Beef Goulash | How to Make American Goulash
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ORIGINAL HUNGARIAN GOULASH RECIPE
How to make hungarian goulash
500g beef
500g onion
3-4 cloves garlic
salt, pepper
20g sweet red pepper
5g chili
5g caraway seeds
5g marjoram
3g thyme
10g beef bouillon
100ml red wine
100ml tomato juice
40g tomato pasta
water
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Hungarian Beef Goulash Recipe
This delicious Hungarian Goulash Recipe is jam-packed with roasted vegetables and beef in an amazing spice-filled broth that is loaded with flavor.
Goulash is a traditional Hungarian stew that has origins all the way back to Magyar shepherds in the 9th century. The stew back then was dried out and held in sheep stomachs which were the olden day's version of a plastic container. When it was time to eat they would rehydrate it with water and feast.
Fast forward several centuries and goulash finally made its way to a big pot or kettle where meat, vegetables, and of course paprika, were stewed for hours over a fire until everything was tender. We take the same approach nowadays, but my guess is it’s on your stovetop.
Some very basic ingredients for goulash include beef, onions, carrots, potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper.
Ingredients for this recipe:
• 6 strips of chopped bacon
• 2 pounds of beef shanks cut into 1” cubes
• 2 peeled and medium diced yellow onions
• 3 finely minced garlic cloves
• 1 seeded and medium diced red bell pepper
• 1 banana or cubanelle pepper cut into rings or medium diced
• 3 cored and medium diced vine ripe tomatoes
• 1 ½ teaspoons ground cumin
• 1 tablespoon sweet Hungarian paprika
• 1 cup red wine
• 4 cups beef stock
• 2 bay leaves
• 2 peeled russet potatoes cut into 1” chunks
• 3 peeled and large diced or thickly sliced carrots
• optionally add 1 cup each of large diced peeled celeriac root and turnips
• salt and pepper to taste
Serves 10
Prep Time: 25 minutes
Cook Time: 3 ½ hours
Procedures:
1. Start by cooking some bacon in a large pot over medium heat until it is browned. Set the crisp-cooked bacon lardons aside.
2. Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that.
3. Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes.
4. Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring.
5. Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed.
6. Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes. The flavor and color should really intensify.
7. Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half.
8. Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender.
9. Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender.
10. Serve in a bowl with a garnish of chopped parsley.
Chef Notes:
Make-Ahead: You can make this up to 4 to 6 hours ahead of time. Keep the goulash warm over low heat until ready to serve.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You may also need to add more beef stock and re-season.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until it is warmed. You can also reheat in the microwave until warm.
Serve the goulash with some homemade bread.
Caraway seeds are classically used, but I personally am not a fan of using them in this recipe.
Feel free to adjust the seasonings with more cumin, caraway, or paprika.
I almost always use cabernet sauvignon when cooking with red wine.
You can additionally add celeriac root, turnips, and parsnips.
BEST American Goulash Recipe
How to make American Goulash. This particular recipe was a childhood favorite of mine. We ate this all the time and each time it was so delicious. There are different variations of Goulash but the one my mom made was typically called American Goulash because of how it was prepared and the ingredients. The name itself doesn't sound delicious but I must say this is a great recipe and the flavors are amazing. Enjoy!
#americangoulash #goulashrecipes #howtomakegoulash
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Measurements Used
1 to 1.5 pounds Ground Beef
1 1/2 cup Elbow Macaroni
16ozTomato Sauce
14.5 Diced Tomatoes
1 cup Frozen Corn
15 oz Beef Broth
1 medium Onion chopped
2 tablespoon W Sauce
1/4 cup chopped Green Bell Peppers
1/4 Orange Bell Peppers
3 Garlic Cloves chopped
2 teaspoon Season Salt
2 teaspoon Italian Seasoning
1/2 Black Pepper
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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Quick & Easy GOULASH Recipe That Will Blow Your Mind
According to legend, cafeteria ladies would use mystery meat in this dish. Grandma, on the other hand, made Goulash with just ground beef and a couple of ingredients For The Win. #FreeRecipe Below.
1 can of tomato paste
2 to 3 cups elbow macaroni
1 whole onion and bell pepper chopped
2 cans Diced tomatoes
2 cans tomato sauce
2+ lb Ground beef
Season to your liking with spices.
In a pot, brown your ground beef and drain. Now add your bell pepper and onion, and cook with the ground beef for 3 to 5 minutes (stir occasionally). Add everything else except noodles and 1 can of tomato sauce. Cook for 10 minutes. Now introduce cooked noodles and the last can of tomato sauce; let it cook for 5 to 10 minutes on medium heat, and the rest is history. Feel free to add cheese, but Goulash for the win
#subscribe #easyrecipe #cooking #bwoodcooks #forthewin for#nostalgia #holidays #viralvideo