Best Hungarian Goulash Stew Recipes

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HUNGARIAN BEEF STEW "GOULASH"



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.

HUNGARIAN GOULASH STEW



Hungarian Goulash Stew image

a family recipe

Provided by lnguyen

Time 2h

Yield Serves 4

Number Of Ingredients 22

2 lb. beef chuck / gravy beef / stewing beef
1 tsp. salt
2 white onions
2 Tbsp. olive oil
4-5 Tbsp. sweet paprika (use real hungarian paprika ie. Szeged brand)
2 bay leaves
1 clove garlic minced
1 tomato (chopped)
1 Tbsp Worcestershire Sauce (optional)
1 Tbsp Brown Sugar
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper
3 tbsp sourcream
1 tsp. creamed horseradish
1 tsp. chopped parsley
2 eggs
1/2 cup water
9 Tbsp. flour
1/4 tsp. salt
1 tsp. parsley
salted butter

Steps:

  • Cut beef into 1 inch squares, add 1/2 tsp. salt and lightly dust with plain flour.
  • Chop onions and brown in oil, add beef and paprika. Add garlic and chopped tomato.
  • Let beef simmer in its own juice along with salt and paprika for 1 hr on very low heat.
  • Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.
  • Add more paprika if required towards the end, sauce should be thick and flavorsome. You can also add a tablespoon of flour at end to thicken slightly.
  • Prepare the nokedli to accompany the goulash:
  • Hand-beat eggs with fork for 30 secs and add water. Add flour to beaten eggs and add salt.
  • Mix well until it forms a ball. Let it stand for 1/2 hour for flour to mellow.
  • Take a teaspoonful of the mix and drop into boiling water. Repeat until mix is finished. Once dumplings rise to surface they are ready (normally takes about 1 min).
  • Once you have removed all the nokedli, mix it in with a bit of salted butter and chopped parley.
  • Mix the sourcream and horseradish cream. Top the goulash with the cream. Garnish with parsley and serve it with the nokedli.

TRADITIONAL HUNGARIAN BEEF GOULASH STEW



Traditional Hungarian Beef Goulash Stew image

This recipe is the original way that my father showed me how to prepare Hungarian beef goulash and it is a beautiful dish. Accompanied with rice or potato, it is a complete meal with all flavoursome taste of Hungarian cooking.

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

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