AUTHENTIC HUNGARIAN GOULASH (GULYáS)
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h50m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g
KETTLE GULYAS
Steps:
- Peel onions and chop into coarse pieces. Melt lard in a heavy 6 to 8-quart Dutch oven. Add the beef cubes to the oil and brown. Work in batches if necessary, removing cubes as they are browned. Don't overcrowd the pan. Add onions to the pot. Heat should be low in order not to brown the onions. When onions become glossy, add back the seared beef. Stir.
- Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
- Take kettle from heat. Stir in paprika and the garlic mixture. Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts warm water. (Cool water toughens meat if you add it with the meat is frying.)
- Replace covered kettle over low heat and cook for about 1 hour.
- While the braising is going on, peel the tomato, then cut into 1-inch pieces. Core green peppers and slice into rings. Peel potatoes and cut into 3/4-inch dice.
- After the meat has been braised for about 1 hour (the time depends on the cut of the meat), add the tomato and green peppers and enough water to give a soup consistency. Add a little salt. Simmer slowly for another 30 minutes.
- Add potatoes and cook the gulyas till done. Adjust salt. Add hot cherry pepper pods if you want to make the stew spicy hot.
- Cook the dumplings in the stew.
- Serve the gulyas steaming hot in large, extra-deep bowls. The meat should be tender, but not falling apart.
- Mix the egg with flour and salt.
- Spoon the mixture into boiling soup, using 1/4 teaspoon at a time. Cook in the soup for 2 or 3 minutes just before serving.
GULYAS LEVES
This is a vegetarian version of a classic Hungarian soup. For a vegan version, substitute vegan pasta for the noodles. You can choose sweet or hot Hungarian pepper, but we like it hot!
Provided by Ilona Kurjack-Mueller
Categories Soup
Yield 3
Number Of Ingredients 16
Steps:
- In a heavy pot, heat oil over medium heat. Saute onions in oil until tender.
- Add paprika, textured vegetable protein, and green pepper; cook and stir mixture until vegetables are coated with paprika. Stir in broth or water, potatoes, carrots, tomato, 1/2 teaspoon salt, black pepper, and parsley. Bring to a boil. Cover, reduce heat, and simmer until carrots and potatoes are almost tender. Add more water if needed.
- In a small bowl, mix together, egg, flour, and 1/2 teaspoon salt. Mix in enough water to have a smooth consistency; dough should be stiff and sticky. Spoon onto a flat plate, and slice off small amounts into soup while it is simmering. Add to soup in such a way that noodles do not land in the same spot every time. Continue until all mixture has been added to pot. Simmer until done.
Nutrition Facts : Calories 1013.8 calories, Carbohydrate 140.1 g, Cholesterol 62 mg, Fat 20.5 g, Fiber 21.3 g, Protein 80.4 g, SaturatedFat 3.1 g, Sodium 2064.4 mg, Sugar 34.2 g
HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
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