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Central European Recipes-HUNGARIAN
Gulyás (Goulash)
from Gundel's Hungarian Cookbook
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Soup Stock veal or beef bones water vegetables |
In the absence of stock, bouillon cubes may be used | |
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Gulyás 2 1/2 cups cubed beef 5 tablespoons lard 7/8 cup chopped onion 1 tablespoon paprika salt; garlic, finely chopped; caraway seeds (to taste) |
1 3/4 pound potato, diced 1 cup green pepper, diced 1 small fresh tomato, diced 6 portions of soup pasta Go to soup pasta |
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The Soup Stock Use veal or beef bones, wash them well, cover them with cold water in a large pot and slowly simmer for 2 hours, then add vegetables and spices. The Goulash Fry the chopped onion in the melted lard (shortening) until it is golden yellow. Lower the heat, then add the paprika, stir it rapidly, add the meat, keep on stirring, add salt. When the meat is browned and all the liquid is evaporated, add the caraway seeds, finely chopped garlic and a small amount of cold water, cover, and braise the meat slowly. Stir occasionally and add small quantities of water if necessary. The meat should be braised, not boiled. While the meat is cooking, prepare the dough for the soup pasta. Just before the meat is completely tender, reduce the pan juices, add the cubed potatoes, let them brown slightly, add the stock (Gundel does not specify the quantity of stock, so I would suggest adding a little at a time, tasting as you go), green pepper and tomato. When the potato is almost cooked and the soup is ready to be served, add the pasta, and adjust quantity by the addition of stock or water. Serves: 6 |
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