Goulash recipe, anyone?!


Question:

Goulash recipe, anyone?

A friend of mine told me that some people uses beer and marjoram in it, but can't remember the other ingredients. Anyone who can share secrets, i'll appreciate it.


Answers:
This is prepared/served a little different then the usual types, but I think it is what you are looking for.


Prazdroj Goulash

Ingredients:

Yield: 4 servings

1-1/2 lbs. cubed beef shoulder
2 Tbs. canola oil or Lard
1/3-cup yellow onion, diced
pinch of caraway seeds
2 Tbs. paprika, ground (Hungarian is best)
6 Tbs. tomato puree
pinch of black pepper
2 cups beer.
1/4-cup flour
dash of salt
2 cloves garlic, crushed
pinch of marjoram

Directions:


In a large pot heat up the oil, add the onions and stir fry until golden brown. Add the caraway seeds just before the onions are finished cooking.

Add the cubed beef to the pot and brown briefly.

Stir in the paprika, tomato puree, black pepper, beer.

Bring to a boil, then reduce the heat, cover the pot and let the goulash simmer for 45 minutes or until the meat is done, stirring occasionally.

After the meat has cooked, add the flour to thicken the goulash.

Stir in the salt, garlic and marjoram.

Continue to simmer over low heat for another few minutes.
To Plate: Garnish the goulash with a hard boiled egg cut into quarters, pimento or sliced red pepper, sliced raw onion and a small leaf of Boston lettuce

BEEF GOULASH WITH NOODLES

1 large onion
2 lbs beef chuck
4 tbsp flour
2 cloves garlic, chopped
1 1/2 cups beef or chicken broth
1/2 cup water
1/4 tsp pepper and 1tsp salt
3 tsp red vinegar
2 bay leaves
3 tablespoons oil
1 tablespoon paprika
1 pkg egg noodles

In 4 quart pot, sauté onions in oil for about 3 minutes or until they become soft. Meanwhile, dredge meat in flour.
Sauté on both sides until brown; add remaining ingredients. Cover pot and simmer or low flame and cook for 90 minutes. Serve over cooked noodles.

2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:

1 egg
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

Serves 6.

I'll go along with those two ingredients. Onion, beef, tomato,lots and lots of paprika and long slow cooking are the essentials though. Garlic is good.

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Well, I always thought that the point of making "goulash" was that there was no real recipe, you just used what you always had on hand. Or maybe that was just how it is in my family.

My mother would always add a little of this and that, whatever we had available. Ingredients I remember are elbow macaroni, tomato sauce, ground beef, canned stewed tomatoes, corn and green beans, canned beans. I'm not positive on all of those ingredients, but it gives an idea of things you might use. Try lots of different veggies, sausage, chicken, whatever you have that might go well together.

hamburger
speggettiii sauce
onion
tomatoe
macoroni (cooked)


cook the hamburger, onion, and tomato together in a pan til done. add sauce. mix in macoroni. serve

AMERICAN GOULASH

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.
Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan cheese.

Goulash Stew
Grated zest and juice of 1 lemon
1 tsp Herbes de Provence
1 tsp caraway seeds
2 bay leaves
Cheesecloth
1 1/2 lbs beef, pork, or veal stew meat (or a combination)
4 Tbsp flour, divided (a product like Wondra is a bit easier to use)
1/4 cup olive oil
2-4 onions, depending on the size, equal to about 3 cups chopped (traditionally you should use equal amounts of onion and meat)
5-6 cloves garlic smashed in garlic press
3 Tbsp Hungarian sweet paprika
1/2 cup white wine
1 can (14.5 oz) Reduced Sodium Chicken Broth (I use Swanson's Natural Goodness)
Salt and pepper to taste
Sour Cream

Preheat oven to 350 degrees.

Combine lemon zest, herbes, caraway seeds, and bay leaves on 6-inch cheesecloth square; tie with twine to make a "sachet."

Dust meat with about 2 Tbsp flour; pat off excess.

Heat oil in large braising pan on MEDIUM-HIGH, until oil faintly smokes. Add meat; brown, turning to brown all sides, 7-10 min. Remove meat from pan; set aside. Discard all but 1 Tbsp drippings from pan.

Reduce heat to MEDIUM. Add onions; cook 7-10 min, stirring occasionally. Add garlic; cook 2-3 min to brown slightly. Add paprika; cook, stirring, 1 min.

Add wine, stirring to loosen browned bits on bottom of pan. Simmer 1-2 min, until almost dry. Return meat to pan; add broth and herb sachet. Heat to simmering; cover.

Braise on center rack of oven until fork-tender, 40-45 min.

Remove pan from oven; carefully remove lid. Discard sachet. Heat to simmering on MEDIUM-HIGH.

Skim fat from surface of sauce and discard. Whisk remaining flour in a bit of water and then whisk into goulash; simmer on HIGH stirring, about 5 min. Season to taste with salt and pepper. Finish with a little lemon juice. Top each serving with a dollop of sour cream.

Notes:
If you don't plan on having leftovers you can add herbs and lemon zest directly to goulash rather than tying them into a sachet. If you do so, be sure to remove bay leaves before serving. (The caraway flavor can get too strong sitting in leftovers)

I serve the goulash with Black Forest Girl Spaetzles. Maggi brand is easier to find and will do fine. I've never attempted making my own spaetzles.




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