Authentic Hungarian Goulash

AUTHENTIC HUNGARIAN GOULASH
Recipe Rating:
 2 Ratings
Serves: 10
Prep Time:
Cook Time:

Ingredients

1 Tbsp lard or cooking oil
2 1/2- 3 lb lean pork,cut into 1/2 inch chunks
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3 Tbsp lard or butter
4 medium onions (about one pound) finely chopped
4 large carrots (about 2 cups) finely chopped
3 celery stalks (about 1 cup) finely chopped
2 clove garlic,minced
3-4 Tbsp imported sweet hungarian paprika (depending on strength)
1/2 tsp dried thyme or 1 1/2 teaspon of fresh
1/2 tsp dried savory or 1 1/2 teaspoons of fresh
1/2 tsp caraway seeds
3 qt beef stock
2 c tomato puree
2 c chopped green cabbage (1/2 small head)
1 lb sauerkraut (rinsed and drained)
4 oz green beans,cut in 1 1/2-inch lengths (optional)
2 large potatoes (about 2 cups),peeled and cut into 1/2 inch cubes.
salt (if desired) to taste
1/2 tsp black pepper (freshly ground)
2 c sour cream
chopped parsley or chives to garnish

The Cook

billy haze Recipe
x1
Full Flavored
Philadelphia, PA (pop. 1.5M)
billyhaze
Member Since Aug 2012
billy's notes for this recipe:
In 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
Make it Your Way...

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Directions

1
Okay,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 :).
2
In 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.
3
Drop 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
4
Reduce heat,partially cover and simmer over medium heat for 1 1/2 hours
5
If 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.
Set aside
6
During 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.
7
Add sauerkraut and simmer for an additional 15 minutes.
8
Drop in the potatoes and green beans and simmer for another 20 minutes or until the potatoes just tender.
9
When 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
10
Serve in heated bowls. top with a dollop of sour cream,sprinkle with parsley or chives.

About this Recipe

Comments

1-5 of 13 comments

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user Bob Wakeman Bigcatfish - Nov 3, 2012
This looks like an awsome Goulash. I have saved to give this a try..
user Elsie Perrett twiga13 - Nov 3, 2012
I agree with Bob. Good recipe just in time for cold weather.
user Deb Crane songchef - Nov 3, 2012
Goulash weather for sure! :) Time to bring on the comfort food!
user Elsie Perrett twiga13 - Nov 3, 2012
Billy, do you add the meat back into the pot in Step 3.?
user billy haze billyhaze - Nov 3, 2012
Yes, Elsie, Ill edit it to make that point clear, Thank you :)

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