Hungarian Gulyas (Goulash) Recipe

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Servings: 1

Ingredients

Directions

  1. Set out a Dutch oven, or possibly a electric skillet, or possibly a 3-qt sauce pot having a tight fitting cover. Prepare meat broth and set aside. Dice the bacon and place in the skillet or possibly Dutch oven, cook slowly, stirring and turning frequently, till the bacon is lightly browned. Remove the bacon with a slotted spoon an put in a small bowl and set aside.
  2. Add in the minced onion to the bacon fat in the skillet, or possibly Dutch oven and cook over medium heat till the onion is transparent, stirring occasionally. Remove the onion with a slotted spoon to the bowl containing the bacon and set aside.
  3. Add in the meat to the bacon fat and slowly brown on all sides, stirring occasionally. Sprinkle 1 Tbsp. paprika, salt, pepper, and the marjoram over the meat mix.
  4. Stir in the bacon-onion mix with the minced green or possibly red pepper.
  5. Slowly pour in the meat broth and white wine. Bring to boiling. Reduce heat, cover and simmer 2 to 2-1/2 hrs, or possibly till the meat is tender when pierced with a fork. Remove the meat with a slotted spoon to a heavy serving dish.
  6. Thicken the cooking liquid by pouring 1/2 c. water and 1/4 c. flour into a screw top jar. Shake till the mix is well blended. Slowly pour one half of the mix into the sauce pot, stirring constantly. Bring to boiling. Gradually add in only what is needed of the remaining flour-water mix for consistency desired. Bring to boiling after each addition.
  7. Cook 3 to 5 min longer.
  8. In a small skillet heat 1 Tbsp. butter (or possibly more). Remove from heat.
  9. Blend in 1/2 tsp. paprika. Stir in 1 Tbsp. water. Immediately add in to liquid in the skillet/and/or possibly/Dutch oven, stirring untill well blended. Pour the sauce over the meat. Serve immediately.
  10. Note 1. Both Germans and Hungarians serve the Gulyas with Spaetzle dumplings.
  11. Note 2: You can add in any of the following to the receipe.
  12. 1 tsp. caraway seed1 clove garlic, chopped 6 medium potatoes, washed, pared, and quartered. Add in about 1/2 hourbefore the end of the cooking time.
  13. Read my lips: Use only pure, genuine, authentic Hungarian Paprika. Without the Hungarian Paprika it tastes like fecal matter.
  14. Clayton Schmitt, GmbH Boquete, Chiriqui Republica de Panama

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