Best Lili Deutschs Hungarian Veal Goulash Recipes

HUNGARIAN VEAL GOULASH

Hungarian Veal Goulash image

A nice spicey Hungarian dish. Add more cayenne if you like hotter taste. Tastes even better the next day.

Provided by BoxOWine

Categories Veal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
2 lbs veal stew meat, cut into 1 " cubes
1 large onion, thinly sliced
1 clove garlic, minced
3/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
hot cooked noodles

Steps:

Heat oil in large skillet.
Add veal, onion, and garlic.
Cook and stir until meat is brown and onion is tender.
Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
Cover, simmer 1 hour or until meat is tender.
Blend flour and 1/4 cup water.
Gradually stir into meat mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over noodles.

Nutrition Facts : Calories 544.5, Fat 29.4, SaturatedFat 8.3, Cholesterol 186, Sodium 1938.7, Carbohydrate 24.1, Fiber 1.2, Sugar 16.2, Protein 45.7

HUNGARIAN GOULASH

Hungarian Goulash image

Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories Dinner

Time 7h20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
1-1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup reduced-fat sour cream

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.

Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

LILI DEUTSCH'S HUNGARIAN VEAL GOULASH RECIPE - (4/5)

Lili Deutsch's Hungarian Veal Goulash Recipe - (4/5) image

Provided by janicecraig

Number Of Ingredients 17

Ingredients

Olive oil for sauteeing
2 large yellow onions, chopped (about 1 1/2 cups)
4 cloves garlic, chopped, more, if desired
2 tablespoons Hungarian paprika
4 pounds veal, cut into 1 1/2-inch cubes and coated in flour
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper, or more, if desired
1/2 cup chopped parsley
1 teaspoon dried marjoram
1 teaspoon dried thyme
2 cups sliced carrots, quartered
1 cup chopped potatoes
1/2 cup sliced celery
2 cups good tomato sauce or 2 cups canned or fresh plum tomatoes, peeled and chopped
2 cups good red wine, such as merlot
2 cups chicken stock, preferably homemade
small red and yellow bell peppers

Steps:

Preheat oven to 400 degrees. Heat oil in a Dutch oven over medium heat. Add onions and garlic; saute until lightly golden, 10 to 12 minutes. Remove from heat; stir in paprika. Rinse veal with water; pat dry. Return Dutch oven to heat, add veal, salt and pepper, and saute until meat is lightly browned, about 10 minutes. Add parsley, marjoram, carrots, celery, peppers, tomato sauce, wine and stock. Place cover on pot, place in oven, lower temperature to 375 degrees. Bake for 2 hours or until meat is fork tender. If gravy seems too thick, add boiling water, a little at a time. Or you can bake it in a slow oven (250 degrees) overnight, which yields a moist, delicious flavor. (According to Weisel this tastes better when made in advance and reheated.) Serve with noodles, rice, or couscous, and Hadassah's favorites, cabbage and baked sweet potatoes. Serves 10.