How To make Hungarian Goulash
3 lb Lean Beef Chuck
2 tb Butter
2 c Chopped Onion
1 Minced Garlic Clove
1 tb Paprika
2 1/2 ts Salt
1/2 ts Caraway Seeds
1/2 c Coca-Cola
1/4 c Red Wine
4 lg Tomatoes, Peeled, Chopped
3 tb Flour
Water Hot Cooked Noodles Cut the beef into 1/2 inch cubes, discarding the bone and fat. In a Dutch oven, melt the butter and add the meat, stiring to brown on all sides. Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stirin the paprika, salt and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine and tomatoes. Cover tightly and simmer for about 1-1/2 hours or until the meat is fork tender. In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.
How To make Hungarian Goulash's Videos
Professional Chef's Best Goulash Recipe!
Have you been getting bored by the same old beef stew recipe and your looking for a way to spice up your life? Chef Michael Smith has the solution, and it's straight from Hungary: Goulash! Follow along with the recipe below and you will be drowning in the glory of this home made Hungarian staple!
Ingredients
Goulash
1 Tbsp vegetable oil
4 large onions, sliced
1 heads garlic cloves, halved
2 red bell peppers, seeded and diced
½ cup sweet paprika
1 tsp caraway seeds
1 3-pound chuck roast, trimmed and cut in 1-inch cubes
4 carrots, chopped
3 cup Hungarian red wine or other red wine
3 bay leaves
1 tsp salt
2 Tbsp red wine vinegar
Spaetzle
2 cup whole wheat flour
1 tsp baking powder
¼ tsp salt
1 pinch pepper
2 large eggs
1 ¼ cup milk
1 250 mL container of sour cream (for topping)
Recipe
Goulash
1. Preheat your oven to 325ºF and turn on your convection fan if you have one.
2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. Cover and bake until the beef is tender, about 3 hours. Stir in the vinegar.
Spaetzle
1. For the spaetzle in a small bowl whisk together the dry ingredients. In a second bowl, whisk together the eggs and milk. Stir the two together with a wooden spoon to make a sticky batter. Let the batter rest for 15 minutes allowing the elastic gluten to relax. Ready a large pot of boiling salted water. Using a rubber spatula and a potato box grater force the batter through the largest holes into the boiling water. The batter will sink, and then rise to the top when cooked through, about a minute. Remove with a strainer or slotted spoon and transfer to a service l.
2. Nestle the spaetzle with the goulash and serve with a dollop of sour cream. This recipe is dedicated to the memory of Ann Szemba, my Hungarian friend who traveled with me to Hungary and taught me this dish.
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Giphy:
Austrian Style Hungarian Beef Goulash
A classic Hungarian Goulash is a common meal eaten predominantly in Central Europe, the national dish of Hungary.
In our recipe beef chuck is slowly stewed with onion, tomato paste, sweet paprika, and caraway seeds to create an incredibly tasty sauce with tender beef pieces.
The best meat for cooking goulash is chuck or shank. Many versions also add other vegetables such as potatoes, carrots, celery peppers, and tomatoes.
Hungarian goulash can be served over noodles, dumplings, potatoes, rice or spaetzle.
This tasty comforting food is great for the whole family to enjoy.
Recipe:
1.5 kg diced chuck beef
1 kg diced onion
1 TBS caraway seeds
4 TBS sweet paprika
1.5 liter beef broth
salt to taste
Cooking time - 3 hours
This is The Only Authentic Hungarian GOULASH recipe
RECIPE:
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Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
Thank you for watching my video,
Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
Hungarian Goulash
Recipe Karoly Gundel. 1954. I made old recipe because it is still the best goulash you can ever make.
Ingredients
3 slices bacon or vegetable oil
2 lb beef
1 onion
1 lb potatoes
2 bell peppers
1 tomato
5 tbsp sweet paprika
2 garlic cloves
Salt/Pepper/Caraway Seeds
1 pack beef broth
Dough
1 cup flour
1 egg
Salt
Fry bacon to get fat of it, remove and add onion, cook until golden and add beef. Brown the meat, add paprika and 1 cup of beef broth, simmer on low-medium heat for 30 min. Add potatoes and more broth. Make pasta as shown on video, when potatoes almost ready add peppers, tomato and pasta. Cook 15 more minutes and remove from heat. Add garlic/salt/pepper and caraway seeds. Let goulash rest for 10 min and serve.
Goulash is not soup! Maintain the liquid (broth) during cooking!
#goulash #hungarian #beef #recipe #food #easy #delish #stew
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TRADITIONAL HUNGARIAN GOULASH
The Perfect Hungarian Beef Goulash
With just a few simple ingredients, you can make this winter comfort food. Hungarian Goulash is great with potatoes, egg noodles (Späetzle), rice, or all your favorite sides.
Full Recipe:
Hungarian Goulash with Grandma Chaya
Learn how to make authentic Hungarian Goulash