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Hungarian Goulash

nions and sliced Hungarian banana peppers and saute for 2 minutes. Add

Authentic Hungarian Goulash

long with salt and paprika for 1 hours on low heat

Authentic Hungarian Goulash

over, simmer and stir occasionally for 3 hours or until tender

Easy Hungarian Goulash

and simmer on low heat for 1-1/2 to 2

Hungarian Goulash

nd bake at 325 degrees for 1 1/2 hours.

Hungarian Goulash With Sauerkraut

our cream will curdle. Taste for salt and pepper and add

Hungarian Goulash Ii

Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Hungarian Goulash

Brown meat in butter and oil in skillet or pot
Season with Salt
Add Onions, Carrots and Garlic
Cook until onions are soft
Add Flour, Paprika, and Marjoram
Stir for 3 minutes.
Add remaining ingredients
Simmer covered for 2 hours or until meat is tender
Add frozen Chateau brand potato dumplings (optional)
Cover and simmer for additional 30 minutes with optional dumplings
Goulash is even better when made the day before.

Hungarian Goulash

epper. Toast spices, stirring constantly, for about 2 minutes. Pour in

Hungarian Goulash (Gulas')

br>Cook in pressure cooker for 20 minutes.
As I

Hungarian Goulash

oil.
Cover and simmer for 1-1/2 hours or

Hungarian Goulash Under Pressure

o stabilize pressure and cook for 12 minutes.
Release pressure

Hungarian Goulash

Cook and stir beef, onion and garlic in shortening until beef is brown; drain.
Stir in 1 1/2 cups water, catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper.
Heat to boiling.
Reduce heat.
Cover and simmer until beef is tender, 2 to 2 1/2 hours.
Can also put in crock-pot on low for 8 to 9 hours. Shake 1/4 cup cold water and flour in tightly covered container. Stir gradually into beef mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over hot noodles.

Hearty Hungarian Goulash

In Dutch oven or large saucepan, heat oil and brown beef. Drain oil.
Add Lipton soup mix and paprika, blended with tomatoes.
Simmer, covered, stirring occasionally, for 1 1/2 hours, or until beef is tender.
Stir in flour blended with water (I make paste out of cornstarch instead of flour).
Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.

Hungarian Goulash

In a large skillet, saute sliced onion and bacon to golden brown.
Mix the tomato paste and saute for 5 more minutes.
Add stew meat and sweet Hungarian paprika.
Cook slowly in meat juices for 15 minutes. Add caraway seed and lemon zest.
Cover skillet and cook until meat is tender.
Before serving, mix in sour cream. Serve over egg noodles.

Hungarian Goulash Soup

caraway seeds and flour stirring for 2 minutes.
Mix vinegar

Hungarian Goulash

Melt butter in a Dutch oven.
Add onion and cook until soft. Stir in paprika and cook for 2 minutes.
Add meat and cook until well browned.
Add marjoram, beef broth and 1 can of water.
Bring to a boil; lower heat, cover and simmer for 80 minutes.
Stir in lemon juice and serve.

Slow Cooker Hungarian Goulash

In a 3-1/2- or 4-quart slow cooker combine onions, sweet peppers and garlic. Top with meat. In a small bowl combine tomato paste, the water, paprika, salt and black pepper. Pour over meat.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Serve over hot cooked noodles.

Moms' Hungarian Goulash

ed low and let simmer for about 1 1/2 hours

Mom Sykes' Hungarian Goulash

nd lemon zest, and cook for about a minute, then stir

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