billy's StoryIn Hungary it is gulyas. In other kitchens it is goulash.This recipe is a herdsman stew.--pork or beef,a garden of vegetables,sauerkraut--and all brought spicy life with paprika,a very popular spice in Hungary.
The finest paprika,sometimes called "rose"paprika,is imported from Hungary.If of high quality it is a vibrant red,and varies in strength from mild to hot.
Use enough in Goulash to give a real bite,as it will be cooled somewhat when sour cream is added.
Goulash should not be bland.
Rather than be thickened with flour I used pureed vegatables to give more body
lard or cooking oil
2 1/2- 3 lb
lean pork,cut into 1/2 inch chunks
lard or butter
onions (about one pound) finely chopped
carrots (about 2 cups) finely chopped
celery stalks (about 1 cup) finely chopped
imported sweet hungarian paprika (depending on strength)
dried thyme or 1 1/2 teaspon of fresh
dried savory or 1 1/2 teaspoons of fresh
chopped green cabbage (1/2 small head)
sauerkraut (rinsed and drained)
green beans,cut in 1 1/2-inch lengths (optional)
potatoes (about 2 cups),peeled and cut into 1/2 inch cubes.
salt (if desired) to taste
black pepper (freshly ground)
chopped parsley or chives to garnish
1Okay,Okay I know people are going to look at this recipe and think to themselves "Oh My Goodness, Is He crazy? No one has the time for this ,blah blahh"
Well it isn't as hard or time consuming as it appears , Cooking is fun! Remember? and besides this recipe helps you clear out your fridge and cupboard and restock :).
2In a large (o 5 quart) saucepan.heat 1 tablespoon lard or oil over high heat. Drop in the meat and sear stirring as you do until brown on all sides. Remove the meat ,set aside.
3Drop 3 tablespoons of butter or lard into the hot pot and add onion,carrots,celery and garlic.Cover and sweat over medium heat until the onions are soft and begin to brown,about 12 minutes.
Stir in the Paprika,thyme,savory and caraway seeds.
Add stock,tomato puree,chopped cabbage and seared meat
4Reduce heat,partially cover and simmer over medium heat for 1 1/2 hours
5If the beans are to be included,cut them into 1 1/2 inch lengths,blanch in a quart of boiling salted water.Drain,Rinse under cold water to stop the cooking.
6During the last half-hour of simmering,Remove 1 1/2 cups of vegetables from the pot and puree them in a food processor or blender. Return the puree to the goulash to thicken.
7Add sauerkraut and simmer for an additional 15 minutes.
8Drop in the potatoes and green beans and simmer for another 20 minutes or until the potatoes just tender.
9When the goulash is done ,stir all but a few spoonfuls of sour cream into the goulash and turn off heat.Taste for seasoning and adjust
10Serve in heated bowls. top with a dollop of sour cream,sprinkle with parsley or chives.