Recipe for Beef Goulash?!


Question: I need a good recipe for Beef Goulash for tea tonight.
Please don't copy and paste one from somewhere, I could do that myself!! I just wanted a tried and tested recipe that you've used and could recommend.

Thanks


Answers: I need a good recipe for Beef Goulash for tea tonight.
Please don't copy and paste one from somewhere, I could do that myself!! I just wanted a tried and tested recipe that you've used and could recommend.

Thanks

i love beef goulash

a restaurant called jouinors has the best around

/4 c. vegetable oil
10 oz. finely cut onions
1/2 bell pepper, deseeded & crushed
4 lg. cloves of garlic, chopped
1 lb. beef chuck (stew meat, or shank meat)
2 tbsp. Hungarian paprika (don't use Spanish)
1/4 tsp. black pepper
1/4 tsp. crushed Italian pepper or cayenne
1/2 tsp. caraway seeds
1 (28 oz.) can tomatoes, crushed by hand
2 bay leaves
Salt to taste

For those who can remember, a grating of lemon rind to taste for a finishing touch.

1. Heat the oil in a heavy bottom saucepan or casserole. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and saute until it imparts its aroma.

2. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings.

3. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about one hour.

4. When meat is tender, remove bay leaves and taste once more. Skim any grease that may have surfaced. Keep warm.

it is to be served warm over egg noodles and butter

Well, it depends on what you consider Goulash.

My wife uses method.

Brown 1 lb. ground meat (seasoned with garlic, salt and pepper) with chopped onions and bell pepper (small size). You can add parsley flakes or other herbs if you desire. Add a can of diced tomatoes (or you may use fresh chopped tomatoes) and one can of tomato sauce.

Boil 1 package your choice of noodles (she likes wacky mac or vegetable noodles for contrasting colors) until done but firm. Pour the "sauce" over it, mix well. Serve with Salad and Garlic Bread. This will serve about 6. For a larger crowd or big eaters, just increase the amounts.

Leftovers can be frozen in an airtight container for a few weeks.

Here is a quick and easy goulash recipe. My family enjoys it and it freezes well for the leftovers.

********OLD FASHION GOULASH
1 lb. ground beef
1 can diced Rotel tomatoes with green chilies
1 can Ranch style beans
Elbow macaroni (pre cook according to package)
Brown ground beef; drain. Add all other ingredients. Simmer about 15 minutes. Top with grated Cheddar cheese. Its quick, easy and good.

Just switched on and saw your request, hope I'm not too late for your tea. Goulash:

3 Tbsp oil
3 large onions chopped
1 garlic clove, crushed
1.5 lb chuck steak, cut into 1/4 in cubes
1 TRbsp flour
1 Tbsp paprika
1/2 pint stocksalt & pepper
14oz can tomatoes
1 green peppere de-seeded and cored and chopped
5 oz soured cream. (If you don't have any soured cream just add a little lemon juice to ordinary cream)

Dumplins:

4oz sr flour
salt & pepper
1 tsp dried mixed herbs (optional)
2 oz chopped suet.

1. Heat the oil in a saucepan and fry the onions and garlic until softened. Add the steakcubes
and brown on all sides. Sprinkle over the flour and salt and pepper, and paprika and stir in well, then add the tomatoes, and the stock. Bring to the boil and simmer gently for 1 hour.

2. Meanwhile make the dumplings, sift the flour sal and pepper into a bowl and mix in the herbs, is using and suet. Bind to a dough with the cold wter. Divide into 8 or 12 portions and shape into balls with floured hands.

3 Add the green pepper to the goulash and continue to simmer for 10 minutes.

4. Add the dumplings, to the goulash and continue simmering, still covered, for 20 mins or until the meat is tender, and the dumplings are cooked throiugh. Stir in the soured cream. Heat through gently and serve.

Goulash
2 Tbsp extra virgin olive oil
4 cups onions, thinly sliced
1 Tbsp sugar
3 garlic cloves, minced
1 Tbsp caraway seeds, toasted and ground
1 1/2 tablespoons sweet Hungarian paprika
1 teaspoon spicy Hungarian paprika
2 Tbsp minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 Tbsp tomato paste
2 Tbsp balsamic vinegar
4 cups chicken stock
2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Dumplings
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 Tbsp melted butter


1 In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.

2 Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.

3 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.

4 To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. Drop batter by teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. 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. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.

Serves 4 to 6.

Here's my Grandmother's recipe for Hungarian Goulash (Gulyas Leves):

1 lb. beef chuck
3 medium carrots (sliced)
1 tbsp. salt
2 parsley roots (sliced)
1 medium onion
1 qt. water
2 tbsp. lard
4 medium potatoes (diced)
1 Tsp. Hungarian rose paprika
1/4 tsp. black pepper
hot, buttered noodles (optional)

Cut beef into one-inch squares; add 1-1/2 tsp. salt. Chop the onion fine and brown in lard; add paprika and beef. Let beef simmer in its own juice for 1 hour. Add sliced carrots and sliced parsley roots. Simmer for 1-1/2 hours. Add water, diced potatoes, an remaining 1-1/2 tsp. salt. Simmer until potatoes are tender; add black pepper.

Serve buttered noodles on the side, and put a spoonful of noodles in bowl before ladling in goulash, if desired.

This is delicious! You won't be disappointed.





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