AUTHENTIC HUNGARIAN GOULASH RECIPE SLOW COOKER RECIPES

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HUNGARIAN GOULASH | BBC GOOD FOOD

The authentic hungarian goulash

Provided by kriszhungary

Total Time 2 hours 20 minutes

Yield Serves 4

Steps:

  • Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
  • Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
  • Add the beef cubes and and sautee them till they turn white and get a bit of brownish colour as well.
  • The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
  • When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
  • When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
  • Hungarian goulash is neither a soup nor a stew, its somewhere in between. Though in Hungary its considered rather to be a soup than a stew.
  • The soup is hearty enough without any pasta just serve with some fresh bread

KAPUZTA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Kapuzta Recipe: How to Make It - Taste of Home image

This is a truly authentic "Old World recipe"—friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day!

Provided by Taste of Home

Categories     Dinner

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 9

1 tablespoon olive oil
1-1/2 pounds pork stew meat
1 medium onion, chopped
1-1/2 pounds smoked Polish sausage, cut in 1/2-inch slices
1 quart sauerkraut, rinsed and well drained
2 cups coarsely chopped cabbage
1 tablespoon caraway seeds
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Pepper to taste

Steps:

  • In a large skillet, heat oil over medium-high heat. Add pork and onion; brown meat. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until pork is tender, 6-8 hours.

Nutrition Facts : Calories 519 calories, FatContent 39g fat (15g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 1509mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 28g protein.

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