CHUCK STEAK GOULASH
The recipe was in the Wednesday Mag of our daily newspaper. I thought it sounded delish. I am posting to keep and share. Hope you enjoy it too.
Provided by momma213
Categories Steak
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour and pepper. Dredge the steaks through the flour mixture until well coated.
- In a large skillet over medium, heat the olive oil. Add the steaks and cook until well browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.
- Melt the butter in the skillet. Add the onions and saute until are well browned, about 10 minutes. Stir in the paprika and caraway seeds and cook for 1 minute longer.
- Stir in the beef broth. Return the steaks to the skillet and cover the pan tightly. Reduce the heat to maintain a gentle simmer and cook until the steaks are quite tender and the sauce is thickened, 45 to 55 minutes.
- Season with salt and stir in parsley, if using.
Nutrition Facts : Calories 437.4, Fat 33.1, SaturatedFat 12.6, Cholesterol 90.3, Sodium 867.4, Carbohydrate 12.1, Fiber 2.5, Sugar 2.7, Protein 23.4
CHEF JOHN'S BEEF GOULASH
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h30m
Yield 4
Number Of Ingredients 19
Steps:
- Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
- Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
- Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
- Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 13.4 g, Cholesterol 134 mg, Fat 41.2 g, Fiber 2.4 g, Protein 36 g, SaturatedFat 13.9 g, Sodium 1756.6 mg, Sugar 7.5 g
AUTHENTIC BEEF CHUCK GOULASH
Tried looking for a recipe on recipezaar for goulash, but couldn't find the true thing. This is the real deal. That crock-pot mess with ground beef, tomatoes, and mushy macaroni is NOT goulash. Whoever started that idea or started calling it that should be ashamed of themselves. Real Goulash has NO tomatoes... the red-orange flavor comes from Hungarian Paprika. --adapted from June Meyer's (an actual Hungarian) recipe-- thanks! and to those who are posting nasty reviews, quibbling over semantics... please stop. Thank you.
Provided by Viking Knitter
Categories Stew
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- in dutch oven or electric skillet: roll beef in paprika, saute in fat.
- Add rest of ingredients, except sour cream.
- Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
- When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.
Nutrition Facts : Calories 516.8, Fat 30.6, SaturatedFat 12.1, Cholesterol 108.4, Sodium 698.6, Carbohydrate 30.1, Fiber 4.8, Sugar 3.2, Protein 30
GRILLED CHUCK STEAK
The marinade for this grilled chuck steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. -Jan Briggs, Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil., Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.
Nutrition Facts :
BEST EVER GRILLED CHUCK STEAK
This is a great easy way to cook cheap steaks. I used some cheap steaks I got on sale and they were so tender and tasty. Recipe is easily adjusted to how many steaks you have. Prep time includes overnight marinating time. Recipe source: Fire and Smoke
Provided by ellie_
Categories Steak
Time P1DT20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim all but 1/4 - 1/2 inch fat from sides of steaks and then slash remaining fat with a knife at 1-inch intervals. Spread 1/4 inch of mustard over both sides of steaks -- do not coat sides of steak with the mustard. Place steaks in a shallow dish large enough to hold steaks in one layer and cover with plastic wrap. Refrigerate overnight. Let stand at room temperature 2 hours before grilling.
- Prepare grill. I used charcoal sprinkled with wood chips.
- Brush grids with oil.
- Sear steaks over hot coals (or high heat) for one minute per side. Than adjust grids so steaks are over medium hot heat (on my grill I lower the grill grates or you can move the steaks so they are on the outer edges of the coal to reduce heat). Grill for 7-10 minutes on one side (7 minutes for rare, 8-9 for medium, and 10 for well). Turn steaks and grill for 8-12 minutes (8 minutes for rare, 9-10 for medium rare, 11-12 for well done).
- To serve, transfer steaks to serving platter or carving board and let stand 5 minutes before cutting across the grain into slices 1/4 inch thick or serve steaks whole.
Nutrition Facts : Calories 75.4, Fat 3.5, SaturatedFat 0.2, Sodium 1280, Carbohydrate 8.9, Fiber 3.7, Sugar 3.2, Protein 4.5
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BEEF GOULASH | THE COZY APRON
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Reviews 33Category EntreeCuisine HungarianTotal Time 2 hrs 50 mins
- Place the chunks of the beef into a large bowl, and season with a couple of generous pinches of salt and black pepper; sprinkle over 2 tablespoons of the flour, and toss to coat.
- Place a large braising pan or Dutch oven over medium-high heat, and drizzle in about 3 tablespoon of the olive oil; once hot, add in about half of the beef (work in 2-3 batches), and brown on all sides for about 4-5 minutes; remove the meat from the pan and set aside.
- To the same pan, add in 2 more tablespoons of olive oil along with the butter, and once melted, add in the onions and carrots, and saute for about 2-3 minutes until softened; then, add in the paprika, the ground caraway seeds and the bay leaves, and stir to combine.
- Next, add in the garlic, and once aromatic, stir in the tomato paste to incorporate; sprinkle in the remaining 1 tablespoon of flour and stir to combine, then stir in the beef stock/broth, followed by the chopped tomatoes.
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