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Julian's Goulash recipe

Julian's Goulash recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

This goulash recipe is my standard dish when I have guests. The next day when it's been warmed up, the stew tastes even better.

7 people made this

IngredientsServes: 8

  • 30g butter
  • 3 onions, cut into thin slices
  • salt and freshly ground black pepper
  • 5 garlic cloves, finely chopped
  • 6 tablespoons sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cider vinegar
  • water
  • 6 tablespoons tomato puree
  • 1 teaspoon caraway
  • 1 teaspoon marjoram
  • 2kg stewing steak

MethodPrep:10min ›Cook:3hr30min ›Ready in:3hr40min

  1. Melt the butter in a large pot over medium heat and fry the onion slices slowly until they are light brown. This process should take approximately 30 minutes. It is very important that the onions caramelise slowly and thus develop their full flavour. Add salt after about 15 minutes, and add the chopped garlic. Stir every 5 minutes.
  2. When the onions are caramelised, add the paprika (the onions should be really nice and red) and a little cayenne. Stir for one minute and pour in a generous glug of vinegar and some water. Now stir in the tomato puree and spice with marjoram (not too much) and caraway.
  3. Then add the beef, season with salt and fill the pan with water so that the meat is half covered. Cover the pan, gently heat and simmer for about 3 hours. Take care that the liquid does not boil, otherwise the meat will be tough.
  4. Give it a quick stir every 30 minutes. Season to taste with salt and pepper before serving.

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Reviews & ratingsAverage global rating:(9)


Perfect Goulash Recipe

The first time I made my old fashioned goulash recipe, my kids made a face. Until they tried it. Now they request goulash, especially when it’s chilly outside. This meaty, hearty comfort food dish is a one-bowl dish that combines veggies and pasta with meat and seasoning for a warm-you-up homemade taste everyone loves.


This simple meal is made up of hearty ingredients and flavorful spices. Here’s what you’ll need:

  • Olive Oil: Extra virgin.
  • Yellow Onion: Chopped.
  • Lean Ground Beef: Or another ground meat of choice.
  • Garlic Cloves: Minced.
  • Paprika: Sweet or smoked – up to you.
  • Dried Oregano: For flavor.
  • Salt: You’ll need 1 teaspoon.
  • Ground Black Pepper: To taste.
  • Diced Tomatoes: Canned undrained.
  • Tomato Sauce: Canned.
  • Beef Broth: You’ll need a cup and a half.
  • Elbow Macaroni: Or a gluten-free pasta alternative.
  • Grated Parmesan Cheese: I like to grate it myself for ultimate freshness!


American Hamburger Goulash

tip: you can replace the oregano and basil with
2 T Italian seasoning.

16 comments:

dear Rita, I love these comfy and cozy recipes. This is delicious and I would probably make the full recipe too and freeze for the future. Blessings, Catherine

This recipe looks so warm, cozy and inviting! Perfect for a cold evening.
Thanks for sharing Rita and just pinned too.
Hugs,
FABBY

Rita, your recipe it's delicious. I like very much macaroni with souce, thanks a lot :D

Please tell me how much oily and spicy it this.

When you say "3 T" or "1/2" T, please tell me do you mean TableSpoon or Teaspoon.

capitol T mean tablespoon, small t means teaspoon. Hope you like it!

I have made this so many times now I can't even count! It's my absolute favorite Goulash recipe on the internet! I don't do green pepper (something I just hate!) but I do do a lot of extra garlic and splashes of worcestershire sauce! I am a tweaker of any recipe after the first time, and this recipe basically holds it's own! Even my grandkids (ages 3,4,7,11) love it and they hate everything! Thanks Rita May!

Happy to hear it's a family favorite. Grandkids are the best food critics!


This traditional Austrian Beef Goulash is the best Goulash recipe ever!

Today I share with you one of my most beloved recipes! Goulash! My whole family is crazy about this Austro-Hungarian Beef Stew and no matter how much I make, it never lasts as long as it should. Trust me, this is the best goulash recipe ever!

What is Goulash and where does it come from?

Goulash is a hearty soup or stew with pork or beef, usually seasoned with sweet paprika and other spices like caraway seeds and marjoram. Originating from medieval Hungary, goulash is an extremely popular meal in Central Europe but also in other parts of Europe.

What I show you today is not a Hungarian goulash but a traditional Austrian recipe – Yes, while goulash obviously originated in Hungary, Vienna made its own version and IT IS OUTRAGEOUS.

Indeed, the Hungarian goulash is rather thin compared to its Austrian cousin!

Why this is the best Goulash recipe ever:

What makes this Viennese Beef Goulash Recipe special is the thick, savoury sauce! The interesting thing is that the sauce is actually mostly onions – sounds weird, right? Believe me, it’s crazy good!

