We’ve recently had a bout of what — for here, at least — passes as cold weather.
When the weather turns cool, one of the things we crave is the comforting, hearty taste of Hungarian Goulash.
Is my version of goulash “authentic”?
I seriously doubt it.
But is it YUMMY?
Oh yeah 🙂
As a national dish of Hungary, there are, I have no doubt, as many variations on Goulash as there are stars in the sky. And I have no doubt that each one has its charms…rather like Victor Borge does (go on, take 2 minutes and 48 seconds from your day to SMILE, for cripe’s sake — you know you want it — and what’s more, you deserve it!)
The way I make mine is an adaptation from my Betty Crocker “Big Red” cookbook. It is a hearty mixture of cubed beef, onions, tomatoes, and, of course, paprika — for what would Hungarian Goulash be without paprika?
As Wikipedia tells us:
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to the Capsicum fruit itself. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country.
While Goulash can be made from beef, veal, pork, or lamb, I have, thus far, always made mine from beef. I generally wait until I can snag roast on sale — chuck (usually) or arm roast — and then I trim the heck out of it as I cut it into stew-sized chunks. A leaner cut of roast (such as sirloin or rump) could be used, as well, but I figure since I’m cutting and trimming the meat, I might as well pay less for a less lean cut and just trim away the fat. 🙂
You can serve Goulash over noodles, rice, or potatoes, but our current favorite is to have them with fluffy mashed taters. YUMMY! Talk about heavenly comfort on a plate!! 🙂
Hungarian Goulash (Serves 6)
- 2 pounds beef (suggest chuck or arm roast — preferably bought on sale!)
- 1 teaspoon beef bouillon
- 1/2 cup water
- 3 medium to large onions, peeled and chopped
- Minced garlic (or garlic powder) to taste (’round about the equivalent of a couple of cloves)
- 1 can (14.5/15 ounces) diced tomatoes, UNDRAINED
- 3 TABLESPOONS (be generous!) of paprika
- Splash of Worcestershire, if desired
- Approximately 1/4 cup water and approximately 2 tablespoons flour (I eyeball it)
- Noodles, rice, or mashed potatoes
- Trim fat away from the meat, cutting it into 1″ or so cubes. Dry meat with a paper towel.
- Lightly spray or oil a large (4 to 5 quart, preferably non-stick) Dutch oven. Brown meat (about 15 minutes).
- Add in diced onion and cook for about 5 minutes; add in garlic.
- Stir in beef bouillon and water (or beef broth).
- Stir in diced tomatoes, paprika, and Worcestershire (if desired).
- Simmer, covered, stirring occasionally, until meat is tender (about 1 and 1/2 hours).
- When meat is tender, shake together water and flour. Bring goulash to a boil, stir in flour/water mixture, stirring constantly. Reduce to a simmer and cook to desired thickness (shouldn’t take too long).
- Serve over noodles, rice, or mashed potatoes.
- Refrigerate leftovers.