EASY AND DELICIOUS GOULASH RECIPE | GOULASH RECIPE | TRY THIS WITH RICE ????????????
670G BEEF FOR STEW
1500ML BEEF OR CHICKEN BROTH
230G CANNED OR FRESH SKINLESS TOMATOES
1 MEDIUM ONION
3/4 OF A MEDIUM RED BELL PEPPER
1 1/2 TSP SWEET PAPRIKA
1/2 TSP AROMATIC SPICE BLEND (OPTIONAL)
1/2 TSP WHITE PEPPER
3 1/2 TBSP OLIVE OIL
1 1/2 TBSP BUTTER
1 TBSP FLOUR
2 CLOVES OF CRUSHED GARLIC
2 MEDIUM POTATOES
#goulash#brunch#heartymeal
Hungarian Beef Goulash Recipe
This delicious Hungarian Goulash Recipe is jam-packed with roasted vegetables and beef in an amazing spice-filled broth that is loaded with flavor.
Goulash is a traditional Hungarian stew that has origins all the way back to Magyar shepherds in the 9th century. The stew back then was dried out and held in sheep stomachs which were the olden day's version of a plastic container. When it was time to eat they would rehydrate it with water and feast.
Fast forward several centuries and goulash finally made its way to a big pot or kettle where meat, vegetables, and of course paprika, were stewed for hours over a fire until everything was tender. We take the same approach nowadays, but my guess is it’s on your stovetop.
Some very basic ingredients for goulash include beef, onions, carrots, potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper.
Ingredients for this recipe:
• 6 strips of chopped bacon
• 2 pounds of beef shanks cut into 1” cubes
• 2 peeled and medium diced yellow onions
• 3 finely minced garlic cloves
• 1 seeded and medium diced red bell pepper
• 1 banana or cubanelle pepper cut into rings or medium diced
• 3 cored and medium diced vine ripe tomatoes
• 1 ½ teaspoons ground cumin
• 1 tablespoon sweet Hungarian paprika
• 1 cup red wine
• 4 cups beef stock
• 2 bay leaves
• 2 peeled russet potatoes cut into 1” chunks
• 3 peeled and large diced or thickly sliced carrots
• optionally add 1 cup each of large diced peeled celeriac root and turnips
• salt and pepper to taste
Serves 10
Prep Time: 25 minutes
Cook Time: 3 ½ hours
Procedures:
1. Start by cooking some bacon in a large pot over medium heat until it is browned. Set the crisp-cooked bacon lardons aside.
2. Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that.
3. Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes.
4. Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring.
5. Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed.
6. Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes. The flavor and color should really intensify.
7. Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half.
8. Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender.
9. Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender.
10. Serve in a bowl with a garnish of chopped parsley.
Chef Notes:
Make-Ahead: You can make this up to 4 to 6 hours ahead of time. Keep the goulash warm over low heat until ready to serve.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You may also need to add more beef stock and re-season.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until it is warmed. You can also reheat in the microwave until warm.
Serve the goulash with some homemade bread.
Caraway seeds are classically used, but I personally am not a fan of using them in this recipe.
Feel free to adjust the seasonings with more cumin, caraway, or paprika.
I almost always use cabernet sauvignon when cooking with red wine.
You can additionally add celeriac root, turnips, and parsnips.
How to make Goulash|German Rindergulasch with Spätzle|easy recipe
#goulash #germanfood #germany
Hi everyone,
I'm April, I grew up with my grandmother who owns a catering service for over 80 years now and she already was featured on food magazine Asia. She's known for her delicious dishes and her mother was the 1st Lechon establishment in our home town. Growing up with her I learned many traditional Family recipes. As for myself, my Husband and I opened a Family-KTV restaurant-bar back in 2014 and managed to additionally open an all-you-can-eat buffet restaurant in 2016 with Italian and other international theme nights.
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My recipe is for the German style Goulash mit Spätzle. Spätzle is a German type of pasta which fits perfectly to this mouth-watering dish.
Rindergulasch
400g beef chuck
1 clove garlic
1/2cup or 75g shallots
30g tomato paste
1/2tspn cayenne pepper
1tspn paprika powder
1tspn dried marjoram
100ml red wine
200ml or 1cup beef broth
1tbsp unsalted butter
2tbsp vegetable oil
Spätzle
200g all-purpose flour
2pcs eggs
1/4tspn salt
100ml cold water
Rindergulasch, superzart und einfach sau lecker!!!
