CABBAGE GOULASH RECIPES

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GOULASH RECIPE - NYT COOKING



Goulash Recipe - NYT Cooking image

There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide.

Provided by Molly O'Neill

Total Time 1 hours 45 minutes

Yield 4 servings

Number Of Ingredients 10

2 teaspoons unsalted butter
2 medium onions, peeled and thinly sliced
2 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds
1 pound beef stewing meat, trimmed and cut into 1-inch cubes
1/4 cup all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1 tablespoon fresh lemon juice
2 teaspoons salt, plus more to taste
1/4 teaspoon freshly ground pepper

Steps:

  • Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
  • Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.

Nutrition Facts : @context http//schema.org, Calories 243, UnsaturatedFatContent 4 grams, CarbohydrateContent 15 grams, FatContent 8 grams, FiberContent 3 grams, ProteinContent 29 grams, SaturatedFatContent 4 grams, SodiumContent 712 milligrams, SugarContent 3 grams, TransFatContent 0 grams

PRESSURE COOKER GERMAN GOULASH RECIPE: HOW TO MAKE IT



Pressure Cooker German Goulash Recipe: How to Make It image

I always think of goulash from living in Germany when my father was in the Army there. We had a German friend who didn't speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I'm sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it's ready in less than an hour. —Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
4 small onions, thinly sliced
1 cup beer or beef broth
1/2 cup dry red wine or beef broth
3 tablespoons tomato paste
2 tablespoons sweet Hungarian paprika
1 tablespoon beef base
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
Hot cooked pasta

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine the next 10 ingredients; add to cooker. Return beef to cooker., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Select saute setting and adjust for medium heat; bring liquid to a boil. Cook until sauce reaches desired thickness, about 20 minutes. Remove bay leaves. Serve with pasta., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 326 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

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