Best 3 Annas Amazing Goulash Recipes

**Indulge in a Culinary Journey with Anna's Amazing Goulash: A Symphony of Flavors and Culinary Delights**

Embark on a tantalizing culinary adventure with Anna's Amazing Goulash, a dish that embodies the essence of comfort food and culinary excellence. Originating from the heart of Hungary, this hearty stew is a testament to the country's rich culinary heritage, seamlessly blending succulent beef, aromatic spices, and the vibrant flavors of paprika.

Explore a diverse collection of recipes that cater to every palate and dietary preference. From the classic Hungarian goulash, brimming with traditional ingredients and bold flavors, to the modern variations that incorporate unique twists and contemporary flair, this article offers a culinary odyssey that celebrates the versatility of this beloved dish.

Whether you crave the traditional beef goulash, the delectable vegetarian goulash bursting with garden-fresh vegetables, or the gluten-free goulash that accommodates dietary restrictions, this article has something for every food enthusiast. Each recipe is meticulously crafted with step-by-step instructions, ensuring that home cooks of all skill levels can recreate these culinary masterpieces in their own kitchens.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to the vibrant streets of Budapest, where the aroma of goulash fills the air and the warmth of this iconic dish fills your heart.

Let's cook with our recipes!

AUNT FRAN'S GOULASH

Aunt Fran's Goulash image

When I was a young girl, Aunt Fran always made this when we went to visit...my brother and I would have been disappointed if she didn't because it was our favorite. It's quick to make on busy days, and also freezes well.-LaVergne Krones, Matteson, Illinois

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
1 medium onion, diced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 teaspoon beef bouillon granules
1-1/2 cups water
Dash pepper
8 ounces spiral pasta, cooked and drained
Grated Parmesan cheese, optional

Steps:

In a skillet, cook beef and onion over medium heat until no longer pink; drain and set aside. , In a large saucepan, combine the beans, soup, tomato sauce, beans, bouillon, water and pepper. Add cooked noodles and beef; heat through. If desired, garnish with Parmesan cheese.

Nutrition Facts :

CLASSIC GOULASH

Classic Goulash image

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

Provided by pathunt

Categories Soups, Stews and Chili Recipes Stews Goulash Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

Steps:

Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g

ANNA'S AMAZING GOULASH

Anna's Amazing Goulash image

I made this up one day. It takes a lot of work, but makes a lot of stew, and the leftovers just taste better and better each time you try it.

Provided by Allrecipes Member

Categories Goulash

Time 2h30m

Yield 12

Number Of Ingredients 25

Ingredients

5 thick slices bacon, diced
1 cup beef stew meat, cut into 1 1/2 inch pieces
1 pound lamb stew meat, cut into 1 1/2 inch pieces
1 pound pork stew meat, cut into 1 1/2 inch pieces
2 tablespoons unsalted butter
2 onions, chopped
1 bulb garlic, peeled and minced
1 cup all-purpose flour
1 teaspoon caraway seeds
3 tablespoons Hungarian sweet paprika
1 ½ teaspoons red pepper flakes
1 cup red wine vinegar
1 (14.5 ounce) can peeled and diced tomatoes
5 cups beef stock
1 (12 fluid ounce) can or bottle beer
½ tablespoon salt
3 cups water
2 red bell peppers, chopped
3 potatoes, peeled and cubed
1 parsnip, chopped
3 stalks celery, chopped
4 carrots, chopped
1 cup dry bread crumbs
½ medium head cabbage, chopped
1 cup green peas

Steps:

In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned. Using a slotted spoon, remove the bacon from the skillet and set aside. In small batches, saute the meat in the bacon fat until browned. Use a slotted spoon and set the stew meats aside as well.
Melt the butter in the bacon fat in the same skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red pepper flakes. Stir for two minutes until all the flour is dissolved. Whisk in the vinegar and tomato. The mixture should be very thick.
Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
Stir in the breadcrumbs until stew has thickened. Add the cabbage and peas and simmer for 5 more minutes. (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.)

Nutrition Facts : Calories 537.5 calories, Carbohydrate 41.9 g, Cholesterol 80.4 mg, Fat 28.4 g, Fiber 6.8 g, Protein 26.2 g, SaturatedFat 10.7 g, Sodium 686.7 mg, Sugar 8.6 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your goulash. Look for good-quality beef, vegetables, and spices.

Brown the beef well: Browning the beef adds a lot of flavor to the goulash. Be sure to brown it in a hot pan until it is well-browned on all sides.

Use a variety of vegetables: Goulash is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as carrots, celery, onions, potatoes, or green beans.

Use a good quality paprika: Paprika is a key ingredient in goulash. Be sure to use a good quality paprika, such as Hungarian paprika, for the best flavor.

Simmer the goulash for at least 1 hour: Simmering the goulash for a long time allows the flavors to meld and develop. Be patient and let the goulash simmer for at least 1 hour, or longer if you have time.

Serve the goulash with a side of bread or dumplings: Goulash is traditionally served with a side of bread or dumplings. This helps to soak up the delicious sauce.

Conclusion:

Goulash is a hearty, flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious goulash that your family and friends will love.