by ant217
Q&A: How do you make Goulash from scratch ?
Does anyone have a simple recipe for 4 people ?
Thanks !
Libby: I heard also that it was made with “beef chunks” !
The answer in the following: (Hint: For answers, no site audit.)
Answer by Unlizzard AM
http://www.cooks.com/rec/view/0,1827,158162-234206,00.html
Answer by Grandma
I’ve come to find out that goulash is different for many people. The way I make mine…
1# ground beef
1 onion (chopped)
1 can tomatoes
1 8oz package macaroni or spiral pasta
brown the beef and onion till done and add the tomato. Cook pasta per directions and add to the meat mix. You can serve then or let it simmer while you have a glass of wine!!
Fix a toss salad and french/garlic bread and enjoy! You can use Italian tom. for a little more seasoning if you like.
Answer by libbyami
this is made with beef chunks and is really good, but a bit more work than the usual hamburger goulash
Beef Goulash with Dumplings Recipe
Ingredients
Goulash
* 2 Tbsp extra virgin olive oil
* 4 cups onions, thinly sliced
* 1 Tbsp sugar
* 3 garlic cloves, minced
* 1 Tbsp caraway seeds, toasted and ground
* 1 1/2 tablespoons sweet Hungarian paprika
* 1 teaspoon spicy Hungarian paprika
* 2 Tbsp minced fresh marjoram leaves
* 1 teaspoon minced fresh thyme leaves
* 1 bay leaf
* 3 Tbsp tomato paste
* 2 Tbsp balsamic vinegar
* 4 cups chicken stock
* 2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat)
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Dumplings
* 2 cups cake flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 3/4 cup milk
* 2 Tbsp melted butter
Method
1 In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
2 Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
3 Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
4 To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender in step 3, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.
Serves 4 to 6.
http://www.elise.com/recipes/archives/004187beef_goulash_with_dumplings.php
And here is Paula Deens recipe, also very good and pretty simple, but still has a lot of flavor. Don’t worry about the salt like I did, because the macaroni is cooked right in, they absorb much of it,
Bobby’s Goulash
Ingredients:
* 2 lb lean ground beef
* 2 large onion, chopped
* 3 cloves garlic, chopped
* 3 cup water
* 2 (15-ounce) cans tomato sauce
* 2 (15-ounce) cans diced tomatoes
* 2 tablespoon Italian seasoning
* 3 bay leaves
* 3 tablespoon soy sauce
* 1 tablespoon Paula Deen’s House Seasoning
* 1 tablespoon Paula Deen’s Seasoned Salt
* 2 cup elbow macaroni, uncooked
Directions:
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Difficulty: Easy
Yield: 6 servings (unless Bobby’s eating, then only 3 servings)
http://www.pauladeen.com/recipe_view/222
Edit: Both are really good, but I like the first recipe from elise.com the best. Hope you like one. Please let me know. you can email me
Answer by catz
I always just “wing it” but here’s a couple simple recipes, there are also several others on this site. I go to this place often to get ideas..
http://allrecipes.com/Recipe/Nannys-Goulash/Detail.aspx
http://allrecipes.com/Recipe/Mexican-Style-Goulash/Detail.aspx
by ant217
simple recipe for goulash: Goulash or Soljanka?
How hard is to make goulash? soljanka? Does anyone have any recipes for either or both of these? I am able to control a stove but I am far from a pro so I do need a simple and quick recipe. Also are tgese foods that can be made in advance and frozen until it is needed?
Also, what drink would go best with either/both of these dishes?
The following is the answer: (Hint: The correct answer provided by the users, does not guarantee the right.)
Answer by want2quit
Goulash is pretty simple. I use 1 lb of ground beef and 1 medium onion (chopped), 1 lb box of shells or elbow macaroni (i prefer small shells), 1 can of tomato juice or V-8, approx 1/2 stick of butter or margarine, and approx 1 cup of sugar. Brown beef & onions and drain grease. Cook box of mac according to directions and drain. Add butter, sugar, beef and onions and enough tomato juice to cover macaroni. It’s personal preference but i usually pour out about a glass of juice and use the rest in the goulash. Can also use less sugar depending on your tastes. Fast and simple meal. This makes quite a bit. I usually eat it that night and save a bowl for the next day. There’s usually enough to freeze about 4 or 5 bowls to. It freezes well and goes straight into the microwave (using micro safe bowls). Good Luck.
Answer by Christy
I love Goulash and it’s not terribly difficult to make.
Goulash Stew
Serves: 6 Active Time: 25 min Total Time: 1 hour to 45 min
Grated zest and juice of 1 lemon (2-3 Tbsp juice)
1 tsp Herbes de Provence
1 tsp caraway seeds
2 bay leaves
Cheesecloth
1 1/2 lbs beef, pork, or veal stew meat
4 Tbsp Wondra Flour (or similar), divided
1/4 cup olive oil
2 large Onions, chopped
3 cloves garlic minced or pressed through garlic press
2 Tbsp Hungarian paprika (sweet not hot)
1/2 cup white wine
1 can (14.5 oz) Reduced Sodium Chicken Broth
Salt and pepper to taste
4 oz (1/2 cup) creme fraiche or light sour cream
Preheat oven to 350 degrees.
Combine lemon zest, herbes, caraway seeds, and bay leaves on 6-inch cheesecloth square; tie with twine to make a “sachet.”
Dust meat with about 2 Tbsp flour; pat off excess.
Heat oil in large braising pan on MEDIUM-HIGH, until oil faintly smokes. Add meat; brown, turning to brown all sides, 7-10 min. Remove meat from pan; set aside. Discard all but 1 Tbsp drippings from pan.
Reduce heat to MEDIUM. Add onions; cook 7-10 min, stirring occasionally. Add garlic; cook 2-3 min to brown slightly. Add paprika; cook, stirring, 1 min.
Add wine, stirring to loosen browned bits on bottom of pan. Simmer 1-2 min, until almost dry. Return meat to pan; add broth and herb sachet. Heat to simmering; cover.
Braise on center rack of oven until fork-tender, 40-45 min.
Remove pan from oven; carefully remove lid. Discard sachet. Heat to simmering on MEDIUM-HIGH.
Skim fat from surface of sauce and discard. Whisk remaining flour into goulash; simmer on HIGH stirring, about 5 min. Season to taste with salt and pepper. Finish with a little lemon juice. Top each serving with a dollop of creme fraiche or sour cream.
Serve with Spaetzle. Black Forest Girl brand is my favorite but Maggi makes some that tend to be easier to find at your local grocery store.
I’ve never done it, but I believe you could make and freeze the stew in advance. The Spaetzles need to be prepared just prior to eating, but they don’t take anymore effort than pasta or rice.
You could drink this with a light-bodied red wine but I prefer a nice beer with mine.
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