nto a bowl. Serve with goulash over the spaetzle.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Heat clarified butter in a Dutch oven or heavy bottomed pan with a lid, and sear beef all over for 10 mins. After about 5 mins, stir in bacon and onions. Stir in tomato puree and flour and cook briefly.
In a saucepan, bring red wine, orange juice and stock to a boil. Tie whole spices and in a cheesecloth pouch and add to the liquid along with the orange zest. Pour liquid over meat, cover pan and simmer for 1 hr 30 mins.
Season goulash and serve with Brussels sprouts and noodles.
ogether then stir into the goulash. Simmer for a further 2
Cook stew beef in pressure cooker about 15 minutes, then add other ingredients. Cook an additional 5 minutes. Pour all ingredients into a large pot. In a separate cup, mix 1-1/2 teaspoon of flour with water to make a paste. Add paste to large pot of stew beef and cook until thick. Pour goulash over rice and serve.
Brown beef stew meat in butter.
Put onions, garlic, ketchup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, 1 1/2 cups water and stew meat into a crock pot.
Cover and cook on low for 7 to 8 hours.
To thicken goulash, about 1/2 hour before serving mix 2 tablespoons of flour and 1/4 cup water in a bowl. Mix well.
Add to crock pot and stir well.
Cover, turn heat to high and cook approximately 1/2 hour.
Serve over hot buttered egg noodles. Caraway seeds can be added to buttered noodles if desired.
ix the wine into the stew then cover and continue to
nd add the Wild Boar stew meat. Cover and refrigerate for
ins. Season to taste. Serve goulash topped with parsley. Accompany with
mong serving bowls. Top with goulash. Sprinkle with reserved orange and
nd lime juice to the goulash and season it to taste
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.
nto shallow bowls. Top with goulash and sour cream. Serve sprinkled
ontinue to cook in the stew).
When the meat is
edium heat; cook the beef stew meat in the pot until
ver medium heat. Add the stew meat, caraway seeds, onion and
mixing lightly.
After the stew has cooked until tender, the
Ten minutes before stew is done, add dumplings (recipe follows) and cover
lotted spoon and set the stew meats aside as well.