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This delicious Hungarian Goulash Recipe is jam-packed with roasted
vegetables and beef in an amazing spice-filled broth that is loaded with
flavor.
Goulash is a traditional Hungarian stew that has origins all the way
back to Magyar shepherds in the 9th century.
The stew back then was
dried out and held in sheep stomachs which were the olden day's version
of a plastic container. When it was time to eat they would rehydrate it
with water and feast.
Fast forward several centuries and goulash finally made its way to a big
pot or kettle where meat, vegetables, and of course paprika, were
stewed for hours over a fire until everything was tender.
We take the
same approach nowadays, but my guess is it’s on your stovetop.
Some very basic ingredients for goulash include beef, onions, carrots,
potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper.
• 3 finely minced garlic cloves
• 1 seeded and medium diced red bell pepper
• 1 banana or cubanelle pepper cut into rings or medium diced
• 3 cored and medium diced vine ripe tomatoes
• 1 ½ teaspoons ground cumin
• 1 tablespoon sweet Hungarian paprika
• 1 cup red wine
• 4 cups beef stock
• 2 bay leaves
• 2 peeled russet potatoes cut into 1” chunks
• 3 peeled and large diced or thickly sliced carrots
• optionally add 1 cup each of large diced peeled celeriac root and turnips
• salt and pepper to taste
Procedures:
1. Start by cooking some bacon in a large pot over medium heat until it
is browned. Set the crisp-cooked bacon lardons aside.
2. Add the beef to the pot with rendered bacon fat and cook over high
heat until they are well browned on all sides and then set them aside,
which takes about 10-12 minutes. The beef drippings will absorb after
5-6 minutes and the beef will be brown much better after that.
3. Next, add the onions to the same pot and cook over low heat until
they are browned and caramelized, which takes about 20-25 minutes.
4. Pour in the garlic and peppers and sauté over medium heat for 4 to 5
minutes while occasionally stirring.
5. Place in the tomatoes and stew for 6-8 minutes or until a lot of the
liquid has been absorbed.
6. Next, add back in the beef and bacon, along with the cumin, paprika,
and optional caraway seeds, and cook for 4-5 minutes. The flavor and
color should really intensify.
7. Deglaze with the red wine and cook for an additional 4 to 5 minutes
or until the amount of liquid is reduced by one-half.
8. Pour in the beef stock along with bay leaves, salt, and pepper, and
place a lid on the pot and cook over low to medium heat for about 90
minutes or until the beef is tender.
9. Add your desired root vegetables to the stew and cook for 20-25
minutes or until the vegetables are tender.
10. Serve in a bowl with a garnish of chopped parsley.
Chef Notes:
Make-Ahead: You can make this up to 4 to 6 hours ahead of time.
Keep
the goulash warm over low heat until ready to serve.
How to Store: Cover and keep in the refrigerator for up to 5 days.
Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day
before reheating. You may also need to add more beef stock and
re-season.
How to Reheat: Add the desired amount to a small saucepan and heat over
low heat until it is warmed.
You can also reheat in the microwave until
warm.
Serve the goulash with some homemade bread.
Caraway seeds are classically used, but I personally am not a fan of
using them in this recipe.
Feel free to adjust the seasonings with more cumin, caraway, or paprika.
I almost always use cabernet sauvignon when cooking with red wine.
You can additionally add celeriac root, turnips, and parsnips.
For more instructions watch the video
Enjoy!
This page was posted by Sputnik One of the Sputniks Orbit blog
Good Morning folks! There's some holiday roast coffee in my latte cup to start the day. We've had our first freeze a night ago. It seems like the days are just seasonally colder just in time for the Holidays.
One of the most beautiful Autumns in a while. All at once, branches are brushed with royal purples, raspberry reds, lemony yellows to delight in our walks or travels. A calling to drive or walk through the woods and admire all of nature's glory. As this is the final week before our Thanksgiving, a great time for family to gather again.
When you have a job or task to do well and finish strong. Tackle the day, tackle the week. Just one more week, then a full
week off for some.
And yet butterflies are still hanging around our area before the
first freeze believe it or not.
At the end of the day, sit by a warm fire to close the day with hot tea or chocolate or cider.
Let the creativity go, make it a new start! New inspiration might
be a way to reconnect, or take a good walk along the fall foliage. Take a sketch pad and pencil or notebook, do some freewriting paying no mind to the grammar. Get it out, do something new. Being outside brings about a different kind of freedom and perspective,
getting to your inner center.
Keep your eyes on the water as they say!
Try this exercise, you don't have to be an artist or a writer. For one week every morning. This will help your creativity in ways never thought before. Pick out a notebook or journal and a special pen.
