↞ recipe box start page
Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
4 lbs. boneless beef chuck roast, trimmed of excess fat and cut into 1 inch cubes
1 tbsp vegetable oil
3 tbsp sweet paprika
1 (8 oz) pkg sliced mushrooms
1 large yellow onion, chopped
1 tbsp minced garlic
1 1/2 tsp salt
3/4 tsp pepper and thyme
1 tsp marjoram
1 bay leaf
3/4 cup dry white wine
1/4 cup water
3 tbsp flour
1/2 cup sour cream
Wide egg noodles (cooked)
In a large skillet, add oil and heat over medium heat. Add beef cubes and brown on all sides. Using a slotted spoon, transfer beef to large crock pot. Add up to 1/4 cup drippings from skillet to crock pot. Sprinkle with paprika. Add mushrooms, onion, garlic, salt, pepper, thyme, marjoram and bay leaf. Mix well, cover and cook on HIGH for 1 hour.
Stir in wine. Cover and cook on LOW for 3 hours.
In a small bowl, stir the water into the flour. Blend about 1/2 cup hot stew liquid into the flour mixture. Stir back into the goulash, then cook and stir for about one minute to thicken the stew. Cover and cook on LOW until beef is tender, about a half an hour. Blend in sour cream and serve over cooked wide egg noodles, perhaps with some poppy seeds.
view more member recipes
VIENNESE GOULASH
view my recipes
print
save
Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
4 lbs. boneless beef chuck roast, trimmed of excess fat and cut into 1 inch cubes
1 tbsp vegetable oil
3 tbsp sweet paprika
1 (8 oz) pkg sliced mushrooms
1 large yellow onion, chopped
1 tbsp minced garlic
1 1/2 tsp salt
3/4 tsp pepper and thyme
1 tsp marjoram
1 bay leaf
3/4 cup dry white wine
1/4 cup water
3 tbsp flour
1/2 cup sour cream
Wide egg noodles (cooked)
In a large skillet, add oil and heat over medium heat. Add beef cubes and brown on all sides. Using a slotted spoon, transfer beef to large crock pot. Add up to 1/4 cup drippings from skillet to crock pot. Sprinkle with paprika. Add mushrooms, onion, garlic, salt, pepper, thyme, marjoram and bay leaf. Mix well, cover and cook on HIGH for 1 hour.
Stir in wine. Cover and cook on LOW for 3 hours.
In a small bowl, stir the water into the flour. Blend about 1/2 cup hot stew liquid into the flour mixture. Stir back into the goulash, then cook and stir for about one minute to thicken the stew. Cover and cook on LOW until beef is tender, about a half an hour. Blend in sour cream and serve over cooked wide egg noodles, perhaps with some poppy seeds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Viennese Beef Goulash
by sgre52160
4 lbs onions, sliced or diced 4 oz oil 2 oz white vinegar 4 tbsp Hungarian paprika 1 tsp marjoram, confectioners 1 tsp caraway seeds, confectioners Bay leaf 1 tbsp lemon zest, grated Salt, to
by sgre52160
4 lbs onions, sliced or diced 4 oz oil 2 oz white vinegar 4 tbsp Hungarian paprika 1 tsp marjoram, confectioners 1 tsp caraway seeds, confectioners Bay leaf 1 tbsp lemon zest, grated Salt, to
Viennese Apple Strudel
by sgre52160
1/2 cup dark raisins 2 tbsp brandy 2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored 1/2 cup walnuts, chopped 2 tbsp sugar 2 tbsp butter, softened 1 tbsp grated lemon peel 1
by sgre52160
1/2 cup dark raisins 2 tbsp brandy 2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored 1/2 cup walnuts, chopped 2 tbsp sugar 2 tbsp butter, softened 1 tbsp grated lemon peel 1
Viennese Chocolate Dream Pastries
by sgre52160
Crust 1 box (15 oz) refrigerated pie crusts, softened as directed on box 1 tbsp butter, softened 1 tbsp sugar 1/4 tsp ground cinnamon Filling 4 oz cream cheese, softened 1/4 cup aprico
by sgre52160
Crust 1 box (15 oz) refrigerated pie crusts, softened as directed on box 1 tbsp butter, softened 1 tbsp sugar 1/4 tsp ground cinnamon Filling 4 oz cream cheese, softened 1/4 cup aprico
Viennese Style Braised Minute Steak
by sgre52160
6 (8 oz) sirloin steaks Salt and pepper, to taste Flour, for dredging 3 cups onions, sliced thin 1 oz white vinegar 1 pint beef stock Flatten steaks very thin and season with salt and pepper.
by sgre52160
6 (8 oz) sirloin steaks Salt and pepper, to taste Flour, for dredging 3 cups onions, sliced thin 1 oz white vinegar 1 pint beef stock Flatten steaks very thin and season with salt and pepper.
view more member recipes