How to Make Hungarian lamb goulash | TeluguOne Food | Chefisode - 6
How to Make Hungarian lamb goulash | TeluguOne Food | Chefisode - 6
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Professional Chef's Best Goulash Recipe!
Have you been getting bored by the same old beef stew recipe and your looking for a way to spice up your life? Chef Michael Smith has the solution, and it's straight from Hungary: Goulash! Follow along with the recipe below and you will be drowning in the glory of this home made Hungarian staple!
Ingredients
Goulash
1 Tbsp vegetable oil
4 large onions, sliced
1 heads garlic cloves, halved
2 red bell peppers, seeded and diced
½ cup sweet paprika
1 tsp caraway seeds
1 3-pound chuck roast, trimmed and cut in 1-inch cubes
4 carrots, chopped
3 cup Hungarian red wine or other red wine
3 bay leaves
1 tsp salt
2 Tbsp red wine vinegar
Spaetzle
2 cup whole wheat flour
1 tsp baking powder
¼ tsp salt
1 pinch pepper
2 large eggs
1 ¼ cup milk
1 250 mL container of sour cream (for topping)
Recipe
Goulash
1. Preheat your oven to 325ºF and turn on your convection fan if you have one.
2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. Cover and bake until the beef is tender, about 3 hours. Stir in the vinegar.
Spaetzle
1. For the spaetzle in a small bowl whisk together the dry ingredients. In a second bowl, whisk together the eggs and milk. Stir the two together with a wooden spoon to make a sticky batter. Let the batter rest for 15 minutes allowing the elastic gluten to relax. Ready a large pot of boiling salted water. Using a rubber spatula and a potato box grater force the batter through the largest holes into the boiling water. The batter will sink, and then rise to the top when cooked through, about a minute. Remove with a strainer or slotted spoon and transfer to a service l.
2. Nestle the spaetzle with the goulash and serve with a dollop of sour cream. This recipe is dedicated to the memory of Ann Szemba, my Hungarian friend who traveled with me to Hungary and taught me this dish.
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Beef Goulash - Hungarian Beef Goulash Recipe - Paprika Beef Stew
Learn how to make a Beef Goulash recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Hungarian Beef Goulash recipe!
Traditional Hungarian Goulash (Gulyas)Recipe with Chef Ranveer Brar
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Traditional Hungarian Goulash (Gulyas)Recipe with Chef Ranveer Brar
Goulash (Hungarian: gulyás, Albanian: gullash) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to the Old World until the 16th century.
Warm 100 ml oil in a deep large pot,
add 15-20 garlic cloves, 1 kg Iamb
and cook till the Iamb is lightly
caramelized
Add 2 diced onions and cook,
add 3 chopped bell peppers,
3 diced tomatoes and 3 tbsp paprika
powder, add 2 potatoes and 2 carrots,
Stir Iamb stock, add salt to taste
and cover the lamb to cook in its steam
Once done serve Gulyås with baguette.
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