Traditional recipes

Goulash for Beginners recipe

Goulash for Beginners recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

A great recipe for goulash, even if you're not a seasoned cook. You'll be happy to have this in your cooking repertoire on those chilly autumn and winter nights. I'm not completely certain about the spice amounts. It's best to taste is as you go.

1 person made this

IngredientsServes: 6

  • 3 tablespoons olive oil
  • 900g onions, chopped
  • 680g stewing steak
  • 2 teaspoons salt
  • black pepper to taste
  • 2-3 green peppers
  • 1/2 bottle tomato ketchup
  • 3-4 tablespoons spicy brown sauce
  • 3 garlic cloves, finely chopped
  • 2 small tins (400g total) chopped mushrooms, drained
  • mild paprika
  • Tabasco sauce
  • red wine

MethodPrep:15min ›Cook:1hr45min ›Ready in:2hr

  1. Heat 2 tablespoons olive oil in a large saucepan and fry half the onions in it. Remove from the pan and fry the beef on all sides golden brown. Season with salt and pepper.
  2. Chop peppers and add to the pan. Cook for 3-4 minutes. Add the tomato ketchup, brown sauce and garlic and fill with water. Cover pan and simmer slowly for about 1 1/2 hours until the beef is very tender.
  3. Meanwhile, heat 1 tablespoon olive oil in a pan and fry the remaining onions, add the mushrooms.
  4. Add the mushrooms to the finished soup. Finally, season with paprika, Tabasco and a dash of red wine to taste.

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Reviews & ratingsAverage global rating:(1)


Hungarian Goulash

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Hungary is well known for its goulash, but not everyone knows exactly how it is made, well here it is, in all its glory. An easy dish made in one pot, packed with vitamins and all stuff healthy, whilst giving the look of a very expensive dish by its wonderful color and aroma, it is actually a very inexpensive dish to serve. The anti fatigue properties in the Hungarian Paprika, will give a feeling of wellbeing to all who eat this dish.


Recipe Summary

  • 1 1/4 pounds pork tenderloin, cut into 1 1/2-inch pieces
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped (2 cups)
  • 2 red bell peppers, ribs and seeds removed, chopped
  • 4 carrots, peeled and cut on the bias into 1 1/2-inch pieces
  • 1 tablespoon sweet paprika (preferably Hungarian)
  • 3 tablespoons tomato paste
  • 2 1/2 cups low-sodium chicken broth
  • Sour cream and chopped fresh dill, for serving

Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.

Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste cook 30 seconds.

Stir in broth boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.


Hearty Hungarian Goulash

Hunks of chuck roast join carrot and onion for mouthwatering flavor and natural sweetness. Cinnamon, cumin, paprika, and mustard round out the deep spices amping up this hearty stew’s flavor profile. It has a mineral-rich bone broth that transforms this dish into a nutritional and flavorful masterpiece.

Bone broth is a key ingredient for keeping this recipe filling and nutritious. It includes plenty of gut-healing benefits that help improve your joint health, boost your immune system, and aid your digestion (just to name a few). Look for it at your local health food store or make your own batch at home for extra superfood qualities.

Spices like paprika and cumin offer mild heat, while adding richness and warmth in every bite. Along with adding a deep red color to your dish, paprika also packs in plenty of antioxidants to boost your immunity. Combine it with Dijon mustard to round out the flavors with a hint of tang.

To get started, heat a large skillet on high with coconut oil. Add the cubed meat in batches and sear for four minutes, flipping halfway through. When finished, place the carrots, onions, and tomatoes into a slow cooker and transfer the meat on top. Set the slow cooker to high and stir in seasonings, garlic, mustard, and bone broth. Cover and cook for 4-6 hours or set on low for 8-10 hours (if you prefer richer flavors). Serve warm and enjoy!


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Usually this is served with potatoes but very often, we have macaroni with this. I don’t mean these tiny mini macaroni as you have them in mac’n cheese, I am talking the long, straight, hollow version that I can hardly get here in Texas.
Another side is rice, though less common or – and that really is the best side in my opinion – with dumplings. Dumplings from rolls or potato dumplings – both are just amazing with goulash!

… and talking about neighbors: Thanks to Italy, we often enjoy Gulasch with pasta instead of potatoes, not to mention their good red wine! Or how about a bottle of wine from France to make it even more European?


Goulash for Beginners recipe - Recipes

Here's an easy-to-do hamburger goulash recipe ground beef, noodles, tomatoes, onions, and green pepper make a filling main dish perfect for cold winter evenings. It also makes a delicious addition to a game day buffet.

Hamburger Goulash Recipe

8 ounces elbow macaroni, cooked and drained
1 pound ground beef
1 medium green pepper, chopped
1 small onion, chopped
1 14.5 ounce can diced tomatoes
3 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon minced garlic
1/2 cup water

Boil macaroni, set aside. Brown ground beef with onion and green pepper drain off liquid. Add the remaining ingredients except for the macaroni. Bring mixture to a boil. Reduce heat simmer, uncovered for 3-4 minutes or until mixture is heated through. Stir in macaroni. Dinner is served! Serves 6.

2 comments:

That looks just like the dish I loved in high school. I kept trying to get my mother to make it and said, "your father would never eat it."

I haven't thought it for many years and now i'm going to make it myself! Thanks for the recipe.

Yes, I believe it was served at my school for lunch too. Those lunch ladies really knew how to cook!


Goulash

Traditionally, goulash is a Hungarian stew typically made with beef and flavored with paprika. However like many stew-type recipes it's also evolved to have many other versions that have become familiar to Americans yet the one common factor is that they all contain paprika.

Different country, different goulash! This German variety with beef, tomatoes, and potatoes is awesome served over noodles. And there's half a bottle of red wine in the ingredients.

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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

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How to make goulash

Scroll down for the printable goulash recipe and video tutorial.

  1. SAUTE. Cook beef, onion and peppers in large pot or dutch oven until brown (about 3-5 minutes). Drain the grease, then add in garlic, Italian seasoning, seasoned salt and Worcestershire sauce. Cook for 1-2 more minutes.
  2. SIMMER. Stir in diced tomatoes, corn, broth and tomato sauce and bring to light simmer. Then add in noodles, stir and cover with lid. Cook for 10-12 minutes, or until noodles are tender.
  3. TOP. Salt and pepper to taste. If desired, sprinkle with cheese and cover for about 1 minute, until cheese has melted. Then top with fresh basil.

TIP: Stir goulash every couple of minutes so that the noodles don’t stick!


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