Gingersnap Goulash Recipes

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GINGERSNAP GOULASH



Gingersnap Goulash image

A friend shared this authentic recipe with me years ago. I think you'll enjoy the extra spice from the addition of gingersnaps. It wonderfully captures the flavor of sauerbraten.

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8-10 serving (2-1/2 quarts).

Number Of Ingredients 9

1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 quarts water
1 cup chopped onion
12 gingersnap cookies, crumbled
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1 bottle (14 ounces) ketchup

Steps:

  • In a Dutch oven or soup kettle, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add ketchup; cover and simmer for 1 hour, stirring occasionally.

Nutrition Facts :

INCREDIBLY CRISP GINGERSNAPS



Incredibly Crisp Gingersnaps image

In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.

Provided by Food Network

Categories     dessert

Time 55m

Yield about 40 cookies

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses
1/2 cup sugar in a shallow bowl, for finishing

Steps:

  • Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

GINGERSNAP GOULASH



Gingersnap Goulash image

A friend shared this authentic recipe with me years ago. I think you'll enjoy the extra spice from the addition of gingersnaps. It wonderfully captures the flavor of sauerbraten.

Provided by Allrecipes Member

Time 2h25m

Yield 10

Number Of Ingredients 9

1 ½ pounds beef stew meat, cut into 1 inch cubes
2 quarts water
1 cup chopped onion
12 each gingersnap cookies, crumbled
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
¼ teaspoon pepper
1 (14 ounce) bottle ketchup

Steps:

  • In a Dutch oven or soup kettle, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add ketchup; cover and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 20.4 g, Cholesterol 45.6 mg, Fat 14.5 g, Fiber 0.5 g, Protein 13.6 g, SaturatedFat 5.7 g, Sodium 744.4 mg, Sugar 15.4 g

GINGERSNAP GOULASH



Gingersnap Goulash image

A friend shared this authentic recipe with me years ago. I think you'll enjoy the extra spice from the addition of gingersnaps. It wonderfully captures the flavor of sauerbraten.

Provided by Allrecipes Member

Time 2h25m

Yield 10

Number Of Ingredients 9

1 ½ pounds beef stew meat, cut into 1 inch cubes
2 quarts water
1 cup chopped onion
12 each gingersnap cookies, crumbled
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
¼ teaspoon pepper
1 (14 ounce) bottle ketchup

Steps:

  • In a Dutch oven or soup kettle, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add ketchup; cover and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 20.4 g, Cholesterol 45.6 mg, Fat 14.5 g, Fiber 0.5 g, Protein 13.6 g, SaturatedFat 5.7 g, Sodium 744.4 mg, Sugar 15.4 g

LARA'S TENDER GINGERSNAPS



Lara's Tender Gingersnaps image

Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. -Lara Pennell, Mauldin, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 cup packed brown sugar
3/4 cup butter, melted
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar

Steps:

  • In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets. , Bake until set, 9-11 minutes. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 100 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 70mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

GINGER SNAPS



Ginger Snaps image

Provided by Molly O'Neill

Categories     easy, weekday, dessert

Time 25m

Yield Two dozen cookies

Number Of Ingredients 13

3/4 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon fresh ground pepper
7 tablespoons unsalted butter
1/4 cup sugar, plus 1/2 cup for dusting
1/4 cup brown sugar
1 egg, lightly beaten
2 tablespoons molasses
1 tablespoon grated lemon rind

Steps:

  • Preheat the oven to 350 degrees. Sift the flour, salt, baking soda and spices together. Set aside. Grease 2 large cookie sheets with 1 tablespoon of the butter. Set aside.
  • In a large bowl, cream the butter and both sugars until smooth. Add the egg, molasses and lemon zest. Beat well. Gradually add the dry ingredients. Beat until smooth. Dust teaspoonfuls of dough with the sugar. Drop them onto the cookie sheets, spaced 2 inches apart. Flatten each piece into a disc. Bake until lightly golden, about 10 to 15 minutes. Set aside to cool.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 57 milligrams, Sugar 3 grams, TransFat 0 grams

GINGERSNAPS



Gingersnaps image

These gingersnaps are my family's favorite. They're homey and a little spicy-just the thing when it's cold and snowing outside.

Provided by Sebastien Rouxel

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 10

11 tablespoons unsalted butter, softened
1 cup sugar
2 cups flour
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon salt
2 teaspoon baking soda
1 large egg
3 tablespoons molasses
Cinnamon sugar, for rolling

Steps:

  • Place butter and sugar in the bowl of a stand mixer and mix on low speed until light, airy, and creamy, 3 minutes. Meanwhile, combine flour, cinnamon, ginger, salt, and baking soda in another mixing bowl, and set aside. Turn the mixer off, scrape down the sides, add the egg and molasses, and continue mixing until incorporated. Add the dry ingredients, a little at a time, until just combined. Chill for 30 minutes. Preheat oven to 325 degrees F.
  • Dip an ice-cream scoop in water (to prevent sticking), scoop dough, then roll in cinnamon sugar. Place cookies on a baking sheet lined with parchment paper, giving each one plenty of room (so they cook evenly), and bake 20-25 minutes.
  • Cookies are done when crispy on the outside and soft in the center. Remove from oven, cool on a wire rack, and serve.

GINGERSNAPS



Gingersnaps image

Categories     Cookies     Ginger     Dessert     Bake     Kid-Friendly     Back to School     Spice     Fall     Molasses     Gourmet     Small Plates

Yield Makes about 56 cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup unsulfured molasses
1 large egg
parchment paper
1/4 cup granulated sugar

Steps:

  • Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
  • Preheat oven to 350°F. and line baking sheets with parchment paper.
  • Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.

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Top Asked Questions

How to make goulash?
How To Make Goulash Start by browning the ground beef along with the onion and bell pepper. Drain any fat and then toss in garlic until fragrant. Pour in tomato sauce and diced tomatoes along with beef broth and Worcestershire sauce for some added depth of flavor.
How do you cook Gingersnaps in the oven?
Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets. Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks. Can you freeze Gingersnaps?
Is beef goulash good for freezer?
Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper A star rating of 4.2 out of 5. Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew
What is the star rating of goulash?
A star rating of 4.8 out of 5. Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper A star rating of 4.2 out of 5. Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew

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