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Help!!! Hungarian Goulash advice
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23-11-2017 2:29pm#1
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The masses don't appear to want it any more than they want real pizza or real Bolognese (which if made properly is served over tagliatelle, not spaghetti). In the US, the local mommies make "goulash" with mince, macaroni, and Campbell's tomato soup. I was under the impression that advice was being asked for, and I offered it if the OP wanted to PM me. If you don't care for authenticity then go make whatever it is you think you're making when you make goulash.
Can you post the receipe please
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OK. For ten people we would have used two pounds of lean stew beef (a trimmed kilo should do) cut into pieces. Silverside or shoulder do nicely. It is not necessary to use tenderloin like the oldest and most formal of my Hungarian cookbooks insists (it's sixty years old and intended for fancy restaurants). Cut it up into chunks as for stew.
Dice one pound of yellow cooking onions. Heat an egg-sized lump of lard in the bottom of a heavy stock pot over low-medium heat (lard is traditional, or use the equivalent in sunflower seed oil; I use rapeseed because it is particularly good quality here). When it is hot, cook the onions slowly until they are transparent. They should not brown.
Add the meat cubes and cook them in the onions over medium heat until the released water cooks away and the meat and onions lie browning slowly in the fat. This replicates the oldest form of Hungarian cowboy cooking, the portable meat/onion mixture they took on the range with them, and it is what gives goulash its name (from gulyás, the Hungarian herder).
You will have some "sweet" (i.e. not hot) Hungarian paprika at your side. Spanish paprika is OK if that is what you have. Stir several spoonfuls (I would use six or seven) into the slowly simmering mixture and keep stirring so it does not burn. When you smell it cooking, immediately add a litre of cold water. My father also added salt at this point, though it is not important if you add it now or with the vegetables. You will need no other spices or seasonings, though it depends what part of the country you come from whether you like a little caraway or a bay leaf.
As the soup comes to a simmer, add a spoonful of tomato puree (my father, who disliked bits of tomato, would simply add a whole tomato and allow it to stew gently, to be taken out later). Have ready some roughly cut up potatoes (the same size as the meat, about one potato per person) and two or three carrots cut into thick circles. Add them when the soup starts to bubble. Add just enough water to cover everything.
Cook this gently, correcting salt and paprika for taste, about 45 minutes to an hour or until the meat is tender enough and the potatoes are a bit ragged. At this point my father would often add egg pasta strips, but he admitted this was a shortcut and he would use csipetke (pinched dumplings) if he wanted dinner to be served at ten
He would cook them in the soup, but for a dinner party you will not want to do that. Cook the soup down a bit until it is thickened from the paprika and potato in it, then serve it over your "noodles" or csipetke. Garnish it with a few thin rings of Hungarian wax pepper.
Or, tl;dr...
Ingredients:
- One kilo of lean stewing beef, trimmed and cubed
- One half kilo of onions, diced
- An egg-sized knob of lard (or that much of good cooking oil)
- Fresh Hungarian paprika (at least several spoonfuls)
- Salt
- Fresh water
- Six medium or ten smallish potatoes, peeled and cubed the same size as the meat
- Two or three carrots, sliced
- A spoonful of tomato puree or passata
- Fresh Hungarian wax pepper for garnish
Procedure:
Sweat onions in lard. Add meat and brown. Over lower heat, add paprika and stir until fragrant. Pour in water, and while it comes to a boil, add vegetables and tomato. Cook until the meat is tender and the soup is reduced a little. Serve in bowls with thick egg pasta (gulyásleves, or "goulash soup"), or reduce a little further to a gravy consistency (gulyáshús, "herder's meat") and serve it next to the pasta on a plate, garnished with pepper rings.0 -
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CinammonGirl wrote: »Thanks a mill everyone, going to look over the various versions and take it from there. Hoping to make it tonight as I think it improves overnight. Will let you know!
No harm, but personally I like the potatoes when they're fresh and fluffy. Refrigerated potatoes are OK in soup but there's a bit of a loss in quality. Your call 0 -
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