Hungarian Szekely Goulash Recipes

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HUNGARIAN GOULASH I



Hungarian Goulash I image

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

⅓ cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
½ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 ½ cups water
1 clove garlic, minced
1 teaspoon salt

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 GOULASH



Hungarian Goulash image

Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 12 servings.

Number Of Ingredients 16

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
1-1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup reduced-fat sour cream

Steps:

  • Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

SZEKELY GOULASH



Szekely Goulash image

Make and share this Szekely Goulash recipe from Food.com.

Provided by Bergy

Categories     Pork

Time 1h50m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean leg of pork or 1 1/2 lbs lean pork shoulder, cut into 1 1/2" cubes
2 teaspoons Hungarian paprika
1 1/2 teaspoons salt
2 tablespoons flour, mixed with the paprika and salt
2 tablespoons oil
2 tablespoons onions, finely chopped
2 -3 tablespoons hot water
3 1/2 cups sauerkraut, firmly packed
2 cups hot water
1 1/2 cups sour cream

Steps:

  • Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
  • Add the meat to the pot and brown the meat all over.
  • Add 2-3 tbsp hot water.
  • Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
  • Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
  • Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.

Nutrition Facts : Calories 230.1, Fat 20.2, SaturatedFat 9.8, Cholesterol 30.4, Sodium 1393.7, Carbohydrate 10.5, Fiber 2.9, Sugar 2.1, Protein 3.6

HUNGARIAN SZEKELY GOULASH



Hungarian Szekely Goulash image

Goulash in the style of southern Hungary. Serve with buttered noodles, dumplings, or spaetzle if you like. This is one dish that shines as a leftover, since it gets better the longer it sits.

Provided by PalatablePastime

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs fresh sauerkraut, rinsed and drained
1 tablespoon cooking oil
1 1/2 lbs boneless pork blade steaks or 1 1/2 lbs sirloin steaks, trimmed and cut into chunks
1 lb fresh kielbasa or 1 lb fresh Italian sausage, cut into chunks
2 large onions, cut into slivers
1 green bell pepper, chopped
3 -4 garlic cloves, minced
1 1/2 teaspoons caraway seeds
salt and pepper
16 ounces beef broth
1/4 cup Hungarian paprika
3/4 cup sour cream

Steps:

  • Sear the meats, onions, bell pepper, and garlic in a large deep pan.
  • Season with salt and pepper. Add caraway seeds.
  • Stir in rinsed and drained kraut.
  • Add beef broth.
  • Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
  • 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.

HUNGARIAN TREASURE (SZEKELY GULYAS)



Hungarian Treasure (Szekely Gulyas) image

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

1-1/2 pounds pork tenderloin, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped
6 garlic cloves, minced
1/2 teaspoon smoked paprika
2 packages (1 pound each) sauerkraut, rinsed and well drained
1/2 cup water
1-1/2 cups sour cream
1/2 teaspoon poppy seeds
Hot cooked buttered egg noodles

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.

HUNGARIAN GOULASH



Hungarian Goulash image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 24

1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see Cook's Note)
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment
Cucumber Salad, as an accompaniment, recipe follows
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)

Steps:

  • In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
  • Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
  • Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
  • Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
  • While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
  • Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
  • Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate.
  • Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
  • In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
  • Serve with a sprinkle of dill and a little dollop of sour cream if desired.

HUNGARIAN SZEGED OR SZÉKELY GOULASH



HUNGARIAN SZEGED OR SZÉKELY GOULASH image

Categories     Soup/Stew     Pork     Vegetable

Number Of Ingredients 13

2lbs Cubed Pork
1 Onion (finely chopped)
2 Tbsp Butter
2 Tbsp Hungarian Sweet Paprika
Salt
Pepper
1 Tbsp Caraway Seeds
2-3 Cloves Garlic
1 Tbsp Flour
1 cup Water
1 L Sauerkraut (drained)
2 Bay Leaves
3/4 cup Sour Cream

Steps:

  • STEP 1: In a large pot or Dutch oven melt the butter or lard. Add finely chopped onion and Hungarian paprika. Cook while stirring for about 2 minutes. Add the cubed pork and quickly brown the pork on all sides. Salt and pepper. STEP 2: Pour in the water and add the chopped garlic. Cover with the lid. Turn heat to medium-low and cook till pork is halfway done about 45 minutes. STEP 3: Meanwhile wash and drain the sauerkraut. STEP 4: After cooking the pork for 45 minutes sprinkle the meat with flour. Mix it well. Add the sauerkraut, caraway seed and bay leaves. Cook for another 30 minutes or until the pork and sauerkraut are done. STEP 5: Mix in the sour cream. Cook until heated through.

SZEKELYGULYAS (SAUERKRAUT GOULASH)



Szekelygulyas (Sauerkraut Goulash) image

Provided by R. W. Apple Jr.

