Chuck Steak Goulash Recipes

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BEEF GOULASH



Beef Goulash image

Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, with a pungent aroma.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

1/4 cup unsalted butter
1/4 cup olive oil
5 pounds beef chuck, well trimmed, cut into 1-inch cubes
Salt and freshly ground black pepper
5 pounds yellow onions, chopped
1/4 cup Hungarian paprika
3 cups Homemade Beef Stock
Sour cream, for garnish
2 pounds broad egg noodles, cooked
Chopped chives, for garnish

Steps:

  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns.
  • Reduce heat to low, add onions, and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, and add paprika and stock. Stir well to combine. Cook, covered, over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1 1/2 to 2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.

HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE



Hungarian Beef Goulash - Authentic Hungarian Goulash Recipe image

An authentic Hungarian goulash recipe for one of Hungary's most famous dishes. Tender beef pieces in a rich delicious sauce made with lots of paprika and with caraway seeds.

Provided by Adina

Categories     Meat Recipes

Time 2h45m

Number Of Ingredients 13

1 kg/ 2.2 lbs stewing beef (beef chuck for instance)
2 tablespoons lard (or vegetable oil - you might need more in this case, divided)
2 onions (about 300 g/ 10.6 oz)
3 large garlic cloves
1 red bell pepper (about 100 g/ 3.5 oz)
2 to matoes (about 200 g/ 7 oz)
2 bay leaves
2 tablespoons Hungarian sweet paprika powder
¼ - ½ teaspoon Hungarian hot paprika powder ((to taste, the goulash should not be too hot))
¾ teaspoon ground caraway seeds
1 ½ tablespoons tomato paste
500 ml/ 17 fl.oz/ 2 cups beef broth or water
fine sea salt and freshly ground black pepper

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.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 602 kcal, Carbohydrate 13 g, Protein 85 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 254 mg, Sodium 1179 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 14 g

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

Lots of peppers and paprika make a good bit of braising steak into something special. A great foot stomping feast from Hungary to stop you feeling hungry!

Categories     Main     Hairy Dieters

Time 1h

Yield 6

Number Of Ingredients 16

1kg good braising steak, preferably chuck steak
1 tbsp sunflower oil
3 medium onions, cut into 12 wedges
3 garlic cloves, crushed
2 tsp hot smoked paprika
1 tbsp paprika
1 beef stock cube (Oxo works well here)
600ml cold water
400g can of chopped tomatoes
2 tbsp tomato purée
2 bay leaves
1 red pepper
1 green pepper
1 orange pepper
flaked sea salt
freshly ground black pepper

Steps:

  • Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper. Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly. Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven. Cook for 1½ hours. While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender. Serve with small portions of rice (see pages 178-179) and spoonfuls of soured cream if you like, but don't be too generous - soured cream contains less fat than double cream but still has 30 calories per tablespoon!

Nutrition Facts :

EASY HUNGARIAN GOULASH



Easy Hungarian Goulash image

Hungarian goulash is the ultimate stick-to-your-bones comfort food. Beef chuck simmered with onions and tomatoes until tender and mixed with sour cream for an ultra-creamy and rich stew you can serve over noodles, potatoes, or spaetzle.

Provided by Tracy

Categories     Dinner

Time 3h

Number Of Ingredients 13

2 to 3 pound beef chuck roast (trimmed of fat and cut into 1-inch chunks*)
¼ cup (30g) all-purpose flour
1 tablespoon (14g) butter (salted or unsalted is fine)
2 large yellow or white onions (halved and thinly sliced)
1 teaspoon salt (divided, plus more to taste)
2 tablespoons sweet Hungarian paprika
½ teaspoon caraway seeds (crushed or chopped, optional*)
1 cup beef broth
1 14.5-ounce can crushed or diced tomatoes
1 tablespoon lemon juice (fresh or bottled is fine)
¼ teaspoon pepper
1 cup (240g) sour cream
Egg noodles, potatoes (boiled, mashed, or baked all work), or spaetzle

Steps:

  • In a large bowl, toss beef with flour until well-coated. Set aside.
  • Heat a large pot over medium heat. Add butter. Once butter is melted, add onions and ¼ teaspoon of the salt. Cook, stirring occasionally, until softened, about 10 minutes. If the onions begin to brown, turn the heat down.
  • Add paprika and caraway seeds and cook for 1 minute more.
  • Add beef to the pot and cook, stirring often, for 2 minutes.
  • Slowly pour in the broth, scraping the bottom of the pot with your spoon as you go to dislodge any cooked-on bits.
  • Add tomatoes and remaining ¾ teaspoon of salt and bring to a low simmer. Cover and cook, stirring occasionally and adjusting the temperature as needed, for 2 to 2½ hours, until meat is tender.

