Best Authentic Hungarian Goulash In A Clay Pot Recipes

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

Steps:

• Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

AUTHENTIC HUNGARIAN GOULASH IN A CLAY POT

Steps:

• Soak Clay pot ( I use the smaller one) for at least 15 minutes.
• Heat up the oil in a pot and braise the chopped onions in it until they get a nice golden brown color.
• Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
• Add the ( salt and pepper the meat first) beef cubes , mix quickly and brown.
• Add garlic, caraway, parsnip, potatoes, carrots, peppers,bay leaf, tomato Paste and celery leaves. Mix .
• Pour into the soaked clay pot.
• Cover with beef broth ( it should be almost to the top.
• Place in Cold oven and turn to 400°F Bake at 400 for about 2 hours.
• Serve over egg noodles. .

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Saute the onions in a dutch oven with 2 T olive oil over medium-low heat until they are golden and carmelized, about 45 minutes.
• Put the onions in a bowl and add 1/2 cup of water to the pot, scrape up all the brown bits and then pour it into the bowl of onions.
• In a plastic bag shake the flour, thyme, marjoram and beef until coated.
• Brown beef in the dutch oven with 1 T olive oil and save the extra flour mixture.
• Add the onions, 2 cups of water, wine, bay leaf and paprika.
• Cover, simmer and stir occasionally for 3 hours or until tender.
• Put 2 cups of sauce in a saucepan, pour a little warm water into the reserved flour mixture until it is the consistency of cream, add it to the saucepan and cook, stirring, until thickened.
• Pour contents of saucepan into dutch oven and cook another 5 minutes.
• Season with salt and pepper and serve over noodles.
• If using sour cream add it just before serving.

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

REAL HUNGARIAN GOULASH (NO TOMATO PASTE HERE)

Steps:

• Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
• Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.