Results 1 - 10 of 278 for hungarian goulash

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Brown bacon, remove and set aside, draining all but 1-2 tablespoons. Brown beef in remaining 1-2 tablespoons of bacon fat (olive oil may be ...

In a Dutch ... minutes before the goulash is ready, stir ... during the last 45 minutes of cooking). Sometimes we stir in sour cream just before serving.

Cut beef and veal into 1-inch cubes, roll in flour and brown in hot fat with the onions, salt and paprika. Add tomatoes. Cook 1 hour; add some small ...

Brown meat and add onion. Combine mustard, paprika, brown sugar and salt. Combine Worcestershire sauce, vinegar, catsup and add to mustard mixture. ...

Brown meat on all sides in Dutch oven; add onions. Combine mustard, paprika, brown sugar, and salt. Combine Worcestershire sauce, vinegar, ketchup, ...

Melt butter in pot and brown meat. Add onions; saute until they are soft. Add V-8 juice enough to fully cover meat and onions. Add: Cover and simmer ...

In a skillet, ... cup cold water in a covered container. Stir into goulash and boil for 1 minute to thicken. Serve over noodles. Yield: 4 to 6 servings.

Shake meat cubes in bag with flour. Brown meat in small amount salad oil. Add onion. Cook until onion is transparent, don't burn. Combine mustard, ...

Brown meat, half at a time, in 1/4 cup hot fat. Reduce heat; add onion and garlic; cook until onion is tender but not brown. Blend in flour and ...

Cook and stir beef, onion and garlic in a little butter, shortening or no-stick spray until beef is brown. Drain. Stir together water, catsup, ...

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