Hungarian Recipes: Goulash

Goulash

Goulash is a stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.
The dish is the most traditional Hungarian but is also a popular meal in Austria, all Slavic countries, Germany, Liechtenstein, the Netherlands, Russia, Scandinavia and some regions of Italy.
It is one of Hungary's national dishes and a symbol of the country.
The origin is to have dated back as far as the middle ages where it is said to have been created by herdsmen.
The herdsmen in this area were known for herding large herd of cattle who by the tens of thousends were driven to cattlemarkets in Viena, Nuremberg and Venice.
Story tells how the herdsmen would slaughter their cattle that was not fit for sale on the markets and created this wonderfull Goulash dish.


Serves: 8 people

Total Time: 3 hours 20 minutes


Ingredients:

2 medium onions, chopped finely

2 tablespoons bacon fat or vegetable oil

3 pounds cubed beef chuck roast

1 tablespoon sweet Hungarian paprika

4 carrots, peeled and cut into 1/2-inch rounds

2 parsley roots, peeled and cut into 1/2-inch rounds

1 small bunch parsley, tied with butcher's twine

4 medium potatoes, peeled and cut into 1/2-inch pieces (optional)

1 teaspoon Vegeta seasoning (see below)

1/2 teaspoon caraway seeds (optional)

2 Hungarian wax peppers or banana wax peppers, seeded and cut into 1/2-inch pieces

Pinch hot Hungarian paprika

Salt to taste

 

 

 

Step 1:

 

 

In a large soup pot or Dutch oven, brown onions in bacon fat or vegetable oil over medium-low heat, stirring frequently, until translucent. This will take 10 to 15 minutes. Do not let the onions brown. Salt the onions lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.

 

 

Step 2:

Turn the heat to high and add the meat cubes and sweet Hungarian paprika and stir constantly for about 3 minutes or until the meat has been seared on all sides. Add water to cover by an inch and bring to a boil. Reduce heat, cover and simmer until meat is almost tender, adding water, as necessary, to keep it above the level of the meat. This can take up to 2 hours.

 

 

 

 

 

Step 3:

Add the carrots, parsley roots, bunch of parsley, potatoes (if using), Vegeta, caraway seeds (if using), banana wax peppers, and hot paprika. Bring back to the boil, reduce heat to a simmer, cover and cook until the vegetables are tender but not falling apart. Add additional water, if necessary, to keep a soup consistency. Add salt to taste.

When your Goulash is cooked to your taste you can eat it as a stew or soup. Add dumpling to your soup or serve your Goulash with some rice or fresh baked bread.


Now in Hungary they would say " Jó étvágyat "  which means;

                                                             " Enjoy your meal"


Where can we find Hungary in the world?

 

 

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