Moist Hungarian Goulash Recipes

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

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.

Steps:

• Adjust an oven rack to the lower-middle position and preheat the oven to 325 degrees. Sprinkle the meat evenly with about 1 teaspoon salt and let stand for 15 minutes.
• In a food processor or blender, combine the paprika, roasted peppers, tomato paste, and 2 teaspoons of the vinegar. Process until smooth, 1 to 2 minutes, scraping down the sides as needed.
• Combine the oil, onions, and 1 teaspoon salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until the onions have softened but have not yet browned, 8 to 10 minutes. (If the onions do begin to brown, reduce the heat to medium-low and stir in 1 tablespoon of water.).
• Stir in the paprika mixture; cook, stirring occasionally, until the onions stick to the bottom of the pan, about 2 minutes. Add the beef, carrots, and bay leaf; stir until the beef is well coated. Using a rubber spatula, scrape down the sides of the pot. Cover the pot and transfer to the oven. Cook until the meat is almost tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2 1/2 hours, stirring about every 30 minutes. Remove the pot from the oven and add enough heated beef broth so that the surface of the liquid is 1/4 inch from the top of the meat (the beef should NOT be fully submerged). Return the covered pot to the oven and continue cooking until a fork slips easily in and out of the beef, about 30 minutes longer.
• Skim the fat off the surface; stir in the remaining 1 teaspoon of vinegar and the sour cream (if using). Remove and discard the bay leaf, season with salt and pepper to taste, and serve.
• (The stew can be cooled, covered tightly, and refrigerated for up to 2 days. However, wait to add the optional sour cream until after reheating. Before reheating, skim the hardened fat from the surface and add enough water to the stew to thin slightly.).

Steps:

• Cut beef into 1 1/2 inch cubes.
• Peel and slice onions.
• In a 6 quart Dutch oven, heat oil over medium heat. Add beef cubes in a single layer (do not overcrowd) and saute over medium heat.
• Continue cooking, turning to brown on all sides.
• Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
• Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
• Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
• Stir in 3/4 cup beef broth and bring to boil. Reduce heat and simmer covered, 2 hours or until the beef cubes are fork tender.
• While beef cubes cook, prepare sauerkraut.
• In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
• In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
• Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
• Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
• Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
• Gradually add to beef mixture, stirring constantly.
• Simmer, uncovered, stirring occasionally, 15 minutes longer.
• Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
• Heat, but do not boil.
• Serve goulash with sauerkraut.

Steps:

• In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles.