Oh. My .Goulash. Becky....

The first entry is, upon request, about goulash. I oddly find myself thinking of soup lines and Oliver Twist when I hear the word. I say oddly because this is a surprisingly fresh and brightly flavored stew. It is one of 3 national dishes of Hungary- along with Porklot and Paprikas.

A quick history…

The word “Goulash” is derived from the Hungarian Gulyas which means “cattlemen” or “herdsmen”. It has several variations, so no one recipe is “correct”. The main ingredients, however, remain relatively constant. They are Onion, Peppers, Vegetables, Caraway and Paprika. Beef, pork, lamb and mutton are all acceptable meats for Gulyas. It is traditionally made very thick as a stew, sometimes served over rice or pasta (to feed hungry Hungarian cowboys!) but is also seen as a soup (gulyasleves).

This stew should never be thickened with flour or roux, but with the cuts of meat used. A shank or shoulder would be the best, as the touch muscles are high in collagen and create a thick, velvety texture.

Some recipes call for garlic or tomato for added flavor and color.

A tried and true recipe for Goulash:

lbs beef shoulder, cubed
2 tablespoons oil

2 medium onions, chopped

2 cloves of garlic, minced

1-2 carrots, diced

1 parsnip, diced

1-2 celery leaves, chopped

2 medium tomatoes, peeled and chopped

2 fresh green peppers, pith removed and diced

2-3 medium potatoes, diced

1 tablespoon Hungarian paprika powder

1 teaspoon ground caraway seed

1 bay leaf

ground black pepper and salt to taste

1.5 cups beef stock (not broth, stock. No added salt)

1. Caramelize the onions
2. Pour the paprika on the onions, stirring constantly to avoid burning
3. Sauté beef cubes. You want them browned. The crust seals in the juices.
4. Add the garlic, the ground caraway seed, some salt and ground black pepper, the bay leaf, pour enough stock to cover the contents of the pan and let simmer on low heat for a while.
5. After about an hour, add the diced carrots, parsnip, potatoes, celery leaf and a bit more salt*, let simmer for 30 more minutes.
6. Add peppers, tomatoes and simmer for 15 more minutes.
7. Serve alone as a stew with crusty bread, or over egg noodles.

Enjoy!!!

*Professional tip: salting in stages creates a more round flavor, as each ingredient accepts flavor at different times in the cooking process. It also makes it less likely to over salt at the end.