HUNGARIAN GOULASH WITH PORK RECIPES

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HUNGARIAN GOULASH RECIPE - FOOD NETWORK



Hungarian Goulash Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 24

1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see Cook's Note)
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment
Cucumber Salad, as an accompaniment, recipe follows
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)

Steps:

  • In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
  • Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
  • Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
  • Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
  • While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
  • Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
  • Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate. 
  • Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
  • In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
  • Serve with a sprinkle of dill and a little dollop of sour cream if desired.

TRADITIONAL HUNGARIAN GOULASH RECIPE - AUTHENTIC ...



Traditional Hungarian Goulash Recipe - Authentic ... image

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 pork but the traditional way of making it is with beef. Originally this was the signature dish of the herdsmen on the Hungarian Great Plain (puszta), the "Hungarian cowboys" who used to live a nomadic lifestyle and would cook it over the fire in a cauldron. Making the dish also goes hand-in-hand with drinking Bull's Blood, Hungary’s most iconic red wine. There is something about getting smoky while standing around a huge kettle of goulash that’s slowly cooking over a wood fire while sharing a bottle with your best friends that makes you feel fulfilled and happy. Stories start flowing, and playful teasing and bantering follows. That’s what goulash is about: friends, laughter, drinks and flavorful food.Hungarian paprika is the signature flavor in most famous Hungarian dishes. It is very different than let’s say Spanish paprika. Hungarian paprika is naturally dried under the summer sun, whereas its Spanish counterpart is smoked over a wood fire. As a result, Hungarian paprika is known for its rich and intense red peppery flavour and is essential to give this dish an authentic flavor. Jó étvágyat!This recipe is courtesy of Aurel Pop

Provided by HulkApps.com Collaborator

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 10

Number Of Ingredients 21

2 lbs. beef shoulder, cut into ½ inch cubes
2 cups low-sodium beef broth
2-3 tomatoes, diced
2 red bell peppers, de-seeded and cut into half rings
¾ lb. carrots (about 2-3 large carrots), peeled and cut into rounds
½ lb. parsley roots (about 2-3 parsley roots), peeled and cut into rounds (or parsnips)
½ lb. celeriac, peeled and cut into ½ inch cubes
1 lbs. potatoes, peeled and cut into ½ inch cubes
1 large onion, roughly chopped
5 cloves garlic, crushed and roughly chopped
3-4 sprigs of fresh parsley leaves, tied together
4-5 cups hot water
1 tbsp paprika seed oil
1 tbsp goulash paste
2 ½ tbsp. Hungarian smoked paprika
1 ½ tsp ground caraway seeds
2 tsp freshly ground black pepper
2 dried bay leaves
½ tbsp salt
½ cup fresh parsley, finely chopped
100g csipetke - pinched pasta

Steps:

  • In a cast iron Dutch oven, heat the paprika seed oil, then add the onions and cook for 8 minutes. Stir often so they don’t burn. If they start browning, add a tablespoon of water.
  • Stir in caraway seeds, black pepper and bay leaves, and cook for 2 more minutes.
  • Remove the pot from the heat, and sprinkle paprika all over the onions. Stir often! (Burnt paprika is bitter.)
  • Add beef cubes and garlic. Stir well until each piece is coated with paprika gravy. Reduce the heat to medium and cook for 2-3 minutes, or until the beef cubes start browning.
  • Mix in tomatoes, peppers and the remainder of the broth (1 ½ cup). The broth should cover the meat and vegetables by an inch or two. If it doesn’t, add hot water.
  • Reduce the heat to low, cover the Dutch oven, and let it simmer for an hour and a half.
  • Add the root vegetables (carrots, parsley, celeriac and potatoes) and the tied parsley leaves to the pot. Add 4-5 cups of hot water to cover by an inch or two.
  • Season with salt, and bring the soup to a boil over high heat. When it starts boiling, reduce the heat to medium, and cook for 15 minutes uncovered.
  • Add the csipetke and boil for another 10-15 minutes. Taste and adjust saltiness.
  • Serve goulash hot with fresh bread. You can sprinkle with chopped parsley.

Nutrition Facts : ServingSize 10,

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