Culinary Corner: Goulash Stew
Goulash is lauded as THE Hungarian specialty all over the world, and for good reason!
A goulash stew can be prepared a number of different ways, and each one has its own ardent supporters. However, all agree that the cook should be generous with both meat and potatoes. Oh, and Paprika as well!
Under no circumstances should flour be used to bind the soup. If the soup which should be quite thick is a little thin, one or two tablespoons of tomato paste may be added, with care- so the soup doesn't get too tart. Ground paprika which is used in generous quantities by Hungarian "Magyars" will also help improve the consistency.
In Hungary, Goulash is served with fresh white bread and dried hot paprika pods. Oh, and of course a generous amount of Red wine.
OPTIONAL: Add some pasta. Break-in some pasta into the soup once the meat & potatoes are cooked and cook for an additional 5 minutes.
GOULASH STEW- Gulyasleves
By: Raizy Fried @raizyscookin
2 lb. beef (I like neck or Shank Kolichel), cubed into 1/4-inch cubes
1 large Spanish onion, diced
3 Tablespoons oil,
2 cloves garlic, crushed
1/4 cup paprika
1 Tablespoon kosher salt
1/2 freshly ground black pepper
1 medium carrot, chopped
1 medium parsnip, chopped
2 red bell peppers, chopped
1 medium tomato, quartered
2 stalks of celery, chopped
5 potatoes, chopped
6 cups water
Heat the oil in a large 8 qt. pot and sauté onions until translucent. Add the garlic and cook briefly, add the paprika and meat and season with salt & pepper.
Add the diced vegetables & potatoes and water to over then cover pot and bring to a boil. Cook covered on med-low heat for a good.1.5 - 2.5 hours.