Mushroom goulash
/ Hungarian stew
Recipe from Epicurean.com
Ingredients:
3 Large Tomatoes, Peeled & Quartered
2 Tbls Canola Oil
2 Medium Onions, Chopped Coarse
1 Tbls Sweet Paprika
4 Pale Green Roasting Peppers, Cored, Seeded & Cut Crossways Into 1/4" Strips
1 1/2 lb Large White Mushrooms, Stems trimmed, Cleaned
1 Cup Plain Yogurt
1 Tbls Parsley, Chopped
3 Cups Cooked Wide Egg Noodles
1 Tbls All-Purpose Flour
1/2 Cup Sour Cream
Pepper
Salt
Directions:
Bring a small pot of water to a boil. Coarsely chop the peeled tomatoes. Set aside.
Heat the oil over low heat in a large, heavy pot. Add the onions. Cook, stirring steadily, until wilted (about 10 minutes). Sprinkle the paprika over the onions. Cook, still stirring, 1 more minute. Add the peppers and the chopped tomatoes. Cook over medium heat for 10 minutes, stirring once or twice. Add the mushrooms. Stir well. Cook for 5 minutes.
Combine the yogurt, flour and sour cream in a bowl. Whisk in 1/2 cup of the juices from the cooking vegetables. Remove from the heat. Whisk the yogurt mixture into the vegetable mixture. Season with salt and pepper to taste.
Serve immediately over boiled egg noodles. Garnish with chopped parsley.
Hungarian Stew
Recipe from Epicurean.com
Ingredients:
2 medium onions, coarsely chopped
2 tablespoons vegetable oil
2-1/2 pounds beef chuck or veal stew or round, cut into 1-inch cubes
1/2 pound meat from shank bones
2 tablespoons sweet paprika
2-1/2 cups warm water
1 medium ripe tomato or 1 cup stewed tomatoes
2 green peppers
1 pound potatoes
Salt and freshly ground pepper to taste
Cherry pepper pods
Noodles
Directions:
Peel the onions and chop coarsely. In a 6- to 8- quart heavy pot with a cover, heat the oil, and saute the onions. Keep the heat low so the onions do not brown.
2. When the onions are transparent, add the beef or veal and the shank bone meat. Saute with the onions for about 10 minutes.
3. Remove the pot from the heat. Add the paprika, stirring rapidly with a wooden spoon. Immediately after the paprika is absorbed, add the 2-1/2 cups warm water.
4. Return the pot to the heat, cover, and cook over a low to medium heat for about 1 hour.
5. While the mixture is cooking, peel the tomato and cut it into 1-inch pieces. Seed the green peppers and dice. Peel the potatoes and cut into 3/4-inch dice and place in cold water.
6. After cooking for about 1 hour, add the peppers, tomato, and potatoes, and enough water to make a soupy stew. Add the salt and pepper. Simmer slowly, covered, for 30 minutes or until the goulash is tender.
7. Serve with hot cherry pepper pods and noodles
Speedy Hungarian stew/goulash
Recipe from Epicurean.com
Ingredients:
1 lb. ground beef
1 envelope onion soup mix
1 can(8 oz) tomato sauce
3 sauce cans of water
4 oz uncooked macaroni
Directions:
Brown ground beef in skillet, stirring to seperate. (Use a little oil, if needed) Add onion soup mix, tomato sauce, & water; bring to a boil. Gradually add macaroni. Simmer uncovered about 15 minutes or until macaroni is tender. **Optional mixture: instead of tomato sauce: use
14.5 ozs can diced tomatoes, 3-4 oz. tomato paste, 1-1.5 (14.5 oz) cans of water, and use Beefy Onion Soup mix. Spice up with parika, garlic powder, and pepper to taste.
Recipe from Epicurean.com
Ingredients:
3 Large Tomatoes, Peeled & Quartered
2 Tbls Canola Oil
2 Medium Onions, Chopped Coarse
1 Tbls Sweet Paprika
4 Pale Green Roasting Peppers, Cored, Seeded & Cut Crossways Into 1/4" Strips
1 1/2 lb Large White Mushrooms, Stems trimmed, Cleaned
1 Cup Plain Yogurt
1 Tbls Parsley, Chopped
3 Cups Cooked Wide Egg Noodles
1 Tbls All-Purpose Flour
1/2 Cup Sour Cream
Pepper
Salt
Directions:
Bring a small pot of water to a boil. Coarsely chop the peeled tomatoes. Set aside.
Heat the oil over low heat in a large, heavy pot. Add the onions. Cook, stirring steadily, until wilted (about 10 minutes). Sprinkle the paprika over the onions. Cook, still stirring, 1 more minute. Add the peppers and the chopped tomatoes. Cook over medium heat for 10 minutes, stirring once or twice. Add the mushrooms. Stir well. Cook for 5 minutes.
Combine the yogurt, flour and sour cream in a bowl. Whisk in 1/2 cup of the juices from the cooking vegetables. Remove from the heat. Whisk the yogurt mixture into the vegetable mixture. Season with salt and pepper to taste.
Serve immediately over boiled egg noodles. Garnish with chopped parsley.
Hungarian Stew
Recipe from Epicurean.com
Ingredients:
2 medium onions, coarsely chopped
2 tablespoons vegetable oil
2-1/2 pounds beef chuck or veal stew or round, cut into 1-inch cubes
1/2 pound meat from shank bones
2 tablespoons sweet paprika
2-1/2 cups warm water
1 medium ripe tomato or 1 cup stewed tomatoes
2 green peppers
1 pound potatoes
Salt and freshly ground pepper to taste
Cherry pepper pods
Noodles
Directions:
Peel the onions and chop coarsely. In a 6- to 8- quart heavy pot with a cover, heat the oil, and saute the onions. Keep the heat low so the onions do not brown.
2. When the onions are transparent, add the beef or veal and the shank bone meat. Saute with the onions for about 10 minutes.
3. Remove the pot from the heat. Add the paprika, stirring rapidly with a wooden spoon. Immediately after the paprika is absorbed, add the 2-1/2 cups warm water.
4. Return the pot to the heat, cover, and cook over a low to medium heat for about 1 hour.
5. While the mixture is cooking, peel the tomato and cut it into 1-inch pieces. Seed the green peppers and dice. Peel the potatoes and cut into 3/4-inch dice and place in cold water.
6. After cooking for about 1 hour, add the peppers, tomato, and potatoes, and enough water to make a soupy stew. Add the salt and pepper. Simmer slowly, covered, for 30 minutes or until the goulash is tender.
7. Serve with hot cherry pepper pods and noodles
Speedy Hungarian stew/goulash
Recipe from Epicurean.com
Ingredients:
1 lb. ground beef
1 envelope onion soup mix
1 can(8 oz) tomato sauce
3 sauce cans of water
4 oz uncooked macaroni
Directions:
Brown ground beef in skillet, stirring to seperate. (Use a little oil, if needed) Add onion soup mix, tomato sauce, & water; bring to a boil. Gradually add macaroni. Simmer uncovered about 15 minutes or until macaroni is tender. **Optional mixture: instead of tomato sauce: use
14.5 ozs can diced tomatoes, 3-4 oz. tomato paste, 1-1.5 (14.5 oz) cans of water, and use Beefy Onion Soup mix. Spice up with parika, garlic powder, and pepper to taste.
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