Goulash

Goulash is a term used for a stew or soup, or even a concoction that resembles a hash. Originally coming from Hungary, it is also found in many other countries of Eastern and Central Europe. Here in the states, it looks a bit different but is certainly an easy meal for a busy household.

Hungarian Goulash

This will work with various cuts of beef. Because it is slow cooked for a long time, the less expensive choices make a good option. If at all possible, use the Hungarian-style paprika with is smoother and sweeter. If you use hot paprika, reduce the amount or the meal will be too spicy.

You can add caraway seeds, which is traditional in many countries. Leftovers are almost better than the original since the flavors will have more time to meld. It will last 4 to 5 days in the fridge or frozen for up to 3 months.

Ingredients:

• 2 pounds beef chuck, cut into 1 ½ inch cubes
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 onions, cut into ½ inch squares
• 5 cloves garlic, finely minced
• 2 bell peppers, cut into ½ inch squares
• 2 tomatoes, cut into ½ inch squares
• ¼ cup Hungarian-style paprika
• 1 bay leaf
• 4 cups beef stock or browth
• 2 carrots, cut into ½ inch pieces
• 2 potatoes, cut into ½ inch cubes

Directions:

• Season beef. Cook onions in heated oil and butter until the edges are light brown. Add beef and stir until the exterior is brown. Add garlic, peppers, and tomatoes. Cook until tomatoes have broken down. Add paprika and bay leaf. Add beef stock and bring to a simmer.
• Cook slowly on top of the stove, in an oven preheated to 350, or in a slow cooker for about 1 ½ hours.
• Add potatoes and carrots and cook for an additional 30 minutes, or until the vegetables are no longer hard and beef is very tender.

Classic Goulash

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 pounds lean ground beef
• 3 cloves garlic, chopped
• 3 cups water
• 2 cans (15 ounce) tomato sauce
• 2 cans (14.5 ounce) diced tomatoes
• 3 tablespoons soy sauce
• 2 tablespoons Italian seasoning
• salt to taste
• 3 bay leaves
• 2 cups uncooked elbow macaroni

Directions:

• Heat olive oil in a large pot. Add onion and cook until soft.
• Add ground beef, breaking up the meat, and cook until evenly browned. Add garlic.
• Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, salt, and bay leaves. Bring to a simmer.
• Stir in macaroni, cover and simmer until pasta is cooked, stirring occasionally.
• Discard bay leaves and serve.

Texas Hash

Ingredients:

• 3 large onions, diced
• 1 large bell pepper, minced
• 3 tablespoons oil
• 1 pound ground beef
• 2 cups cooked tomato
• 2 cups noodles or 1 cup rice, uncooked
• 1 teaspoon chili powder
• salt and pepper to taste

Directions:

• Saute onion and pepper in oil until barely soft.
• Add ground beef, breaking up, and cook until meat is done. Drain off any fat.
• Add tomatoes, chili powder, and salt and pepper. Stir well.
• Add noodles or rice.
• Place in a 2 quart casserole dish. Cover and bake in an oven preheated to 350 for 1 hour.