
Provided by Anna Glover
Categories Main course, Supper
Time 7h25m
Number Of Ingredients 14
Steps:
- Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
- Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium
VEGETARIAN GOULASH (CROCK POT)
Slow cooking in the crock pot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.
Provided by Mercy
Categories Lunch/Snacks
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put the mushrooms, tempeh and carrots into a crock pot (no need to steam the tempeh first).
- Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree.
- Add the puree to the crock pot and mix well.
- Add the paprika, parsley, dill, caraway seed, salt and pepper to the crock pot and stir them inches.
- Cover and cook on low heat 8-10 hours.
- Shortly before serving, puree the silken tofu in a blender with a little liquid from the crock pot until very smooth.
- Stir it into the crock pot, add the peas and heat through.
- Serve over cooked noodles, potatoes, rice or other grains.
Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 1.1, Sodium 247.1, Carbohydrate 19.2, Fiber 4.3, Sugar 6.6, Protein 13.8
SLOW-COOKER HUNGARIAN GOULASH
Let the slow cooker do the work for you in turning out this old-world favorite. The rich beef stew is wonderful served over hot noodles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h50m
Yield 8
Number Of Ingredients 15
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
- Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
- Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
- In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.
Nutrition Facts : Calories 490, Carbohydrate 50 g, Cholesterol 110 mg, Fat 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g, TransFat 1/2 g
GULASCH (GERMAN STEW)
Make and share this Gulasch (german Stew) recipe from Food.com.
Provided by Steph Doll
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut onion in half and slice.
- In a large soup pot melt half of the butter and fry the garlic and onion for 5 minutes, stirring occasionally.
- Cut the bell peppers in half, take the seeds out and slice lengthwise.
- Add to the onions, fry for another 5 minutes, stirring occasionally.
- If it isn't already, cut the meat into 1 inch cubes.
- Take the onions and bell peppers out of the pot with a slotted spoon, set aside.
- Brown the meat on all sides.
- Sprinkle the flour on top of the meat and stir to coat.
- Quickly add the beef broth.
- Stir well.
- Add the sour cream and spices and mix well.
- Return the onions and bell peppers to the pot.
- Cover and bring to a boil.
- Lower heat and simmer covered for 30 minutes.
- Stir occasionally.
- Cook pasta according to package directions.
- Set aside.
- Cut mushrooms in big chunks.
- In a medium frying pan melt remaining butter and fry mushrooms for 5-10 minutes.
- When the stew is fully cooked add the mushrooms and return to boiling.
- Let simmer for another 3-5 minutes, stir well and serve on top of pasta.
Nutrition Facts : Calories 664.8, Fat 43.9, SaturatedFat 21.7, Cholesterol 157.9, Sodium 964.6, Carbohydrate 37.7, Fiber 3, Sugar 3.6, Protein 30.6
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