How to Make Goulash
When you're in the mood for a hearty meal but want something other than the usual beef stew, why not learn how to make goulash? This Hungarian stew was once the food of poor shepherds--in fact, that's how the dish got its name, which is derived from "gulyas," the Hungarian word for shepherd. Goulash recipes have been around for hundreds of years, and while the dish has meager origins, it's now prepared in even the most well-to-do Hungarian kitchens and upscale restaurants. Goulash can be made with almost any type of meat--beef, lamb, pork or even "wild meats" such as venison, boar or rabbit -- though most recipes today use beef. The dish also features a mixture of tomatoes, peppers, onions and paprika, this last an essential spice in Hungarian cooking. Since this goulash recipe is made in a slow cooker, you can simply toss all the ingredients together in the morning and let the crock pot do the rest of the work. When dinnertime rolls around, all you need to do is boil some egg noodles -- which will make a nice bed for the goulash -- and dinner is served!
Hi. It's Miranda with Recipe.com and, today, I'm gonna show you how to make Hungarian Goulash. All you need to do is layer your vegetables, tomato mixture, and beef, in your slow cooker in the morning, let it cook through 'til dinner, and serve over hot cooked noodles. It's that simple. I have our ingredients all laid out here, so let's get started. You're going to begin with three cups of chopped onions; 1-1/2 cups of coarsely chopped green peppers; three cloves of garlic, minced; three pounds of beef stew meat, cut into 1-inch cubes; one 6-ounce can of tomato paste; a half a cup of water; four teaspoons of Hungarian paprika or just regular paprika, whatever you have on hand; a quarter teaspoon of salt; a quarter teaspoon of pepper; and then six cups of hot cooked noodles but we're gonna save those 'til the very end, 'cause what we're gonna do now is put our ingredients in our slow cooker. So this is just such an easy thing to do like before you go into work, at the start of your day, just pop the onions in here...our sweet green peppers, and the garlic. Wonderful. Okay, let's just set this aside. Now, we're just gonna make our little tomato mixture, and I'm just gonna use the bowl I had my onions in so let's pop...our tomato paste...water... and then our spices over here. This is gonna be so delicious. Slow cookers are just so easy. You can literally just, you know, pop it in and forget about it. I'll just mix this together until it's all combined, wonderful. Let's just put this on top of the meat. Okay. Just gonna spread that around. And now, into your slow cooker. I'm just gonna give everything a nice little toss here. How easy was that? That's it. Now, I'm just going to put the cover on, because I want this to be done quickly, I'm gonna put this on high and it's gonna be done in about 4 hours for me, but as I said, you can either do it on your high or your low setting, so it could either take between 4 to 6 or 10 to 12 hours depending upon what setting you choose. Okay, so my Hungarian goulash has been cooking in the slow cooker, on high, for 5 hours and I am ready to eat. So, check out how beautiful it looks, and how easy was that, right? Just leave it, forget it, and then enjoy it, so I cooked my noodles and I've got some hot noodles here, so this is how I'm gonna serve it. Just get a nice scoop on top, so I'm gonna get plenty of delicious broth. How simple and how delicious was that Hungarian Goulash? And there you go. Now you know how to make it.
What You'll Need
- 3 cups chopped onions
- 1 1/2 cups coarsely chopped green sweet peppers
- 3 cloves garlic, minced
- 3 pounds beef stew meat, cut into 1-inch cubes
- 1 6 ounce can tomato paste
- 1/2 cup water
- 4 teaspoons Hungarian paprika or regular paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups hot cooked noodles
Step By Step
In a 3-1/2- or 4-quart slow cooker combine onions, sweet peppers, and garlic. Top with meat. In a small bowl combine tomato paste, the water, paprika, salt, and black pepper. Pour over meat.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Serve over hot cooked noodles. Makes 10 servings.
With the recipe for how to make goulash in your repertoire, your beef stew will never be ordinary again! And since stew meat tends to be far less expensive than steaks and roasts, it makes for a budget-friendly meal, too.
Per Serving: cal. (kcal) 340, Fat, total (g) 7, chol. (mg) 112, sat. fat (g) 2, carb. (g) 34, fiber (g) 3, pro. (g) 35, sodium (mg) 170, Vegetables () 0.5, Starch () 2, Lean Meat () 4, Fat () 0.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet