Goulash Polish Recipes

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.

Steps:

• So I usually cut up the stew meat into about 3/4 inch cubes but if you prefer them larger or smaller that is up to you.
• In a bowl combine 1/4 cup flour some salt and pepper. you don't need much maybe a 1/8 teaspoon of each.
• Add stew meat to flour mixture and toss to coat meat.
• In a Dutch oven or heavy pot bring warm olive oil over medium high heat.
• Add stew meat and brown stirring to keep meat from burning. when meat is brown remove from pot.
• Reduce heat to medium and add red peppers and onion cook until soft about 5 minutes you may have to add son extra olive out.
• Add crushed garlic and cook for another 2 minutes until you can smell garlic.
• Add beef stock, tomato paste, and spices whisking together to combine. When this comes to a low simmer add browned meat and let simmer until sauce thickens to your liking.
• Remove from heat and serve.

Steps:

• Preheat the oven to 325 degrees F.
• Season the chuck with the salt and pepper, to taste. In a large oven safe Dutch oven (prefer porcelain coated cast iron) over medium-high heat, add the olive oil and heat until just smoking. Add the beef in batches, being careful not to crowd and be sure to brown the meat on all sides. Remove the meat from the pan to a baking sheet, or something that can catch the juices. Add the onions and carrots to the Dutch oven and pan and cook for 5 to 6 minutes, the moisture from the onions will loosen the fond, so stir often. Add the peppers and the shallots and cook until caramelized and all of the liquid is evaporated. Stir in the tomato paste and allow to cook out the raw acidic flavor, about 1 minute. Add in the caraway, sweet and hot paprika, the red chili flakes, the marjoram, and thyme. Deglaze with the balsamic and let reduce for 2 minutes. Slowly add the stock, then add the beef and any juices collected from the meat. Add the bay leaves, season with salt and pepper, to taste, and stir gently to combine. Cover and cook in the preheated oven for 2 hours, stirring occasionally. Adjust the seasoning with salt and pepper, to taste, and serve with Grilled Polenta, if desired.

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

Steps:

• Peel and cube potatoes.
• Pour oil into a deep skillet, add onion and saute until translucent.
• Add garlic, salt (to taste), pepper, paprika, caraway, marjoram and sausage.
• Cook about 4 minutes, then stir in potatoes.
• Pour in enough stock to cover.
• Simmer until potatoes are tender.
• Pour about 2 tablespoons oil into a small saucepan, ans stir in 2 tablespoons flour.
• Cook stirring until flour turns golden.
• Remove from heat and add 1/2 cup water from potato mixture, mix in the water and simmer to make a roux, add roux to the goulash.
• Bring goulash to boiling point and remove from heat.
• Serve over cooked noodles, and with a veggie side dish.