Hungarian Goulash With Red Wine Recipes

HUNGARIAN GOULASH

Steps:

• Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
• When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
• Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
• Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.
• Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.
• Taste for seasoning and adjust with salt and pepper if needed.
• Garnish with chopped parsley and serve over noodles or mashed potatoes.

RED WINE GOULASH RECIPE

Steps:

• Preheat oven to 350°F. In a large bowl, season the meat with steak seasoning and sprinkle the flour over it. Mix it so that the meat is lightly dusted with flour. Heat the olive oil in a large French oven on medium heat. Brown the meat for a few minutes while stirring well then reserve on a bowl or plate. Add the onions, carrots, celery and garlic to the pot. Cook for about 5 minutes or until vegetables start to wilt. Add tomatoes, rosemary, parsley, paprika and red wine. Turn the heat up to high and add the browned meat to the French oven. Bring liquid to a boil and cover with a lid. Place in oven and cook for about 90 minutes or until meat is fork tender. Season with salt and pepper to taste. Serve over noodles, rice or mashed potatoes.

EASY HUNGARIAN GOULASH

Steps:

• Return beef and any accumulated juices to the pan. Stir until well-combined.

HUNGARIAN GOULASH WITH RED WINE

Steps:

• fry bacon pieces in a deep pan for some minutes until the fat comes out.
• brown beef in bacon fat with the bacon, stirring.
• add onion and garlic cloves and brown, stirring.
• add pepper pieces and paprika and stir.
• add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
• Take out bay leaf and add sour cream if you prefer it.
• Serve with buttered noodles or with some bread dumplings.

CLASSIC GERMAN GOULASH

Steps:

• Place the oven rack in the center of the oven and preheat to 325°.
• Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
• Transfer the onions to a separate dish and set aside.
• Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
• Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.
• Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
• Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.

HUNGARIAN BEEF-NOODLE GOULASH

Steps:

• Roll beef cubes in flour.
• Heat oil in dutch oven and brown beef on all sides.
• Add onions, paprika, salt, pepper, and beef broth.
• Cover and cook over low heat for 1/ 1/2 hours or until tender.

HUNGARIAN GOULASH

Steps:

• Coat the meat in the seasoned flour. Heat the oil in a frying pan and fru the onion, pepper, carrot and celery. Add the meat and fry until browned.
• Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine an worcestershire sauce. Bring to a simmer and transfer to the slow cooker. Cook for approx 5 - 6 hours.