Hearty Hungarian Goulash

November 28, 2012 § 4 Comments

Cold, gray day today. Some flurries and no sun. Everything is so still this time of year, I miss the birds singing. But it is still beautiful. I like that I can look far into the woods now where before there was a wall of green.

I checked my garden, don’t know why, but I went in and walked around. The parsley finally succumbed to the cold and so did the kale. I was hoping to pick a few leaves to have with dinner but it was pretty shot.

Oh well. Enough rambling, on to dinner.

We had Goulash a lot when I was growing up. My father was Hungarian remember. I think he was probably weaned on it. I can picture my Hungarian grandmother stirring the pot of Goulash with my father on her hip. It really is that easy!

There are probably many versions of Goulash, some with tomato, some with peppers and caraway seeds, but our Goulash didn’t have that. Just a few simple ingredients, beef, onions, garlic and of course Paprika. With a capital P. Sweet Hungarian Paprika. Be sure to buy it if you’re making this. Regular paprika doesn’t really have much flavor ( I don’t think) and that’s what makes this dish.

So here you go:

2 lbs stew meat, preferably organic, grass fed

2 large yellow onions, chopped

3 cloves garlic, minced

3 heaping TBl Sweet Hungarian Paprika

salt and pepper

red wine

olive oil, butter but preferably lard or pork fat

small amount of flour for dusting the meat

sour cream (optional but recommended)

Preheat oven to 350 degrees.

Dust the meat with flour, season with salt and pepper.

Heat a large Dutch oven or casserole dish over medium high heat, add about 1/4 cup lard or other fat, and when almost smoking, add your beef cubes. Brown well on all sides.

Remove meat with slotted spoon, turn down heat a bit, add onions and garlic, saute a few minutes til soft.

Return meat to pan, add Paprika, stir to combine. Add a little salt and pepper to taste.

Now add some red wine to almost cover the meat, bring to boil.

Put in oven, covered and cook about 1 1/2 to 2 hours til meat is tender. Check on it occasionally, if it needs more liquid, add some more wine.

When done, stir in some sour cream to thicken the sauce and give it that Hungarian feeling. Serve with buttered noodles, sprinkled with a few caraway seeds.

Pour yourself some (more) red wine and enjoy!

Serves 4

This is even better the next day.


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