Grandmas Hungarian Goulash Recipes

HUNGARIAN GOULASH I

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

GRANDMA'S AMERICAN GOULASH

Steps:

• In a large saucepan, over medium heat, brown beef along with onion and garlic. Drain excess grease.
• Stir in tomatoes (with juices) and tomato sauce.
• Season with sugar, Italian seasoning and salt and pepper. Stir well and bring to a boil.
• Reduce heat and simmer for about 10 minutes.
• Then add in cooked pasta and stir. Allow to simmer for another 5 minutes then serve.
• Sprinkle with a little grated Parmesan cheese.

COUNTRY GOULASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
• Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

GRANDMA'S HUNGARIAN GOULASH

Steps:

• 1. In a plastic bag combine flour, paprika, salt and pepper.
• 2. Cut Chuck Roast into 1 inch cubes and add to flour mixture to dredge.
• 3. Heat oil in skillet and brown the meat pieces. As the pieces are lightly browned, drain and transfer to stock pot or crock pot.
• 4. In stock pot or crock pot, stir in water and beef bouillon cubes or beef stock, onion, catsup, mushrooms, garlic and bay leaves. Stove top: Turn to high heat and when mixture starts boiling remove bay leaves, cover and turn heat to simmer for 2 to 4 hours. Crockpot: Turn to high and mixture starts boiling remove bay leaves. Turn to low heat, cover and simmer for 2 to 4 hours.
• 5. Sour Cream Sauce: 1 cup sour cream, 6 Tbsp flour (more or less), 1-2 cups hot cooking liquid. Combine sour cream and flour and mix together very well so that it is a creamy texture. SLOWLY blend in hot cooking liquid into the sour cream mixture so that it does not curdle.
• 6. Slowly pour your warm sour cream mixture into the hot mixture of the pot, stirring constantly to blend it thoroughly. Continue to cook and stir constantly until thickened. serve over hot cooked egg noodles. Best Served with a fresh salad with a lovely balsamic dressing, fresh cooked Asparagus, Broccoli or your favorite vegetable and a crusty bread. Updated 10/20/14

GRANDMA AGOCS' HUNGARIAN GOULASH

Steps:

• 1. In a heavy 5 or 6 Qt Dutch Oven, fry the bacon over medium heat. then remove and allow to cool and dry on some paper towels. 2. Brown the stew meat evenly in the bacon fat, seasoning with salt an dpepper as you go. Sprinkle the flour over the meat as it brows, too. 3. Add onions, garlic, red peppers, and caraway. Stir for about 3 or 4 minutes. 4. Add vinegar, crushed tomatoes, and broth. Lower heat to simmer and cook for about an hour. Stir occasionally. 5. Add the potatoes and simmer for an additional 30 minutes. 6. Crumple the bacon and add it to the mix. Simmer for an additional 15 minutes. 7. Season to taste with salt and pepper. 8. Stir in the sour cream. 9. Serve over noodles.