Looks for a good Goulash recipe.?!
Answers: I use to cook this a lot when I was younger. It seemed like after I turned 17 I forgot how to cook. I looked on yahoo food but I want one that some one has doctored up or made simpler.
Crock Pot Hungarian Goulash
2 lbs beef stew meat, cut into 1 inch cubes
1 large onion, sliced
1 clove garlic, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/4 cup flour
********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.
Goulash
1# hamburger
14 oz jar pizza sauce
1 box mac & cheese
1/2 c. chopped onion
2 c. mozzarella cheese
Fry hamburger w/ onion, drain any grease and add pizza sauce and powdered cheese package
Boil mac, drain and add to hamburger
mix up and put in 2 qt. casserole on 325 for 20 minutes (delicious and easy)
Eat with green beans and a dinner roll
HUNGARIAN STYLE GOULASH
3 t margarine or butter
6 med.-size onions, about 2 lbs sliced thin
2 lbs beef, cut into 1 inch chucks
1/4 cup paprika
1 1/2 tsp. salt
8 oz. sour cream
4 cups butter noodles, cooked
in a 5 qt pot, over medium heat, add margarine or butter, cook onions until lightly brown. add meat,paprika and salt.reduce heat to low; cover and simmer 1 1/2- 2 hours until meat is fork tender. stir in sour cream; heat through [do not boil] serve over noodles
1/4 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.