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Becca Porter
Jan 18, 2008 05:52 PM
I made the goulash from Smitten Kitten. She says it improves overnight, so we will try it tomorrow. It looked and smelled great though.
http://smittenkitchen.com/2008/01/goulash/#more-395 -
"particular good goulash recipe" ?
This is our family's version. The ingredients are standard and the process involves some minor variations that lead to major discussions.
Assuming you wish to make the stew (porkolt or guylashus) and not the soup (guyals), here is a our approch using beef, pork, veal, or lamb.
Meat type in the finished dish is secondary to the sauce: Flavour comes from the onions, paprika, and the meat renderings.
Chop the meat into cubes about 1 inches or slightly less. A bit of fat and gristle will add to the dish but lean chunks also fare well.
For each pound of meat use 1-1/2 strong, cooking onions chopped very, very finely.
Use a pot large enough to accomodate a layer of meat. Add only enough: bacon grease; lard; shortening; or oil, to sautee the onions in the pot at medium high until they are translucent. Dump the chunks of meat into the pot and brown briefly on all sides;
Add 1 tablespoon (or slightly more) of good hungarian paprika per pound of meat and stir until the meat is coated with the sauce (the smell is amazing at this stage);
Add just enough water to cover the meat;
Add 1 - 2 cloves of crushed garlic, salt, pepper(?) and parsley - all to taste. 1/2 tsp of caraway per pound of meat is an option at this stage;
Simmer at low heat until the meat is tender. The liquid at finish should be a thick gravy without the addition of thickeners or tomato.
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re: Megiac
OK--you can do a stew version or soup version:
Stew:
saute chopped onions until transparent, add beef cubes and cook until beef starts to brown a bit. Add enough good quality (HUNGARIAN) paprika--mix the sweet and hot if you like--until the mixture turns nice and red. Add a roughly cut tomato and a slice or two of green pepper, salt, and enough water to cover. Simmer slowly for 1.5 hours until meat is tender. Take about a cup of sour cream, mix in a tablespoon of flour and add to stew. Simmer until thickened. Salt to taste. Serve over egg noodles or spaetzle with cucumber salad (cukes sliced finely, dressing made with yogurt, fresh pressed garlic, salt and pepper).Soup version: same steps up to simmer 1.5 hrs. Add 3-4 cubed potatoes and cook for about 12-15 minutes until potatoes are tender. Serve in soup bowls with good, crusty bread. Voila!
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re: foodslut
fame da lupo
Jun 4, 2008 02:59 PM
Names of what's described above:
If made as a stew it's called porkolt.
If made as a stew and has sour cream added, it's paprikas. This is typically made with chicken or veal, not beef or pork.
If made as a soup, it's gulyas (goulash).
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