old world hungarian goulash
(1 rating)
This is not what passes for goulash in the US-namely ground meat, with elbow macaroni and tomatoes. This makes some attempt to recreate a more European original recipe, although I've taken plenty of liberties with a twist here and there. It all came out quite tasty and worth inclusion in my menu rotation. If you like this recipe, see others at my website: http://mybestcookbook.wordpress.com
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
2 Hr 30 Min
Ingredients For old world hungarian goulash
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2 lbpork steak, trimmed of excessive fat and cubed
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1 cflour
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1 lgonion, large diced
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1 cslided carrots
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1 csliced celery
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1 cparsnips, sliced
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2 lgpotatoes, diced
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4 cbeef stock
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3 Tbsphigh quality paprika
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1 Tbspcaraway seeds, chopped
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2 clovegarlic minced
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1 cdry white wine
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1 Tbspeach worcesteshire sauce and soy sauce
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2 tsppepper
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salt to taste
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2 Tbspfresh chopped parsley
How To Make old world hungarian goulash
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1Pat dry the meat before cubing and then salt and pepper liberally and dredge in flour. Heat about 3 tbsp of oil in a cast iron pot and begin browning the meat, in batches until all is done. Remove from the pot.
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2Add the onions, carrots and celery to the pot and saute until softened. Return the meat and add the stock, wine, and all seasonings except the parsley. Simmer for a couple of hours until meat is very tender.
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3Add the potato and parsnips and continue simmering until they are done. Serve with egg noodles and parsley. NOTE: If the stew is not sufficiently thickened, mash together softened butter and flour in equal amounts and add in small bits to the stew, bringing to a light boil until thickened. You can also make dumplings instead of the noodles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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