Best 3 Karl Ratzschs Hungarian Beef Goulash Recipes
In the realm of hearty and flavorful stews, few dishes can rival the classic Hungarian Beef Goulash. Originating from the heart of Central Europe, this beloved dish has captivated taste buds for centuries. Our culinary journey begins with Karl Ratzsch's Hungarian Beef Goulash, a testament to tradition and culinary expertise. This recipe, passed down through generations, promises a rich and aromatic stew brimming with tender beef, paprika-infused sauce, and a medley of vegetables.
Beyond the traditional beef goulash, our exploration continues with a Vegetarian Goulash, a delightful twist on the classic, catering to those with a plant-based preference. This vibrant rendition features a symphony of colorful vegetables, simmered in a rich and flavorful broth infused with Hungarian spices.
For those seeking a quick and effortless meal, the Instant Pot Goulash offers a modern approach to this timeless dish. Harnessing the power of modern kitchen technology, this recipe delivers a tender and succulent goulash in a fraction of the time, without compromising on taste.
Completing our goulash extravaganza is the Hungarian Mushroom Goulash, a unique take on the classic, showcasing the versatility of this beloved stew. This recipe highlights the earthy flavors of mushrooms, combined with the traditional Hungarian spices, resulting in a hearty and savory dish.
Each recipe in this culinary adventure offers a distinct interpretation of the timeless Hungarian Beef Goulash, catering to diverse preferences and culinary styles. Whether you're a traditionalist seeking authenticity, a vegetarian embracing plant-based delights, a time-conscious individual seeking convenience, or an adventurous foodie craving unique flavors, this collection of goulash recipes promises to tantalize your taste buds and leave you craving more.
HUNGARIAN BEEF GOULASH
There are a lot of different recipes for Hungarian Beef Goulash, but this is our version -- we've made it many times over the years. I'm glad I can store the recipe here now -- my tattered old recipe card has seen better days.
Provided by TasteTester
Categories One Dish Meal
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
- Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
- Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
- Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
- When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.
Nutrition Facts : Calories 598, Fat 38.5, SaturatedFat 12.8, Cholesterol 136.4, Sodium 1405.8, Carbohydrate 25.4, Fiber 2.5, Sugar 4.1, Protein 37
KARL RATZSCH'S HUNGARIAN BEEF GOULASH
This recipe is from Karl Ratzsch's restaurant in Milwaukee where I have eaten many times when I lived in Chicago. You will notice the absence of tomatoes, green peppers, and other superfluous ingredients.
Provided by Dan-Amer 1
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut meat up into 1 1/2 inch squares. Sauté onions in butter until transparent, but not brown. Add meat and cook for 10-15 minutes Add the flour and stir well. Add the salt, pepper, and beef stock just enough to cover the meat. Cover the pan and bring up to the boil. Lower the heat, add the paprika, and simmer until tender, about 1 1/2 hours. If you prefer a thicker gravy stir 2 Tbs flour into 1/4 cup cold water and add to meat mixture near the end of the cooking time. Serves 4-6.
Nutrition Facts : Calories 722.9, Fat 33, SaturatedFat 15.3, Cholesterol 231.2, Sodium 2048.1, Carbohydrate 30.4, Fiber 4.3, Sugar 10, Protein 74.1
BEEF GOULASH (CZECH)
This recipe comes from a cookbook called Anniversary Slovak-American Cookbook, published in 1952. This goulash tastes just like the goulash I ate in Prague.
Provided by lucid501
Categories One Dish Meal
Time 2h20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
- Add paprika and blend well. Add meat, green pepper, salt, and water.
- Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
- Add more water if desired, although mixture should not be overly soupy when finished cooking.
- Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).
Nutrition Facts : Calories 1646.9, Fat 170.7, SaturatedFat 68.2, Cholesterol 224.7, Sodium 1228.6, Carbohydrate 8, Fiber 2.8, Sugar 3.1, Protein 20
Tips:
- Use high-quality beef: For the best flavor, choose a chuck roast or short ribs with good marbling.
- Brown the beef well: This will help to develop the flavor and color of the goulash.
- Use a good quality paprika: Paprika is the key ingredient in goulash, so it's important to use a good quality one. Look for Hungarian paprika, which has a deep red color and a slightly smoky flavor.
- Simmer the goulash for at least 1 hour: This will allow the flavors to develop and the beef to become tender.
- Serve the goulash with traditional accompaniments: such as egg noodles, spaetzle, or mashed potatoes.
Conclusion:
Karl Ratzsch's Hungarian Beef Goulash is a delicious and hearty dish that is perfect for a cold winter night. The combination of tender beef, flavorful broth, and rich paprika sauce is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this goulash a try. You won't be disappointed!
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