Old World Beef Goulash With Caraway And Onions Recipes

OLD WORLD BEEF GOULASH WITH CARAWAY AND ONIONS

Steps:

• Heat the vegetable oil or drippings in a large dutch oven or casserole dish.
• Add the onions and sautee over medium-high heat for 5-7 minutes until golden brown.
• Add garlic, caraway seeds, paprika, brown sugar and continue to cook and stir for an additional 3-4 minutes.
• Add the vinegar and heat for an additional 2-3 minutes to burn off the sharp flavor.
• Stir in tomatoes and beef stock and heat to a simmer.
• Set the pot aside to simmer over medium heat while browning the beef cubes separately in an another pan.
• Preheat the oven to 325 degrees.
• In a frying pan cook the bacon until softened and pale golden in color.
• Pat the beef cubes dry and add in batches to the bacon mixture.
• Brown the beef on all sides adding the salt, cayenne and black pepper.
• When each batch is browned transfer it to the the dutch oven or casserole dish.
• Cover and bake for 2 hours or until the meat is very tender.
• Remove the dish from the oven and skim off any extra fat from the surface.
• Whisk together the sour cream and flour until well blended and gently stir into the goulash.
• Add parsley for garnish at time of serving.

HUNGARIAN GOULASH WITH CARAWAY AND SOUR CREAM

Steps:

• Cook bacon until crisp, then crumble and set aside.
• Add onions to skillet and brown on medium low in drippings.
• Stir in paprika and caraway seed.
• Cook for 10 to 15 seconds, stirring.
• Add meat.
• Stir to coat evenly withpaprika.
• Add 2 cups of the tomatoes, cover and simmer for 1 hour, until meat is almost tender.
• Season to taste with salt and pepper.
• Add potato and cook 25 minutes more, until potatoes and meat are both tender.
• Stir in reserved tomatoes and heat thru.
• Sprinkle with reserved bacon and serve with sour cream if desired.

OLD WORLD HUNGARIAN GOULASH

Steps:

• Heat butter in a large skillet over medium-high heat.
• Cook beef in butter, stirring occasionally, until lightly browned.
• Do not drain.
• Place beef and sliced onion in a slow cooker.
• Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
• Cover and cook on low heat 4-5 hours (I always use the longer cook time).
• Mix water and flour; gradually stir into beef mixture.
• Stir in green pepper.
• Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.