Does anyone know how to prepare gulash?

Question

it is some kind of pastry.Tnx!!

Answer 1

I think you want the Arabian Gulash

The gulash is a traditional Arabic recipe that has survived along of the years. It is very good and is not very difficult to do. Gulash is very healthy in summer because you must serve it cold.

Time of preparation: 20 Minutes
Time of Boiling: 30 Minutes
Difficulty (from 1 to 5): 2


Ingredients
1/2 kg of Gulash (mass of special puff-pastry)
1 glass of oil / or butter
Sirope (sugar / water / lemon)
Crushed dried fruits or crushed peanut
Preparation
A) Sirope:
Put a half glass of sugar in a casserole, to cover it with 1/2 of water and juice of 1 lemon. Boil to slow fire until the Gulash has the wished thickness.
B) Gulash:
1- Cut the Gulash in rectangular chunks and smear them with the oil or the butter melted.
2- Put a quantity of the landfill in the end and coil it.
3- Smear the mold with oil and pur the Gulash into the oven (medium temperature)
4- Extract it of the oven and rashly with the sirope.
5- Serve it cold.

Answer 2

Goulash

2 pounds (1 k) stew beef, cubed
1 1/3 pounds (500 g) onions, sliced into rings
1/4 cup lard
1 cup (250 ml) dry red wine
1 tablespoon vinegar
2 tablespoons paprika
2 cups (500 ml) hot water
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon dried marjoram
2 cloves garlic
The zest of a lemon, grated
The juice of a half a lemon
1 tablespoon of unsalted butter, at room temperature
Salt & pepper to taste
PREPARATION:
Heat the lard in a large, heavy-bottomed pot and add the onion rings. Cook, stirring, until they have browned. Push the onion rings to the sides of the pot and brown the cubed meat in the open space in the middle.
Mix the meat and the onions together and continue browning until thoroughly browned.

Stir in the read wine and the vinegar, salt to taste, and simmer until some of the liquid has evaporated. Dust the stew with the paprika and add a little of the hot water. Reduce the heat to a slow simmer and cook stirring every now and then, for an hour and a half. Add more water only if you must to keep it from drying out.

When the meat is done remove the onions from the pot and blend them with the herbs, lemon zest and butter. Return the mixture to the pot, stir in the lemon juice as well, and cook a few minutes more over a low flame.

Answer 3

The goulash I know is not a pastry. I is more of a dinner entree. Brown some hamburger meat. Boil some macaroni noodles. Dice up some onion, mince some garlic. Drain the meat and the noodles, combine. Add onion, garlic and some tomato sauce. Add salt and pepper to taste. I hope that is what you were looking for. You just add however much of the ingredients as you want. There really is no wrong way of preparing it. Just do it how you like. If not Maybe you will like it anyway.

Answer 4

This is the closest thing in my recipes, that looked like what you might be refering to. Hope this helps. Lil' Mama Laura


1 lb pork shoulder, cubed
1 lb veal shoulder, cubed
1 lb ham (uncooked),cubed
2 tb Worcestershire sauce
1 ts thyme
1/2 ts sage
1/2 ts salt
1/4 ts pepper
2 sm onions, chopped fine
4 eggs, hard cooked, halved
3 pkgs gelatin, unflavoured
1 c canned bouillon
1 c tomatoe juice
pie pastry
cream

Cut meat in 1/2" cubes, mix with Worcestershire sauce, onion and seasonings. Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half of meat mixture into shell. Place 4 eggs in a line down center and top with remaining meat mixture. Top with a crust, and decorate with pastry as desired. Make 2 holes to allow steam to vent and for later additions. Brush pastry with cream and bake at 375 F about 20 minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer or until meat is tender.

Mix gelatin as package directs with bouillon and tomatoe juice. Pour into holes in top of lid until you can see the liquid. Top up until it no longer goes down. Allow to cool then, store in the refrigerator. Serve in 1/2" slices as an appetizer.

Answer 5

Well, goulash is a Hungarian dish made of ground beef, paprika, tomato juice and elbow macaroni. At least the is the Americanized version of it. You can add stewed tomatoes to it also, that's how my Mom made it. Yuck.

Answer 6

Easy Hungarian Goulash Recipe
This is a traditional Hungarian beef dish served over buttered noodles for a hearty, satisfying meal. The amounts of garlic, onions, and especially paprika may seem excessive, but they all melt into an incredibly rich and flavorful pan gravy during the slow cooking process. The sauce is further enriched by the addition of sour cream.
INGREDIENTS:
2 to 3 pounds boneless chuck roast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 Tablespoons all-purpose flour
3 Tablespoons olive oil, divided use
4 medium sweet onions, sliced and separated into rings
8 ounces baby portobello or crimini mushrooms, brushed clean and cut in half
1 head garlic (about 12 cloves), peeled, large cloves cut in half
1/2 cup sweet red wine
1-3/4 cups beef broth
1/4 cup sweet Hungarian paprika (see Note)
1 cup (8 ounces) sour cream
4 cups cooked buttered noodles with chopped parsley
PREPARATION:
Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper.
Toss with the flour.

Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.

Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.

Add red wine to the vegetables and cook 2 minutes. Add beef broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.

Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.

Serve Hungarian gulash over hot buttered noodles with chopped parsley.

Note: The amount of paprika is correct. Please do use it all. If you cannot use the wine, use an equal amount of additional beef broth. The goulash may be frozen, before the addition of the sour cream. Reheat and add the sour cream just before serving.

Serves 8

Answer 7

i ad 1 1/2 pound burger, box of elbow noodles, and a can of tommato juice. brown burger cook noodles,drain noodles after they are cooked,then put all together in the noodle pan and let simmer for 5 min

Answer 8

Goulash is a tomato pasta casserole. I don't know of any pastry called Gulash.

Answer 9

i am british,the dish is as the first reply but no no no macaroni,its just the meat serve with whatever-rice- taco-salad etc