authentic hungarian goulash
(2 ratings)
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In Hungary it is gulyas. In other kitchens it is goulash.This recipe is a herdsman stew.--pork or beef,a garden of vegetables,sauerkraut--and all brought spicy life with paprika,a very popular spice in Hungary. The finest paprika,sometimes called "rose"paprika,is imported from Hungary.If of high quality it is a vibrant red,and varies in strength from mild to hot. Use enough in Goulash to give a real bite,as it will be cooled somewhat when sour cream is added. Goulash should not be bland. Rather than be thickened with flour I used pureed vegatables to give more body
(2 ratings)
yield
10 serving(s)
prep time
45 Min
cook time
2 Hr
Ingredients For authentic hungarian goulash
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1 Tbsplard or cooking oil
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2 1/2- 3 lblean pork,cut into 1/2 inch chunks
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3 Tbsplard or butter
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4 mdonions (about one pound) finely chopped
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4 lgcarrots (about 2 cups) finely chopped
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3celery stalks (about 1 cup) finely chopped
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2 clovegarlic,minced
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3-4 Tbspimported sweet hungarian paprika (depending on strength)
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1/2 tspdried thyme or 1 1/2 teaspon of fresh
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1/2 tspdried savory or 1 1/2 teaspoons of fresh
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1/2 tspcaraway seeds
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3 qtbeef stock
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2 ctomato puree
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2 cchopped green cabbage (1/2 small head)
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1 lbsauerkraut (rinsed and drained)
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4 ozgreen beans,cut in 1 1/2-inch lengths (optional)
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2 lgpotatoes (about 2 cups),peeled and cut into 1/2 inch cubes.
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salt (if desired) to taste
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1/2 tspblack pepper (freshly ground)
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2 csour cream
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chopped parsley or chives to garnish
How To Make authentic hungarian goulash
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1Okay,Okay I know people are going to look at this recipe and think to themselves "Oh My Goodness, Is He crazy? No one has the time for this ,blah blahh" Well it isn't as hard or time consuming as it appears , Cooking is fun! Remember? and besides this recipe helps you clear out your fridge and cupboard and restock :).
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2In a large (o 5 quart) saucepan.heat 1 tablespoon lard or oil over high heat. Drop in the meat and sear stirring as you do until brown on all sides. Remove the meat ,set aside.
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3Drop 3 tablespoons of butter or lard into the hot pot and add onion,carrots,celery and garlic.Cover and sweat over medium heat until the onions are soft and begin to brown,about 12 minutes. Stir in the Paprika,thyme,savory and caraway seeds. Add stock,tomato puree,chopped cabbage and seared meat
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4Reduce heat,partially cover and simmer over medium heat for 1 1/2 hours
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5If the beans are to be included,cut them into 1 1/2 inch lengths,blanch in a quart of boiling salted water.Drain,Rinse under cold water to stop the cooking. Set aside
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6During the last half-hour of simmering,Remove 1 1/2 cups of vegetables from the pot and puree them in a food processor or blender. Return the puree to the goulash to thicken.
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7Add sauerkraut and simmer for an additional 15 minutes.
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8Drop in the potatoes and green beans and simmer for another 20 minutes or until the potatoes just tender.
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9When the goulash is done ,stir all but a few spoonfuls of sour cream into the goulash and turn off heat.Taste for seasoning and adjust
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10Serve in heated bowls. top with a dollop of sour cream,sprinkle with parsley or chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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