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The following recipe is something I have cooked and it was little modified from a recipe that was considered by a great number of Hungarians to be one of the “most original” versions of Goulash. My recipe got a lot of compliments by guests, just try it, you will be amazed of results.
Serves 6
Preparation time: 4 hrs or more depends on meat and the heat set.
Level of difficulty: ☺☺☺
Ingredients
1 lb. beef chuck (stew meat, or shank meat)
2 medium size carrots (sliced)
1 medium size parsley (sliced) optional
4-5 medium size potatoes (diced)
2 large onion (chopped)
1-2 cloves of garlic (chopped)
1 ½ tablespoons Hungarian paprika
1/2 red bell pepper (chopped)
1/2 green bell pepper (chopped)
2 medium size musrooms
2 medium tomatoes
1/2 (28 oz.) can tomatoes paste, or crushed tomato
1/2 tsp. caraway seeds
1 bay leaf
1/4 c. lard or vegetable oil
Salt to taste
black pepper to taste
red hot pepper to taste
1 spoon of "Gulash" paste (hungarian condiment) or as desired
"Csipetke" home made pasta made from 80g flour, 1 egg and pinch of salt
Cut meat to 1 inch pieces add salt and pepper and set aside.
Heat the lard or oil in a heavy bottom saucepan add the meat and stir on high heat until meat is changing color on all sides, remove the meat from the sauce pan and set aside. In the same lard were meat was fried add the onions and garlic and sauté until medium translucent.Add the carrots, mushrooms, parsley root, red/green pepper and saute again than add the tomato and saute all until translucent. REMOVE* pan from fire add Hungarian paprika, Goulash paste and the tomato paste, stir together and season with additional salt.
*NOTE: It is important to remember when using paprika that it has a high sugar content and burns easily. Add it only when liquid ingredients are present, and do not cook it over high heat for too long.
Add caraway seeds, the pepper, and the bay leaf, fill with water, stir all together, cover and let cook on a low fire, adding more water as needed.
Adjust fire so the goulash simmers very gently, and let cook, stirring occasionally, until meat is tender.
When meat is almost done, add the diced potatoes to cook, meanwhile prepare the "csipetke" and add to the pot when potatoes are almost tender, add the hot pepper. While the goulash is cooking, taste and adjust the seasoning if needed, remove from heat when the "csipetke" and potato are tender.
NOTE:
If you use more water, you can turn it into a tasty Goulash soup.
Jo etvagyat
1/4 c. lard or vegetable oil
Salt to taste
black pepper to taste
red hot pepper to taste
1 spoon of "Gulash" paste (hungarian condiment) or as desired
"Csipetke" home made pasta made from 80g flour, 1 egg and pinch of salt
Cut meat to 1 inch pieces add salt and pepper and set aside.
Heat the lard or oil in a heavy bottom saucepan add the meat and stir on high heat until meat is changing color on all sides, remove the meat from the sauce pan and set aside. In the same lard were meat was fried add the onions and garlic and sauté until medium translucent.Add the carrots, mushrooms, parsley root, red/green pepper and saute again than add the tomato and saute all until translucent. REMOVE* pan from fire add Hungarian paprika, Goulash paste and the tomato paste, stir together and season with additional salt.
*NOTE: It is important to remember when using paprika that it has a high sugar content and burns easily. Add it only when liquid ingredients are present, and do not cook it over high heat for too long.
Add caraway seeds, the pepper, and the bay leaf, fill with water, stir all together, cover and let cook on a low fire, adding more water as needed.
Adjust fire so the goulash simmers very gently, and let cook, stirring occasionally, until meat is tender.
When meat is almost done, add the diced potatoes to cook, meanwhile prepare the "csipetke" and add to the pot when potatoes are almost tender, add the hot pepper. While the goulash is cooking, taste and adjust the seasoning if needed, remove from heat when the "csipetke" and potato are tender.
NOTE:
If you use more water, you can turn it into a tasty Goulash soup.
Jo etvagyat
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