Hallo Zusammen, hier kommt das feine Rezept zum superzarten Rindergulasch. Gutes Gelingen und Guten Appetit!! Vielleicht gefällt euch auch dieses Rezept: Roulade
Hoffmann Pfannen:
Messer:
Zutaten für ca. 4-6 Personen:
1200 g Rindergulasch (Wade / Schulter)
6 Stk Zwiebel
250 ml Rotwein
500 ml Brühe (Hühner / Gemüse)
80 g Tomatenmark
1 Stk Lorbeerblatt
0,5 TL Kümmel
1 TL Paprikapulver (edelsüß)
1 TL Paprikapulver (scharf)
2 Stk Knoblauchzehe
1 Stk Zitrone (unbehandelt)
3Salz (zum Abschmecken)
Pfeffer (zum Abschmecken)
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Rindergulasch mit Paprika (Rezept) || Beef Goulash with Bell Peppers (Recipe) || [ENG SUBS]
Schnell & einfach ein leckeres Gulasch Kochen, mit Rindfleisch & Paprika. || How to cook a delicious Beef Goulash with Bell Peppers.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 4 Personen: || Ingredients for 4 servings:
•1 Kilogramm Rindergulasch || 1 kilogram beef goulash
•600 Gramm Zwiebeln || 600 grams onions
•3 rote Paprika || 3 red bell peppers
•2 - 3 Knoblauchzehen || 2 - 3 cloves garlic
•750 Milliliter Gemüsefond || 750 milliliters vegetable stock
•200 Milliliter Rotwein || 200 milliliters red wine
•1 gehäuften Esslöffel Tomatenmark || 1 heaping tablespoon tomato paste
•Je 1 Teelöffel Paprikapulver (edelsüß) & Paprikapulver (rosenscharf) || A teaspoon each paprika powder (noble sweet) & paprika powder (hot)
•Öl oder Butterschmalz zum Anbraten || Oil or clarified butter for frying
•Salz & Pfeffer || Salt & pepper
•Etwas Petersilie zum Garnieren || Some fresh parsley for garnishing
Küchenhelfer || Kitchen gadgets:
•Topf oder große Pfanne für das Gulasch || Large pot or pan for the goulash
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachkochen ;) || Enjoy cooking ;)
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The Tastiest Beef Stew Recipe Ever! Famous Hungarian Goulash Recipe! Easy Beef and Potato Recipe!
Hello Everyone! ???? This recipe showcases the delicious flavors of Hungarian cuisine. The slow-cooked beef soup/stew is infused with an abundance of paprika, giving the sauce a rich and vibrant red color. Prepare to enjoy a truly tasty dish! While this recipe aims to honor traditional Hungarian Goulash, it's important to remember that every cook and family may have their unique variations. Feel free to share your thoughts and recipes in the comments below! Have a delicious day ????????
???? 0:00 Recipe #1
INGREDIENTS:
2 tbsp Butter
1 kg/2 lb beef chuck
Season with salt and black pepper
2 onions
4 garlic cloves
1 bell pepper
2 tomatoes
1L / 4 cups beef stock/broth
2 bay leaves
2 carrots
2 potatoes
4 tbsp Sweet Hungarian Paprika
1 tsp caraway seeds
Parsley
INSTRUCTIONS:
1. Season the beef by sprinkling it with salt and pepper, then toss it to make sure the seasoning coats the meat.
2. In a large pot, melt some butter over medium heat and add the onion. Cook for about 5 minutes until the onion turns translucent and slightly golden.
3. Add the beef to the pot and stir it until the outside changes from red to brown, which should take around 2-3 minutes.
4. Now it's time to add the flavors! Stir in the garlic, bell pepper, and tomato. Cook for about 4 minutes until the tomato breaks down and becomes soft.
5. Stir in Hungarian sweet paprika, caraway seeds, and bay leaves for an extra boost of flavor. Keep stirring for about a minute.
6. Pour in the beef stock, give it a good stir, and let it come to a simmer. Cover the pot with a lid and let it cook over low heat for 1 1/2 hours. This slow cooking method will make the beef tender and delicious.
7. Add the carrot and potatoes to the pot, stirring them in. Cover the pot again and cook for another 30 minutes. By now, the beef should easily fall apart when you touch it.
8. It's time to serve! Ladle the goulash into bowls, sprinkle some fresh parsley on top, and enjoy your hearty and flavorful goulash!
???? 6.40 Recipe #2 The Most Famous Hungarian Beef and Onion Stew! Traditional Authentic Pörkölt recipe!
Authentic Pörkölt, or Hungarian beef and onion stew, is a rich and flavorful dish. It features tender beef, caramelized onions, and traditional Hungarian spices like paprika and caraway seeds. The stew is simmered slowly for a deep and satisfying flavor. Pörkölt is typically served with potatoes or noodles, and it's a comforting and delicious taste of Hungary.
INGREDIENTS:
4 slices thick-cut bacon , diced (traditionally you would use about 2 tbsp of lard) and many Hungarians add some kolbasz for flavor
1 large yellow onion
1 green bell pepper
2 cloves garlic , minced
1 large tomato
1/2 tsp caraway seeds
1 bay leaf, salt and black pepper
1 1/2 pounds (700 g) stewing beef , cut into 1/2 inch pieces
4 tbsp sweet Hungarian paprika
1 1/2 tsp Salt
1/4 tsp freshly ground black pepper
Water
???? Knives I used in this video -
???? Dutch oven:
???? Irresistible Homemade Mashed Potatoes: Easy, Creamy, and Bursting with Flavor!
INGREDIENTS:
2 lb (1 kg) potatoes
1 tbsp salt
3 tbsp (50 g) unsalted butter
1/2 cup (120 ml) warm whole milk
1/2 tsp salt
Garnish with extra butter
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