The secret to getting this beautiful flavorful onion sauce is to saute the onions and garlic and puree (!!) them before adding paprika and spices.

The meat is not fried but actually added raw to this onion puree. It sounds strange but I promise, you’ll end up with the most tender meat ever!

Tips for making the best beef goulash:

Variations on this traditional goulash recipe:

  • You can use pork instead of beef but make sure to cook it only for about 1,5 hours, or until the pork is tender.
  • This goulash recipe can also be made in a slow cooker. Follow steps 1 to 3, add all ingredients to a slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
  • If you cannot find marjoram, use oregano instead!
  • Add potatoes, red bell pepper, carrots, or mushrooms to add some bulk to this beef goulash!

What to serve with this traditional Goulash?

This succulent beef goulash is traditionally served with bread dumplings called “Semmelknodel” (here’s a great recipe) and a green salad. I prefer to serve it with potatoes and a side salad.

Can leftover goulash be frozen?

You can freeze leftover goulash in an airtight container. Use the frozen goulash up within three months. When you want to eat some, run warm water around the outside of the freezer container, and remove the frozen goulash to either a pot or microwave safe dish for heating.

Did you make and love this goulash recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram !


  • 2 large onions, chopped finely
  • 13 g salt
  • 3 cloves of garlic, crushed
  • 2 tbsp smooth flour and butter to prepare a roux
  • 4 tbsp vegetable oil
  • 2 tbsp marjoram
  • 2 g black pepper
  • 2 tbsp caraway seeds, crushed
  • 600 g pork/beef cheek, chopped into bitesize pieces
  • 4 tbsp sweet paprika
  • 1 pickled red hot pepper, finely diced
  • Water to cover
  • 1 onion to sprinkle goulash right before serving (optional)
  1. Heat the oil and brown the meat on all sides for a few minutes, then take it out (put aside), and fry the onions. When onions start to turn brown, add chili peppers, paprika, and caraway seeds. Allow the spices to blend through frying.
  2. Add meat again with salt and black pepper. Now, it&rsquos time to add a roux (butter and flour fried together in an extra pan). Add garlic and cover with water.
  3. Bring to a boil, then cover and simmer on low for about two hours. The sauce will gradually thicken and meat will become tender and fall apart. Once the sauce is thick and meat is tender, add marjoram. Now, the goulash is ready to serve.
  4. Serve with bread dumplings (knedlíky) and sprinkle with freshly cut onion.

You can also check the video on how to prepare traditional Czech Goulash (Gulá&scaron):

In case you can&rsquot buy &bdquoready to eat&ldquo knedlíky (dumplings) there is a recipe, how to make them at home.

Check out this video on how to prepare Czech dumplings which can&rsquot be omitted from traditional Czech Goulash:

If you are searching for more inspiration on Czech Goulash recipes, here are a few other variations of Czech Goulash from Prague&rsquos top chefs.


What kind of beans can I use?

The most authentic ones are kidney beans of any kind: red kidney beans, white cannellini beans aka white kidney beans, or speckled kidney beans&hellip We have also made several times with chickpeas and the soup tastes amazing.

What else can I add to the soup?

If you&rsquod like to add more veggies, but still keeping it real, we recommend adding mushrooms. If you&rsquod like some beefy texture, you can add vegan beef or marinated soy chunks.

How long can I store the soup?

You can store in the fridge for up to 4-5 days without a problem.

Can I freeze it?

Yes, you can. It freezes really well, for a couple of months.

This Vegetarian Goulash Soup recipe is vegan (so egg-free and dairy-free), gluten-free, nut-free, and soy-free. It is WFPB-friendly (whole foods plant-based) as you need to skip cooking onion and garlic in oil and add all veggies directly to the veggie broth.

&rArr Get our FREE 7-DAY VEGAN MEAL PLAN now! or check out all vegan meal plan recipes here! &lArr


The meat sauce and noodles together don’t freeze and thaw well (the noodles become mushy), but the meat sauce alone does freeze and thaw nicely. To freeze, let the meat sauce cool completely and then place in an airtight, freezer-safe container. Date and label the package and freeze. When ready to eat, thaw overnight in the fridge and gently warm through on the stove top before eating. You may need to add in an extra splash of water or tomato sauce when re-heating.


Top 10 Best Goulash Recipes

Goulash is a traditional Hungarian specialty that is usually prepared as a soup or stew of meat, noodles, and various vegetables. But, this delicious dish is loved by all people around the world and they’ve made some variations in the original recipe just to adapt goulash to their cultures.

We’ve made a list of the top 10 best goulash recipes you must try. Here you’ll find everything you need, from American to Hungarian goulash and all sorts of variations in between. Check out our list and let us know which recipe is your favorite!

