TRADITIONAL GOULASH RECIPES

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TRADITIONAL GERMAN GOULASH RECIPE - FOOD NETWORK



Traditional German Goulash Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons canola oil
2 onions, chopped 
2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloin 
1 1/2 tablespoons chopped garlic 
1/2 tablespoon caraway seeds 
3 tablespoons paprika 
1 1/2 tablespoons Montreal steak seasoning 
1 teaspoon onion powder 
1/2 teaspoon cayenne powder, or more for extra spice 
1 teaspoon salt
1 teaspoon pepper 
3 large green bell peppers, cut into 1-inch pieces 
3 large red bell peppers cut into 1-inch pieces 
One 16-ounce can tomato puree 
One 6-ounce can tomato paste 
1 1/2 cups vegetable broth 
Spaetzle, egg noodles or dumplings, for 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.

COUNTRY GOULASH RECIPE | ALLRECIPES



Country Goulash Recipe | Allrecipes image

My grandfather came from Hungary when he was three. My grandmother made this recipe for a taste of home for him. It is Americanized, but still delicious. He added sour cream to his, while we kids we ate it plain. The consistency grandma made was like a casserole or stew rather than a soup.

Provided by Kelly Nagy Cramer

Categories     Hungarian Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

2 pounds lean ground beef
1 large yellow onion, chopped
3 cloves garlic, chopped
3 tablespoons paprika, or to taste
2 teaspoons ground black pepper, or to taste
2 teaspoons seasoned salt, or to taste
2 (15 ounce) cans tomato sauce
1 (8 ounce) can tomato paste
1 cup water, or as desired
2 cups uncooked elbow macaroni

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
  • Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

Nutrition Facts : Calories 508.9 calories, CarbohydrateContent 46.3 g, CholesterolContent 99.1 mg, FatContent 19.9 g, FiberContent 6.6 g, ProteinContent 37.8 g, SaturatedFatContent 7.5 g, SodiumContent 1434.5 mg, SugarContent 12.5 g

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