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Ghoulash????
10 Answers
Anyone know any good recipes for ghoulash.............
thanks in advance............
thanks in advance............
Answers
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AnswerBank should be for harder questions.
Here goes:
http://www.google.co.uk/search?hl=en&sa=X&oi=s pell&resnum=0&ct=result&cd=1&q=how+to+make+gou lash&spell=1
Here goes:
http://www.google.co.uk/search?hl=en&sa=X&oi=s pell&resnum=0&ct=result&cd=1&q=how+to+make+gou lash&spell=1
People can ask what they like Kamin and I think you are very rude .If that's your attitude they may as well close AB down altogether.
My father in law used to make Szegdiner Gulasch and it was lovely ..this is his recipe which you won't find on Google !
500gm pork ..fillet preferably
500gm sauerkraut ...a jar of ..or tin.
Couple of onions
4 tablespoons sunflower oil.
2 heaped tablespoons sweet paprika powder
Clove of garlic ..crushed
Tub of sour cream
1 tablespoon flour
Cut the pork into cubes.
Dice the onion and then fry until translucent .Chuck the pork and garlic in and just cover with water. Drain and chuck the sauerkraut and paprika in .Stir it round .Let this all sozzle for about an hour on a low heat or until the meat is cooked . Mix the flour and cream and stir it in ...this will thicken it .
Enjoy with creamy mash !
My father in law used to make Szegdiner Gulasch and it was lovely ..this is his recipe which you won't find on Google !
500gm pork ..fillet preferably
500gm sauerkraut ...a jar of ..or tin.
Couple of onions
4 tablespoons sunflower oil.
2 heaped tablespoons sweet paprika powder
Clove of garlic ..crushed
Tub of sour cream
1 tablespoon flour
Cut the pork into cubes.
Dice the onion and then fry until translucent .Chuck the pork and garlic in and just cover with water. Drain and chuck the sauerkraut and paprika in .Stir it round .Let this all sozzle for about an hour on a low heat or until the meat is cooked . Mix the flour and cream and stir it in ...this will thicken it .
Enjoy with creamy mash !
Here's one I posted earlier! It's really good and pretty simple:
http://www.theanswerbank.co.uk/Food-and-Drink/ Question344027.html
http://www.theanswerbank.co.uk/Food-and-Drink/ Question344027.html
That's a unique recipe, shaneystar... I'll give it a try...
Here's my standby:
2 to 3 pounds boneless chuck roast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 Tablespoons all-purpose flour
3 Tablespoons olive oil, divided use
4 medium sweet onions, sliced and separated into rings
8 ounces baby portobello or crimini mushrooms, brushed clean and cut in half
1 head garlic (about 12 cloves), peeled, large cloves cut in half
1/2 cup sweet red wine
1-3/4 cups beef broth
1/4 cup sweet Hungarian paprika (see Note)
1 cup (8 ounces) sour cream
4 cups cooked buttered noodles with chopped parsley
PREPARATION:
Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper. Toss with the flour.
Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
Add red wine to the vegetables and cook 2 minutes. Add beef broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
Contd.
Here's my standby:
2 to 3 pounds boneless chuck roast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 Tablespoons all-purpose flour
3 Tablespoons olive oil, divided use
4 medium sweet onions, sliced and separated into rings
8 ounces baby portobello or crimini mushrooms, brushed clean and cut in half
1 head garlic (about 12 cloves), peeled, large cloves cut in half
1/2 cup sweet red wine
1-3/4 cups beef broth
1/4 cup sweet Hungarian paprika (see Note)
1 cup (8 ounces) sour cream
4 cups cooked buttered noodles with chopped parsley
PREPARATION:
Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper. Toss with the flour.
Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
Add red wine to the vegetables and cook 2 minutes. Add beef broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
Contd.
Contd.
Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.
Serve Hungarian gulash over hot buttered noodles with chopped parsley.
Note: The heavy cast iron Dutch oven is important as is the quantity of Paprika...
By the way, this isn't as difficult as it may appear...
Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.
Serve Hungarian gulash over hot buttered noodles with chopped parsley.
Note: The heavy cast iron Dutch oven is important as is the quantity of Paprika...
By the way, this isn't as difficult as it may appear...
This one is so simple and delicious.
http://www.deliaonline.com/recipes/ten-minute- goulash,1851,RC.html
http://www.deliaonline.com/recipes/ten-minute- goulash,1851,RC.html
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