Best 7 Wolfgang Puck Beef Goulash Recipes

CLASSIC GOULASH

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.

WOLFGANG PUCK'S BEEF SHORT RIB GOULASH WITH SPAETZLE

Steps:

• Goulash Put the caraway seeds in a small skillet over medium-high heat. Toast, stirring constantly, until fragrant and slightly darkened, 2 to 3 minutes. Immediately transfer to a bowl to cool. Grind in a spice grinder. Set aside. In a large sauté pan, heat the oil over medium-high heat. Add the onion and sugar and sauté, stirring frequently, until the onions turn a medium caramel-brown, about 7 minutes. Stir in the caraway and garlic and cook, stirring, 1 minute longer. Add both paprikas, marjoram, thyme, and bay leaf. Sauté, stirring, until fragrant, about 1 minute longer. Stir in the tomato paste and vinegar. Add the broth, raise the heat, and bring to a boil, stirring and scraping with a wooden spoon to deglaze the pan deposits. Add the beef, salt, and pepper. Reduce the heat to maintain a very gentle simmer and cook, partially covered, until the beef is very tender, about 1½ hours, stirring occasionally. Before serving, remove the bay leaf, taste the sauce, and adjust the seasonings, if necessary, with salt and pepper. Spaetzle In a small bowl, beat together the yolks, egg, and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the melted butter and the egg mixture and mix by hand until well blended. Do not overmix. Cover and refrigerate to rest for at least 1 hour. Bring a pot of salted water to a boil. Place a large mixing bowl filled with ice and water on the counter near the sink. Place a large-holed metal colander on top of the pot. Put the batter in the colander and, with the back of a large spoon, force the batter through the holes into the water to form spaetzle. Cook until the spaetzle rise to the surface, 4 to 5 minutes. Drain and instantly transfer the spaetzle to the ice water. When cool to the touch, drain well. Transfer to a bowl and stir in half the oil. (At this point you can cover and refrigerate up to 2 days.) Before serving, heat a large sauté pan over high heat Add the remaining oil and the spaetzle. Cook for 2 minutes without moving the pan, to brown their undersides. Add the butter pieces and sauté, stirring frequently, until golden brown, 3 to 4 minutes longer. Season to taste with salt and pepper. Garnish with parsley. Serving To serve, spoon the spaetzle onto heated plates or into large shallow serving bowls for main courses, or into small bowls for hors-d'oeuvres. Spoon the meat and sauce alongside and over the spaetzle.

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

WOLFGANG'S BEEF GOULASH

Steps:

• 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 pan 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.

HEARTY GOULASH SOUP

Steps:

• In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
• Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
• Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

SLOW-COOKER HUNGARIAN GOULASH

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
• Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
• Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
• In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.

WOLFGANG PUCK BEEF GOULASH

Steps:

• In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 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.