Hungarian Pot Roast Mom Recipes

HUNGARIAN GOULASH II

Steps:

• Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
• Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
• Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

HUNGARIAN GOULASH

Steps:

• Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
• Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8-10 minutes). Don't stir the beef too much as it's cooking - you want to allow it to sit on one side and brown before turning it over or stirring it again.
• Add diced tomatoes, onions, bell peppers, carrots, potatoes (if using), beef broth, paprika, tomato paste and caraway seed. Increase the heat and bring to a boil, scraping the brown bits from the bottom of the pot with a wooden spoon.
• Once the broth boils, reduce the heat to low, cover the pot, and allow the stew to simmer until the meat and vegetables are tender (approximately 2 hours). Remove lid during the final 10-15 minutes to allow the broth to thicken, if desired. Season with salt and pepper, to taste.
• Serve goulash in bowls, or on plates over mashed potatoes or buttered noodles. Garnish with fresh parsley and a dollop of sour cream.

INSTANT POT HUNGARIAN GOULASH

Steps:

• Hit sauté on your Instant Pot. It automatically defaults to 5 minutes, which is perfect for this recipe.
• Add onions and oil. Sauté for 5 minutes.
• Add meat and sauté for another 5 minutes. Add in salt and pepper.
• Add in carrots and bell pepper, paprika and tomato paste. Stir together.
• Add in beef broth and stir. Liquid will almost cover the meat, but not fully.
• Submerge the bay leaves
• Set the Instant Pot to high pressure/pressure cook for 25 minutes. Make sure the valve is at "sealing."
• While that is cooking, make egg noodles according to package (or rice if you prefer).
• Now it's time to make the rue/sauce. We call this sauce, "slurry."
• For the sauce/slurry, simply place all of the ingredients in a bowl and whisk until combined. The sauce will be a thick, creamy mixture (almost like the consistency of mayonnaise). This sauce will be added at the end.
• When the timer on the Instant Pot turns off, turn it from "sealing" to "venting." This will release the steam.
• Let steam naturally release for 5 minutes. This simply means to just let it set and rest.
• Stir the slurry into the stew
• Remove the bay leaves and serve
• Enjoy!
• In a large skillet over high heat cook onion and olive oil for a few minutes (3 minutes) and add the beef and salt and pepper and cook for an additional 3 minutes, to brown the meat slightly.
• Put onions/meat into a slow cooker and add carrots, red peppers, paprika and tomato paste. Stir together. Add in the beef broth and stir. Liquid will almost cover the meat, but not fully. Add in the bay leaves. Cook on high for 4 hours or on low for 8 hours (I prefer low setting with this recipe).
• Before serving combine "slurry" ingredients: flour, beef broth and sour cream in a small bowl, whisking together.
• Stir the slurry into the stew before serving (the stew thickens as it sits, it's really good the next day too).
• Cook egg noodles according to package instructions.
• Remove bay leaves before serving. Serve Hungarian goulash over egg noodles (or rice).

HUNGARIAN POT ROAST

Steps:

• Trim excess fat from meat.
• Sprinkle meat with paprika, salt and pepper.
• Brown meat in hot oil in a dutch oven or large pan.
• Add water and bay leaf. Cover and simmer, 1-1/2 to 2 hours, or until meat is tender.
• Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce.
• Cover and simmer 60 minutes, or until vegetables are done.
• Add parsley.
• Just before serving, remove from heat and gradually stir in sour cream.
• Serve with cooked small noodles or boiled potatoes.

HUNGARIAN POT ROAST, MOM

Steps:

• 1. Trim fat from meat. Sprinkle with paprika, salt and pepper. Brown in oil. Add water and bay leaf. Place vegetables around meat. Cover with sauce, cover and simmer 60 min or until vegetables are done. Add celery leaves. Just before serving, remove from heat and gradually stir in sour cream. serve with cooked noodles.
• 2. NOTE: you can use 4 large onions and quarter them instead of the small whole onions, and can use parsley instead of celery leaves.