Hungarian Goulash

What's cooking?
User avatar
pondgardener
Reactions:
Posts: 1605
Joined: Wed Dec 18, 2019 4:34 pm
Location: 30 miles southeast of the Supermax prison in Florence, Colorado

Hungarian Goulash

#1

Post: # 5689Unread post pondgardener
Tue Jan 07, 2020 9:34 pm

Ingredients
2 Tbsp butter
1 large Spanish onion, chopped
1 celery stalk, chopped
14.5 oz can of diced tomatoes, drained (liquid could be added back later)
2 tbsp of paprika (regular, smoked or Hungarian is fine – since paprika is a key ingredient of this dish and if you wish to go heavier on it, add 1/4 cup instead)
1 tsp of caraway seeds
2-3 lbs of chuck roast, cut into bite-sized pieces (use this cut of meat for the best results and make sure it’s marbled – meaning strands of fat are visible)
3 cups of beef broth
1 cup of a dry red wine, (if you don’t wish to use wine, use another cup of broth)
1/4 cup of ketchup (could substitute tomato paste)
3 tbsp of dark brown sugar
1 tbsp of seasoned salt
1 tsp of black pepper
2 bay leaves
2 cups of baby carrots (I used a 16 ounce bag)
Red bell peppers (chopped)
chopped potatoes (optional)
2 tbsp of cornstarch + 2 tbsp of water to form a slurry (use 1/4 cup of each if you want the gravy very thick)
Egg noodles, to serve the Goulash over, but if you add potatoes, skip the noodles


Cooking Instructions
1. In a dutch oven or large stew pot, heat butter over medium-high heat. Add chopped onions and celery and saute for about 4-5 minutes until lightly browned.
2. Add diced tomatoes and saute for one more minute, stirring constantly. Then add paprika powder and caraway seeds and saute for a few more seconds, be careful not to burn the paprika.
3.Add the meat and sauté/sear for only 2-3 minutes, constantly stirring in the pot (it shouldn’t be fully cooked at all, just lightly browned/seared on the edges)
4. Add red wine and beef broth. Scrape the bottom of the pot with a spatula to loosen any brown bits. Bring to a simmer.
5. When it is simmering add the ketchup or tomato paste, brown sugar, salt, pepper, bay leaves and carrots. Bring back to a simmer over low heat.
6. Let simmer uncovered for about 2 hours. Stir occasionally. If you want to add potatoes and bell peppers add them 30 minutes before the time is up.
7. The goulash is done when the meat is tender and the sauce has thickened. If the meat is not tender after two hours let cook for 30 more minutes.
8. Stir in the cornstarch slurry and let bubble for a minute and the sauce will have thickened to the perfect consistency
9. Serve over egg noodles or rice, if desired.
It's not what you gather, but what you scatter, that tells what kind of life you have lived.

Post Reply

Return to “Recipes”