HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g
HUNGARIAN BEEF GOULASH AND SPAETZLE
I received this in the mail - the paper was old and so was the handwriting. There was no return address and no signature, so here it is to enjoy! I have made some adjustments & a few changes. We made it here and it was superb, it tasted just like my mom's. The timing is what may need adjusting, even though we made it - I honestly could not tell how long it took. I also added a few "modern methods" to the cooking and making of the spaetzle.
Provided by Manami
Categories One Dish Meal
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- GOULASH:.
- In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve.
- Sauté the onions and sugar until caramelized.
- Add the garlic and caraway seed.
- Cook for one minute.
- Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
- Sauté another minute, until fragrant.
- Add the tomatoes, red peppers, and 3 cups of broth.
- Bring to a boil and then simmer 10 minutes.
- Remove bay leaf.
- In a Dutch oven, add the oil and sauté the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper.
- While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
- Deglaze with vinegar and the remaining broth.
- Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally.
- Taste and adjust the seasoning.
- Remove from heat and stir the sour cream into the goulash just before serving.
- Garnish with chopped parsley and broken pieces of crispy bacon.
- Serve with freshly made spaetzle.
- SPAETZLE:.
- In a small bowl, beat together the egg yolks, egg and milk.
- In a medium bowl, combine the flour, nutmeg, salt, and pepper.
- Add the egg mixture to the flour mixture and mix with hand until well blended.
- Do not overmix at this stage.
- Cover the bowl and refrigerate.
- Allow the batter to rest for at least 1 hours.
- Bring salted water to a boil.
- Place the batter on the end of a cutting board and cut small slices of batter into the water.
- Cook for 4-5 minutes, until done.
- Transfer cooked spaetzle to a bowl, with a strainer.
- OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer.
- Over high heat, place a large sauté pan until it gets very hot.
- Add butter and the boiled spaetzle.
- Sauté until golden.
- Season to taste with salt and pepper.
- Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle.
- Serve with warm loaf of bread so as to sop up all that yummy gravy.
Nutrition Facts : Calories 955.4, Fat 49.5, SaturatedFat 21.2, Cholesterol 281.9, Sodium 650.4, Carbohydrate 66, Fiber 4.9, Sugar 7.2, Protein 61.1
GOULASH WITH SPATZLE
This recipe is from an 80s cooking show We're Cooking Now. I've made this several times both with the spatzle, or regular egg noodles.(but the spatzle is kind of fun!)
Provided by HEP MEP
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut meat into 1-inch cubes.
- Brown onions in oil in a large heavy flameproof casserole or saucepan.
- Add meat cubes and brown.
- Sprinkle with flour.
- Add paprika, marjoram, caraway seed and tomato paste.
- Add stock or enough water just to cover meat.
- Bring to a boil, reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
- Add additional flour to adjust the consistency, if desired.
- SPATZLE: Sift dry ingredients.
- Beat in eggs.
- Add enough milk to make a heavy dough or batter.
- Force through large-hole colander into a pot of rapidly boing salted water.
- Boil for 6-8 minutes.
- Remove with slotted spoon.
Nutrition Facts : Calories 1036, Fat 37.1, SaturatedFat 12.6, Cholesterol 358.4, Sodium 1287.3, Carbohydrate 100.3, Fiber 5.9, Sugar 7.2, Protein 71.4
GOULASH AND SPATZLE
Provided by Marialisa Calta
Categories dinner, casseroles, main course
Time 2h30m
Yield 6 Servings
Number Of Ingredients 17
Steps:
- To make the goulash, combine the salt, 1 teaspoon of the paprika, pepper and garlic salt in a small bowl. Season the meat with the spice mixture. Set aside.
- In a large casserole, heat the lard or chicken fat over high heat until it begins to smoke. Add the pieces of meat in one layer and, while stirring constantly, quickly fry the meat until evenly browned, about 2 to 3 minutes.
- Add the onions and cook until wilted, about 3 minutes. Sprinkle the flour over the meat and stir until blended. Add the remaining paprika, reduce the heat to medium low, and stir for an additional 2 minutes.
- Add the broth or water, tomato paste and caraway seeds. Cover, and simmer over low heat until meat is tender, about 1 to 1 1/2 hours. Set aside to cool, cover and refrigerate overnight.
- Reheat the goulash over low heat and season with salt and pepper to taste.
- To make the spatzle, combine the eggs and milk in a large glass or ceramic bowl. Set aside. Combine the flour and 1 teaspoon of the salt in a separate bowl. Slowly add the flour mixture to the eggs and beat until smooth. Set aside at room temperature for 30 minutes.
- Preheat oven to 200 degrees. Bring a large pot of water to a boil, and add the remaining salt. Reduce the heat to a simmer, drop 1/2 teaspoons of the dough into the water and simmer until cooked through, about 2 to 3 minutes after they rise to the surface. Drain, rinse under cold running water, drain again and transfer the spatzle to an ovenproof baking dish. Add the butter, stir, and keep warm in the oven until ready to serve.
- Divide the spatzle into individual bowls, spoon the goulash over, and garnish with parsley.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1182 milligrams, Sugar 6 grams, TransFat 1 gram
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.
WOLFGANG'S BEEF GOULASH
Steps:
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
- In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
- Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
- Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
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