HUNGARIAN GOULASH II
This is a dish that my aunt gave me. It takes awhile to make, but it is worth it. Hope you like it. Serve over spaetzle or rice.
Provided by RHONDA STORY
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
- Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
- Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 15.3 g, Cholesterol 68.6 mg, Fat 15.8 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.2 g, Sodium 1099.6 mg, Sugar 8.6 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
BUDAPEST BEEF GOULASH II
Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat."
Provided by Chocolatl
Categories One Dish Meal
Time 2h40m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy 2 1/2-quart saucepan.
- Add onions and cook until golden brown, about 10 minutes.
- Add tomato, green pepper, paprika, beef, tomato paste and salt.
- Cook over medium heat, stirring, until beef loses its red color.
- Reduce heat to medium-low, add water, cover and simmer for 1 1/2 hours.
- Remove meat and set aside.
- Strain liquid.
- Discard solids and return liquid to pot.
- Return meat to pot.
- Add potatoes and simmer until tender, about 1 hour.
Nutrition Facts : Calories 506.9, Fat 29.1, SaturatedFat 10.1, Cholesterol 93.9, Sodium 1031.2, Carbohydrate 33.7, Fiber 5.3, Sugar 4.8, Protein 27.8
WOLFGANG'S BEEF GOULASH
Steps:
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
- In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
- Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
- Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
BUDAPEST BEEF GOULASH I
Make and share this Budapest Beef Goulash I recipe from Food.com.
Provided by Chocolatl
Categories Meat
Time 2h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat shortening in a heavy two-quart saucepan over medium heat.
- Add onions and saute until golden-brown, 7-10 minutes.
- Add beef and cook, stirring, until meat loses its bright red color.
- Add salt, paprika and tomato paste.
- Cover and simmer over medium-low heat until beef is tender, 1 1/2-2 hours.
- Add water if necessary to prevent sticking.
Nutrition Facts : Calories 487.3, Fat 34, SaturatedFat 11.9, Cholesterol 93.9, Sodium 1052.8, Carbohydrate 19.9, Fiber 4.2, Sugar 10.1, Protein 26.8
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