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Category: Stews
Prep Time: Cook Time: Total Time:
2 tablespoons olive oil
2 large onions, finely chopped
4 tablespoons of sweet Hungarian paprika, if not available use red Spanish paprika)
1-2 cups beef or chicken stock
1 cup dark larger
1 lb stewing beef (any of the cheaper cuts will do fine)
1/2 dried chili pepper
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed (whole or crushed)
2-4 clove garlic, minced
2 tsp caraway seeds
1-2 bay leaves
1/2 tsp dry marjoram
1/4 cup tomato puree
Hot cayenne pepper to taste (if spicier taste is wanted)
3 large carrots, chunked
3 stalks of celery ,diced
2 large tomato, chopped (can be substituted by 2 tbsp of tomato pure)
1-2 large red or green pepper, coarsely chopped (mild Shepperd or bell)
3 large potatoes, peeled and large chunked
6 links andouille sausage, sliced into 1/2 inch rounds
1 lb sauerkraut, drained
1 cup sour cream
Saute onions in oil until golden brown, about 20 minutes. Remove from heat; add paprika, give it a quick stir and quickly add a cup of water (the paprika flavor will get bitter if not diluted with water fast). Now add spices, garlic and stew meat. Pour enough of the stock and larger to cover all. Set over med-low heat and simmer until beef stew is tender (timing depends on the type of meat-cuts used). Once the meat is cooked tender, add the vegetables and bring to a boil. Reduce to a simmer and cook about 1 1/2 hour or until vegetables are tender. Add the sausage and sauerkraut and cook about 15 minutes more. If you're looking for a thicker stew, combine 2 tbsp cornstarch with 1/2 cup of water. Slowly add cornstarch wash while stirring.
Adjust spices and degrease the sauce. Remove from heat and stir in the sour cream. Serve with noodles and thick chunks of fresh bread baguette. Traditionally sourdough rye bread is the perfect accompaniment.
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HUNGARIAN GOULASH
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Category: Stews
Prep Time: Cook Time: Total Time:
2 tablespoons olive oil
2 large onions, finely chopped
4 tablespoons of sweet Hungarian paprika, if not available use red Spanish paprika)
1-2 cups beef or chicken stock
1 cup dark larger
1 lb stewing beef (any of the cheaper cuts will do fine)
1/2 dried chili pepper
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed (whole or crushed)
2-4 clove garlic, minced
2 tsp caraway seeds
1-2 bay leaves
1/2 tsp dry marjoram
1/4 cup tomato puree
Hot cayenne pepper to taste (if spicier taste is wanted)
3 large carrots, chunked
3 stalks of celery ,diced
2 large tomato, chopped (can be substituted by 2 tbsp of tomato pure)
1-2 large red or green pepper, coarsely chopped (mild Shepperd or bell)
3 large potatoes, peeled and large chunked
6 links andouille sausage, sliced into 1/2 inch rounds
1 lb sauerkraut, drained
1 cup sour cream
Saute onions in oil until golden brown, about 20 minutes. Remove from heat; add paprika, give it a quick stir and quickly add a cup of water (the paprika flavor will get bitter if not diluted with water fast). Now add spices, garlic and stew meat. Pour enough of the stock and larger to cover all. Set over med-low heat and simmer until beef stew is tender (timing depends on the type of meat-cuts used). Once the meat is cooked tender, add the vegetables and bring to a boil. Reduce to a simmer and cook about 1 1/2 hour or until vegetables are tender. Add the sausage and sauerkraut and cook about 15 minutes more. If you're looking for a thicker stew, combine 2 tbsp cornstarch with 1/2 cup of water. Slowly add cornstarch wash while stirring.
Adjust spices and degrease the sauce. Remove from heat and stir in the sour cream. Serve with noodles and thick chunks of fresh bread baguette. Traditionally sourdough rye bread is the perfect accompaniment.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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