Paprika Goulasch Recipes

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SMOKED PAPRIKA GOULASH FOR THE SLOW COOKER



Smoked Paprika Goulash for the Slow Cooker image

This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes.

Provided by Tara Jill Emerson

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
3 onions, sliced
3 cloves garlic, chopped
¼ cup smoked Spanish paprika
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
3 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 ½ cups water
1 (6 ounce) can tomato paste
1 (10 ounce) package egg noodles
½ cup sour cream
8 sprigs fresh parsley

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
  • Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
  • Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
  • Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
  • Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 38 g, Cholesterol 182.4 mg, Fat 28 g, Fiber 4.5 g, Protein 59.1 g, SaturatedFat 9.5 g, Sodium 795.3 mg, Sugar 5.3 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

COUNTRY GOULASH



Country Goulash image

My grandfather came from Hungary when he was three. My grandmother made this recipe for a taste of home for him. It is Americanized, but still delicious. He added sour cream to his, while we kids we ate it plain. The consistency grandma made was like a casserole or stew rather than a soup.

Provided by Kelly Nagy Cramer

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 40m

Yield 6

Number Of Ingredients 10

2 pounds lean ground beef
1 large yellow onion, chopped
3 cloves garlic, chopped
3 tablespoons paprika, or to taste
2 teaspoons ground black pepper, or to taste
2 teaspoons seasoned salt, or to taste
2 (15 ounce) cans tomato sauce
1 (8 ounce) can tomato paste
1 cup water, or as desired
2 cups uncooked elbow macaroni

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
  • Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 46.3 g, Cholesterol 99.1 mg, Fat 19.9 g, Fiber 6.6 g, Protein 37.8 g, SaturatedFat 7.5 g, Sodium 1434.5 mg, Sugar 12.5 g

BEEF GOULASH



Beef goulash image

Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper

Provided by Member recipe by sweetunique

Categories     Dinner, Main course

Time 2h50m

Number Of Ingredients 14

4 tbsp olive oil
700g stewing steak, cut into chunks
30g plain flour
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato purée
2 tbsp paprika
2 large tomatoes, diced
75ml dry white wine
300ml beef stock, homemade or shop-bought
2 tbsp flat-leaf parsley leaves
150ml soured cream

Steps:

  • Heat oven to 160C/140C fan/gas 3.
  • Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
  • Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
  • Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
  • Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
  • Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

Nutrition Facts : Calories 576 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.45 milligram of sodium

PAPRIKA GOULASCH



Paprika Goulasch image

A hearty beef stew with red peppers, flavoured with Paprika, serve with Tagliatelle or Potato Dumplings

Provided by Jana Steinhagen

Categories     Meat

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 11

500 g diced beef
4 medium onions, sliced
4 garlic cloves, crushed
1 red pepper, roughly chopped
1 chili, chopped
1 tablespoon paprika
1 teaspoon tomato paste
1 bay leaf
500 ml stock
1 tablespoon cooking oil
1 tablespoon plain flour mixed with water

Steps:

  • Season the beef in Salt, Pepper and Paprika.
  • Fry the beef in the oil until browned all over.
  • add the onions and fry until they are slightly browned as well.
  • add the peppers, garlic, more paprika powder and tomato paste and continue frying over a lower heat to marry and coat everything well.
  • add the stock, bring to a simmer and check the seasoning.
  • simmer for 1 1/2 hours until the meat is tender.
  • add the flour/water to thicken the stew.
  • continue cooking for a few minutes.
  • serve with Tagliatelle, Spaetzle or Potato dumplings and a dollop if sour cream if desired
  • bon apetit!

Nutrition Facts : Calories 279.5, Fat 23.4, SaturatedFat 8.7, Cholesterol 27.3, Sodium 25.2, Carbohydrate 14.2, Fiber 3.2, Sugar 6.3, Protein 4.3

PAPRIKA GOULASCH



Paprika Goulasch image

This dish originated in Hungary but has been a family favourite since forever :-) I like to serve it with german potato dumplings, but Tagliatelle is also good. Sauteed red Cabbage as a side dish will go beautifully.

Provided by Jana Steinhagen

Categories     Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

500 g diced beef
4 medium onions, sliced
4 garlic cloves, crushed
1 red pepper, roughly chopped
1 fresh chili pepper, chopped
1 tablespoon paprika, powder
1 teaspoon tomato paste
1 bay leaf
500 ml stock
1 tablespoon cooking oil
1 tablespoon plain flour, mixed with water

Steps:

  • Season the beef in Salt, Pepper and Paprika.
  • Fry the beef in the oil until browned all over.
  • add the onions and fry until they are slightly browned as well.
  • add the peppers, garlic, more paprika powder and tomato paste and continue frying over a lower heat to marry and coat everything well.
  • add the stock, bring to a simmer and check the seasoning.
  • simmer for 1 1/2 hours until the meat is tender.
  • when the meat is tender enough add the flour/water to thicken the stew.
  • continue cooking for a few minutes.

Nutrition Facts : Calories 290.8, Fat 23.4, SaturatedFat 8.7, Cholesterol 27.3, Sodium 26.1, Carbohydrate 16.7, Fiber 3.4, Sugar 6.9, Protein 4.7

GREAT GOULASH: GROUND TURKEY PAPRIKASH AND MACARONI



Great Goulash: Ground Turkey Paprikash and Macaroni image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 pound elbow macaroni
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1 package, 1 1/3 pounds average weight, ground lean white turkey
2 to 3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
Black pepper
1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
1 cup sour cream
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped dill

Steps:

  • Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
  • While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

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HUNGARIAN GOULASH - SPEND WITH PENNIES
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PAPRIKA GOULASH RECIPES ALL YOU NEED IS FOOD
Oct 06, 2021 · Hungarian goulash is very similar to beef stew, but there are some differences. While a typical stew consists of slow braising chunks of meat with root vegetables in a seasoned broth, goulash uses spices such as caraway, cumin, paprika, and peppers which really enhance and alter the flavor from a classic beef stew.
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HUNGARIAN GOULASH WITH PAPRIKA - SAGE CREATIONS ORGANIC FARM
Place beef chunks in a single layer and brown on two sides. (You may need to do this in batches. Remove browned beef to a bowl. Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, onion rings, mushrooms, and garlic. Toss to coat with the olive oil.
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Top Asked Questions

How important is Paprika in a goulash recipe?
Next up, the paprika. From my testing for chicken paprikash, that other Hungarian classic, I knew that the quality of the paprika would be of utmost importance to a dish like this, where there are really no other major flavoring elements. Many recipes I've found for goulash call for a meager few tablespoons of paprika.
How do you make chicken goulash?
Try this recipe for chicken goulash, then check out our beef goulash, pork goulash and Hungarian lecso. Toss the chicken with the seasoned flour. Heat 1 tbsp of oil in a large deep non-stick frying pan, then cook, in batches, until golden all over. Scoop out the chicken, then add the onion, garlic, celery and carrot.
What do you add to goulash?
This is a wonderful country goulash! I did add a can of diced tomatoes instead of two cans of tomato sauce. I wish I would have used a little less paprika, next time I plan on doing the same except seasoning to my liking at the end. We all have different tastes but I do think the paprika overwhelmed the wonderful meat.
What is Hungarian goulash?
Traditional Hungarian goulash is a beef and vegetable dish seasoned with paprika that is usually served over buttered noodles for a hearty, satisfying meal. The amounts of garlic, onions, and especially paprika may seem excessive, but they all melt into an incredibly rich and flavorful pan gravy during the slow cooking process.

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