Healthy Beef Stew Recipes

From the EatingWell website and Magazine its Healthy Beef Stew Recipes. Delicious and Healthy Beef Stew Recipes with recipes including; Hungarian Goulash, Low-Carb Beef Stew, and Slow-Cooker Beef Stew. Find these recipes and more all at the EatingWell website and also you subscribe to one of my favorite Magazines, the EatingWell Magazine. Each issue is loaded with recipes and cooking ideas. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Beef Stew Recipes

Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell.


Hungarian Goulash
Layer the vegetables, meat and tomato mixture in your slow cooker in the morning and let it cook it until dinner. All you'll need to do is prepare the noodles and this beef stew will be ready to serve..............


Low-Carb Beef Stew
Turnips lend an earthy flavor and a texture that is similar to potatoes—but with fewer carbs—to this rich and flavorful beef stew.............


Slow-Cooker Beef Stew
Load the crock pot and go with this stew recipe that's prepped in the morning and simmers all day so you'll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth—this could be the best and easiest beef stew you've ever made...............



* Click the link below to get all the Healthy Beef Stew Recipes
http://www.eatingwell.com/recipes/22763/ingredients/meat-poultry/beef/main-dish/beef-stew/

One of America's Favorites - Goulash

Gulyás in a traditional "bogrács"

Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe.

Its origin traces back to the 9th century. The cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.







The name originates from the Hungarian "gulyás" [ˈɡujaːʃ] ( listen). The word "gulya" means "herd of cattle" in Hungarian, and "gulyás" means "herdsman".

The word gulyás originally meant only "herdsman", but over time the dish became gulyáshús (goulash meat) – that is to say, a meat dish which was prepared by herdsmen. Today, gulyás refers both to the herdsmen, and to the soup. From the Middle Ages until well into the 19th century, the Puszta was the home of massive herds of cattle. They were driven, in their tens of thousands, to Europe’s biggest cattle markets in Moravia, Vienna, Nuremberg and Venice. The herdsmen made sure that there were always some cattle that had to be slaughtered along the way, the flesh of which provided them with gulyáshús.

Hungarian Gulyásleves, Goulash soup

In Hungarian cuisine, traditional "Gulyásleves" (literally "goulash soup"), "bográcsgulyás", pörkölt, and paprikás were thick stews made by cattle herders and stockmen. Garlic, tomato, caraway seed, bell pepper, and wine are optional. One may alternatively prepare these dishes as soups rather than stews. Excepting paprikás, the Hungarian stews do not rely on a flour or roux for thickening.

Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper), celery and a small tomato may be added. Other herbs and spices could also be added, especially chili pepper, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet =pinch) before adding them to the boiling soup.

Venison goulash with apples, berries and potato croquettes 

Hungarian goulash variations

* Gulyás à la Székely. Reduce the potatoes and add sauerkraut and sour cream.
* Gulyás Hungarian Plain Style. Omit the homemade soup pasta (csipetke) and add vegetables.
* Mock Gulyás. Substitute beef bones for the meat and add vegetables. Also called Hamisgulyás, (Fake Goulash)
* Bean Gulyás. Omit the potatoes and the caraway seeds. Use kidney beans instead.
* Csángó Gulyás. Add sauerkraut instead of pasta and potatoes.
* Betyár Gulyás. Use smoked beef or smoked pork for meat.
* Likócsi Pork Gulyás. Use pork and thin vermicelli in the goulash instead of potato and soup pasta. Flavor with lemon juice.
* Mutton Gulyás or Birkagulyás. Made with mutton. Add red wine for flavour.
A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called Székely gulyás, named after the Hungarian writer, journalist and archivist József Székely (1825–1895).

Paprikás krumpli
"Paprikás krumpli" is a traditional paprika-based potato stew with diced potatoes, onion, tomato, bell peppers, ground paprika and some bacon or sliced spicy sausage, like the smoked Debrecener, in lieu of beef.

In German-speaking countries this inexpensive peasant stew is made with sausage and known as Kartoffelgulasch ("potato goulash")







Thick stews similar to pörkölt and the original cattlemen stew are popular throughout almost all the former Austrian-Hungarian Empire, from Northeast Italy to the Carpathians. Like pörkölt, these stews are generally served with boiled or mashed potato, polenta, dumplings (e.g. nokedli, or galuska), spätzle or, alternatively, as a stand-alone dish with bread.


American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. Originally a dish of seasoned beef, core ingredients of American goulash now usually include elbow macaroni, cubed steak, ground beef or hamburger, and tomatoes in some form, whether canned whole, as tomato sauce, tomato soup, and/or tomato paste.

Hungarian Goulash

Hungarian Goulash

From the country's varied culinary repertoire Hungarian goulash is the most famous and often cooked dish outside the borders of Hungary, still many confusions and misconceptions surround its exact preparation method. Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on restaurant menus.
If cooked in the proper way goulash has a nice and evenly thick consistency, almost like a sauce. In Hungary gulyás is eaten as a main dish; noodle or pastry dishes, especially the ones made with cottage cheese (túrós csúsza, túrógombóc, strudel) go down well after the heavy soup.

Ingredients (for 4 persons)

    * 600 g beef shin or shoulder, or any tender part of the beef cut into 2x2 cm cubes
    * 2 tablespoons oil or lard
    * 2 medium onions, chopped
    * 2 cloves of garlic
    * 1-2 carrots, diced
    * 1 parsnip, diced
    * 1-2 cellery leaves
    * 2 medium tomatos, peeled and chopped, or 1 tbs. tomato paste
    * 2 fresh green peppers
    * 2-3 medium potatoes, sliced
    * 1 tablespoon Hungarian paprika powder
    * 1 teaspoon ground caraway seed
    * 1 bayleaf
    * ground black pepper and salt according to taste
    * water


For csipetke (Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle):

    * 1 small egg,
    * flour,
    * a pinch of salt,
    * cc. 1 teaspoon water

Goulash is hearty enough without csipetke, especially if you eat it with bread, so you can leave csipetke out.

Instructions

   1. Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.

   2. Sprinkle the braised onions with paprika powder while striring them to prevent the paprika from burning.

   3. Add the beef cubes and and sauté them till they turn white and get a bit of brownish color as well.

   4. The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavor), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.

   5. When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.

   6. When the vegetables and the meat are almost done add the tomato cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.

   7. Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.


How to make the csipetke: beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).

Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.

http://www.budapest-tourist-guide.com/hungarian-goulash.html