GOULASH VEGETABLES RECIPES
GOULASH SOUP | BEEF RECIPES | JAMIE OLIVER
In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you’ll find this soup served at all hours. Spicy and restorative, it’s just the thing for a cold winter.
Total Time 3 hours 5 minutes
Yield 4 to 6
Number Of Ingredients 14
Steps:
- Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
- Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
- Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
- Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
- Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
- Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
- Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
- Serve with a dollop of sour cream, if you like.
Nutrition Facts : Calories 225 calories, FatContent 9.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 21 g protein, CarbohydrateContent 12.7 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
STOVETOP GOULASH RECIPE: HOW TO MAKE IT - TASTE OF HOME
I created this recipe after trying goulash at a local restaurant. The blend of spices gives it fabulous flavor, and it’s so easy to make on a weeknight! —Karen Schelert, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook beef in a large skillet over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles; drain. Add mixed vegetables, soup, water, onion, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened., Meanwhile, heat potatoes according to package directions. Serve with goulash.
Nutrition Facts : Calories 605 calories, FatContent 22g fat (9g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 1425mg sodium, CarbohydrateContent 58g carbohydrate (18g sugars, FiberContent 8g fiber), ProteinContent 28g protein.
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Goulash is a stew or soup filled with meat and vegetables, and this Hungarian Goulash gets its flavor punch from paprika – a spice made from ground sweet peppers, that ranges in flavor from sweet to mild or hot. Our version is served over a plate of freshly cooked egg noodles for a hearty comfort food dinner that can be served any night of the week.
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The authentic hungarian goulash
From bbcgoodfood.com
Reviews 4
Total Time 2 hours 20 minutes
Cuisine Hungarian
From bbcgoodfood.com
Reviews 4
Total Time 2 hours 20 minutes
Cuisine Hungarian
- The soup is hearty enough without any pasta just serve with some fresh bread
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TRADITIONAL HUNGARIAN GOULASH RECIPE - AUTHENTIC ...
Goulash (Gulyas) is the most famous Hungarian dish in
the world and one of the country's national dishes. This is a very
traditional beef goulash recipe made with simple ingredients like meat,
peppers and root vegetables elevated to perfection by the use of
Hungary’s most famous spice: paprika. Goulash can be made with beef or
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