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goulash

2021-08-16

Goulash is a traditional Hungarian beef stew / soup, that is very different from the ground beef and macaroni dish that Americans call by that name.

You will need good quality paprika for this, otherwise it might add a bitter aftertaste tot he dish.
Many people recommend to only use imported Hungarian sweet paprika for goulash.

The main differences with other beef stews are the tomatoes, lots of onions and paprika in goulash. In my opinion, goulash isn't that exceptional compared to many other beef stews. I'll choose Flemish beef stew or Beef Bourguignon over goulash any day. To each their own of course, and your roots will always tell.

INGREDIENTS

This is what you need for 4-6 servings:

• 1.5-2 lbs. chuck roast, cubed 1"
• 1 lb. roma tomatoes
• 2 medium-large onions, cut coarsely
• 4 medium potatoes
• 4 carrots
• S&P
• paprika

Pic1: goulash

Directions

2021-08-16

Pic2: ingredients
Pic3: chuck roast
Pic4: cubed

• Gather the necessary ingredients.
  I used canned tomatoes and canned potatoes because I have them anyway.

 

Pic5: oil & butter
Pic6: sear
Pic7: seared

• Sear the cubed meat until dark brown.
• Remove the meat from the pot. Set aside.

 

Pic8: onions
Pic9: water
Pic10: meat

• Sauté coarsely-cut onions in the remainder of the oil until transparent.
  Even though it looks like there are way too many onions for the amount of meat, that is not the case. They will turn transparent and become nearly invisible in the stew. I like it this way, but feel free to use fewer onion if you prefer it that way.
• Add water / beef stock to deglaze the pan.
• Add the meat back to the pot.

 

Pic11-13: paprika, potatoes, water

• Add paprika, potatoes, liquid to cover.
  The paprika will color the sauce bright red.

 

Pic14-16: carrots, seasoning

• Add carrots.
• Season to taste.
• Bring to a roiling boil.
• Reduce heat. Cover and simmer for 2-3 hrs. until the meat is quite soft.
  Add liquid as necessary to prevent sticking and burning.
• If desired (I prefer not to) add liquid flour or oil dough to thicken the sauce.
  If you add it too early on, it will tend to cause burning while stewing.
• Serve as a stew/soup with plenty of liquid.
• Enjoy.

Serving suggestion:

• Serve with bread to sop up the sauce.
• Serve with a good dollop of sour cream. (Pic19)

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goulash on the internet

all pictures below were borrowed from the internet

Pic17-19: goulash

 

Pic20-22: goulash

 

Pic23-25: goulash

 

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