Hungarian Goulash Recipe
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Category: |
Category: |
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Dutch Oven Version |
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Ingredients: |
Ingredients: 4 tablespoons canola oil
2 yellow onions, chopped
1 ½ pounds of beef cut into ½ inch cubes
Salt and pepper to taste
¼ cup paprika
2 teaspoons dried marjoram
1 teaspoon caraway seeds
1 tablespoon Kirkland no-salt seasoning
3 cloves of garlic, finely chopped
2 medium carrots, cut into ½ inch pieces
2 Knorr beef bouillon cubes
5 cups of water
1 ½ pounds potatoes, cut into ½ inch cubespieces
2 tomatoes, cored and chopped
1 yellow pepper, chopped
1 medium yellow squash, cut into ½ inch pieces
1 medium zucchini, cut into ½ inch pieces
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Directions: |
Directions:1. Heat oil in a dutch oven over medium heat.
2. Add onions, cook, stirring occasionally, until soft and translucent.
3. Add garlic and cook until fragrant.
4. Add beef and season with salt and pepper. Brown all sides.
5. Stir in paprika, marjoram, and caraway. Cook until fragrant.
6. Add carrots and 5 cups of water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender (about 40 minutes).
7. Add potatoes and cook, uncovered, until tender, about 25 minutes.
8. Add zucchini and yellow squash; cook for 5 minutes.
9. Stir in tomatoes and peppers; cook for 2 minutes.
10. Season with salt and pepper to taste and serve with french bread. |
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Crockpot Version |
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Ingredients: |
Ingredients: 2 yellow onions, chopped
1 ½ pounds of beef cut into ½ inch cubes
Salt and pepper to taste
¼ cup paprika
2 teaspoons dried marjoram
1 teaspoon caraway seeds
1 tablespoon Kirkland no-salt seasoning
3 cloves of garlic, finely chopped
2 medium carrots, cut into ½ inch pieces
2 Knorr beef bouillon cubes
5 cups of water
1 ½ pounds potatoes, cut into ½ inch cubespieces
2 tomatoes, cored and chopped
1 yellow pepper, chopped
1 medium yellow squash, cut into ½ inch pieces
1 medium zucchini, cut into ½ inch pieces
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Directions: |
Directions:1. Brown the meat in a pan with salt and pepper, searing each side to seal in the juices.
2. Remove the meat from the pan, but leave the fat that has cooked out.
3. Cook the onions in the beef fat until translucent and tender.
4. Add the garlic and cook until fragrant.
5. In a crockpot, put the potatoes and carrots in first, then the meat. On top of the meat you add the spices, onions, and garlic.
6. Order your vegetables on top of the meat in order of hardest to softest: pepper, zucchini, yellow squash, tomatoes (you can used canned tomatoes instead of fresh).
7. Pour 5 cups of water over the top of everything and cook on low for 8 hours. |
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Personal
Notes: |
Personal
Notes: Marcelo introduced me to this recipe, I have changed it a bit over the years and it has become a family staple. This is spectacular for meal prepping and the calories on it are actually quite low. I like the crockpot version because it is slightly less fat and less time-consuming but with the same great flavor.
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