BEEF CHEEK GOULASH
Provided by Pete Wells
Categories dinner, lunch, main course
Time 6h
Yield 6 to 8 main-course servings
Number Of Ingredients 17
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
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
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
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
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
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
More about "beef cheek goulash recipes"
BEEF CHEEK GULYáSLEVES (GOULASH SOUP) - DIVERSIVORE
From diversivore.com
5/5 (14)Total Time 2 hrsCategory Main Course, SoupCalories 439 per serving
- Follow steps 1-3 as in the stove top version, but saute the ingredients in the Instant Pot (or other multi-function electric pressure cooker) and only add half (1 L) of the water.
- In a large mixing bowl, combine the flour, egg, and salt. Knead together with your hands for about 5 minutes until the dough has formed a uniform, springy ball. Add a bit of flour if the mixture is too wet, or a bit of water if it's too dry.
OX CHEEK GOULASH - FRUGALFEEDING.COM
From frugalfeeding.com
BEEF CHEEK GOULASH RECIPE | JAMES BEARD FOUNDATION
TRADITIONAL BEEF GOULASH RECIPE - COOKING WITH BRY
BEEF CHEEK GOULASH : OOH LA LOIRE
From oohlaloire.com
Estimated Reading Time 2 mins
THE PERFECT BEEF CHEEK RECIPE - EASY RECIPES
From recipegoulash.cc
20+ BEST BEEF CHEEKS RECIPE IDEAS - EASY RECIPES
From recipegoulash.cc
【COOKED】BEEF CHEEKS RECIPE - EASY RECIPES
From recipegoulash.cc
BEEF GOULASH WITH HERBY DUMPLINGS RECIPE | STUFF.CO.NZ
From stuff.co.nz
BEEF GOULASH - RECIPES - HAIRY BIKERS
From hairybikers.com
17 BEST RECIPES BEEF CHEEKS IDEAS - EASY RECIPES
From recipegoulash.cc
ASIAN STYLE BEEF CHEEK RECIPE - EASY RECIPES
From recipegoulash.cc
BEEF CHEEK GOULASH RECIPES - NDALU.UK.TO
From ndalu.uk.to
BEEF CHEEK RECIPES THAT A BEEF LOVER CAN NEVER RESIST - THE …
From therustyspoon.com
POMEGRANATE-BRAISED BEEF CHEEKS RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPES | JAMES BEARD FOUNDATION
From jamesbeard.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love