CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
- Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
EASY CLASSIC GOULASH
This version of classic American beef goulash makes an easy one-pot meal for the whole family. We love it.
Provided by Dawn Bohler
Categories Main Dish Recipes Pasta
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
- Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
- Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 41.5 g, Cholesterol 68.6 mg, Fat 18.1 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 6.4 g, Sodium 1270.8 mg, Sugar 10.2 g
TRADITIONAL CZECH BEEF GOULASH
Easy to make and so comforting to eat!
Provided by Magdalena
Categories Main Course
Number Of Ingredients 9
Steps:
- Cut up the beef in to bigger chunks
- Mix together the plain flour, pinch of salt and freshly ground pepper and put it in a deeper plate or bowl
- Coat the beef pieces in the flour mix
- Heat a large frying pan with some oil and leave until it's medium hot
- Fry the beef from both sides until it's golden brown and the meat is 'sealed' and place on a new plate. Do this in several batches if your pan is small.
- Next fry the onions until see through and flavour them with carraway seeds, pinch of chilli, some marjoram and also add the garlic.
- Put the beef back to the frying pan (or swap it for a large stock pan or soup pot).
- Add the beef stock cube and about 500 ml hot water
- Add the tomatoe puree
- Reduce the heat to medium low, cover with a lid and let the whole thing to simmer for about 2 hrs.
- Check regularly to make sure that the stock doesn't evaporate too much and check the beef. Depening on what cut of beef you buy, the dish might be ready sooner or longer than the recipe.
- Serve with traditional Czech dumplings or with a thickly cut sourdough bread.
GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
- Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
- Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.
SLOW-COOKER BEEF GOULASH
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
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
PRAZDROJ GOULASH
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot heat up the oil, add the onions and stir fry until golden brown. Add the caraway seeds just before the onions are finished cooking. Add the cubed beef to the pot and brown briefly. Stir in the paprika, tomato puree, black pepper, beer. Bring to a boil, then reduce the heat, cover the pot and let the goulash simmer for 45 minutes or until the meat is done, stirring occasionally. After the meat has cooked, add the flour to thicken the goulash. Stir in the salt, garlic and marjoram. Continue to simmer over low heat for another few minutes.
- To Plate: Garnish the goulash with a hard boiled egg cut into quarters, pimento or sliced red pepper, sliced raw onion and a small leaf of Boston lettuce.
PRAZDROJ GOULASH
This is a Czech goulash made with a pilsner. Very aromatic and rich. Can be served over egg noodles or mashed potatoes, and a nice bread.
Provided by Kerriebear
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In stew sized pot, heat oil and cook onions until golden brown, add caraway seeds just before onions are done.
- Add cubed beef, and slightly brown.
- Stir in tomato paste, paprika, black pepper, and pilsner beer.
- Bring to a boil, then reduce heat and simmer for 45 minutes or until beef is tender.
- Add flour to thicken.
- Stir in salt, garlic& marjoram.
- Simmer for 5 to 10 more minutes.
- Serve.
Nutrition Facts : Calories 1139.6, Fat 112.3, SaturatedFat 45.2, Cholesterol 149.8, Sodium 220.2, Carbohydrate 12.6, Fiber 1.8, Sugar 2.6, Protein 14.6
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