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Tuesday, November 22, 2016

Hungarian Goulash

Anyone like watching old movies? I sure do. When I was growing up our local independent TV station would have play a classic movie every Saturday morning at 10am. If there wasn't anything going on that morning, my mom and I would make a batch of popcorn and sit down to watch what was on, from MGM musicals, to old Hitchcock, to anything with Katherine Hepburn in it. One of my favorite Hepburn movies also stared Spencer Tracy - Desk Set. If you haven't watched it please do. It's a kicker. There is a memorable scene where Hepburn & Tracy's characters have been caught in a NYC rainstorm and must dry off at her apartment, comedy ensues and as she is trying to tell him to get out of his wet galoshes, he misunderstands and thinks she's making goulash for dinner. I've always been fascinated with the idea of eating Hungarian Goulash, but actually never ate it until a few years ago when the hubs decided to make it for a work event. I am hooked. Love it love it love it. Don't know why I never had it before, but do enjoy eating it now.

HUNGARIAN GOULASH
4 tbsp canola oil
2 yellow onions, chopped
1 1/2 lb beef chuck, trimmed, cut into 1/2" cubes
Kosher Salt, to taste
Fresh ground black pepper, to taste

1/4c sweet paprika (not smokey - there's a difference!)
2 tsp dried marjoram
2 tsp caraway seeds
2 cloves garlic, finely chopped (but ok to use a garlic press. I do)

2 medium carrots, cut into 1/2" cubes
2 medium parsnips, cut into 1/2" cubes
5c water

1 1/2 lb medium new potatoes, peeled - cut into 1/2" cubes


1 tomato, cored & chopped
1 Italian frying pepper, chopped (similar to a small hot pepper, but you can use a bell pepper if you prefer)

rye bread
  • Heat a 5-qt dutch oven and add oil, medium heat
  • Add onion, cover and cook, stir occasionally, until onions are translucent & soft, about 10 minutes
  • Increase heat to high
  • Add beef, season with salt/pepper. Cook, uncovered, stir once or twice, until the meat is lightly browned, about 6 minutes
  • Stir in paprika, marjoram, garlic, and caraway - cook until fragrant, about 2 minutes
  • Add carrot, parsnip and 5 cups water - bring to a boil, reduce heat to medium.
  • Simmer, covered until the beef is almost tender, about 40 minutes
  • Add potatoes and cook, uncovered, until completely tender, about 25 minutes.
  • Stir in tomato and pepper, cook for 2 minutes
  • Season with salt & pepper, serve with your favorite rye bread

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