Categories     main course

Time 2h45m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/4 cup sweet Hungarian paprika
Pinch of hot Hungarian paprika, or cayenne
1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes
1 clove garlic, peeled and minced
1/2 teaspoon caraway seeds
1/2 teaspoon minced fresh dill
1/2 Italian frying pepper, finely chopped
1/2 ripe tomato, finely chopped
3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
1 1/2 cups sour cream
1 1/2 cups heavy cream
1 1/2 tablespoons all-purpose flour

Steps:

  • Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and saute until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and saute 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
  • Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
  • Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 28 grams, Sodium 1627 milligrams, Sugar 9 grams, TransFat 0 grams

TRANSYLVANIAN GOULASH (SZEKELY GULYAS)



Transylvanian Goulash (Szekely Gulyas) image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons lard
1 cup peeled, chopped onion
1 clove garlic, peeled and minced
1 tablespoon Hungarian paprika
3 cups homemade or low-sodium canned chicken stock
2 pounds pork, cubed
2 cups drained sauerkraut
1/2 teaspoon caraway seeds
1/4 cup tomato juice
2 tablespoons flour
1 cup sour cream
Kosher salt and freshly ground black pepper to taste

Steps:

  • Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
  • Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
  • Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 4 grams

MOM SYKES' HUNGARIAN GOULASH



Mom Sykes' Hungarian Goulash image

The lemon flavor gives you a pleasant surprise in this tender goulash served over egg noodles.

Provided by Gail Laulette

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h50m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
2 pounds cubed beef stew meat
1 pinch caraway seeds
1 pound onion, sliced
2 teaspoons paprika
1 clove garlic, minced
1 tablespoon lemon zest
1 (6 ounce) can tomato paste
1 (10.5 ounce) can beef consomme
1 (10 ounce) package broad egg noodles, cooked, rinsed, drained (Kosher for Passover)

Steps:

  • Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
  • Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

Nutrition Facts : Calories 1132.2 calories, Carbohydrate 70.5 g, Cholesterol 282.1 mg, Fat 61.3 g, Fiber 6.7 g, Protein 73.2 g, SaturatedFat 25.9 g, Sodium 800.8 mg, Sugar 11.5 g

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1. Remove the meat for the goulash from the refrigerator about 30 minutes before you intend to prepare it. 2. Peel and mince the onions and garlic 3. Pat the goulash meat dry with a paper towel. Heat the pot at highest level up to the roasting window, switch to a low level and sear the goulash, working in batches. 4. What are the best recipes ...
From foodhousehome.com


SZEGEDIN GOULASH (SZéKELY GULYáS) - THE DARING GOURMET
2015-04-22 Add the remaining ingredients except for the sauerkraut and sour cream. Add just enough water to barely cover the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to low, and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer another 20 minutes. Add salt to taste.
From daringgourmet.com


HUNGARIAN SAUERKRAUT GOULASH SZEKELY RECIPE | SPARKRECIPES
Makes 6 1-cup servings Saute bacon in large pot until crisp. Remove and drain on paper towel, set aside for garnish. Remove all but 2 T. of the bacon grease from the pot.
From recipes.sparkpeople.com


SZEKELY GOULASH (SZéKELY GULYáS) | WORLD FOOD STORY
Rinse the sauerkraut and set aside to drain. If it's not too sour, you don't even have to wash it. 2. Done. In deep frying pan, heat oil and simmer the onions until golden. Add the diced meat and cook it for a few minutes over high heat. 3. Done. Add paprika, garlic, bay leaves and leave to simmer for approx. 20 min.
From worldfoodstory.co.uk


CHEF LOUIS SZATHMARY’S HUNGARIAN BEEF GOULASH RECIPE
2022-06-08 In a large heavy saucepan, heat the lard to the smoking point. Brown the meat in the lard, turning with a spatula so that it browns on all sides. Add onions; cook until they become limp. Sprinkle the paprika and flour over the meat and onions. Cook for 2 minutes on low heat, stirring to keep the mixture from sticking.
From greatgets.com


HUNGARIAN SZEKELY GOULASH RECIPE - FOOD NEWS
Hungarian Székely goulash. Szekely Goulash (Székely gulyás) | World Food Story Ingredients Adjust Servings: 800 g pork shoulder 2 pcs onion peeled roughly chopped 500 g sauerkraut grated 3 pcs garlic cloves finely chopped pinch caraway seeds 3 pcs Bay leaves 2 tablespoons Creme Fraiche 15 ml Olive oil 1 teaspoon sugar 1 teaspoon Salt a pinch Black pepper . for the …
From foodnewsnews.com


TRADITIONAL HUNGARIAN GOULASH - RECIPES FROM EUROPE
Cook the carrots and potatoes. Simmer the mixture until the carrots and potatoes are soft. Make sure to not overcook the potatoes. Add salt and pepper to taste. Potatoes, carrots, beef, onions, paprika – nothing else! Remove the pot from heat and serve the goulash hot.
From recipesfromeurope.com


AUTHENTIC HUNGARIAN SZEGEDINER PORK GOULASH (SZéKELY GULYáS)
2021-04-30 Instructions. In a large dutch oven heat 2 tablespoons of pork lard and fry the bacon pieces until crisp. Remove the bacon pieces and add the chopped onions and let them soften for 5minutes. Now remove the pot from the heat and stir in the paprika powder. Continue stiring until it is all combined.
From thepaprikamonkey.com


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