Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe for Goulash?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for Goulash?),it will help you,my kids.
Answers:
Go to a Hungarian restuarant.
Order up some goulash.
Other Answers:
ELBOW MACARONI, HAMBURGER, GREEN PEPPER, ONION, TOMATOES, AND TOMATOE JUICE ALL MIXED TOGETHER,, MMMMMMMMMMMMMM
are you hungarian f1re? if so... so am I, I love goulash, but I forgot the recipe, cuz my mom makes it
Recipe name: Hungarian Beef Goulash
Recipe by: Chef John V., Good Cooking, Inc.
History: This is an updated version of my Grandmother Rauscher's recipe!
Description: Stewed beef in paprika sauce with onions, peppers and garlic.
Serving size: 4
Preparation time: about 2 hours 30 minutes
Amount/Measure/Ingredient:
2 pounds beef stew meat, chuck
1/4 cup oil, light flavored olive or vegetable
2 tbsp. clarified butter + 2 tbsp. clarified butter for sautéing the vegetables
1/2 cup flour
2 tsp. kosher salt
1 tsp. ground black pepper
1 quart onions, sliced thin
1 tbsp. garlic, chopped fine
1 cup fresh red peppers, chopped fine
2 tbsp. flour
1/4 cup paprika, Spanish style or real Hungarian
1 bay leaf, small like the size of a quarter
1 tbsp. fresh marjoram or 2 tsp. dried
1 cup dry white wine
2 tsp. sugar
1 quart hot veal stock or canned beef broth
2 tbsp. tomato paste
additional salt and pepper to your taste
Preparation:
Pre-heat a heavy bottom braising or sauté pan over medium heat; mix the flour, salt and pepper together, dredge the meat in the flour and shake off the excess. Add the oil and butter to the pan then add the meat and brown it on all sides. Adjust the heat as you need so that the meat doesn't burn or boil in the pot. You may want to do this in 2 or 3 batches. When brown remove the meat and keep it warm. Now add the additional 2 tbsp. clarified butter, onions, red peppers and garlic and cook about 2 minutes, add 2 tbsp. flour and cook slowly for 3-4 minutes longer. Add the remaining ingredients starting with the paprika, stirring after each addition, finishing with the wine, then the hot stock. Stir until smooth then add the browned beef, bring it to a boil, then reduce the heat to a simmer. Cover the pot and cook slowly for about 1 1/2 hour or until tender. Skim off any oil that rises to the top during the cooking and discard it. Check and stir the goulash occasionally so it doesn't stick or burn.
To serve adjust the seasonings to your taste, remove the bay leaf. You may adjust the thickness with cornstarch dissolved in a little water to thicken it or add some water to thin it. The sauce shouldn't be too thick, it should be more like the consistency of heavy cream.
Serve with buttered noodles, green beans and slices of rye bread.
Source(s):
http://www.goodcooking.com/goulashr.htm
HUNGARIAN BEEF GOULASH
1/4 c. vegetable oil
10 oz. finely cut onions
1/2 bell pepper, deseeded & crushed
4 lg. cloves of garlic, chopped
1 lb. beef chuck (stew meat, or shank meat)
2 tbsp. Hungarian paprika (don't use Spanish)
1/4 tsp. black pepper
1/4 tsp. crushed Italian pepper or cayenne
1/2 tsp. caraway seeds
1 (28 oz.) can tomatoes, crushed by hand
2 bay leaves
Salt to taste
For those who can remember, a grating of lemon rind to taste for a finishing touch.
1. Heat the oil in a heavy bottom saucepan or casserole. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and saute until it imparts its aroma.
2. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings.
3. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about one hour.
4. When meat is tender, remove bay leaves and taste once more. Skim any grease that may have surfaced. Keep warm.
Serves 4-5.
NOTE: Serve Goulash on a bed of egg noodles, buttered and seasoned with a touch of nutmeg.
The most important ingredient in the Hungarian dish gulyas is the paprika, which is dried, ground capsicum pepper, grown in Hungary. Make sure you include plenty, like two tablespoons for every kilo of meat. Otherwise, all the other recipes before mine look good. Make sure the beef is cooked long and slow so it's tender.
