QUICK BEEF GOULASH WITH EGG NOODLES
Slicing steak thinly helps it cook more quickly than the typical cubes for beef goulash.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl.
- Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper.
- Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.
CHICKEN GOULASH
Ever since my daughter announced that she will no longer eat beef or pork, it has been somewhat a challenge to come up with new chicken recipes. This one has all around robust flavor and is a Hungarian specialty.
Provided by Lisa Pekala
Categories Chicken
Time 30m
Number Of Ingredients 15
Steps:
- 1. Cut chicken into 3/4 inch pieces. In a large frying pan, fry chicken in olive or vegetable oil until browned and no longer pink inside, about 5 minutes. Place in a bowl.
- 2. Add a little more oil to pan. Add mushrooms, onion, green pepper, garlic, paprika, salt, pepper and thyme. Cook over medium heat, stirring occasionally until onion is soft, about 5 minutes. Add flour and cook, stirring for about a minute. Stir in chicken stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes.
- 3. Place chicken back into pan and mix well. Add parsley and sour cream. Stir until warm. Serve with egg noodles, gluten-free noodles, gnocchi or rice. Enjoy!
CHICKEN CREAM GOULASH
This is a very tasty quick and easy dinner. Comfort food good enough for company. Great served over rice or noodles with a green salad.
Provided by Marlitt
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breast into thin strips.
- Peel and slice onions.
- Wipe mushrooms clean and slice.
- Heat oil in a large pan.
- Add chicken and lightly brown.
- Add onion and mushroom.
- Season with paprika, chili powder and salt and saute for 5 minutes.
- Remove pan from heat add the broth stirring to deglaze the pan.
- Put pan back on heat bring to boil then reduce heat and simmer for 12-15 minutes.
- Stir flour into the sour cream.
- Taste the goulash to make sure it has enough spice if not then add to your taste.
- Add roasted peppers to and sour cream to pan and stir to mix well.
- Bring back to boil for about a minute.
- Can be served over rice or broad egg noodles.
- Enjoy.
Nutrition Facts : Calories 369.3, Fat 25.3, SaturatedFat 8.8, Cholesterol 102.5, Sodium 522.3, Carbohydrate 8.3, Fiber 2, Sugar 3.9, Protein 27.9
QUICK AND EASY GOULASH
A homemade meal easy enough for a busy college student! Hearty beef and cheese with noodles and corn.
Provided by Adriane
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, brown the beef; drain.
- Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.
Nutrition Facts : Calories 885.3 calories, Carbohydrate 101.1 g, Cholesterol 162.8 mg, Fat 35.2 g, Fiber 9.7 g, Protein 42.8 g, SaturatedFat 14.4 g, Sodium 1314 mg, Sugar 21.6 g
CHICKEN GOULASH WITH EGG NOODLES
Make and share this Chicken Goulash With Egg Noodles recipe from Food.com.
Provided by mydesigirl
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a food processor,combine the roasted peppers,tomato paste and paprika and puree until smooth-set aside.
- In a large,nonstick skillet,heat oil over medium heat and add onions and garlic.
- Cook stirring frequently until the onions are lightly golden,about 4 minutes.
- Add the peppers and dill and cook for 3 minutes.
- Stir in the pepper puree,broth and salt and cook for 1 minute.
- Add the chicken,bring to a boil,reduce to a simmer,cover and cook until the chicken is cooked through,about 5 minutes.
- Meanwhile,in a large pot of boiling water,cook the noodles until tender and drain well.
- In a small bowl,combine the yogurt and flour,stir into the chicken mixture and cook,uncovered,until the sauce is just thickened,about 3 minutes.
- Place the noodles on 4 plates,spoon the chicken goulash on top and serve with a dollop of sour cream.
Nutrition Facts : Calories 477.3, Fat 7.9, SaturatedFat 2.3, Cholesterol 117.9, Sodium 1871.1, Carbohydrate 61.4, Fiber 5.8, Sugar 7.8, Protein 40.2
TRADITIONAL GERMAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
- Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
- Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
- Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.
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