Hungarian Goulash

[Mr. McD]

2 ounces Olive oil
2 pounds onion medium dice
4 tablespoons Hungarian paprika
2 tablespoons garlic chopped
1/2 teaspoon caraway seeds
salt -- to taste
1/2 teaspoon pepper
1 10 1/2 oz can consomme plus enough water to make 1 qt.
4 ounces tomato paste
5 pounds beef stew meat cut in 1" cubes


1. Sauté the onions in the oil, browning lightly.

2. Add the paprika, garlic, caraway seeds, salt and pepper; mix well.

3. Add the consomme and tomato paste. Bring to a boil, then reduce to a
simmer.

4. Add the meat and continue simmering until the meat is very tender,
approximately 1 1/2 hours. Adjust the seasonings and serve.

Serve over noodles or pasta.



Twenty minutes to go.:) :) :) :) :)

[eleny]

1. I want to dip a baguette!

Edit: "2 tablespoons garlic chopped" -- You sure are talking my language!

[Stinky The Clown]

2. Now you did it! ........ damn ......

........ drool all over my keyboard!

That looks great! I haven't made goulash (the classic kind like you did) in years. A true inspiration.

[yellowdogintexas]

3. one of our family favorites, I love to make it. Mine calls for

a tsp of dried marjoram added late in the cooking

Also, chopped cooked potatoes are in my recipe. I just cut potatoes up, microwave them for 10 minutes with a little water then add them to the stew.

I love this stuff.

[Bluebear]

4. Very similar to my recipe!

I use Vidalia onions, 1/4 cup of good paprika, no paste and about a 1/2 cup of red wine....all over spaetzle...mmmmmmmm

[ElaineinIN]

5. A little history and foodie purism, courtesy of George Lang

From the Cuisine of Hungary (my husband studies Hungary, so ya pick this stuff up from time to time!) appropriate accents omitted!

"The origin of the soup... can be traced back to the ninth century--shepards cut their meat into cubes, cooked it with onion in a heavy iron kettle (bogracs) and slowlyg stewed the dish until all the liquid evaporated. They dried the remnants in the sun... and then put the dried food in a bag... Whenever they wanted food, they took out a piece of the dried mea, added some water and reheated it. With a lot of liquid it became a gulyas soup (guylasleves); if less liquid was added, it became gulyas meat (gulyashus)....

.... Never use any four. Never use any other spice besides caraway. Never Frenchify it with wine... Never Germanize it with brown sauce. Never put in any other garniture besides diced potatoes or galuska. ...

His bogracsgulyas calls for onion, lard, beef (and beef hearts!) garlic, caraway, salt, paprika, 1 tomato, 2 green frying peppers, 1 lb. potatoes, served over "little dumplinks (galuska)

Its very yummy! There are variations of mutton (Urugulyas)or adding beer or cabbage.

[eridani]

10. Just did my version of it tonight

Got to have beef, paprika and caraway--other stuff seems to be variable.

Bogracsgulyas

2 tablespoons butter
2 small or one large onion, chopped.
3 tablespoons sweet Hungarian paprika
1 tablespoon finely chopped garlic
1-2 lbs stew or kabob meat
1 teaspoon caraway seeds
1 teaspoon salt
½ teaspoon ground pepper
2 cups beef stock
3 small or 2 medium boiling potatoes, cubed (1 to 1 ½ inch)
1 lb tomatoes, peeled, seeded, diced
2 medium sized green peppers, deseeded, deribbed and chopped
1 teaspoon marjoram

Heat the butter in a 5 qt heavy Dutch oven or saucepan, add onions and garlic. Cook untill lightly colored. Add paprika and coat the onions. Add beef and brown it, then caraway seeds. Add stock, salt and pepper.

Bring to a boil and partially cover the pan and simmer gently for 1 hour. Add tomatoes, peppers, potatoes and marjoram, and cook over medium heat partially covered for another 25-35 minutes until potatoes are done.

[Elidor]

6. That sounds so good!

I can't wait to try it. Thanks!

[Ellen Forradalom]

7. I'm making this recipe tonight

for Shabbat dinner. In fact it's on the stove right now. You should smell my house! I plan to make my oven-fried potatoes to serve with it.

[Ellen Forradalom]

8. I am happy to report

that it turned out very well, thank you! Meat wonderfully tender, sauce rich with a little zip. (That's because I added a dash of cayenne.)

[NMDemDist2]

9. thanks for the report !! n/t

[wryter2000]

11. Mmmmm

That looks really good! E-mail me some, okay? :evilgrin:

[Phentex]

12. WHY do I read this board when I'm hungry????

Looks good! Thanks.

[eleny]

13. I'm fixing your recipe for tonight

It's all simmering on the stove. And I even have some neat Kluski egg noddles from R&F. Thanks so much for the recipe!