Food recipes
Hungarian Goulash
Hungarian Goulash Ingredients: butter, without salt onions, raw spices, paprika spices, garlic powder spices, caraway seed dill weed, fresh spices, marjoram, dried beef, grass-fed, ground, raw wheat flour, white, all-...
Hungarian Goulash
Ingredients:
butter, without salt
onions, raw
spices, paprika
spices, garlic powder
spices, caraway seed
dill weed, fresh
spices, marjoram, dried
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
potatoes, raw, skin
salt, table
spices, pepper, black
cream, sour, cultured
Directions:
In a large stock pot over medium-high heat, add the butter or margarine.
Add the onions and saute until softened, 3 to 5 minutes, stirring frequently.
Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill seed, and marjoram.
Cook for 1 minute, stirring constantly.
Add the beef and stir to combine.
Cook for 2 minutes, stirring frequently.
Add the flour and stir until it is absorbed into the onions and beef, 1 to 2 minutes.
Add the broth, tomato paste, and Worcestershire sauce.
Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the pan and to incorporate the flour.
Scrape your stirring spoon to free any flour that has adhered to it.
Reduce the heat, cover, and simmer for 1 hour, stirring occasionally.
Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat is tender, stirring occasionally.
Season with salt and pepper.
Top each serving with 1 tablespoon of sour cream, if using.
Ingredients:
butter, without salt
onions, raw
spices, paprika
spices, garlic powder
spices, caraway seed
dill weed, fresh
spices, marjoram, dried
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
potatoes, raw, skin
salt, table
spices, pepper, black
cream, sour, cultured
Directions:
In a large stock pot over medium-high heat, add the butter or margarine.
Add the onions and saute until softened, 3 to 5 minutes, stirring frequently.
Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill seed, and marjoram.
Cook for 1 minute, stirring constantly.
Add the beef and stir to combine.
Cook for 2 minutes, stirring frequently.
Add the flour and stir until it is absorbed into the onions and beef, 1 to 2 minutes.
Add the broth, tomato paste, and Worcestershire sauce.
Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the pan and to incorporate the flour.
Scrape your stirring spoon to free any flour that has adhered to it.
Reduce the heat, cover, and simmer for 1 hour, stirring occasionally.
Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat is tender, stirring occasionally.
Season with salt and pepper.
Top each serving with 1 tablespoon of sour cream, if using.