Hungarian Beef Goulash by Eating Well

Hungarian Beef Goulash

From EatingWell:  January/February 2008

 

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

See how to make this recipe

Makes: 8 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 4 1/2-8 hours

---

Ingredients

• 2 pounds beef stew meat, (such as chuck), trimmed and cubed
• 2 teaspoons caraway seeds
• 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 large or 2 medium onions, chopped
• 1 small red bell pepper, chopped
• 1 14-ounce can diced tomatoes
• 1 14-ounce can reduced-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons chopped fresh parsley

 

Preparation

1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

• Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

• For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition

Per serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
Exchanges: 1 vegetable, 3 lean meat

10 Nifty Things to put in your Crock Pot

10 Nifty to do with a crock pot this winter

1.    Lasagna

a.    Layer no bake lasagna noodles with meat and cheese and sauce. Cook in the crock pot for 6 hours on low.

2.    Baked Potatoes

a.    Wash 6 large baking potatoes, scrub well, wrap each tightly in aluminum foil, place in the bottom of the crock pot, add ½ inch of water. Cook on high until tender. Check to make sure to check the water periodically.

3.    BBQ Pork

a.    Trim the excess fat from a 4 lb pork roast sprinkle with salt and pepper. Cook in the crock pot for 2 hours. Pour off excess liquid. Then add favorite BBQ sauce and continue cooking on low for 6 more hours.

4.    Berry Cobbler

a.    Spray the inside of the crock with cooking spray. Put a one pound package of mix frozen berries into the crock. Sprinkle with 1/3 cup of sugar and 3 tablespoons of flour, and 1 teaspoon of lemon juice. Mix 1 cup of flour, ¼ teaspoon of salt, ¼ cup sugar, 1 teaspoon baking powder, 1 teaspoon vanilla, ½ cup milk, mix until smooth. Spoon over the berries and cook for 3 hours, serve with vanilla ice cream.

 

5.    Chocolate Smores Brownie Cake

a.    Spray the inside of the crock with a little cooking spray. Mix 1 box of brownie mix with ¼ cup of softened butter and 1 egg and pour into the bottom of the crock pot. Then mix 1 package of chocolate chip mix ¼ cup of butter and 1 egg. Drop that by spoonfuls in to the crock pot. Cook for 3 hours on high, then add 1 cup of marshmallows and 1 cup crumbled graham crackers. Cook an additional 20 minutes until the marshmallows are melted.

 

6.    Play dough for the kids

                                          i.    Mix 2 C flour, 1 C cornstarch, 1 C salt, 1/4 C cream of tartar, 2 C hot water, 2 t oil,. Cook in the crock pot for 30 minutes, stirring after 15, after it forms a ball, take it out and mix in a few drops of food coloring. If it is too sticky, add a couple of tablespoons of water. Wait until it cools and have fun.

7.    Make candles

a.    You need wax, (soy works best) candle holders, wicks with a base, put an inch of water in the crock pot, add the candle holders, break up small pieces of wax and place in each holder, put crock pot on warm, let the wax melt. Add a few drops of scent, and the wick. Turn off the crock pot and let them cool completely before taking them out. After that enjoy.      

 

8.    Potpourri

a.    Add whole cloves, star anise cinnamon sticks, oranges pieces and cranberries. Add just enough water to cover; there will be a wonderful scent in the air. Don’t let it boil dry check the water from time to time.

9.     

a.    Mulled Wine.

2 (750 ml) bottles, of wine preferably merlot, 2 oranges sliced, 1/2 cup honey, 8 whole cloves, 4 cinnamon sticks, 2 star anise, 1cup cranberries, add all ingredients to the crock pot. Cook on low until it starts to simmer. Remove the anise and the cloves. Put crock pot on warm. Keep warm during the party or gathering

10.  Cornbread Stuffing with Sausage

a.    One pound of sausage cooked, a 2 pound cornbread crumbled, 1 tablespoon sage,  2 cups chicken stock 2 cups finely chopped onion 1 1/2 cups finely chopped celery 1/4 teaspoon salt and Freshly ground pepper, to taste. Place all the ingredients in the crock pot and cook for 3 hours. This will make one less item to have to put in the oven for your holiday feast.

Kim's Teriyaki Sir Fry

¾ lbs chicken breast

½ cup teriyaki sauce
3 Tbls soy sauce
2 Tbls orange marmalade
3 cups mix veggies like onion, bell peppers, broccoli florets, green beans, cauliflower, carrots, bamboo shoots….
½ lbs spaghetti or lo-mien noodles
3 tbls yellow mustard
1 tsp ground ginger
2 tsp minced garlic
2 Tbls oil
½ cup pineapple juice
½ tsp salt
1 tsp pepper

In a medium bowl, place chicken breast and pour teriyaki sauce over. Let marinate at least ½ hour before cooking.

Heat the oil in a large skillet or wok. Slice the chicken breast in small strips. Save the sauce. Sauté over medium heat. Add veggies, ginger, garlic powder, pepper, and soy sauce,

Stir fry until tender. Add the sauce and the pineapple juice, bring to a boil. Leave pan on low to simmer.

Bring 4 qtauts of water to a rapid boil and salt. Add noodles, and turn to low. Cook to al dente- about 8 mins.

Mix in mustard and marmalade to chicken and veggies, add hot noodles, and mix to incorporate.



Serve hot.

Beef Stroganoff

Beef stroganoff

Everybody loves a good beef stroganoff. My favorite is a blend of recipes The first I found in an old cookbook called “My Favorite Recipes”, and the second part is my Mom’s.

This is a true definition of comfort food. It is warm and creamy, and can be served over rice, noodles, or even mashed potatoes. I believe the cook book called for egg noodles. My Granny (father’s side) made a stroganoff to serve over both noodles and mashed potatoes.

Ok, I think I got my bubble gum casserole ideas came from a combination of lots of sources--.One of them being Granny.

1 lbs of round steak
Flour, salt, and pepper for dredging
1 lb of sliced mushrooms
1 medium onion
1 clove garlic (2 if small)
1 can cream of mushroom soup
2 cups of beef stock
1 cup sour cream
1 tbls of Worcestershire
1 tbls of Balsamic vinegar
1 pinch herbs de Provence
2 tsp of Lowry’s seasoning salt.

Slice the mushrooms, onion and garlic. Set them aside. Cut the meat into bite sized pieces. Dredge them in the salt, pepper, flour mixture. Heat a large skillet with a little oil. When the pan gets hot, add the meat. Cook on medium heat stirring occasionally for 5 to 10 minutes. Don’t let the flour burn in the skillet.

Take the meat out and set aside. Add the mushrooms onion and garlic. Cook on medium low until some of the moisture has cooked out. Add back the meat. Add the stock and the soup. Cook on low for another 10 minutes. If you are serving this with noodles, now is the time to boil them.

Add the rest of the seasonings, and the sour cream. Turn off the heat stir to combine all the ingredients, cover and let sit until the noodles are ready.

Enjoy


Kimberly
Mistress of the Kitchen