Allie Allen - The Goulash Recipe Book: Discover Many Different Ways to Cook Warm and Delicious Goulash
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From the classic Hungarian goulash to varied versions like American goulash or Texan goulash, theres something for everyone here!
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The Goulash Recipe Book
Discover Many Different Ways to Cook Warm and Delicious Goulash!
BY: Allie Allen
Copyright 2019 Allie Allen
This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers actions.
The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.
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Table of Contents
Looking for a change in your usual selection of recipes? Want to put up something warming and hearty? If your answer is yes, then this book is for you! With 30 delicious goulash recipes, youll be able to put up a dish thats filling, warm and absolutely delicious!
All of the recipes in here are detailed and come with step-by-step instructions, and so can be made by even the most beginner cook! Plus all the recipes can be easily doubled or even tripled! So what are you waiting for? Lets get started!
A classic and delicious Hungarian goulash recipe with paprika and broth.
Makes: 12 servings
Prep: 30 mins
Cook: 1 hr. 30 mins
Ingredients:
- 4 onions
- tsp. pepper
- 4 tsp. lard
- 4 tbsp. paprika
- 2 tsp. caraway seeds
- cup flour
- 4 cups beef broth
- 1 lb. stewing beef & cut into one inch cubes
- 2 cups diced tomatoes
- 2 tsp. salt
Directions:
In a big pot, melt the lard. Add in the onion and cook for 3 mins. Add in the seeds & paprika.
In a big bowl, mix the beef with some flour. Add it to the pot and cook for 4 mins. Add in a bit of broth to remove the brown bit from the bottom of the pot & then add in the remaining. Add in the tomatoes and seasoning. Bring to boil and then cover & simmer for 2 hrs. or until meat is tender.
Serve.
You dont need to spend too long dealing with difficult recipes to make a great dinner. German goulash is a favorite meal for many families. Its made with macaroni, ground beef and veggies, and its quite hearty.
Makes: 6 Servings
Prep: 10 mins
Cook: 15 mins
Ingredients:
- 1 1/2 cup of macaroni, uncooked
- 1 1/4 cup of cheddar cheese, cubed
- 1 x 2 1/4-ounce can of olives, sliced
- 2 x 15-ounce cans of tomatoes, fire-roasted
- 1 tsp. of salt, seasoned
- 1 tsp. of pepper, ground
- 2 tsp. of oregano
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 diced medium onion, yellow
- 1 pound ground beef, lean
- 1 tsp. of oil, vegetable
Directions:
Heat oil in skillet on med-high. Add celery, garlic, onion and ground beef. Cook til ground beef has cooked through. Use wooden spoon to scrape up any pieces from pan bottom.
Season using black pepper, seasoned salt and oregano. Add sliced olives and tomatoes. Reduce heat. Simmer on low for 15 mins.
Cook macaroni in pot of lightly salted water until it is al dente. Set aside after draining well.
Add cheese to skillet. Allow to melt for several minutes. Add macaroni. Combine well. Let the meal simmer for five more minutes. Serve hot.
Mouth-watering Persian beef stew recipe with cinnamon and beans.
Makes: 6 servings
Prep: 10 mins
Cook: 1 hr. 35 mins
Ingredients:
- One lb. lean stew beef, cut into cubes
- 3 tbsp. olive oil, divided
- Salt and black pepper
- 2 tsp. turmeric
- 1/2 onion, chopped
- 1/2 tsp. cinnamon
- 6 tbsp. fresh parsley, chopped
- 2 1/2 cups. water
- 3 tbsp. chives
- 1 lemon, juice of
- 2 tsp. ground cumin
- 1 tbsp. flour
- 1 cans kidney beans, drained & rinsed
Directions:
Place a large pan over medium heat. Heat 2 tablespoons of olive oil in it. Brown in it the stew meat for 12 min.
Stir in the cumin, turmeric and cinnamon. Cook them for 2 min. Pour in the water and cook them until they start boiling.
Put on the lid and cook them for 48 min while stirring from to time.
Place a small skillet over medium heat. Heat 1 tablespoon of oil in it. Add the parsley with chives. Cook them for 3 min. Stir them into the beef stew with beans and lemon juice.
Sprinkle some salt and pepper on the stew then add to it 1 tablespoon of flour. Cook the stew for 35 min until it thickens. Serve it warm.
A delicious goulash recipe with beans and potatoes.
Makes: 6 servings
Prep: 20 mins
Cook: 1 hr. 15 mins
Ingredients:
- 2 tbsp. olive oil
- 4 cups lean stew beef cubes
- 2 medium-size onions, chopped
- 4 cloves garlic, minced
- 4 cups (1 quart) low-sodium beef broth
- 1 cup canned white beans, rinsed and drained
- 2 cups diced, peeled potatoes, cut inch thick
- 3 carrots, peeled and cut into 1-inch pieces
- 1 tbsp. fresh rosemary, crushed (optional)
- 1 bay leaf
- Salt and freshly ground black pepper
Directions:
Place the olive oil in a large heavy soup pot over med-high heat. Working in batches, add the beef cubes and brown well on all sides, 4 to 5 minutes. Set the browned beef aside.
Reduce the heat to medium. Add the onions & garlic to the pot and cook, stirring, until they just begin to brown, about 3 minutes. Add the beef broth and let it come to a simmer, scraping the bottom of the pan to loosen the cooked bits of beef. Add the reserved beef, white beans, potatoes, carrots, rosemary, and bay leaf. Cover & reduce the heat to low. Let the simmer until beef is cooked through and tender, about 1 hour. The stew can be refrigerated for 3 or 4 days.
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