Thursday, November 18, 2010
Gulyasleves (Hungarian Goulash)
makes 6 servings
Just as there are as many recipes for "Italian Gravy", tomato sauce to you non-Italians, so are there as many recipes for Goulash as there are Austro-Hungarian families. This is a recipe I derived from combining the "best" of several "genuine" family Goulash recipes. The secret to this or any other Goulash (or any stew recipe for that matter) is to cook the stew slow and low for a very long time until the beef is "fall apart" tender.
2 pound beef chuck, cut into 1-inch cubes
2 14.5-ounce cans of diced tomatoes
2 tablespoons tomato paste
2 tablespoons flour
1 teaspoon. salt
2 large yellow onions, chopped
2 tablespoons lard or shortening
3 tablespoons imported sweet paprika (use real Hungarian paprika for the best flavour)
2 bay leaves
2 tablespoons of red wine vinegar
1 quart of beef broth
4 peeled and diced potatoes
1/4 teaspoon freshly ground black pepper
6 tablespoon flour
1/8 teaspoon of Kosher or sea salt
1. In a large, heavy bottomed pot or Dutch oven over medium heat sauté the chopped onions in the shortening until they browned. Add the cubed beef sprinkling it with 1/2 teaspoon of salt and continue cooking the beef until it browns and is nicely caramelized. Sprinkle the caramelized beef with the paprika and flour, stir.
2. Stir in the 2 cans of tomatoes and their juices, the tomato paste, the bay leaves, the black pepper, and the red wine vinegar. Reduce the heat to produce a slow simmer. Let beef simmer, uncovered for 1 hour.
3. Add the beef broth, the diced potatoes and the remaining 1/2 teaspoon of salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter as follows:
4. Mix together the flour, the egg (unbeaten), and salt. Let the batter stand for 1/2 hour
5. Drop the batter, by the teaspoonful, into Goulash. After the dumplings rise to surface, cover the pot and simmer 5 minutes until the dumplings are fully cooked. Serve hot accompanied by sour cream to add in dollops to the goulash.