GOULASH:
In a large heavy
br>Drop by teaspoonful into goulash.
Cover and simmer 5
Add the onions and sliced Hungarian banana peppers and saute for
Add finely chopped onion and Hungarian paprika. Cook while stirring for
Sear the meats, onions, bell pepper, and garlic in a large deep pan.
Season with salt and pepper. Add caraway seeds.
Stir in rinsed and drained kraut.
Add beef broth.
Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.
owl.
Stir some of goulash sauce into sour cream, mixing
nto the gravy.
Serve Hungarian gulash over hot buttered noodles
broil if necessary). Serve the goulash in bowls spooning the biscuits
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.
aste and add to simmering goulash.
Bring back to a
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.
ream, if desired.
This goulash can be made in advance
tew. Thicken with flour.
* Hungarian paprika is essential here. Domestic
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.
he pan bottom, prepare the goulash sauce:.
Pour 3 cups
o not boil.
Serve goulash with sauerkraut.
edium-low and let the goulash cook slowly until the meat
Trim veal and cut into large cubes.
Saute onions in olive oil until clear; add veal and saute.
Add paprika and veal stock and stir until blended.
Add herbs and garlic to veal mixture and add salt and pepper to taste.
Simmer until tender, approximately 45 minutes to 1 hour.
Before serving, blend cornstarch with sour cream and add to goulash.
Top each serving with a dollop of sour cream and sprinkle with paprika.
Can be served with spaetzel or on mashed potatoes or rice.
Fantastic!
o release and thicken the goulash.
Serve with hard crusted
about 30 minutes.
Spoon goulash into bowls.
Top each