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
AUTHENTIC HUNGARIAN GOULASH
This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.
Provided by SUSANNAH
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 3h50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
- Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g
BLU JAM CAFE'S GOULASH
We were served this by my good friend Marci Chan who is an awesome cook. It's good comfort food. Not too spicy, perfect for a cold winter day and for kids who like delicious, mild food. This recipe was adapted from Chef Kamil Majer of Blu Jam Cafe. Equal amounts of hot and sweet Hungarian paprika were used; adjust the paprika to taste. The goulash tastes best the following day.
Provided by Nancy Miyasaki
Categories Kid Friendly
Time 1h35m
Number Of Ingredients 15
Steps:
- Place the pork pieces in a large bowl and season with 1 teaspoon salt and one-fourth teaspoon pepper, tossing the pork so that it is evenly coated. In a 4-quart, heavy-bottom pot, heat the oil over medium-high heat until hot. Add the pork and saute, stirring frequently, until the pieces are browned on all sides, about 15 minutes. This may need to be done in batches. Remove the pork to a bowl and set aside. Add the sausage to the pot and saute until the pieces are lightly browned on all sides, 3 to 5 minutes. Strain and set aside with the sauteed pork.
Nutrition Facts : ServingSize 319 g, Calories 339, Fat 20.27 g, TransFat 0.02 g, SaturatedFat 6.28 g, Cholesterol 60 g, Sodium 682 g, Carbohydrate 19.48 g, Fiber 2.6 g, Sugar 1.41 g, Protein 19.02 g
BEEF GOULASH WITH BLUE CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
- Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
- To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
- Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
- Top the goulash with blue cheese crumbles and herbs, and serve.
BLU JAM CAFE'S GOULASH
Cold weather is just around the corner so this recipe from the LA Times' SOS column, kindly provided by chef Kamil Majer Blu Jam Cafe on Melrose Avenue at an appreciative customer's request, caught my eye. The customer noted he is a first generation Hungarian-American, who for twenty years has been searching for a goulash recipe that even remotely resembled his beloved grandma's... & this is it. Not only does it reheat well, it actually tastes better the next day - another one for the brown bag wide mouth thermos. BTW - pork shoulder works fine too - just trim either of excess fat & shoot for a pound and a half of meat to cube. Final bonus - the fresh pork is relatively inexpensive, especially for the quality of the protein & its wonderful flavor.
Provided by Busters friend
Categories Stew
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Place the pork pieces in a large bowl and season with 1 teaspoon salt and one-fourth teaspoon pepper, tossing the pork so that it is evenly coated.
- In a 4-quart, heavy-bottom pot, heat the oil over medium-high heat until hot. Add the pork and sauté, stirring frequently, until the pieces are browned on all sides, about 15 minutes. This may need to be done in batches. Remove the pork to a bowl and set aside.
- Add the sausage to the pot and sauté until the pieces are lightly browned on all sides, 3 to 5 minutes. Strain and set aside with the sautéed pork.
- Add the onions and mushrooms to the pot, along with a little extra oil if needed. Sauté the vegetables until the onions are lightly colored, stirring frequently. Stir in the garlic, caraway seeds and paprika and continue to cook, stirring constantly, until the garlic and spices become fragrant, about 1 minute. Stir in the tomato paste, coating the vegetables evenly, and cook for a minute or two until the paste just begins to darken in color.
- Stir in 2 cups broth and increase the heat to high. Cook, stirring the contents of the pot and scraping any flavorings from the bottom of the pot, until the mixture comes to a good simmer. Add the pork and sausage back to the pot, along with the rest of the stock.
- In a medium bowl, combine the flour and water to form a slurry, making sure there are no lumps. Whisk the slurry into the pot, and bring the mixture to a boil. Reduce the heat to a strong simmer and cook until the meat is tender and the pork almost falls apart, about 30 minutes. Stir frequently, making sure to scrape the bottom of the pot so the flour does not burn.
- Stir in the parsley and potatoes and cook until the potatoes are tender but not falling apart, 10 to 15 minutes. This makes about 2 1/2 quarts stew.
- Season to taste with additional salt, pepper and paprika before serving.
Nutrition Facts : Calories 439.2, Fat 28.4, SaturatedFat 8.8, Cholesterol 74.8, Sodium 929.6, Carbohydrate 20.8, Fiber 2.1, Sugar 3, Protein 24.3
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