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Hungarian Goulash

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  • Summer3605@xxx.xxx
    * Exported from MasterCook * Hungarian Goulash Recipe By : Working Mom s Fast & Easy One-Pot Cooking-Jeanne Besser Serving Size : 4 Preparation Time
    Message 1 of 3 , Apr 13, 1999
      * Exported from MasterCook *

      Hungarian Goulash

      Recipe By : Working Mom's Fast & Easy One-Pot Cooking-Jeanne Besser
      Serving Size : 4 Preparation Time :0:00
      Categories : Beef Stews

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1 tablespoon butter or margarine
      1 cup chopped onions
      1 tablespoon paprika
      1 teaspoon minced garlic
      1 teaspoon caraway seeds
      1 teaspoon dill seed
      1/4 teaspoon marjoram
      1 1/2 pounds boneless beef chuck -- cut into 1 1/2"
      -- pieces
      2 tablespoons all-purpose flour
      2 cups beef broth
      2 tablespoons tomato paste
      1 tablespoon Worcestershire sauce
      2 cups peeled, 1-inch cubed potatoes
      1 teaspoon salt
      1/2 teaspoon ground black pepper
      4 tablespoons sour cream

      1. In a large stock pot over medium-high heat, add the butter or margarine.
      Add the onions and saute until softened, 3 to 5 minutes, stirring frequently.
      Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill
      seed, and marjoram. Cook for 1 minute, stirring constantly.
      2. Add the beef and stir to combine. Cook for 2 minutes, stirring frequently.
      3. Add the flour and stir until it is absorbed into the onions and beef, 1 to
      2 minutes.
      4. Add the broth, tomato paste, and Worcestershire sauce. Bring to a boil and
      stir to deglaze and dislodge any bits of food that have stuck to the bottom
      of the pan and to incorporate the flour. Scrape your stirring spoon to free
      any flour that has adhered to it.
      5. Reduce the heat, cover, and simmer for 1 hour, stirring occasionally.
      6. Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat
      is tender, stirring occasionally. Season with salt and pepper.
      7. Top each serving with 1 tablespoon of sour cream.



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      Summer : )
    • listmoms@usa.net
      * Exported from MasterCook * Hungarian Goulash Recipe By : Mable Hoffman s Crockery Cookery Serving Size : 4 Preparation Time :0:00 Categories :
      Message 2 of 3 , Nov 11, 1999
        * Exported from MasterCook *

        Hungarian Goulash

        Recipe By : Mable Hoffman's Crockery Cookery
        Serving Size : 4 Preparation Time :0:00
        Categories : Beef Main Dish
        Crockpot

        Amount Measure Ingredient -- Preparation Method
        -------- ------------ --------------------------------
        1 1/2 pounds beef stew meat -- cut into 1" cubes
        1 large onion -- chopped
        2 cloves garlic -- crushed
        1/2 teaspoon salt
        1/2 teaspoon pepper
        1/2 cup water
        2 tablespoons tomato paste
        2 tablespoons sweet Hungarian paprika
        1/4 cup all-purpose flour
        1/2 cup water
        1/4 cup sour cream or plain yogurt
        Hot cooked noodles or rice
        2 teaspoons dried dill weed or poppy seeds

        Place meat in a slow cooker; cover with onion and garlic. In a small
        bowl, combine salt, pepper, water, tomato paste, and paprika. Pour
        over meat mixture. Cover and cook on Low 8 to 9 hours. Turn control
        to High. In a small bowl, combine flour, water, and sour cream or
        yogurt. Stir into meat mixture. Cook uncovered on High 10 to 15
        minutes or until slightly thickened. Serve over cooked noodles or
        rice. Sprinkle with dill weed or poppy seeds.
        - - - - - - - - - - - - - - - - - -

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      • Jamie Rahm
        Hungarian Goulash Recipe courtesy Elizabeth Molnar TVFN, Calling All Cooks, Show #CA1D01 1 strip bacon 2 onions, medium dice 1 tablespoon olive oil 2 1/2
        Message 3 of 3 , Oct 28, 2001
          Hungarian Goulash
          Recipe courtesy Elizabeth Molnar
          TVFN, Calling All Cooks, Show #CA1D01

          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 tomatoes, canned
          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

          Cook's Note: using good quality paprika is important. After about a
          year, paprika spice tends to lose its intensity. Use the best quality
          possible!

          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 on the side, adding an extra
          dollop of sour cream to each plate.

          Cucumber Salad:
          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)

          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.

          Cook's secret: make the cucumbers before the goulash and it will be
          perfectly marinated by the time you are done making the stew!

          Serve with a sprinkle of dill and a little dollop of sour cream if desired.

          The recipes for this program, which were provided by contributors and
          guests who may not be professional chefs, have not been tested in the
          Food Network's kitchens. Therefore, the Food Network cannot attest to
          the accuracy of any of the recipes.

          Yield: 4 to 6 servings
          Prep Time: 45 minutes
          Cook Time: 2 hours
          Difficulty: Medium
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