↞ recipe box start page
Category: Stews
Prep Time: Cook Time: Total Time:
1 cup flour
2 tablespoons coarse salt
1 tablespoon ground black pepper
2 tablespoons sweet paprika, divided
3 pounds beef stew meat, oxtails, bone-in shanks, or short ribs
4 tablespoons butter, lard, or a combination of the two, plus more if necessary
6 onions, sliced thin
1 tablespoon Hungarian paprika
1 quart stock or broth (any kind)
2 tablespoons orange zest (optional)
½ cup white wine
2 cups sour cream
egg noodles
butter (optional)
2 teaspoons caraway seeds
Combine the flour, salt, pepper, and 1 tablespoon of sweet paprika. Dredge the meat in the mixture, then sauté in the butter over medium heat in a nonreactive Dutch oven until browned, working in batches if necessary. Use more butter or lard if your pan becomes dry.
Return all of the beef back to the pan, then add the onions. Stir in the Hungarian paprika, remaining sweet paprika, stock, orange zest, and wine. Simmer over low heat, stirring constantly and incorporating any browned bits into the sauce. Cover and simmer over low heat for 2 to 3 hours, or until the meat is fork-tender. Check occasionally for liquid, adding more white wine, water, or stock, if necessary. When the meat is cooked, stir in the sour cream and heat through, but do not boil. Prepare the noodles according to the package directions. Serve the goulash over buttered noodles and sprinkle with caraway seeds. Makes 6 to 8 servings.
Slow Cooker Goulash: Dredge the meat and sauté (in a skillet) as described above. Put the onions into a large slow cooker and layer the browned meat on top. Combine the stock and wine in a shallow saucepan. Simmer over medium heat until reduced by half. Pour the liquid into the slow cooker, and add the remaining ingredients, except the sour cream and noodle fixings. Cook on low for 4 to 6 hours, until the beef is fork-tender. Stir in the sour cream and heat through (do not allow to boil). Serve as noted above.
GOULASH
view my recipes
print
save
Category: Stews
Prep Time: Cook Time: Total Time:
1 cup flour
2 tablespoons coarse salt
1 tablespoon ground black pepper
2 tablespoons sweet paprika, divided
3 pounds beef stew meat, oxtails, bone-in shanks, or short ribs
4 tablespoons butter, lard, or a combination of the two, plus more if necessary
6 onions, sliced thin
1 tablespoon Hungarian paprika
1 quart stock or broth (any kind)
2 tablespoons orange zest (optional)
½ cup white wine
2 cups sour cream
egg noodles
butter (optional)
2 teaspoons caraway seeds
Combine the flour, salt, pepper, and 1 tablespoon of sweet paprika. Dredge the meat in the mixture, then sauté in the butter over medium heat in a nonreactive Dutch oven until browned, working in batches if necessary. Use more butter or lard if your pan becomes dry.
Return all of the beef back to the pan, then add the onions. Stir in the Hungarian paprika, remaining sweet paprika, stock, orange zest, and wine. Simmer over low heat, stirring constantly and incorporating any browned bits into the sauce. Cover and simmer over low heat for 2 to 3 hours, or until the meat is fork-tender. Check occasionally for liquid, adding more white wine, water, or stock, if necessary. When the meat is cooked, stir in the sour cream and heat through, but do not boil. Prepare the noodles according to the package directions. Serve the goulash over buttered noodles and sprinkle with caraway seeds. Makes 6 to 8 servings.
Slow Cooker Goulash: Dredge the meat and sauté (in a skillet) as described above. Put the onions into a large slow cooker and layer the browned meat on top. Combine the stock and wine in a shallow saucepan. Simmer over medium heat until reduced by half. Pour the liquid into the slow cooker, and add the remaining ingredients, except the sour cream and noodle fixings. Cook on low for 4 to 6 hours, until the beef is fork-tender. Stir in the sour cream and heat through (do not allow to boil). Serve as noted above.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.