Sweater weather is officially here lets get cosy with Goulash!
Think traditionalbeef stew with extra character!
Goulash
If you thinkHungaryand thinkhearty food, then Goulash is probably exactly what comes to mind.
The sauce here looks thicker than when hot out of the oven because it thickens when it cools slightly.
Unsurprising given it is Hungarys greatest food export!
Is it a stew?
Is it a soup?
It sort of lies between the two in terms of the amount of broth vs the stuff in it.
Also, its not typically served overmashlikestews, its served in bowls like soup.
Its really, really good.
Bolder than typicalbeef stew!
Note on authenticity:This is a recipe that is intended to respect traditional Hungarian Goulash.
But as with all such recipes, every cook and every family has their own version.
Ingredients in Hungarian Goulash
Two things youll observe when you make this:
A LOT of paprika.
Flavour and sauce colour!
A LOT of vegetables.
2 each onions, capsicum/bell peppers, carrots, tomato, potatoes.
Always look for beef that is nicely marbled with fat.
Substitute Beef osso bucco (boneless) and beef cheeks.
Dont use hot paprika were using lots of paprika here, it will be way too spicy!
Caraway seeds A traditional spice used in Goulash used in central European cooking.
Beef stock/broth The liquid used to make the sauce.
I personally would not make this with water.
If you usehomemade beef stock, you could sell bowls of this for a pretty penny.
Butter and oil The fat for sauteing.
Bay leaf For flavour.
Fresh if you could, or dried (pictured).
We dont need flour to thicken the sauce see next paragraph.
The sauce here looks thicker than when hot out of the oven because it thickens when it cools slightly.
The vegetables
Some recipes use flour to thicken the sauce.
It also makes the stew sauce taste less tomatoey which lets the paprika and other flavours come through more.
Onion and garlic flavour base.
Prevent screen from sleeping
Capsicum/bell peppers One each red and yellow if it’s possible for you to, or 2 red.
Dont underestimate the flavour this brings to the sauce!
you could substitute the potato and carrot but dont skip capsicum!
Tomatoes These break down to naturally thicken the sauce rather than using flour.
Carrot and potato Vegetable adds ins that fills it out.
Goulash goes all in.
And when I tasted the finished dish, it sealed the deal!
Cut beefinto nice size chunks then sprinkle with salt and pepper.
Cook onionfirst for 6 minutes until the edges are light golden.
All the flavours meld and come together in the next steps!
Add garlic,capsicum and tomato.
Stir for 3 minutes to coat the vegetables in all the flavour in the pot.
The tomato will mostly breakdown it will break down completing during the slow cooking phase and thicken the sauce.
Spices Add paprika, caraway and bay leaf.
Stir for 30 seconds to coat everything in the tasty flavours.
Simmer Add beef stock, stir, bring to simmer.
Slow cook Cover with a lid and transfer to the oven for 1 1/2 hours.
Stir in carrot and potatoes then cook for another 30 minutes.
By this time, the potatoes (if you cut them the exact size I specify!!)
should be soft and the beef should be fall-apart.
Serve Sprinkle with parsley if youre feeling fancy then ladle into bowls!
Thats Fridayscheese breadpictured above, being dunked into the Goulash.
Though you could do ordinarycrusty Artisan bread.
Both are no-knead, no stand-mixer, 3 minute dough making situations.
Not mandatory…..but any kind of bread elevates soup-stew eating experiences, right??!
Completely and utterly company-worthy.
Now doubles as Dozers playroom.
Staff who walked into this had a good laugh!
