Hungarian Goulash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ˝ lbs beef stew meat 1x1” cubes
2 T oil or lard
2 medium onions, chopped
2 cloves garlic
1-2 carrots, diced
1 parsnip, diced
1-2 celery leaves
2 medium tomatoes, peeled and chopped
2 fresh green peppers
3 medium potatoes, sliced
1 T Hungarian paprika powder (sweet)
1 tsp ground caraway seeds
1 bay leaf
Ground black pepper and salt to taste
Water
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Directions: |
Directions:1. Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown color.
2. Add the beef cubes and sauté them until they turn white and get a bit of brownish color as well.
3. Sprinkle the braised onions and meat with paprika powder while stirring them to avoid getting the red spice burnt.
4. The meat will probably let out its own juice, let the beef cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavor), the ground caraway seeds, some salt and pepper, the bay leaf, pour enough water to cover the content of the pan and let it simmer on low heat for awhile.
5. When the meat is half cooked (approx in 1.5 hours, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnips and the potatoes, the celery leaves and some more salt if necessary (vegetables tend to call for more salt). You’ll probably have to add some more (2-3 cups) water too. Cover with lid.
6. When the vegetables and the meat are almost done add the fresh tomato cubes or paste and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
7. Bring the soup to a boil and add noodles if you choose, it needs about 3-5 minutes to get cooked. Add some more water and salt if necessary. |
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Personal
Notes: |
Personal
Notes: Pinched noodles:
Beat up 1 small egg. Add a pinch of salt and as much flour as you need to knead a stiff dough (you can add water if necessary). Flatten the dough between your palms (to about 1\4” thick) and pinch small, bean sized pieces from it and add them to the boiling soup.
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