Best Hungarian Beef Stew Goulash Recipes

Hungarian Beef Stew

Provided by Food Network

Yield 4 to 6 portions

Number Of Ingredients 13

8 slices bacon, chopped
2 large onions, thinly sliced, about 1 1/2 cups
1 tablespoon chopped garlic
2 pounds beef shank or chuck, cut into stew meat
Salt and pepper
3 tablespoons hot Hungarian paprika
1 teaspoon ground marjoram
1 teaspoon lemon zest
1/4 cup white wine vinegar
1/2 cup white wine
1 cup tomato puree
2 cups beef broth
1 cup diced potatoes

Steps:

In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.
Add vinegar and wine and cook until nearly dry.
Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.

Traditional Hungarian Beef Goulash Stew image

Provided by limecat

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

800 g diced beef
2 tablespoons oil
3 onions, diced finely
1 tablespoon sweet Hungarian paprika
3 tomatoes, diced finely
1/2 red capsicum, diced finely
1/2 cup red wine
salt

Steps:

Heat oil in a deep frypan and cook onions on a medium heat until soft and translucent. Remove from heat and allow to cool slightly.
Add paprika to onion and stir through.
Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and capsicum. Make sure you keep the juice from the tomato to add to the dish.
Stir in the tomato and capsicum and return to a medium/high heat and allow to cook for a few minutes on this heat before reducing the heat to medium/low. Cover with a lid for this to cook.
After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring occasionally.
NOTE: do not brown the meat before adding to the onions -- it must marinade and cook with the vegetables so the juices create a nice flavorsome gravy.
Serve with mashed potato or boiled rice and a simple side salad of lettuce and vinegar.

Nutrition Facts : Calories 441.4, Fat 38.6, SaturatedFat 14, Cholesterol 43.7, Sodium 22.3, Carbohydrate 13.9, Fiber 3.4, Sugar 6.9, Protein 5.8