long with salt and paprika for 1 hours on low heat
nions and sliced Hungarian banana peppers and saute for 2 minutes. Add
over, simmer and stir occasionally for 3 hours or until tender
and simmer on low heat for 1-1/2 to 2
nd bake at 325 degrees for 1 1/2 hours.
our cream will curdle. Taste for salt and pepper and add
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.
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.
epper. Toast spices, stirring constantly, for about 2 minutes. Pour in
br>Cook in pressure cooker for 20 minutes.
As I
oil.
Cover and simmer for 1-1/2 hours or
o stabilize pressure and cook for 12 minutes.
Release pressure
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.
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.
caraway seeds and flour stirring for 2 minutes.
Mix vinegar
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.
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.
ed low and let simmer for about 1 1/2 hours
nd lemon zest, and cook for about a minute, then stir
Cut meat into 1-inch cubes then salt.
Chop onions and brown in oil.
Add beef and paprika, simmer for 1 hour.
Add water, potatoes, bay leaf, and pepper.
Cover and simmer for 40 minutes.
Separately mix Bisquick and milk.
Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
Cover and cook for 10 minutes.
Serve over cooked, wide egg noodles, top with a dollop of sour cream.