Monday, July 26, 2010
Yes the dish formerly known as goulash is making a big comeback, if it ever went away.
Authentic gulyás is a beef dish cooked with onions, Hungarian paprika powder, tomatoes and some green pepper.
Potato and noodles (csipetke in Hungarian) are also added according to some recipes.
Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on restaurant menus.
If cooked in the proper way goulash has a nice and evenly thick consistency, almost like a sauce. In Hungary gulyás is eaten as a main dish; noodle or pastry dishes, especially the ones made with cottage cheese (túrós csúsza, túrógombóc, strudel) go down well after the heavy soup.
• ¼ cup canola oil
• 2 pounds lean beef chuck, trimmed and cubed
• 1 cup chopped onion
• 1 clove garlic, minced
• 3/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1/2 teaspoon mustard powder
• 2 teaspoons paprika
• 1 1/2 cups water
• 2 tablespoons all-purpose flour
• 1/4 cup water
Heat oil in a large skillet over medium high heat, add meat, onion, and garlic; cook and stir until meat is browned. Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours. Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.