Ingredients:
* 2 pounds stew beef
* 1 small dash cayenne
* 1 cup sliced onions
* 1/4 cup Worcestershire sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
* 2 tablespoons Worcestershire sauce
* 2 tablespoons brown sugar
* 1 teaspoon vinegar
* 2 1/2 teaspoons Hungarian sweet paprika
* 1 clove garlic, crushed
* 1 teaspoon dry mustard
* 3/4 cup catsup
* 2 teaspoons salt
* 3 cups water
* 1 package noodles (the narrow, twisted kind work best, but use whatever you prefer)
Directions:
Brown meat. Combine remaining ingredients and pour over meat. Bring to boil. Turn heat down to low and simmer for 1 1/2 hours; if preferred, place browned meat and all other ingredients in pressure cooker, bring to full pressure, and cook 12 minutes. To cook in a slow cooker, place all ingredients in the cooker and cook on low 8-10 hours. Browning of meat ahead of time is not necessary. To thicken, turn cooker to high; dissolve 1 tsp cornstarch in small amount of water, stir into goulash, and cook on high for 10-15 minutes or until thickened. To serve, cook noodles in salted water; drain and place in large serving bowl. Spoon goulash evenly over the top, pouring on all the liquid. Sprinkle chopped parsley over the goulash if desired. Serve with a good red zinfandel or well-chilled beer.
Note: In the unlikely event that there is any goulash left over, it can be made into an excellent goulash soup using the following recipe.
Goulash Soup From Leftover Goulash
leftover goulash from above recipe (without the noodles) diced, peeled potatoes caraway seeds (optional)
For each 2 cups of goulash, add 3 cups boiling water and 1 cup diced, peeled potatoes. For additional flavor, you may add a teaspoon or more of caraway seeds if you wish. Cover and cook until the potatoes are soft, about 10 minutes. Note: To add more color to the soup, heat a tablespoon of olive or vegetable oil, add 1/2 teaspoon paprika, 2 tablespoons water, and 1 tablespoon tomato paste; bring to a boil and stir into the soup.
This recipe for Real Hungarian Goulash serves/makes 6.
2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:
1 egg
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream.
Serves 6.
I saw Rachael Ray make some yummy looking goulash on her show. They have all the recipes she makes on tv on foodnetwork.com. I haven't made this one yet, but I've tried some of her other recipes and they are really good.
GOULASH
1 1/2 lb. beef cubes
1 lg. onion
Garlic
1 can whole tomatoes
1 (8 oz.) can tomato sauce
1 pkg. goulash mix
Salt beef cubes and roll in flour. Melt 2 tablespoons bacon grease in a 3-quart saucepan, add the beef cubes and brown well. Add 1 large sliced onion. Stir well. Add 2 cloves garlic, 1 can whole tomatoes and 1 can tomato sauce. Stir in goulash mix and bring to a boil. Reduce heat and cover pan. Simmer until meat is tender. Serve with Spaezle, pasta, or rice.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Recipe for Goulash?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for Goulash?),it will help you,my kids.
Answers:
Go to a Hungarian restuarant.
Order up some goulash.
Other Answers:
ELBOW MACARONI, HAMBURGER, GREEN PEPPER, ONION, TOMATOES, AND TOMATOE JUICE ALL MIXED TOGETHER,, MMMMMMMMMMMMMM
are you hungarian f1re? if so... so am I, I love goulash, but I forgot the recipe, cuz my mom makes it
Recipe name: Hungarian Beef Goulash
Recipe by: Chef John V., Good Cooking, Inc.
History: This is an updated version of my Grandmother Rauscher's recipe!
Description: Stewed beef in paprika sauce with onions, peppers and garlic.
Serving size: 4
Preparation time: about 2 hours 30 minutes
Amount/Measure/Ingredient:
2 pounds beef stew meat, chuck
1/4 cup oil, light flavored olive or vegetable
2 tbsp. clarified butter + 2 tbsp. clarified butter for sautéing the vegetables
1/2 cup flour
2 tsp. kosher salt
1 tsp. ground black pepper
1 quart onions, sliced thin
1 tbsp. garlic, chopped fine
1 cup fresh red peppers, chopped fine
2 tbsp. flour
1/4 cup paprika, Spanish style or real Hungarian
1 bay leaf, small like the size of a quarter
1 tbsp. fresh marjoram or 2 tsp. dried
1 cup dry white wine
2 tsp. sugar
1 quart hot veal stock or canned beef broth
2 tbsp. tomato paste
additional salt and pepper to your taste
Preparation:
Pre-heat a heavy bottom braising or sauté pan over medium heat; mix the flour, salt and pepper together, dredge the meat in the flour and shake off the excess. Add the oil and butter to the pan then add the meat and brown it on all sides. Adjust the heat as you need so that the meat doesn't burn or boil in the pot. You may want to do this in 2 or 3 batches. When brown remove the meat and keep it warm. Now add the additional 2 tbsp. clarified butter, onions, red peppers and garlic and cook about 2 minutes, add 2 tbsp. flour and cook slowly for 3-4 minutes longer. Add the remaining ingredients starting with the paprika, stirring after each addition, finishing with the wine, then the hot stock. Stir until smooth then add the browned beef, bring it to a boil, then reduce the heat to a simmer. Cover the pot and cook slowly for about 1 1/2 hour or until tender. Skim off any oil that rises to the top during the cooking and discard it. Check and stir the goulash occasionally so it doesn't stick or burn.
