Imagine a dish so hearty and rich, it warms you from the inside out. A dish that brings together simple ingredients in a symphony of flavors that dance on your tongue. That’s Hungarian Goulash for you, a traditional dish that I absolutely love and have spent years perfecting. This dish has a long and storied history, dating back to the 9th century when Hungarian shepherds would cook a similar stew over an open fire. Today, it’s a staple in Hungarian households and restaurants, loved for its robust flavors and comforting warmth. This recipe is authentic, passed down through generations, and it’s sure to impress your friends and family. The key to a great goulash is the paprika. Hungarian paprika is sweeter and milder than the usual varieties, giving the goulash its characteristic flavor and color. Don’t rush the cooking process; let the meat simmer away until it’s tender and has soaked up all the flavorful sauce. So, why do I love this dish? It’s the comfort it brings, the depth of flavors, and the joy of sharing a meal that’s been enjoyed for centuries. I can’t wait for you to try it!
Ingredients
- 2 lb. beef (chuck or rump)
- 4 Tbsp. fat
- 1 c. sliced onions
- 1 small clove garlic, minced
- 3/4 c. catsup
- 3/8 c. Worcestershire sauce
- 1 tsp. vinegar
- 1 Tbsp. brown sugar
- 2 1/2 tsp. paprika
- 2 tsp. salt
- 1 tsp. dry mustard
- dash of red pepper
- 3 c. water
- 2 Tbsp. flour
- 1/4 c. water
- parsley to taste
- cooked noodles
Cooking Method
- Cut beef into 1-inch pieces and brown in hot fat.
- Add onion and garlic; brown lightly.
- Mix together catsup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, mustard and pepper. Stir in with meat.
- Add 3 cups water; cover and simmer 2 to 2 1/2 hours.
- Thicken with mixture of 2 tablespoons flour and 1/4 cup water.
- Pour goulash over cooked noodles and garnish with parsley. Serves 8.
Calorie: 600
Total cooking time: 3 hours
Difficulty level: Medium
The Epic Tale of My Hungarian Goulash Expedition
There I was, staring down at 2 lbs of beef, a chuck to be precise. Let’s just say, Chuck and I have had some beef in the past (wink wink), but today, we were about to embark on a culinary journey together.
The Gathering of Heroes (aka Ingredients)
On the counter, Chuck was joined by 4 tablespoons of fat, 1 cup of sliced onions, and a small clove of garlic, minced so finely it could’ve been a contestant on a cooking show. Let’s not forget the 3/4 cup of catsup and the 3/8 cup of Worcestershire sauce. Chuck was definitely in good company.
The Flavor Brigade
There was an army of taste enhancers ready to join the fray: 1 teaspoon of vinegar, 1 tablespoon of brown sugar, 2 1/2 teaspoons of paprika, 2 teaspoons of salt, 1 teaspoon of dry mustard, and a dash of red pepper. It was like the Avengers of flavor, each one unique and powerful in its own right.
The Battle Begins
The first step was to cut Chuck into 1-inch pieces and brown him in hot fat. The sizzle and pop were like the opening notes of our delicious symphony. Then, the onions and garlic entered the fray, browning lightly and mingling with Chuck in a beautiful dance of flavors.
The Saucy Affair
Next came the saucy part. The catsup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, mustard, and red pepper were all mixed together. It was like a group hug of flavors, all of them jumping in to give our meat a warm, delicious embrace. Then, they were stirred in with the meat, marking the beginning of their beautiful relationship.
The Simmer Down
With the addition of 3 cups of water, the whole mixture was covered and left to simmer. This wasn’t just a quick hello; it was a long, deep conversation that would last 2 to 2 1/2 hours.
The Thickening Plot Twist
Just when you thought it was all over, a twist! The goulash was thickened with a mixture of 2 tablespoons of flour and 1/4 cup of water, turning it from a watery stew to a hearty goulash.
The Grand Finale
Finally, the goulash was poured over cooked noodles and garnished with parsley. It was like putting the star on top of the Christmas tree – the final touch on a masterpiece. And voila, a dish that serves 8, or one very hungry blogger.
The Aftermath
Each step of the cooking process was an episode of laughter, surprise and delicious anticipation. And, let me tell you, the end result was worth every humorous mishap along the way. So, next time you’re in the mood for a culinary journey, why not take a stab at this Hungarian Goulash? Just remember, keep it fun, keep it tasty, and always have an extra pair of oven mitts on hand. Trust me!
