Beef Cheek Goulash Recipes

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BEEF CHEEK GOULASH



Beef Cheek Goulash image

Provided by Pete Wells

Categories     dinner, lunch, main course

Time 6h

Yield 6 to 8 main-course servings

Number Of Ingredients 17

1/3 cup rendered duck fat or safflower oil
5 large onions (2 pounds), halved and thinly sliced
5 red bell peppers, trimmed and roughly chopped
3/4 cup tomato paste
1 tablespoon plus 2 teaspoons sweet paprika
1 1/2 teaspoons hot paprika
2 tablespoons red wine vinegar
2 tablespoons dried marjoram
1 tablespoon finely chopped garlic
2 teaspoons caraway seeds, toasted and freshly ground
1/8 teaspoon grated lemon zest
2 teaspoons finely chopped fresh marjoram, plus additional for garnish
1 1/2 teaspoons finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
3 1/2 pounds beef cheeks, trimmed and halved, or 3 1/2 pounds deckle (second cut) brisket, cut into 2-inch chunks
Salt and pepper
2 tablespoons pickling liquid from a jar of cornichons or other sour pickles, or apple cider vinegar, to taste.

Steps:

  • In a large heavy pot over medium-low heat, melt the duck fat (or heat the oil) and add the onions. Reduce heat to very low and cook slowly cook, stirring occasionally, until onions are a very dark brown, 1 1/2 to 2 hours. If necessary, toward the end of cooking, raise heat to medium and stir constantly until onions are browned.
  • Meanwhile, place the red peppers in a steamer over boiling water and steam until very soft, 15 to 20 minutes. Transfer peppers to a food mill or blender and purée (straining afterward if using a blender). You should have 3/4 cup purée; reserve any remainder for another use.
  • Add the tomato paste to the onions and cook until paste darkens, about 5 minutes. Add the sweet and hot paprikas and mix well. Add 7 cups water, the red pepper purée, the vinegar, dried marjoram, garlic, ground caraway seeds and lemon zest. Add half of each of the fresh marjoram, thyme and rosemary.
  • Season the beef cheeks generously with salt and pepper and add them to the pot. Bring liquid to a bare simmer and cook partly covered, stirring only 3 or 4 times, for at least 3 hours, then add the rest of the fresh herbs and begin to check the cheeks' tenderness with a fork. They are done when they fall easily from the fork, after about 4 hours. They should be meltingly tender, but not fall apart. As some pieces will take longer than others, pull them from the liquid as they are done. Spread the cooked beef cheeks in a single layer on a baking sheet.
  • When all the cheeks are done, pass the cooking liquid through a colander. (Don't use a sieve, as you want to push tiny bits of onion through to make a slightly chunky sauce.)
  • Pour the sauce over the cheeks and season to taste with salt, pepper, additional fresh marjoram and cornichon juice. Serve immediately, very hot, or reheat by covering baking sheet and returning cheeks to oven at 350 degrees.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 11 grams, TransFat 0 grams

BEEF GOULASH



Beef goulash image

Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper

Provided by Member recipe by sweetunique

Categories     Dinner, Main course

Time 2h50m

Number Of Ingredients 14

4 tbsp olive oil
700g stewing steak, cut into chunks
30g plain flour
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato purée
2 tbsp paprika
2 large tomatoes, diced
75ml dry white wine
300ml beef stock, homemade or shop-bought
2 tbsp flat-leaf parsley leaves
150ml soured cream

Steps:

  • Heat oven to 160C/140C fan/gas 3.
  • Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
  • Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
  • Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
  • Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
  • Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

Nutrition Facts : Calories 576 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.45 milligram of sodium

BEEF GOULASH



Beef Goulash image

Provided by Tyler Florence

Categories     main-dish

Yield 8 servings

Number Of Ingredients 16

4 slices bacon, chopped
3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
2 roasted red bell peppers, peeled and sliced
3 tablespoons Hungarian sweet paprika
2 teaspoons caraway seeds, toasted and ground
2 tablespoons red wine vinegar
1 (15-ounce) can whole peeled tomatoes, hand crushed
6 cups low-sodium beef broth
4 russet potatoes, peeled and thickly sliced
1/2 cup sour cream
Chopped flat-leaf parsley, for garnish

Steps:

  • Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
  • Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
  • Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.

AUTHENTIC BEEF CHUCK GOULASH



Authentic Beef Chuck Goulash image

Tried looking for a recipe on recipezaar for goulash, but couldn't find the true thing. This is the real deal. That crock-pot mess with ground beef, tomatoes, and mushy macaroni is NOT goulash. Whoever started that idea or started calling it that should be ashamed of themselves. Real Goulash has NO tomatoes... the red-orange flavor comes from Hungarian Paprika. --adapted from June Meyer's (an actual Hungarian) recipe-- thanks! and to those who are posting nasty reviews, quibbling over semantics... please stop. Thank you.

Provided by Viking Knitter

Categories     Stew

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs beef chuck, cubed
1 teaspoon salt
2 onions, quartered
2 tablespoons lard or 2 tablespoons shortening
2 -4 tablespoons sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 quart water or 1 quart beef broth
1 cup dill pickle, diced
1/4 teaspoon black pepper
4 potatoes, diced
potatoes, kluski, spatzle (whatever you want!) or egg noodles (whatever you want!)
sour cream

Steps:

  • in dutch oven or electric skillet: roll beef in paprika, saute in fat.
  • Add rest of ingredients, except sour cream.
  • Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
  • When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.

Nutrition Facts : Calories 516.8, Fat 30.6, SaturatedFat 12.1, Cholesterol 108.4, Sodium 698.6, Carbohydrate 30.1, Fiber 4.8, Sugar 3.2, Protein 30

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