Kettle Gulyas Recipes

BOGRACS GULYAS (KETTLE GOULASH)

Bogracs Gulyas (Kettle Goulash) image

Make and share this Bogracs Gulyas (Kettle Goulash) recipe from Food.com.

Provided by Molly53

Categories Meat

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons bacon fat
5 large onions, coarsely chopped
2 large green peppers, chopped
3 cloves garlic, minced
1 1/2 tablespoons Hungarian paprika
3 lbs stewing beef, in 1" cubes
pepper
salt
6 ounces tomato paste
sour cream, at room temp.

Steps:

Preheat oven to 325 degrees Fahrenheit.
Heat bacon fat in a deep heavy pot.
Cook the onions, peppers, and garlic until the onions are limp and transparent.
Add paprika and cook until it has lost its raw taste.
Add beef and remaining ingredients, except sour cream.
Stir well to combine.
Simmer in a preheated oven for 1 1/2 to 2 hours, or until the meat is tender.
Adjust oven temperature during cooking time so contents of pot remain at a simmer.
Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving.

BEEF GULYA'S 'VIENNA STYLE'

Beef Gulya's 'Vienna Style' image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds onion, sliced
1/2 cup oil
1 1/2 tablespoons paprika
2 pounds beef chuck cut into 2-inch pieces
6 tablespoons water or veal stock
1 1/2 tablespoons tomato puree
1 teaspoon salt
1 teaspoon vinegar
1 sprig (pinch) marjoram

Steps:

Fry the onions in hot oil until golden. Add paprika and stir well. Add the meat, cover and allow to simmer for 5 minutes. Add water or stock, tomato puree, salt, vinegar and marjoram. Cover saucepan and simmer on low heat for 3 to 3 1/2 hours, adding more water only if necessary. Serve with boiled potatoes, noodles or dumplings.

ANTOINETTE'S GULYAS

Antoinette's Gulyas image

(Beef Goulash Soup)

Provided by Matt Cabot

Yield Makes about 18 cups

Number Of Ingredients 11

Ingredients

6 medium onions, chopped coarse
1/2 stick (1/4 cup) unsalted butter
2 pounds boneless beef shin, cut into 1/2-inch cubes
1/4 cup all-purpose flour
4 teaspoons paprika (preferably sweet Hungarian)
1 teaspoon caraway seeds
1/4 teaspoon dried marjoram
3 tablespoons wine vinegar
12 cups beef broth
6 medium boiling potatoes (about 2 pounds)
Accompaniment: crusty sourdough bread

Steps:

In a 5- to 6-quart kettle cook onions in 2 tablespoons butter over moderate heat, stirring, until pale golden and transfer to a bowl. In another bowl toss beef with flout until coated evenly. In kettle heat remaining 2 tablespoons butter over moderately high heat until foam subsides and cook beef, stirring occasionally, until no longer pink. Stir in onions, paprika, caraway seeds, marjoram, vinegar, broth, and salt and pepper to taste and simmer, covered, 45 minutes. Peel potatoes and cut into 1/2-inch cubes. Add potatoes to soup and simmer, covered, 20 minutes more, or until potatoes are tender.

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