Great Goulash
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I simply love the way my mom prepared goulash and will include the recipe here. In Hungary goulash is one of their national dishes and also the symbol of their country.
Goulash is a kind of soup or stewed meat dish which combines with spices and vegetables and can have noodles or potatoes added. One of the basic spices is paprika. This kind of a dish is also popular in other European countries.
Originally this dish was prepared by herdsmen who would be bringing herds of cattle to markets and one cattle who was sickly might be slaughtered along the way so the herdsmen prepared goulash. Any kind of meat can be used pork, lamb, veal, or beef. The meat is then cubed and simmered in stock. Later spices such as garlic, caraway seeds, paprika, salt, and pepper are added. Among the vegetables can be green peppers, diced carrots, potatoes, and onions. At the end, one can add some white wine or wine vinegar.
Mom’s Goulash
2 lbs. of veal or boneless beef or pork
½ tsp. of paprika
1 stalk of chopped celery
2 tbsp. of fresh chopped parsley
1 medium onion chopped
Some chopped garlic cloves
1 whole bay leaf
2 ½ cups of canned tomatoes with juice
1 can of tomato paste
½ tsp. of flour
Salt, pepper, more paprika to taste
2 beef bouillon cubes
The meat is cut into cubes and rolled in flour then quickly seared in a hot pan and put into a soup pot. Once the meat is placed into the pot boiling water is added to cover the meat and the bouillon cubes are placed into the pot. Then all the other ingredients are added and the goulash simmers on low for around two hours or until the meat is tender. At this point, you can adjust the spices. It can be served with pasta or rice.
*Some other variations I’ve tried are to add a ¼ cup of white wine while it is simmering and at times I’ve also added a ½ lb. of sliced mushrooms.
Goulash is a kind of soup or stewed meat dish which combines with spices and vegetables and can have noodles or potatoes added. One of the basic spices is paprika. This kind of a dish is also popular in other European countries.
Originally this dish was prepared by herdsmen who would be bringing herds of cattle to markets and one cattle who was sickly might be slaughtered along the way so the herdsmen prepared goulash. Any kind of meat can be used pork, lamb, veal, or beef. The meat is then cubed and simmered in stock. Later spices such as garlic, caraway seeds, paprika, salt, and pepper are added. Among the vegetables can be green peppers, diced carrots, potatoes, and onions. At the end, one can add some white wine or wine vinegar.
Mom’s Goulash
2 lbs. of veal or boneless beef or pork
½ tsp. of paprika
1 stalk of chopped celery
2 tbsp. of fresh chopped parsley
1 medium onion chopped
Some chopped garlic cloves
1 whole bay leaf
2 ½ cups of canned tomatoes with juice
1 can of tomato paste
½ tsp. of flour
Salt, pepper, more paprika to taste
2 beef bouillon cubes
The meat is cut into cubes and rolled in flour then quickly seared in a hot pan and put into a soup pot. Once the meat is placed into the pot boiling water is added to cover the meat and the bouillon cubes are placed into the pot. Then all the other ingredients are added and the goulash simmers on low for around two hours or until the meat is tender. At this point, you can adjust the spices. It can be served with pasta or rice.
*Some other variations I’ve tried are to add a ¼ cup of white wine while it is simmering and at times I’ve also added a ½ lb. of sliced mushrooms.
great post, thank you for sharing