Authentic Hungarian Goulash In A Clay Pot Recipes

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

Steps:

• Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.

HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE

Steps:

• Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
• Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
• Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
• Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
• Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
• Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
• Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• 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.

AUTHENTIC HUNGARIAN GOULASH IN A CLAY POT

Steps:

• Soak Clay pot ( I use the smaller one) for at least 15 minutes.
• Heat up the oil in a pot and braise the chopped onions in it until they get a nice golden brown color.
• Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
• Add the ( salt and pepper the meat first) beef cubes , mix quickly and brown.
• Add garlic, caraway, parsnip, potatoes, carrots, peppers,bay leaf, tomato Paste and celery leaves. Mix .
• Pour into the soaked clay pot.
• Cover with beef broth ( it should be almost to the top.
• Place in Cold oven and turn to 400°F Bake at 400 for about 2 hours.
• Serve over egg noodles. .

HUNGARIAN GOULASH

Steps:

• Sprinkle meat chunks with salt and pepper to taste.
• Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
• Brown the meat â€" leave it alone for a few minutes to get a nice color.
• Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
• Add garlic and sauté til fragrant (30 sec or so)
• Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
• Cancel the saute. Seal the lid
• Push the meat/stew button and adjust time to 25 minutes.
• Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
• Cancel the keep-warm function and turn on Sauté
• Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
• Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
• Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown.
• Heat the broth in a separate pot or the microwave until boiling.
• Pour hot broth over the tarhonya.
• Cover and simmer on low for 20 min until tender.
• Season to taste.

HUNGARIAN GOULASH

Steps:

• Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
• Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8-10 minutes). Don't stir the beef too much as it's cooking - you want to allow it to sit on one side and brown before turning it over or stirring it again.
• Add diced tomatoes, onions, bell peppers, carrots, potatoes (if using), beef broth, paprika, tomato paste and caraway seed. Increase the heat and bring to a boil, scraping the brown bits from the bottom of the pot with a wooden spoon.
• Once the broth boils, reduce the heat to low, cover the pot, and allow the stew to simmer until the meat and vegetables are tender (approximately 2 hours). Remove lid during the final 10-15 minutes to allow the broth to thicken, if desired. Season with salt and pepper, to taste.
• Serve goulash in bowls, or on plates over mashed potatoes or buttered noodles. Garnish with fresh parsley and a dollop of sour cream.

HUNGARIAN GOULASH

Steps:

• In a large pot, brown the meat in vegetable oil or pork lard over low heat, stirring frequently.
• Add the onions, garlic, and pepper and saute until translucent. The onions should be cut into very small pieces. This is essential in order to achieve the "stew consistency". Add a small amount of water or broth, if necessary, to keep the vegetables sticking to the pan.
• Add the Hungarian paprika, ground caraway, bay leaves and salt. Mix well.
• Add the chopped tomatoes or the tomato sauce. Also add the beef stock or water.
• Cover and cook over low heat for 2 hours or until tender.
• Re-taste for seasoning.
• Place lard or oil in the Instant Pot and press "Saute" button.
• Brown the meat stirring frequently.
• Add onions, garlic, peppers and continue stirring until onions are translucent.
• Add paprika, ground caraway, bay leaves, salt, tomato sauce or chopped tomatoes and the liquid.
• Cancel the "Saute", close the pot and set it on "Stew". (For tender and juicy meat, I recommend cooking it about 20 minutes per pound(you have 3 pounds of meat in this recipe) of high pressure (the manual setting), plus 15 minutes of natural release.