Hungarian Goulash with Paprika

Paprika is a spice made of ground red peppers with a relatively thinner flesh than some others. It could also be smoked to add a super bbq type of flavor to your dishes. If you like things with a little kick, then you can also get hold of a spicy version. So here it is, 3 types of paprika can be used in this recipe each bringing something a little different. This recipe is rather true to its roots which is a great way to start things off. You will love the simplicity and flavor profile, simply served with warm country bread. A delight!

Sweet and Smoky Goulash

Here comes a fabulous Italian twist to the Hungarian goddess of stews! If you cannot literally have a day off from pasta, then this is for you! Or simply, if you wish to add a little carb to your meal plan. Adding the Italian turkey sausage also adds a tremendous amount of smokiness which tastes divine in this recipe. The same way smoked paprika would do the trick. Any type of smoked sausage would do, even chorizo instead can also be a great twist to this twist!

Chicken and Three Pepper Goulash

One can indulge in a delicious recipe without having a guilt trip going on a rollercoaster. This recipe is a weight watchers recipe good for those seeking more proteins and fewer carbs. The great thing is, you will not give up on flavors. A three-color pepper combo will add looks to the finished product and natural sweetness coming through. For an even healthier result, why not try black rice instead, or at the minimum, multi-grain rice to avoid the “bad carbs”. And, the nuttiness will taste terrific with this dish.

Steak Goulash

This recipe is not a million miles away from the renowned beef stroganoff, but for now, let’s just say it is a million miles away! Whatever the opinion, it is a delightful recipe that bags in flavor like no other. It is ever so satisfying on the palate making you want to come back for more over and over again. A little extra can be added which tastes lovely, is a drop of brandy prior to adding the wine. Adds a little oomph to the final dish.

Beef and Bell Pepper Goulash

You will find quick recipes all over the net that are great if you have a hectic lifestyle and are too busy in your everyday life. This recipe isn’t one. However, on weekends, one ought to spend the extra time to really treat oneself. And Goulash, well, it also likes to be treated with extra care, love and attention! The more you marinate the meat, and the slower you cook it on the stove, the better. There are no other ways. It just isn’t possible. So if you have the time, don’t save time! Enjoy cooking with your family all together. Everyone can participate and that’s the fun right there.

Lamb Goulash

We are unsure what you may think, but we believe lamb is possibly the best choice of meat to make the goulash really come to life. The strong lamb flavor is perfectly suited for the caraway seeds and the paprika. It just simply creates an umami feel. However, pork can be used, beef can be used, or simply done a vegetarian way or by adding nice chunks of fresh salmon. It will work and will be equally as delicious. This is a rather hearty recipe perfect to put in the middle of the table for everyone to dig into it. And enjoy.

Pork and Herby Dumplings Goulash

Dumplings – something so simple yet something most of us adores. We can buy them but we must say, making them does give you immense satisfaction. They are simply delicious. The pork used alongside it gives it a decadent flavor profile that tastes great and rather simple to do. What is great about this dish is you won’t have to do a side dish, as you have all of the goodness in one pot. Less time in the kitchen and less washing up!

Slow-Cooker Beef Goulash

Occasionally you find 45 minutes recipes, then some others have longer marinades and slow cooking processes, then you have this one, 7-8 hours ones like this one! But fear not, it is super easy. Starting it off late morning it’ll be ready for dinner. It’s a lovely way to discover slow cooking if you give yourself the idea that you won’t have to stand in your kitchen for that long, the slow cooker will cook for you. Put your feet up, go shopping, simply keep busy, and it’ll be ready for you. The tenderness of the meat would surprise you.

American Goulash

This recipe is rather fun. If the traditional Hungarian Goulash is a soup or stew that is usually filled with tender beef and onions spiced with paprika, this recipe is very different. An American Goulash is more of a tomato, beef, and macaroni dish. What is also great about the recipe is that everything comes in one pot. Perfect to put in the center of the table or served individually depending on your occasion.

Hungarian Carp Goulash

A superb lake water fish that oozes with flavor, and one that will not make you dig too far down your pockets. Most white flesh fish would work in this recipe and could include salmon too. Just no other oily fish we wouldn’t think. This is rather healthy. You will notice beautiful flavors coming through from all the fresh ingredients used within the dish. Perfect for entertaining as it’ll be something different.


  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped onion
  • 1 pound lean ground beef
  • 2 large cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup low-sodium beef or chicken broth
  • 1 1/4 cups whole-wheat elbow macaroni
  • 2 tablespoons Grated Parmesan cheese

Heat oil in a large saucepan over medium-high heat. Add onion and beef cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.


Watch the video: Βοδινό Γκούλας


Comments:

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