Moist Hungarian Goulash Recipes

HUNGARIAN GOULASH

Steps:

• Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
• When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
• Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
• Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.
• Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.
• Taste for seasoning and adjust with salt and pepper if needed.
• Garnish with chopped parsley and serve over noodles or mashed potatoes.

HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE

Steps:

• Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
• Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
• Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
• Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
• Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
• Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
• Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.

EASY HUNGARIAN GOULASH

Steps:

• Return beef and any accumulated juices to the pan. Stir until well-combined.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Cut meat into 1-inch cubes then salt.
• Chop onions and brown in oil.
• Add beef and paprika, simmer for 1 hour.
• Add water, potatoes, bay leaf, and pepper.
• Cover and simmer for 40 minutes.
• Separately mix Bisquick and milk.
• Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
• Cover and cook for 10 minutes.
• Serve over cooked, wide egg noodles, top with a dollop of sour cream.

MOIST HUNGARIAN GOULASH

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef cubes and shake to coat. , In a large skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender. , Serve over noodles if desired.

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

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.

HUNGARIAN GOULASH

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 GOULASH I

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.