Wolfgang Puck Beef Goulash Recipes

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HEARTY GOULASH SOUP



Hearty Goulash Soup image

In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire.

Categories     Soup/Stew     Beef     Garlic     Onion     Potato     Bacon     Bell Pepper     Winter     Gourmet

Yield Makes about 16 cups, serving 12

Number Of Ingredients 16

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
*available at specialty foods shops and many supermarkets

Steps:

  • In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
  • Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
  • Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

WOLFGANG'S BEEF GOULASH



Wolfgang's Beef Goulash image

While shopping, I discovered a big sale on boneless beef shank and bought a few pounds on a whim. Who can resist a sale? Not me; some people buy shoes; I buy groceries, what can I say. I have no experience preparing this cut of meat. As I was handeling this beef in preparation for packaging, I could tell that it was a very tough cut of beef. I knew this was going to be a challenge for me. I went in search of a recipes using it and came across this one on Yahoo.com It is a Wolfgang Puck recipe, and sounds delish. I've copied the recipe exactly as written, including the cooking time of 1-1/2 hours. I believe the cooking time will be considerably longer if it is to become tender. The preparation time I've entered is a "guesstimation" because, as I've said, I've not made this yet. If anybody prepares it before I get to it, please provide cooking details in the review process. I can't wait to test my cooking skills on this.

Provided by Happy Hippie

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seed, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon hot paprika
2 tablespoons fresh marjoram, minced
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 lbs beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
  • Add the garlic and caraway seed. Cook another minute.
  • Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
  • Saute another minute, until fragrant.
  • Add the tomato paste.
  • Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
  • Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
  • Taste and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 666.7, Fat 34.8, SaturatedFat 12, Cholesterol 156.1, Sodium 702.8, Carbohydrate 22.3, Fiber 3.1, Sugar 10.4, Protein 64

BEEF GOULASH WITH LIGHT CZECH DUMPLINGS



Beef Goulash With Light Czech Dumplings image

Posted by Elise on another website. I was drawn to the light dumpling recipe straight from Prague, Czech Republic. The beef recipe was derived from a Wolfgang Puck TV food show. I tweaked the directions a tad. Can you say, " Bájený komfort potravin" - yummy comfort food. Ground beef or stew meat can be used.

Provided by Southern Lady

Categories     Roast Beef

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seed, toasted and ground
1 1/2 tablespoons Hungarian paprika, sweet
1 teaspoon Hungarian paprika, spicy
2 teaspoons marjoram
1/2 teaspoon thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 lbs chuck roast, cut into 2-inch cubes (remove excess fat)
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 tablespoons butter, melted

Steps:

  • In a deep dutch oven, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and ground toasted caraway seed. Cook another minute.
  • Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
  • Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper.
  • Bring to a boil, then lower to a simmer.
  • Cover and cook until very tender, about 1 1/2 hours, stirring occasionally.
  • Taste and adjust seasoning with salt and pepper.
  • To prepare the dumplings:.
  • Sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly.
  • After the stew has cooked until tender, the last 15 mins, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew.
  • Cover and cook for 15 minutes, then test the dumpling with a toothpick - if comes out clean, dumplings are ready.
  • Once you have covered the pan, DO NOT UNCOVER while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead.
  • Enjoy!

Nutrition Facts : Calories 1306.8, Fat 74, SaturatedFat 29.1, Cholesterol 224.5, Sodium 1876.2, Carbohydrate 89.8, Fiber 6, Sugar 15.8, Protein 68.3

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

WOLFGANG PUCK BEEF GOULASH



WOLFGANG PUCK BEEF GOULASH image

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.

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