GOULASH "GULYAS"
By Simbooker on 2nd August 2015
Files & Tags: recipes, index, chili pepper, tomatoes, beef, potatoes & root vegetables, dumplings and noodles,
soups and stewsGoulash is the National Dish of Hungary. But despite often being called Hungarian Goulash, it's not only popular in Hungary. In fact, this dish is popular throughout the ENTIRE Austro-Hungarian region.
Files & Tags: recipes, index, chili pepper, tomatoes, beef, potatoes & root vegetables, dumplings and noodles,
soups and stewsGoulash is the National Dish of Hungary. But despite often being called Hungarian Goulash, it's not only popular in Hungary. In fact, this dish is popular throughout the ENTIRE Austro-Hungarian region.
Austria, Poland, Germany, and the Czech Republic are just some of the countries that hold a deep love for this warm and comforting stew, which can be enjoyed at any time of the year.
The heart and Soul of Goulash is Paprika; without it, you might as well not bother. It is most often made with beef/veal; but can be made with pork, lamb, goat, elk, venison, and even chicken-WAIT A MINUTE! I can't believe I just said something so stupid. Making Goulash with chicken would be a FOOD PORN CRIME! Chicken would be Paprikash! I should be arrested for saying something so distorted. Ignore it! Anyway, goulash is a hearty meat stew, and chicken would be too boring and bland a meat to make a good goulash. This Hungarian inspired version is a soup.
You can make Goulash more like a stew with less liquid, but I first started making it as a soup. It can be either/or. There are hundreds of varieties in Hungary and across Central and Eastern Europe, this is one of many.
BEEF GOULASH THE RECIPE
SOUP INGREDIENTS
2 or 3 pounds of beef brisket (bone in), 10 cups of water (approximate),
6 or 7 tbs of vegetable oil, 2 tbs of Paprika, 1 chicken stock cube and 1 beef stock cube (TELMA), 1 red bell pepper chopped-seeds included,
1 garlic head sliced down centre, 2 tbs garlic paste, 1 yellow onion peeled,
1 tsp of dried parsley, 1/2 tsp of Caraway seeds, 2 tbs tomato paste,
1 tbs light soy sauce, salt and pepper to taste
FOR THE BEEF
Sprinkle approximately a teaspoon of salt over the beef as well as 1 tbs of light soy sauce which I class as optional when not cooking Asian dishes. I use it for many different meats because I think it gives everything a better flavour. Rub these ingredients into the beef and let the beef sit for five to ten minutes.
1. Heat the vegetable oil so it's searing hot. Then add the meat, you'll be searing and browning the meat in batches. If your batch is small enough then you made not need to. But overcrowding will not allow them to sear then or brown efficiently. Brown the meat for approximately five to eight minutes. Turn down heat, if you feel the meat is burning.
2. Once all the meat is browned remove from the pan. Add the Paprika-PLEASE MAKE SURE NOT TO BURN. You need to cook the Paprika spice down for about five minutes, on low to medium heat until it darkens and becomes aromatic. Once the spice is no longer raw, add the garlic paste- sauté the paste for a few minutes before adding the meat back to the pot.
3. Add the water and bring to a boil for about ten minutes. During this time, add the stock cube/s, tomato paste, garlic bulb, whole onion, chopped bell pepper, and a teaspoon of salt and pepper-stir. After ten minutes turn down to a low but gentle simmer and add the caraway. The dumplings I used. were bought at a Polish Deli. If you decide to add dumplings, whether you make them from scratch or buy them, I suggest boiling them in a separate pot before adding them to the goulash at the end. Boiled potatoes also go well with this dish.
5. As the stew cooks check for salt and pepper-add according to your taste. Add parsley in the last half hour. Cook until the beef is tender and falling off the bone. Serve with potatoes or even better Central and Eastern European potato dumplings or bread dumplings.