Bewitched Goulash Hongroise Recipes

HUNGARIAN GOULASH I

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.

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

Steps:

• Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.

CLASSIC GOULASH

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.

OLD FASHIONED GOULASH RECIPE BY TASTY

Steps:

• In a large pan, saute ground beef, garlic, onions, bell pepper in olive oil until browned. Drain.
• Add broth, tomato sauce, diced tomatoes, seasoning, bay leaves, and mix well.
• Lower heat and cover. Cook for about 20 minutes, stirring occasionally.
• Add in the uncooked elbow macaroni to the skillet. Stir well until everything is combined.
• Cover once again and simmer for about 20-30 minutes.
• Serve warm.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Cut beef into 1-inch squares. Add 1/2 teaspoons salt.
• Chop onions and brown in shortening. Add beef and paprika.
• Let beef simmer in its own juice along with salt and paprika for 1 hours on low heat.
• Add water, diced potatoes and remaining salt.
• Cover and simmer until potatoes are done and meat is tender.
• Prepare EGG DUMPLING BATTER.
• Add flour to unbeaten egg and salt; mix well.
• Let stand for 1/2 hour for flour to mellow.
• Drop by teaspoonful into goulash.
• Cover and simmer 5 minutes after dumplings rise to surface.
• Serve hot with dollops of sour cream.

BEWITCHED GOULASH HONGROISE

Steps:

• Cut meat into bite size pieces.
• Chop onions and place into a 2 quart saucepan with olive oil.
• After onions are sweated, add meat to pan and brown lightly.
• Add chicken or beef stock, ginger and tomato.
• Simmer, covered for 1 and 1/2 to 2 hours until meat is tender.
• Cool in fridge, overnight.
• Remove chilled fat from top and bring to a simmer. [Putting ice cubes in the pan will pick up the fat.].
• Add sour cream to pan.
• Thicken with 2 T flour with a little water added to make a thin paste.
• Serve over rice or spaetzles.
• Spaetzles can be purchased in most grocery stores under the brand name 'Macci'.