An easy and quick recipe for Hungarian Goulash please?!
onions, garlic, cubed round steak works good...
salt, pepper, bay leaves, and marjoram are the spices to use.
saute onions until tender, add minced garlic and meat... brown the meat then add water to cover. add your spices and braise until nice and tender. then add a generous amount of paprika and quartered potatoes and add water to cover. simmer 20 more minutes until potatoes are tender.
eat with a crusty bread.
Answers: Well, I am the daughter of Hungarians... no tomatoes are used in making goulash. Goulash is easy to make but its not quick! and sour cream is used when making chicken paprikash, not in goulash.
onions, garlic, cubed round steak works good...
salt, pepper, bay leaves, and marjoram are the spices to use.
saute onions until tender, add minced garlic and meat... brown the meat then add water to cover. add your spices and braise until nice and tender. then add a generous amount of paprika and quartered potatoes and add water to cover. simmer 20 more minutes until potatoes are tender.
eat with a crusty bread.
1 lb braising steak
1 medium onion
2 old potatoes
2 oz flour (any type)
Small can (app. 7 oz) chopped tomatoes
1 medium red pepper
3 tablespoons olive oil
? level teaspoon freshly ground black pepper
1 garlic clove
? teaspoon ground paprika (the commoner sweet type)
? teaspoon ground mixed spice or cinnamon
Beef stock cube dissolved in small amount of hot water (app. ? cup)
100 ml red wine 3 fl oz red wine
? teaspoon dried mixed herbs
Trim the beef and chop into roughly 2 cm (1 inch) cubes.
Remove the seeds and pith from the red pepper and slice into 4 pieces.
Thinly slice and chop the onions.
Peel and chop the potatoes into roughly 2 cm (1 inch) cubes.
Slice and crush the garlic.
Pre heat the oven to 180°C / 350°F / Gas Mark 4.
Place the flour and pepper in a bowl, add the beef cubes and roll them around until they are well coated with the flour mixture.
Add 2 tablespoons of olive oil to the frying pan, warm to a medium heat and add the flour-coated beef cubes. Fry for about 3 minutes, stirring continuously to ensure the beef is browned on all side. Place the beef to one side.
Add the one remaining tablespoon of olive oil to the frying pan and fry the onions and garlic on a medium heat until they are softened. This will take around 2 minutes.
Keep stirring the onions while they are frying to ensure that they are cooked evenly. Savour the delicious aroma of frying onions!
Add the onions, beef cubes, potato cubes, chopped tomatoes, garlic, paprika, stock, ground spice, wine and herbs to the casserole dish. Give it all a good stir to mix evenly.
Cover the casserole dish, place it in the pre-heated oven (180°C / 350°F / Gas Mark 4) and cook for 2 hours or until the beef is tender. If using chicken instead of beef, cook for an hour.
Half way through the cooking process, remove the casserole from the oven and give the ingredients a good stir. This will stop anything sticking to the bottom of the casserole dish and at the same time will ensure that all the flavours of the dish are spread evenly.
20 minutes before the goulash is cooked, place the quartered peppers under a medium heat grill (skin side upwards) for about 10 minutes until the skin is blistered.
Take the peppers away from the grill and allow them to cool for 5 minutes. Peel the skin away and slice the peeled peppers into thin strips
After two hours or so of cooking, take the casserole from the oven, place the sliced peppers on the top of the goulash and place the covered casserole dish back in the oven for another 5 minutes.
1lb diced beef
seasoned plain flour
1 onion -- diced
1 clove garlic - crushed
dash oil
1tbl paprika
1 tin chopped tomatoes
2 teas tomato puree
1lb potatoes - peeled & diced
1 Beef Oxo cube
Salt & pepper
heat oil in frying pan,
toss beef in seasoned flour and place in frying pan with onion, fry until beef is sealed.
add garlic & paprika & fry 2 mins
add water, tomatoes, puree & Oxo
bring to boil, pour into ovenproof dish and slow cook gas 4 for 3 hrs.
add potatoes
adjust seasoning
return to oven gas 6 for further 40 mins or until potatoes are cooked
Buy equal amounts of meat, firm red/purple Spanish onions and good size fresh tomatoes. Cut meat into large bite sizes removing all fat.
Heat a large pot and add a enough extra virgin Olive Oil to quickly seal the pre floured (use a bag with flour and enough paprika to slightly colour the flour) shake the meat in the bag to cover thoroughly.. Add a bay leaf. When the meat has cooked producing a fair amount of liquid protein, take the it out and save it in a separate container. Repeat the same process but without the bay leaf with the onions. Put both meat and meat juices along with well cooked onion and juices back in the pot. Add tomatoes and keep cooking without a lid until everything has blended as a sauce for the tender meat. add pepper paprika,and salt to taste. add a generous amount of fine dry Sherry(Tio Pepe type)and cook further until it begins to look ' ready to serve'. Do not with let it it become dry under any circumstances. Fine test for flavour. Traditionally it should not be spicy hot. Salt and pepper should have done it. . Some people add garlic. When the flavour has been adjusted and the goulash nearly ready but by no means boiling, add enough sour cream to make give it a bit more culinary strength.. Make a delicious rice to accompany and enjoy your Goulash!
you can get it in tins at Lidl′s