old world hungarian goulash

Name: Old World Hungarian Goulash
Prep time: 30 min
Cook time: 2 h 30 min
Yield: 6
Ingredients: 2 pound(s) pork steak, trimmed of excessive fat and cubed; 1 cup(s) flour; 1 large onion, large diced; 1 cup(s) slided carrots; 1 cup(s) sliced celery; 1 cup(s) parsnips, sliced; 2 large potatoes, diced; 4 cup(s) beef stock; 3 tablespoon(s) high quality paprika; 1 tablespoon(s) caraway seeds, chopped; 2 clove(s) garlic minced; 1 cup(s) dry white wine; 1 tablespoon(s) each worcesteshire sauce and soy sauce; 2 teaspoon(s) pepper; - salt to taste; 2 tablespoon(s) fresh chopped parsley

(1 RATING)

75 Pinches 1 Photo

Sherry Peyton

Las Cruces, NM

Updated on Jan 13, 2012

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

Rate

prep time 30 Min

cook time 2 Hr 30 Min

method ---

yield 6 serving(s)

Ingredients

2 pounds pork steak, trimmed of excessive fat and cubed
1 cup flour
1 large onion, large diced
1 cup slided carrots
1 cup sliced celery
1 cup parsnips, sliced
2 large potatoes, diced
4 cups beef stock
3 tablespoons high quality paprika
1 tablespoon caraway seeds, chopped
2 cloves garlic minced
1 cup dry white wine
1 tablespoon each worcesteshire sauce and soy sauce
2 teaspoons pepper
- salt to taste
2 tablespoons fresh chopped parsley

How To Make old world hungarian goulash

Step 1

Pat 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.

Step 2

Add 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.
Step 3

Add 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes