How do I make real goulash?!
How do I make real goulash?
I LOVE Eastern European cooking, and the only Polish restaurant around here has now closed down (tears flowing).
Additional Details4 days ago
Any other tasty East-European recipes appreciated!
Answers:
4 days ago
Any other tasty East-European recipes appreciated!
HUNGARIAN GOULASH
1 lb. beef, cut in sm. cubes
2 med. onions, minced
1/4 tsp. dry mustard
1 1/4 tsp. paprika
1 tbsp. brown sugar
1 1/4 tsp. salt
3 tbsp. Worcestershire sauce
3/4 tsp. cider vinegar
6 tbsp. ketchup
1 1/2 c. water
1 (6 oz.) pkg. noodles (egg)
Brown meat on all sides. Add onions. Combine mustard, paprika, brown sugar, salt. Combine Worcestershire sauce, vinegar, ketchup. Add to mustard mix. Add to meat. Add 1 cup water. Stir; cover. Cook over low heat 2 1/2 hours or until meat is tender.
Blend flour with remaining 1/2 cup water. Add to meat. Stir until thickened. Serve over cooked noodles.
EASTERN EUROPEAN PEROGIES
6 c. flour
10 oz. sour cream
4 eggs
1 1/2 tbsp. salt
1 1/2 tbsp. baking powder
FILLING:
2 1/2 lbs. potatoes, cooked, mashed
3/4 lb. cheddar cheese, grated
1/2 stick butter, melted
5 eggs (reserve 1 egg white)
TO FRY PEROGIES:
1 stick butter
1 c. chopped onions
FOR FILLING: Combine mashed potatoes, grated cheese, melted butter and 4 eggs. Separate remaining egg and put yolk into the filling, the white into a small bowl and set aside.
An empty soup can may be used to make circles out of rolled dough. Egg white is used to seal filling inside dough circles.
FOR DOUGH: Combine ingredients for dough, adding a sprinkling of water if necessary. Roll out dough, press out circles.
Brush egg white all around inner edge of circles. Put 1 tablespoon filling in center; top with another circle and press with fork to seal edges together.
Prepare to cook perogies. Put water into deep pot and bring to boil. Drop perogies into water a few at a time. They will sink to the bottom and when they float to the surface, remove and drain. Repeat until all perogies are cooked.
In heavy skillet melt butter and add onions. Cook onion until transparent; add perogies and fry golden. Serve hot with onion.
Prepare to freeze: dust with flour, put on cookie sheet and freeze. When ready to use, put frozen pierogi in boiling water and proceed as above.
Source(s):
cooks.com
Gotta find a real goul. Think they stopped sellin live ones though
goulash just means casserole, it's a one-pot dish and general term. Tons of ways to make goulash!
Go to food network .com
Ingredients
1 lb Ground beef
Half An onion
Any kind of spices to your taste
One Can of corn
One Can of green beans
2 Large brown potatoes
Brown gravy just used to cover on top
Preparation
Cook and brown ground beef along with the half of the onion.
As you are cooking the ground beef peel the two potatoes and cut them up and start cooking them in water
Drain the corn and green beans and add to the beef when browned.
After you add the vegatables cook the brown gravy
After it's done prepare the mashed potatoes normally with butter and spices and a little milk.
Put some of the mashed potatoes down on a plate and put the beef mixture on top of that and then pour gravy on top.
Cook's Notes
It will be a big hit with the kids. You can also use rice but my girls love it with potatoes instead. Also you can cook garlic with it. Just use a little garlic out of one clove to cook with the beef and onions
My grandmother made this all the time and called it goulash..
I'm not sure if this is true goulash or not..
-ground hamburger
-mac and cheese
-canned tomatoes..
again, this may not be true.
2 large onions, chopped
3 tablespoons olive oil
3 pounds diced lamb shoulder
2 bay leaves
4 tablespoons tomato paste
water
1 tablespoon Hungarian paprika
1 large minced red chili (optional)
4 pounds potatoes, peeled and chopped
Salt and black pepper to taste
Saute onions in olive oil until golden brown. Season lamb with salt and pepper and add lamb, 2 bay leaves and 4 tablespoons of tomato paste. Add enough water to cover 3/4 of the meat. Simmer until almost fork-tender. Stir in fresh paprika and a large red chili. Add chopped potatoes and let this simmer for 20 to 30 minutes before serving. Season with salt and black pepper to taste.
First I'm going to give you a different type of goulash.
Pork And Sauerkraut Goulash(Polish)
2 Pounds Pork Butt -- cubed
1/2 Cup Flour -- for dredging
1/4 Cup Olive Oil
4 Medium Onions -- finely chopped
5 Cloves Garlic -- finely chopped
1 Small Green Pepper -- finely chopped
2 Tablespoons Sweet Paprika
2 Tablespoons Hot Paprika
2 Cups Chicken Broth
1 Can Diced Tomatoes
4 Cups Sauerkraut -- rinsed, squeezed dry
1 Medium Celeriac -- finely chopped
1 Pinch Sugar
1 Medium Bay Leaf
Salt And Pepper -- to taste
1 Pint Sour Cream -- for garnish
3 Tablespoons Parsley -- for garnish
Directions
Dredge meat with flour. Heat oil in skillet, when hot, add meat and cook until well browned. Remove and set aside. In same skillet, saute onion, garlic, and green pepper for 5 minutes. Add both paprikas and cook for 2 minutes. Add meat to onion mixture and stir. Add broth, tomatoes, sauerkraut, celeriac, sugar, bay leaf, salt and pepper. Cover and simmer for 1 1/2 hours. Serve with sour cream and parsley.
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Now for the real deal =)
Hungarian Goulash
2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika
2 bay leaves (I take them out when food is done)
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: very simple
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.
The first recipe I gave you calls for tomatoes and they really compliment it, but normally Tomatoes are not used in Goulash.
Goulash originally was a hungarian dish (gulyas), but there are countless regional varieties across Central and Eastern Europe
Here are some recipes in English:
Polish goulash (oddly enough, this recipe is from the restaurant in New York):
http://www.jewish-food.org/recipes/beefg...
Hungarian gulyas:
http://www.answers.com/topic/guly-s...
and another hungarian:
http://www.gumbopages.com/food/hungarian...
Personally, I like it served with the buckwheat groats. I do not know if you find it in Tesco, try any shop with Polish or Eastern European food. It is also called "kasha greetschana" - it is how to pronounce the name, not the spelling, which is "kasza gryczana".
There are squillions of recipe sites out there but you could always meet a Polish guy and go home with him and meet his mum or his gran for the genuine article!