Best Lili Deutschs Hungarian Veal Goulash Recipes

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

Provided by janicecraig

Number Of Ingredients 17

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.

Hungarian Veal Goulash image

Provided by BoxOWine

Categories Veal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

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

Viennese Goulash (Wiener Rindsgulasch) image

Provided by flower7

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 -4 tablespoons vegetable oil
2 lbs lean beef, cubed (shoulder or shank)
2 lbs onions or 2 lbs shallots, finely chopped
2 tablespoons tomato paste
2 -3 tablespoons paprika (Hungarian)
1/2-1 teaspoon hot paprika (optional)
1/4 lemon, zest of
1 teaspoon caraway seed (ground or whole)
1 teaspoon chopped fresh garlic
1 teaspoon dried marjoram
2 bay leaves
2 cups chicken stock
salt and pepper, to taste

Steps:

Heat the oil in a large pot and brown the beef cubes.
Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
Add the tomato paste, paprika and the rest of the seasonings and stir well.
Add the stock and stir well again.
Add a little salt and pepper - it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).

Rindergulasch (German Beef Goulash) image

Provided by HeatherFeather

Categories Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb thick bacon, finely chopped
2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
2 tablespoons bacon grease or 2 tablespoons lard
2 teaspoons sweet Hungarian paprika
3 tablespoons tomato paste
5 1/8 cups beef broth
1 lemon, zest of,finely grated
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
1 bunch fresh marjoram, stemmed and finely chopped
salt, to taste
black pepper, to taste
fresh cooked egg noodles or spaetzle noodles, to serve over

Steps:

In a large stewpot, heat the butter (or bacon grease or lard) until melted.
Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
Return the meat to the pan, and sprinkle with paprika.
Whisk in the tomato paste until blended,stirring the whole time.
Add just a little of the broth and bring to a boil,stirring.
Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
Reduce the heat to low, cover, and let stew about 80 minutes.
In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
Test for flavor now- adding as much salt& pepper as you prefer.
TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
Serve ladled over bowls of hot, buttered egg noodles or spaetlze.