Best 4 Karl Ratzschs Hungarian Beef Goulash Recipes
Are you seeking a delectable and heartwarming meal that embodies the essence of traditional Hungarian cuisine? Look no further than Karl Ratzsch's Hungarian Beef Goulash, a culinary masterpiece that tantalizes taste buds with its rich flavors and aromatic essence. With its tender beef, savory paprika sauce, and symphony of spices, this dish transports you to the heart of Hungary, promising an extraordinary dining experience. Embark on a culinary journey as we explore the secrets behind this iconic dish, providing you with step-by-step instructions and essential tips to recreate this beloved recipe in the comfort of your own kitchen.
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HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
- In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g
AUTHENTIC HUNGARIAN GOULASH
This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.
Provided by SUSANNAH
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 3h50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
- Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g
KARL RATZSCH'S HUNGARIAN BEEF GOULASH
This recipe is from Karl Ratzsch's restaurant in Milwaukee where I have eaten many times when I lived in Chicago. You will notice the absence of tomatoes, green peppers, and other superfluous ingredients.
Provided by Dan-Amer 1
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut meat up into 1 1/2 inch squares. Sauté onions in butter until transparent, but not brown. Add meat and cook for 10-15 minutes Add the flour and stir well. Add the salt, pepper, and beef stock just enough to cover the meat. Cover the pan and bring up to the boil. Lower the heat, add the paprika, and simmer until tender, about 1 1/2 hours. If you prefer a thicker gravy stir 2 Tbs flour into 1/4 cup cold water and add to meat mixture near the end of the cooking time. Serves 4-6.
Nutrition Facts : Calories 722.9, Fat 33, SaturatedFat 15.3, Cholesterol 231.2, Sodium 2048.1, Carbohydrate 30.4, Fiber 4.3, Sugar 10, Protein 74.1
SAUERBRATEN, KARL RATZSCH'S OLD WORLD RESTAURANT STYLE
This is marvelous! It is from a restaurant in Milwaukee and I clipped it from a 1978 issue of Family Circle and have been making it ever since. My family likes the flavor of a full five days of marinating, but it is milder and still delicious after only three or four days. Great with potato pancakes or spaetzle!
Provided by Acerast
Categories Meat
Time P3DT3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim meat of all but a thin layer of fat; place in a glass bowl.
- Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
- Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
- (The flavor is more intense with each day that passes).
- Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
- Heat shortening in dutch oven.
- Brown meat on all sides.
- Remove fat from pan.
- Pour marinade over meat.
- Roast uncovered at 350 degrees for 30 minutes.
- Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
- Remove meat to platter.
- Strain marinade; remove fat and return marinade to pan.
- Stir in gingersnap crumbs.
- Heat until thickened; strain again.
- Slice meat and serve with gravy.
Tips:
- Use high-quality beef for the best flavor. Look for chuck roast or short ribs, which are well-marbled and will become tender when braised.
- Brown the beef in batches to avoid overcrowding the pan and ensure even cooking. This will also help to develop the beef's flavor.
- Use a heavy pot or Dutch oven for braising the beef. This will help to distribute the heat evenly and prevent the beef from burning.
- Add plenty of paprika to the goulash. This is the spice that gives goulash its characteristic flavor. Use both sweet and hot paprika for a well-rounded flavor.
- Simmer the goulash for at least 2 hours, or until the beef is fall-apart tender. The longer you simmer it, the more flavorful it will be.
- Serve the goulash with egg noodles, mashed potatoes, or spätzle. You can also garnish it with sour cream, chopped parsley, or crumbled bacon.
Conclusion:
Hungarian beef goulash is a hearty and flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, with or without vegetables, goulash is sure to become a favorite in your home.
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