Do you know a recipe for goulash?

Question

I will appreciate your advise

Answer 1

Here's the one I really like:

Beef Goulash Recipe courtesy Tyler Florence  

Show:  Food 911  

Episode:  Mother-in-Law Dumplings  











4 slices bacon, chopped

3 pounds boneless beef shank, trimmed and cut into 2-inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons all-purpose flour

2 tablespoons olive oil

2 medium onions, chopped

3 garlic cloves, minced

2 roasted red bell peppers, peeled and sliced

3 tablespoons Hungarian sweet paprika

2 teaspoons caraway seeds, toasted and ground

2 tablespoons red wine vinegar

1 (15-ounce) can whole peeled tomatoes, hand crushed

6 cups low-sodium beef broth

4 russet potatoes, peeled and thickly sliced

1/2 cup sour cream

Chopped flat-leaf parsley, for garnish

Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.

Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.

Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.

But here's the link for goulash when you search at food network. Check it out:

http://search.foodnetwork.com/food/recip...

Hope this is what you are looking for. ENJOY!!!

Answer 2

hamburger meat, cooked macaroni, diced tomatoes and some chili pepper maybe some garlic powder    Pretty easy

Answer 3

Goulash.

Ingredients  

4 tbs olive oil

4 rashes bacon, cut into strips

1 kg diced beef

2 diced onions

3 garlic cloves, crushed

2 roasted capsicums, peeled and left whole

3 tbs hot paprika

1 can diced tomatoes

6 cups unsalted beef stock

2 tbs red wine vinegar

6 medium peeled and sliced potatoes

Directions  

In a heavy pot on a medium heat fry the bacon in the oil. Remove and set aside.

Add the beef and cook until brown.

Add flour and stir.

Add onions, garlic and capsicum. Add paprika, can of tomatoes, beef stock and vinegar. Simmer for 1 hour, stirring occasionally.

Add potatoes and fried bacon. Stir and simmer for 30 minutes, semi-covered, stirring occasionally

Answer 4

Ingredients

2 lbs boneless beef stew meat, cut into bite-sized pieces

2 tablespoons butter

1 cup onion, chopped

1 garlic clove, minced

3/4 cup ketchup

2 tablespoons worcestershire sauce

1 tablespoon brown sugar

2 teaspoons salt

2 teaspoons paprika

1/2 teaspoon dry mustard

cayenne pepper, to taste

1 1/2 cups water

2 tablespoons flour

1/4 cup water

3 cups hot buttered egg noodles

caraway seed (optional)

Directions

1Brown beef stew meat in butter.

2Put onions, garlic, ketchup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, 1 1/2 cups water and stew meat into a crock pot.

3Cover and cook on low for 7 to 8 hours.

4To thicken goulash, about 1/2 hour before serving mix 2 tablespoons of flour and 1/4 cup water in a bowl. Mix well.

5Add to crock pot and stir well.

6Cover, turn heat to high and cook approximately 1/2 hour.

7Serve over hot buttered egg noodles. Caraway seeds can be added to buttered noodles if desired

or

tablespoons Extra virgin olive oil

4 cups Onion, thinly sliced

1 tablespoon Sugar

3 Garlic cloves, minced

1 tablespoon Caraway seeds, toasted and ground

1 1/2 tablespoons Sweet paprika

1 teaspoon Spicy paprika

2 tablespoons Minced fresh marjoram leaves

1 Bay leaf

3 tablespoons Tomato paste

2 tablespoons Balsamic vinegar

4 cups Chicken stock

2 1/2 pounds Beef shank, cut into 2-inch cubes

1 teaspoon Kosher Salt

1/4 teaspoon Freshly ground black pepper

In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.

Add the garlic and caraway seed. Cook another minute.

Add the sweet and sharp paprika, marjoram, thyme and bay leaf.

Saute another minute, until fragrant.

Add the tomato paste.

Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper.

Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.

Taste and adjust seasoning with salt and pepper.

Yield: 6 servings

Answer 5

This is the recipe I love to use.  It is a good authentic Hungarian Goulash.  Every family has their own recipe so it is going to be about tastes.  I like this not having tomatoes as my kids hated tomatoes as children.  Now we make it like this because it is tradition.

(Gulyasleves)

2 lb. beef chuck

1 tsp. salt

2 onions, white or yellow

2 Tbsp. lard or shortening

3Tbsp. 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.

Answer 6

Ingredients:

3 cups rotini pasta

1 lb. ground beef

2 onions, chopped

10 oz. can condensed tomato soup

2 (14 oz.) cans diced tomatoes with garlic, undrained

Prep Time: 15 minutes

Cook Time: 50 minutes

Preheat oven to 350 degrees. Cook pasta according to package directions and drain. Meanwhile, cook ground beef and onion until meat is browned and onion is tender, stirring to break up meat. Drain well. Add soup and diced tomatoes and cook for 3-5 minutes until blended, stirring frequently. Add pasta and pour into 3 quart glass casserole. Bake at 350 degrees for 40-50 minutes until bubbly and hot. 6 servings