To serve adjust the seasonings to your taste, remove the bay leaf. You may adjust the thickness with cornstarch dissolved in a little water to thicken it or add some water to thin it. The sauce shouldn't be too thick, it should be more like the consistency of heavy cream.
Serve with buttered noodles, green beans and slices of rye bread.
Source(s):
http://www.goodcooking.com/goulashr.htm
HUNGARIAN BEEF GOULASH
1/4 c. vegetable oil
10 oz. finely cut onions
1/2 bell pepper, deseeded & crushed
4 lg. cloves of garlic, chopped
1 lb. beef chuck (stew meat, or shank meat)
2 tbsp. Hungarian paprika (don't use Spanish)
1/4 tsp. black pepper
1/4 tsp. crushed Italian pepper or cayenne
1/2 tsp. caraway seeds
1 (28 oz.) can tomatoes, crushed by hand
2 bay leaves
Salt to taste
For those who can remember, a grating of lemon rind to taste for a finishing touch.
1. Heat the oil in a heavy bottom saucepan or casserole. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and saute until it imparts its aroma.
2. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings.
3. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about one hour.
4. When meat is tender, remove bay leaves and taste once more. Skim any grease that may have surfaced. Keep warm.
Serves 4-5.
NOTE: Serve Goulash on a bed of egg noodles, buttered and seasoned with a touch of nutmeg.
The most important ingredient in the Hungarian dish gulyas is the paprika, which is dried, ground capsicum pepper, grown in Hungary. Make sure you include plenty, like two tablespoons for every kilo of meat. Otherwise, all the other recipes before mine look good. Make sure the beef is cooked long and slow so it's tender.
Ingredients:
* 2 pounds stew beef
* 1 small dash cayenne
* 1 cup sliced onions
* 1/4 cup Worcestershire sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
* 2 tablespoons Worcestershire sauce
* 2 tablespoons brown sugar
* 1 teaspoon vinegar
* 2 1/2 teaspoons Hungarian sweet paprika
* 1 clove garlic, crushed
* 1 teaspoon dry mustard
* 3/4 cup catsup
* 2 teaspoons salt
* 3 cups water
* 1 package noodles (the narrow, twisted kind work best, but use whatever you prefer)
Directions:
Brown meat. Combine remaining ingredients and pour over meat. Bring to boil. Turn heat down to low and simmer for 1 1/2 hours; if preferred, place browned meat and all other ingredients in pressure cooker, bring to full pressure, and cook 12 minutes. To cook in a slow cooker, place all ingredients in the cooker and cook on low 8-10 hours. Browning of meat ahead of time is not necessary. To thicken, turn cooker to high; dissolve 1 tsp cornstarch in small amount of water, stir into goulash, and cook on high for 10-15 minutes or until thickened. To serve, cook noodles in salted water; drain and place in large serving bowl. Spoon goulash evenly over the top, pouring on all the liquid. Sprinkle chopped parsley over the goulash if desired. Serve with a good red zinfandel or well-chilled beer.
Note: In the unlikely event that there is any goulash left over, it can be made into an excellent goulash soup using the following recipe.
Goulash Soup From Leftover Goulash
leftover goulash from above recipe (without the noodles) diced, peeled potatoes caraway seeds (optional)
For each 2 cups of goulash, add 3 cups boiling water and 1 cup diced, peeled potatoes. For additional flavor, you may add a teaspoon or more of caraway seeds if you wish. Cover and cook until the potatoes are soft, about 10 minutes. Note: To add more color to the soup, heat a tablespoon of olive or vegetable oil, add 1/2 teaspoon paprika, 2 tablespoons water, and 1 tablespoon tomato paste; bring to a boil and stir into the soup.
This recipe for Real Hungarian Goulash serves/makes 6.
2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:
1 egg
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream.
Serves 6.
I saw Rachael Ray make some yummy looking goulash on her show. They have all the recipes she makes on tv on foodnetwork.com. I haven't made this one yet, but I've tried some of her other recipes and they are really good.
GOULASH
1 1/2 lb. beef cubes
1 lg. onion
Garlic
1 can whole tomatoes
1 (8 oz.) can tomato sauce
1 pkg. goulash mix
Salt beef cubes and roll in flour. Melt 2 tablespoons bacon grease in a 3-quart saucepan, add the beef cubes and brown well. Add 1 large sliced onion. Stir well. Add 2 cloves garlic, 1 can whole tomatoes and 1 can tomato sauce. Stir in goulash mix and bring to a boil. Reduce heat and cover pan. Simmer until meat is tender. Serve with Spaezle, pasta, or rice.
correctness,It's Non-profit and only for informational purposes.
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