RINDERGULASCH (BEEF GOULASH)
I adopted this recipe from Recipezaar. I've made it and made some minor changes to adapt it to my own taste. If you leave the cream out it is very similar to my mother's Goulash recipe.
Provided by -Sylvie-
Categories Meat
Time 1h47m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large fry pan or Dutch oven.
- Add meat cubes and brown well, approximately 10 minutes.
- Stir in onions; cook until soft.
- Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
- Blend thoroughly.
- Pour in hot water; cover and simmer gently about 1 1/2 hours.
- In a small jar or container, shake or blend flour with cold water.
- Be sure to break up all lumps.
- Add to meat about 7 minutes before the end of the cooking time.
- Stir constantly until sauce is thickened and bubbling.
- Remove from heat, check the flavour adding more salt and pepper as required.
- Stir in cream if using.
- Serve with noodles, rice or potatoes.
Nutrition Facts : Calories 351.6, Fat 23.5, SaturatedFat 6.5, Cholesterol 82.8, Sodium 71.5, Carbohydrate 10, Fiber 1.7, Sugar 3.8, Protein 24.7
RINDERGULASCH (GERMAN BEEF GOULASH)
A German version of beef goulash I acquired while living in Germany. Adapted from "Lieblings-Rezepte" and translated directly from the German.
Provided by HeatherFeather
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large stewpot, heat the butter (or bacon grease or lard) until melted.
- Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
- In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
- Return the meat to the pan, and sprinkle with paprika.
- Whisk in the tomato paste until blended,stirring the whole time.
- Add just a little of the broth and bring to a boil,stirring.
- Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
- Reduce the heat to low, cover, and let stew about 80 minutes.
- In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
- Test for flavor now- adding as much salt& pepper as you prefer.
- TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
- Serve ladled over bowls of hot, buttered egg noodles or spaetlze.
Nutrition Facts : Calories 283.3, Fat 19.7, SaturatedFat 8.3, Cholesterol 34.5, Sodium 1535, Carbohydrate 19, Fiber 4.4, Sugar 8.8, Protein 9.6
CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
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.
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