Bosnian Style Gulash Recipes
OLD FASHIONED GOULASH WITH BEEF AND MUSHROOMS
Mushroom goulash is an easy goulash recipe fantastic for older cuts of beef, but even better made with rump steak (sirloin). This simple dish is enriched with mushrooms which endow this perfect goulash taste with hints of earthiness.
Provided by Aida
Categories Main Course
Time 1h25m
Number Of Ingredients 11
Steps:
- In a deep pan or pot combine beef and beef broth. Simmer on low to medium for 15-20 minutes.
- Add onion (or onion powder), garlic (or garlic powder), paprika, salt and pepper to the pan. Mix well and continue simmering 20 minutes. Add a little bit of hot water at times to keep the level of liquid even. (In addition to the broth you'll be adding 1 to 2 more cups of liquid throughout the entire cooking process for a total of 4-5 cups of liquid to replenish evaporated liquid and achieve wanted goulash thickness.)
- Add butter, tomato sauce and sugar to the pan and mix well. Bring the temperature down to low and simmer another 20 minutes, stirring frequently. (By now the meat should be tender. )
- Finally, add mushrooms. Combine with ingredients well and simmer another 10- 15 minutes, or until the mushrooms are soft.
- Garnish with parsley and serve over rice, couscous or pasta.
- Keep leftovers in the fridge 1-2 days at most, or freeze in freezer-proof containers for up to 3 months. If planning to freeze the stew it's best to omit the mushrooms before freezing. Instead, add a cup of water or broth and do step 4 after you thaw the goulash.
Nutrition Facts : ServingSize 1 of 4, Calories 450 kcal, Sugar 6.2 g, Sodium 955 mg, Fat 17.8 g, SaturatedFat 8 g, Carbohydrate 11.3 g, Fiber 2.4 g, Protein 58.6 g, Cholesterol 167 mg
CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
- Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
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