GOULASH TRADITIONAL RECIPES

Steps:

• In a Dutch oven or large saucepan, brown ground beef.
• Drain any excess grease.
• Add onion, garlic, chili powder, cumin, garlic powder, onion powder and oregano. Cook for 3 – 4 minutes until onions are soft and fragrant. Adding the dry spices at this point will help release their flavors.
• Add diced tomatoes, tomato sauce, water, beef base and bay leaves.
• Mix well and simmer for 15 minutes.
• Next, add pasta and cook for 7-9 minutes or until pasta is cooked through. Be sure to stir often to keep pasta from sticking to bottom of pan.
• Stir in cheese and remove from heat.
• Serve immediately. Don’t forget to remove bay leaves before serving.

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.