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| | From:  Genie· (Original Message) | Sent: 3/1/2008 3:38 AM |
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Reply
| | | From: Genie· | Sent: 3/1/2008 3:39 AM |
| Bobby's Goulash Recipe courtesy Paula Deen
Show: Paula's Party
Episode: Decades
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked
In a Dutch oven, saute the ground beef over medium-high heat until no
pink
remains. Break up the meat while sauteing. Spoon off any grease. Add
the
onions and garlic to the pot and saute until they are tender, about 5
minutes.
Add 3 cups water, along with the tomato sauce, diced tomatoes,
Italian
seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt.
Stir
well. Place a lid on the pot and allow this to cook for 15 to 20
minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and
simmer for
about 30 minutes. Turn off the heat, remove the bay leaves, and allow
the
mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.
House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for
up to 6
months. Use as a seasoning on meat and when cooking vegetables. | |
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Reply
| | | From: Genie· | Sent: 3/26/2008 7:20 PM |
Hungarian Goulash Hungarian Goulash I Ingredients - 1 1/2 lb. of beef chuck
- 2 Tbsp. vinegar
- 4 small onions
- 1/4 cup shortening
- 1 cup chicken broth
- Any seasoning you have to use (I like Lawry's)
- 1 can tomato sauce ( 8 oz.)
- 1 can mushrooms
- 1 cup light cream
DirectionsCut meat into small pieces and sprinkle with vinegar. Brown the onions in the shortening and then add the meat and chicken broth. Add seasoning and cook slowly for one hour. Add the tomato sauce and the mushrooms. Cook slowly for another half hour. Just before serving, add the cream. | |
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Reply
| | | From: Genie· | Sent: 4/28/2008 4:02 AM |
| Vegetable Beef Goulash
Low in fat, lean ground beef is convenient for a goulash because you don't have to cut it into chunks.As well no added fat is needed to brown the meat. The soup needs only wholegrain rolls to round out the meal.
a.. 1/2 lb. lean ground beef
b.. 1 onion chopped
c.. 1-1/2 cups sliced mushrooms about 4 ounces
d.. Half sweet green pepper, chopped
e.. 1 Tbsp. paprika
f.. 2 tsp. caraway seeds , crushed
g.. 1 tsp. each dried marjoram and basil
h.. 1/4 tsp. each salt and pepper
i.. 3-1/2 cups beef stock
j.. 1 can stewed tomatoes
k.. 2 cups diced peeled potatoes
l.. 1 cup chopped carrots
m.. 1/2 cup chopped zucchini
n.. 1/2 cup corn
1. In large saucepan, cook beef over medium-high heat, stirring to break up meat, for 5 minutes or until no longer pink; drain off fat.
2. Add onion, mushrooms and green pepper; cook, stirring occasionally, for 6 to 8 minutes or until onion is softened.
3. Reduce heat to low; stir in paprika, caraway seeds , basil, marjoram, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes.
4. Add stock, tomatoes, potatoes and carrots; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.Stir in zucchini and corn; cover and simmer for 5 to 10 minutes or until vegetables are tender.
5. taste and adjust seasoning. Makes 9 cups or 4 to 6 serving.
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Reply
| | | From: Genie· | Sent: 7/23/2008 5:05 AM |
Okra Goulash
4 slices bacon
1 medium onion, chopped
2 cups fresh okra, sliced
1 1/2 cups corn, cut from cob
4 medium tomatoes, peeled, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Cook onion in drippings over medium heat, stirring constantly, until tender. Add okra and cook 5 minutes, stirring constantly. Add corn and remaining ingredients. Cover and simmer 15 minutes, stirring occasionally. Sprinkle with crumbled bacon.
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Reply
| | | From: Genie· | Sent: 8/8/2008 4:27 AM |
Hungarian Turkey Goulash
2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound ground turkey
1 cup button mushrooms, cut in quarters
1/2 cup chopped, cooked carrots
1/2 cup chopped, cooked potatoes
1/2 cup chopped celery
1/2 cup chopped, cooked rutabaga, optional
1 14 ounce can crushed tomatoes
2 tablespoons fresh chopped sage or 1 teaspoon dried
2 tablespoons fresh chopped thyme or 1 teaspoon dried
salt and pepper to taste
biscuit mix
In a large skillet heat oil. Add onion and garlic and saute over medium heat until tender and onions are translucent. Add turkey and cook over medium high heat, stirring and separating turkey as it cooks. Add mushrooms, carrots, potatoes, celery and rutabaga; saute 3 to 4 minutes or until celery is tender. Stir in tomatoes, sage, thyme, salt and pepper. Bring mixture to a boil, reduce heat and simmer 15 minutes. Transfer goulash into an oven proof dish. Mix biscuit mix according to package directions. Drop by tablespoonfuls on top of hot goulash. Bake in a 325F oven 25 to 35 minutes or until topping is golden brown. Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 8/29/2008 4:55 AM |
| SZEKELYGULYAS (SAUERKRAUT GOULASH)
2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/4 cup sweet Hungarian paprika
Pinch of hot Hungarian paprika, or cayenne
1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes
1 clove garlic, peeled and minced
1/2 teaspoon caraway seeds
1/2 teaspoon minced fresh dill
1/2 Italian frying pepper, finely chopped
1/2 ripe tomato, finely chopped
3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
1 1/2 cups sour cream
1 1/2 cups heavy cream
1 1/2 tablespoons all-purpose flour.
1. Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and sauté until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and sauté 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
2. Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10
minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
3. Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:28 PM |
| Grandma's Beef Goulash 2 C. chopped onion (1 medium onion)
2 lbs. lean stew beef
1 1/2 t. salt, or to taste
1/4 t. ground black pepper
2 t. paprika
1/2 green bell pepper, left whole
1 1/2 C. peeled and sliced carrots, about 4 carrots
1 medium kohlrabi, cut into 1-inch cubes
4 medium potatoes, peeled and cut into 1-inch cubes
1 C. water
Spray a large Dutch oven with nonstick cooking spray. Add onions and brown over medium-high heat for 5 minutes. Stir in beef, salt, pepper and paprika. Place 1/2 bell pepper on top of meat mixture. Bring mixture to a boil, reduce heat to low and simmer 1 1/2 hours.
Add remaining vegetables and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes more.
Makes 6 servings.
Note: To cook the goulash in a crockpot, place all ingredients in crockpot and cook on low for 8 hours. | |
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Reply
| | | From: Genie· | Sent: 10/6/2008 7:13 PM |
Beef Goulash 2 lb Boneless beef chuck
1 ts Salt
1/4 ts Pepper
1 ts Seasoned salt
1 ts Paprika
1/4 c All purpose flour
2 tb Oil
2 c Water
1 tb Worcestershire sauce
1 md Garlic clove, minced
1 ts Dry mustard
1 Bay leaf
1 ts Caraway seeds (optional)
1 tb Vinegar
Cut beef into one inch cubes. Mix next five ingredients. Dredge the beef in this mixture and brown on all sides in the hot oil. Put in two quart dutch oven, sprinkle with remaining flour if you have any left over. Add remaining ingredients, cover, simmer over lowest heat for two hours or until meat is tender. | |
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