Cold Weather Comfort Food: Hungarian Goulash
By
Andy Anderson !
@ThePretentiousChef
17
One thing about Hungarian Goulash is that every town you visit has their own specific version of this comfy dish.
The binding factor of a good goulash is the inclusion of good sweet paprika, and meat so tender that you can cut it with a sharp look.
Oh, and one other thing: In Hungary, this is not referred to as a stew; it’s a soup, and it is traditionally eaten with a spoon.
This is my version of a good goulash that includes all the best of the recipes that I have tasted, and a few other personal touches.
So, you ready… Let’s get into the kitchen.
The binding factor of a good goulash is the inclusion of good sweet paprika, and meat so tender that you can cut it with a sharp look.
Oh, and one other thing: In Hungary, this is not referred to as a stew; it’s a soup, and it is traditionally eaten with a spoon.
This is my version of a good goulash that includes all the best of the recipes that I have tasted, and a few other personal touches.
So, you ready… Let’s get into the kitchen.
Ingredients
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PLAN/PURCHASE
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1/2 cflour, all purpose variety
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3 lbchuck roast, boneless, and cut into cubes (1/2 inch/1.2cm)
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8 Tbspgrapeseed oil, for sautéing
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2 mediumyellow onions, thinly sliced
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3 Tbsppaprika, hungarian sweet variety
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1 tspground cumin
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1 tspcaraway seeds
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2 clovegarlic, minced
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3 Tbspapple cider vinegar
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8 oztomato sauce
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·salt, kosher variety, to taste
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·black pepper, freshly ground, to taste
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1 pinchcayenne pepper, or to taste
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4 cbeef stock, not broth
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1 lbsmall red potatoes, quartered
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3 mediumcarrots, peeled and cut into thin rounds, about 1 cup
How to Make Cold Weather Comfort Food: Hungarian Goulash
- PREP/PREPARE
- Gather your ingredients.
- Add the flour to a small bowl, and season with a bit of salt and pepper.
- Take 1/3 of the beef, spread it out, and dust with the flour.
- Chef’s Tip: I dust by putting the flour into a fine-mesh strainer.
- Chef's Note: In Hungary you will typically be served this as a soup, in a bowl, with a spoon. I wanted mine to have a bit more texture, so I added the flour. It's still a soup, but just with a bit more body.
- Add 2 tablespoons of grapeseed oil to a large cast iron pot, or Dutch oven, and set the heat to medium high.
- Add 1/3 of the flour-dusted beef to the pot
- Brown on all sides, 5 to 7 minutes. It does not have to be cooked through... just slightly browned.
- Remove from the pot and reserve.
- Chef's Note: Repeat for batches 2 and 3 of the beef (dust, oil, sauté).
- Remove and reserve with the other beef.
- Add the final 2 tablespoons of grapeseed oil to the pot, and lower the heat to medium.
- Add the onions.
- Cook, stirring frequently, until they begin to soften, about 4 minutes.
- Chef's Note: As the onions begin to release their moisture, use a wooden spoon to scrape up all those tasty fonds that developed on the bottom of the pan while cooking the beef.
- Add the garlic and caraway seeds, and stir until the garlic becomes fragrant, about 1 minute.
- Add the paprika to the onions.
- Stir, for an additional minute, and no more.
- Chef’s Tip: Never allow the paprika to scorch or burn… It will taste bitter if you do.
- Chef's Note: To make this work, you need to get Hungarian Sweet Paprika... DO NOT use smoked paprika... it's too strong and will throw the dish way off.
- Add the apple cider vinegar, and the tomato sauce to the pot.
- Stir for an additional 2 minutes.
- Add the meat, and any juices back into the pot.
- Stir to combine.
- Add the cayenne pepper, and cumin, and then stir to combine.
- Place a rack in the middle position, and preheat the oven to 250f (120c).
- Add the beef stock, and bring up to a simmer. Allow the liquid to simmer for 5 minutes.
- While the liquid is simmering, season and taste with some salt, and pepper.
- Chef’s Note: If you want it a bit hotter, add more cayenne.
- Place the covered pot in the oven, for 90 minutes, or until the meat is tender.
- Add the carrots, and potatoes, and then place back into the oven for an additional hour.
- PLATE/PRESENT
- Serve it in a nice bowl with some good crusty bread. Enjoy.
- Chef's Note: Traditional Hungarian Goulash is not served with egg noodles, or sour cream... That's the Americanized version.
- Keep the faith, and keep cooking.
