o use in recipes).
Add in the ground beef, onion and
mins.
Stir the beef back into the pan and
br>Stir in tomatoes and beef stock and heat to a
ven on high heat. Cook beef, in batches, for 3 mins
il over medium heat. Sprinkle beef with flour then brown in
GOULASH:
In a large heavy
killet on high heat. Cook beef in 2 batches, stirring, for
Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a large Dutch oven. Working in batches, brown beef. Set aside. Add olives, garlic, tomato paste, bacon and onion. Cook for 2 mins over medium heat. Return meat to pan. Add red wine, chopped tomatoes and rosemary. Transfer to oven and cook, covered, for 1 hour.
Meanwhile, heat remaining oil in a large frying pan, add zucchini, peppers and eggplant. Saute for 5-8 mins, until cooked through. Season.
Add sauteed vegetables to goulash. Serve with tagliatelle, if desired.
Heat butter in a large saucepan. Sear meat for 8 mins, until browned. Add tomato paste, onions and garlic. Cook for 2 mins. Add wine and bring to a boil. Simmer for 3 mins. Add 3 cups water and bring to a boil. Add bay leaves and sugar. Season. Cook over low heat for 2 hours. Season.
Meanwhile, cook pasta in boiling salted water until al dente. Serve with beef goulash.
In large pot, cook egg noodles in boiling salted water until al dente, drain and set noodles aside.
In the empty pot, heat olive oil and saute onion, garlic, red pepper flakes, and celery until onion is translucent.
Add ground beef, parsley, oregano, paprika, garlic powder, salt, & pepper. Cook until meat is almost done (don't drain), then add peas & carrots and beef gravy.
Cook until beef is done, then taste and adjust seasonings according to your preference.
Toss cooked egg noodles in and coat well.
Serve hot.
urns. Place the oil and beef in the inner pot. Using
eat. Heat remaining oil; add beef and cook until browned. Return
Cut beef into bite-sized cubes.
Separate gorund beef into small meatballs, set aside.<
Brown beef
in oil in pot.
Stir in dry onion soup mix, tomato paste
and
water.
Bring to boil.
Simmer for 2 hours. Cook sliced carrots in microwave for 15 minutes.
Pour carrots and carrot juice into beef mixture.
Continue simmering.
Cook noodles according
to
directions.
Serve
in
separate bowl. Pour goulash in bowl to be spooned over noodles at the table.
Heat oil in deep saucepan.
Add
beef cubes and onions. Sprinkle with flour and cook
until
lightly
brown.
Stir\tin paprika and cook 3 minutes.
Add
tomato
puree,
water, salt, sugar, pepper and bay leaf; cover and
simmer
1 hour or until meat is tender.
Toss hot cooked noodles with butter and serve with goulash.
Makes 4 servings.
nd add the pieces of beef, salt and pepper.
Bring
Dredge meat in flour.
In large skillet, heat oil and brown meat well.
Add onions; cook lightly.
Stir in water, paprika, salt and garlic.
Cover and simmer until meat is tender, about 2 1/2 hours, stirring occasionally.
Cook noodles according to package directions; drain.
Serve goulash over noodles.
ag. Add 1/2 of beef. Seal bag; shake to coat
Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.
Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).