Goulash Ideas?


 
J

James Harvey

TVWBB Pro
Hi All,

I've always been a goulash fan and used to have a Hungarian place that delivered. I've tried a few recipes online but none have come close to the Hungarian joint. All I really see in the recipes that may be an issue is paprika. I've tried hot, smoked paprika, I've substituted allepo, I've even tried an off the cuff chile mix. I don't know what aspect I'm missing but mine just doesn't taste the same.

Any ideas will be appreciated?
 
I think you're talking about what we call American Chop Suey. If so, we really like this recipe. You can see it here.


Ingredients:

3 Tbsp olive oil
1 Medium yellow onion, finely chopped
1 green pepper, seeded and finely chopped
1 lb ground beef
1/2 lb hot Italian sausage, ground
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
2 tsp crushed red pepper flakes
28 oz can whole peeled tomatoes
2 15 oz cans tomato sauce
2 Tbsp tomato paste
1 1/2 tsp sugar
1/4 tsp ground cinnamon
1 box "Large Elbow" macaroni
Salt and pepper, to taste
Grated Parmesan cheese, to garnish


Directions:

1. Heat olive oil in a large pot over medium-high heat. Add onion and green pepper, and cook until just softened, about 8 minutes.

2. Add ground beef, ground sausage, garlic powder, onion powder, paprika, red pepper flakes, and salt and pepper. Cook, stirring occasionally, until lightly browned, about five minutes.

3. Add whole tomatoes (and juice), crushing the tomatoes with your hands as you add them. Wear an apron. Add the tomato sauce, tomato paste, sugar, and cinnamon, and stir well. Bring to a boil, then reduce heat, and simmer, uncovered, stirring occasionally, until sauce thickens, about an hour.

4. While sauce cooks, cook pasta according to package directions, reducing the cooking time by two minutes. Drain pasta, and rinse with cold water. Transfer macaroni to pot of sauce, and stir. Adjust salt and pepper, and cook everything together until flavors combine, about 10 more minutes.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Wear an apron. </div></BLOCKQUOTE>
Those are the important notes that get left out in most recipes! Priceless.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I don't know what aspect I'm missing but mine just doesn't taste the same. </div></BLOCKQUOTE>
Hard to say. Goulash recipes vary all over Hungary - as well as surrounding countries.

Typically it is somewhere between a soup and a stew. It should, imo, be evenly thick in texture - kind of like a just-smoothly-pourable sauce.

Beef chuck is common for the meat. (I prefer top blade.) It is cubed.

Hungarian sweet paprika is the one to use. Get the különleges grade.

Key aromatics are onion and garlic. Key herbs are bay and marjoram. Key spice is caraway.

Carrot, tomato and, often, parsnip are the vegs. Potatoes are usually included. Simple egg-flour dumplings are common and are cooked in the pot for the last 5 minutes or so.
 
Kevin's recipe sounds very similar to the one my German mother made for my Hungarian father according to his mother. The only difference was that she would add some sour cream at the end and instead of the dumplings, she would make spaetzle (which I still love today). Great dish for a cold rainy day like today.
 
I second what Jon writes. My German mother did the same, as do I...a little sour cream in the sauce and spätzle on the side. Knöpfle (little buttons) might be more Hungarian, though.

Rita
 
Sour cream may be whisked into the mixture moments before it is finished or simply served as a garnish on top. If I make cspiteke - little pinched noodle dumplings, as usual, I serve sour cream for those who wish it, on the side.

Cspiteke, or other dumplings, may be cooked separately and served alongside, as here:

gulyas.png
 
James,

Here is a recipe given to me by a Chef in Remscheid, Germany years ago (he was the Chef at The Remscheider Hof). After reading Kevin's note, I may adjust the seasonings next time I make it.
Ray

Hungarian Goulash Soup

3 medium potatoes cut into 1-inch cubes
1 green pepper - chopped
2 medium onions – chopped
3 cloves garlic – minced
1 ½ pounds stew meat cut into 1-inch cubes
1 14 ½ ounce can beef broth
1 14 ½ ounce diced tomatoes
1 6 ounce can tomato paste
2 TBS hot paprika (or 1 TBS hot and 1 TBS regular)
1 TSP caraway seeds
½ TSP salt
2 cups water

Put all ingredients in a crock pot and cook on low heat for 10 to 12 hours or high heat for 5 to 6 hours (stirring about once per hour).

Serve with crusty bread.
 
You must log in or register to reply here.

 

Back
Top