Nutrition Facts : Calories 512 kcal, ServingSize 1 serving

SLOW-COOKER BEEF GOULASH



Slow-cooker beef goulash image

With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting

Provided by Anna Glover

Categories     Main course, Supper

Time 7h25m

Number Of Ingredients 14

3 tbsp olive oil
2kg braising or stewing steak, cut into chunks
2 large onions, finely chopped
4 mixed peppers, cut into 4cm chunks
3 garlic cloves, crushed
2 tbsp flour
2 tsp caraway seeds
2 tsp hot smoked paprika
1 tbsp sweet smoked paprika, plus extra to serve
4 tbsp tomato purée
4 large tomatoes cut into small chunks
400-500ml beef stock
300ml soured cream
small bunch of parsley, chopped

Steps:

  • Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
  • Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
  • Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium

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

CHUCK STEAK GOULASH



Chuck Steak Goulash image

The recipe was in the Wednesday Mag of our daily newspaper. I thought it sounded delish. I am posting to keep and share. Hope you enjoy it too.

Provided by momma213

Categories     Steak

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 lb boneless chuck blade steak, trimmed of fat
1 tablespoon olive oil
1 tablespoon butter
2 medium yellow onions, thinly sliced (2 cups)
2 tablespoons sweet paprika
1 teaspoon caraway seed
14 ounces can beef broth
salt, to taste
2 tablespoons chopped fresh parsley (optional)

Steps:

  • In a small bowl, combine the flour and pepper. Dredge the steaks through the flour mixture until well coated.
  • In a large skillet over medium, heat the olive oil. Add the steaks and cook until well browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.
  • Melt the butter in the skillet. Add the onions and saute until are well browned, about 10 minutes. Stir in the paprika and caraway seeds and cook for 1 minute longer.
  • Stir in the beef broth. Return the steaks to the skillet and cover the pan tightly. Reduce the heat to maintain a gentle simmer and cook until the steaks are quite tender and the sauce is thickened, 45 to 55 minutes.
  • Season with salt and stir in parsley, if using.

Nutrition Facts : Calories 437.4, Fat 33.1, SaturatedFat 12.6, Cholesterol 90.3, Sodium 867.4, Carbohydrate 12.1, Fiber 2.5, Sugar 2.7, Protein 23.4

CHEF JOHN'S BEEF GOULASH



Chef John's Beef Goulash image

This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 2h30m

Yield 4

Number Of Ingredients 19

2 ½ pounds boneless beef chuck roast, cut into 2-inch cubes
salt and ground black pepper to taste
2 tablespoons vegetable oil
2 onions, chopped
2 teaspoons olive oil
½ teaspoon salt
2 tablespoons Hungarian paprika
2 teaspoons caraway seeds, crushed
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
½ teaspoon ground thyme
½ teaspoon cayenne pepper
4 cups chicken broth, divided
¼ cup tomato paste
3 cloves garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon white sugar
½ teaspoon salt, or to taste
1 bay leaf

Steps:

  • Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
  • Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
  • Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
  • Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 13.4 g, Cholesterol 134 mg, Fat 41.2 g, Fiber 2.4 g, Protein 36 g, SaturatedFat 13.9 g, Sodium 1756.6 mg, Sugar 7.5 g

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ONE-POT BEEF GOULASH - WHOLE AND HEAVENLY OVEN
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  • Beef Goulash With Caraway Seed. This goulash recipe incorporates slightly crushed caraway seeds to impart their characteristic orange peel and anise flavors.
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From allrecipes.com


HUNGARIAN GOULASH RECIPE (GULYáS) - OLIVIA'S CUISINE
2021-10-06 To make this Goulash recipe, you will need: Beef – Any type of stew beef will do, but I do prefer the flavor and texture from a well-marbled chuck. Onions and Garlic – The flavor base! Goulash is traditionally quite onion-heavy. Veggies – You’ll need red bell peppers and celery. Roots – I use potatoes and carrots, but parsnips are also traditional! Paprika – In my …
From oliviascuisine.com


HUNGARIAN STYLE BEEF GOULASH - PETERGBOUCHIER.COM.AU
2021-05-31 Hungarian Style Beef Goulash. See all recipes. This hearty, humble Hungarian stew is sure to warm you and your family up this winter. This recipe features our grass fed chuck steak and premium beef stock. By. vivieneats. May 31, 2021. Watch the video recipe. Beef. Play recipe video . 4. servings. 150. minutes. 30. m prep + 120. m cook. calories. Equipment. …
From petergbouchier.com.au


CHUCK STEAK GOULASH RECIPES
2010-10-11 · Home > Recipes > Meat Dishes > Chuck - Beef Goulash. Printer-friendly version. CHUCK - BEEF GOULASH : 1 tbsp. oil 1 1/2 lbs. boneless chuck, cut into 1-inch cubes 1 (1 3/8 oz.) env. dry onion soup mix 1 (6 oz.) can tomato paste 1 (4 oz.) can mushrooms, stems & pieces, undrained 1 1/2 c. water. Preheat saucepan with oil over medium heat. Add beef cubes and …
From tfrecipes.com


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