Best Hungarian Beef Stew Recipes

HUNGARIAN BEEF STEW "GOULASH"

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.

HUNGARIAN BEEF STEW WITH DUMPLINGS

Steps:

• Cut steak into 2-inch cubes, removing fat and any tough sinews. In a large skillet, heat oil. Add meat and brown thoroughly on all sides. Remove meat to plate with slotted spoon and set aside. To oil in skillet, add onions, garlic, paprika, salt and pepper. Cook until onions are translucent. Return meat and plate juices to pan and sprinkle mixture with flour.
• Cook, stirring frequently, over low heat until flour is browned. Add green pepper, celery and carrots. Add enough beef stock to cover mixture and simmer 1 hour or until meat is tender. Ten minutes before stew is done, add dumplings (recipe follows) and cover skillet. (If desired, peeled and quartered potatoes may be added halfway through cooking time instead of dumplings.).
• To make dumplings, in a large bowl, combine all dumpling ingredients and blend thoroughly. Drop by spoonfuls into large pot of boiling salted water. When dumplings double in size and rise to the surface, remove with slotted spoon and cool in colander. Add to stew during the last 10 minutes. The dumplings can be made ahead, refrigerated and reheated.

TRADITIONAL HUNGARIAN BEEF GOULASH STEW

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.

SLOW-COOKER HUNGARIAN BEEF STEW

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Toss beef, potatoes, onions, flour, paprika, peppered seasoned salt and caraway seed in cooker until well mixed. Stir in broth.
• Cover and cook on Low heat setting 7 to 8 hours.
• Stir in peas and sour cream. Cover and cook on Low heat setting about 15 minutes or until peas are tender.

SLOW-COOKER HUNGARIAN BEEF STEW

Steps:

• Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
• Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
• Serve over Egg Noodles.

HUNGARIAN BEEF STEW

Steps:

• Adjust oven rack to lower middle position and heat oven to 325. Sprinkle meat with 1 t salt & let stand 15 min. Process paprika, roasted peppers, tomato paste, & 2 t vinegar in food processor until smooth 1-2 min. Combine oil, onions, & 1 t salt in large Dutch oven, cover & set over med. heat. Cook until onions soften but not brown. Stir in paprika mixture, cook, stirring occ, until onions stick to bottom of pan; about 2 min. Add beef, carrots, & bay leaf; stir until beef is well coated. Cover pot with aluminum foil & place pt cover over. Cook until almost tender about 2-2 1/2 hours. Remove & add enough beef broth so that surface of liquid is 1/4 inch from top of meat ( beef should not be fully submerged. Return covered pot to oven and continue to cook until fork slips easily in and out of beef about 30 min. longer. Skim fat off surface; stir in remaining t vinegar & sour cream.. Remove bay leaf and serve.

HUNGARIAN BEEF STEW

Steps:

• 1. In a 3-1/2-quart (or larger) slow cooker, combine potatoes, onions, carrots, and lima beans; mix well. In a large bowl, combine meat, tomatoes with liquid, broth, garlic, paprika, and salt; place over vegetables in slow cooker.
• 2. Cover and cook on low setting 8 to 10 hours, or until meat is cooked through and fork tender. Stir in potato flakes until well mixed and stew has thickened. Just before serving, stir in sour cream. Notes: Although this is a hearty meal by itself, serving it over warm buttered egg noodles creates a real Hungarian delight!