Indulge in the delectable flavors of Hungarian cuisine with our comprehensive guide to Antoinette's Goulash. This hearty stew, pronounced [GOO-yash], is a beloved staple, enjoyed for centuries and now brought to your kitchen with our diverse collection of recipes. From the classic Hungarian Goulash, rich with paprika and tender beef, to the modern interpretations like Mushroom Goulash and hearty Vegetable Goulash, our article offers a culinary journey that caters to every palate. Discover the secrets to creating an authentic Goulash, exploring variations like the spicy Romanian Goulash and the sweet-tangy American Goulash. With step-by-step instructions and insightful tips, Antoinette's Goulash will transform your kitchen into a Hungarian haven.
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AUTHENTIC HUNGARIAN GOULASH (GULYáS)
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g
HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
ANTOINETTE'S GULYAS
(Beef Goulash Soup)
Provided by Matt Cabot
Yield Makes about 18 cups
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart kettle cook onions in 2 tablespoons butter over moderate heat, stirring, until pale golden and transfer to a bowl. In another bowl toss beef with flout until coated evenly. In kettle heat remaining 2 tablespoons butter over moderately high heat until foam subsides and cook beef, stirring occasionally, until no longer pink. Stir in onions, paprika, caraway seeds, marjoram, vinegar, broth, and salt and pepper to taste and simmer, covered, 45 minutes. Peel potatoes and cut into 1/2-inch cubes. Add potatoes to soup and simmer, covered, 20 minutes more, or until potatoes are tender.
TRANSYLVANIAN GOULASH (SZEKELY GULYAS)
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
- Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
- Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 4 grams
Tips:
- Use high-quality beef for the best flavor. Look for chuck roast, sirloin, or round steak.
- Brown the beef in batches to prevent overcrowding and ensure even cooking. Work in small batches and add more oil as needed.
- Don't be afraid to add lots of paprika. Along with adding vibrant color, it's a key flavor component in goulash.
- Use a variety of vegetables to add flavor and texture. Carrots, onions, celery, and bell peppers are all great choices.
- Add some caraway seeds for a traditional flavor. They will add a warm, slightly nutty flavor to the goulash.
- Use a good quality beef broth. It will make a big difference in the flavor of the goulash.
- Simmer the goulash for at least 1 hour, or longer if you have time. This will allow the flavors to meld and develop.
- Serve the goulash over egg noodles, mashed potatoes, or rice. You can also add a dollop of sour cream or yogurt for extra flavor.
Conclusion:
Antoinette's goulash is a hearty, flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or somewhere in between, this goulash is sure to please. So next time you're looking for a comforting and delicious meal, give Antoinette's goulash a try.
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