Best 3 Wolfgangs Beef Goulash Recipes
Indulge in the rich flavors and heartwarming comfort of Wolfgang's Beef Goulash, a classic Hungarian stew elevated by celebrity chef Wolfgang Puck. Simmered to perfection, tender chunks of beef are enveloped in a savory sauce brimming with aromatic spices, paprika, and the tangy brightness of tomatoes. This hearty dish is a symphony of flavors, perfect for a cozy meal with loved ones.
Accompanying the Beef Goulash are two equally enticing side dishes: Spätzle, the quintessential German egg noodle, and Creamy Horseradish Sauce, a delightful condiment that adds a piquant kick to the goulash. These accompaniments elevate the overall dining experience, providing a harmonious balance of textures and flavors.
For those seeking a vegetarian alternative, the article also features a delectable Mushroom Goulash. This meatless version captures the essence of the traditional goulash, using hearty mushrooms instead of beef. The medley of mushrooms, sautéed until golden brown, absorbs the rich flavors of the aromatic sauce, resulting in a satisfying and flavorful dish.
Whether you're a seasoned home cook or just starting your culinary journey, Wolfgang's Beef Goulash, along with its accompanying Spätzle, Creamy Horseradish Sauce, and Mushroom Goulash, offers a culinary adventure that will tantalize your taste buds and warm your soul.
CLASSIC GOULASH
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
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
WOLFGANG'S BEEF GOULASH
While shopping, I discovered a big sale on boneless beef shank and bought a few pounds on a whim. Who can resist a sale? Not me; some people buy shoes; I buy groceries, what can I say. I have no experience preparing this cut of meat. As I was handeling this beef in preparation for packaging, I could tell that it was a very tough cut of beef. I knew this was going to be a challenge for me. I went in search of a recipes using it and came across this one on Yahoo.com It is a Wolfgang Puck recipe, and sounds delish. I've copied the recipe exactly as written, including the cooking time of 1-1/2 hours. I believe the cooking time will be considerably longer if it is to become tender. The preparation time I've entered is a "guesstimation" because, as I've said, I've not made this yet. If anybody prepares it before I get to it, please provide cooking details in the review process. I can't wait to test my cooking skills on this.
Provided by Happy Hippie
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 666.7, Fat 34.8, SaturatedFat 12, Cholesterol 156.1, Sodium 702.8, Carbohydrate 22.3, Fiber 3.1, Sugar 10.4, Protein 64
HEARTY GOULASH SOUP
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire.
Categories Soup/Stew Beef Garlic Onion Potato Bacon Bell Pepper Winter Gourmet
Yield Makes about 16 cups, serving 12
Number Of Ingredients 16
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.
Tips:
- Wolfgang Puck's Beef Goulash is a classic Hungarian dish that is hearty, flavorful, and perfect for a cold winter day.
- To make the best goulash, use high-quality ingredients. The beef should be well-marbled and the vegetables should be fresh and flavorful.
- Brown the beef in batches to prevent it from steaming and becoming tough. This will help develop a rich flavor.
- Use a good quality paprika. Hungarian paprika is the best choice, but you can also use Spanish or Turkish paprika if you can't find Hungarian.
- Don't be afraid to add a little spice to your goulash. A pinch of cayenne pepper or chili powder can add a nice kick.
- Serve goulash with mashed potatoes, egg noodles, or spaetzle. You can also serve it over rice or barley.
Conclusion:
Wolfgang Puck's Beef Goulash is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. With its rich flavors and hearty ingredients, this goulash is sure to please everyone at your table.
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