Sunday, June 13, 2010

Hungarian Goulash

When i think of Hungarian cuisine, goulash doesn't naturally come to mind, in terms of flavors. I am not sure what spurred this stereotype in my mind, but i cannot reconcile Hungary and paprika. I think of Hungary as European, so when i conjure up it's cuisine in my head i imagine cheesy dishes delicate sauces, or meaty wurst with saukraut. So when i eat goulash my mind travels to Morocco, or Spain, where for some reason it fits in my head. Maybe a trip to Hungary will fix this odd preconception up...

Despite it' thickness and meatiness, goulash is traditionally a soup, consisting of beef, vegetables, and paprika. The ingredients are slow cooked together into a rich saucy combination. This particular recipe came from Brigitte Hafner, and is absolutely delicious and warming.Try using osso bucco to make this recipe for the most succulent goulash.

Ingredients (Serves 4 as main)

  • 700gm beef shin or stewing beef, cut into small pieces
  • 1 400gm can whole tomatoes
  • 4 large onions, thinly sliced
  • 1/2 cup olive oil
  • 2 tbsp smoked paprika
  • 2 tbsp tomato paste
  • 4 cloves
  • 3 bay leaves
  • 1 tsp cayenne pepper
  • 1 tbsp caraway seeds
  • 2/3 cup sour cream
  • 1 bunch chives
  • 1 garlic clove
  • 1.5 litres beef stock
  • 1/2 cup flour, seasoned


 In a large saucepan, head 1/4 cup of the oil over medium heat
Add the onions and saute until golden brown

Meanwhile, heat the other 1/4 cup of oil over medium heat in a wok.
Toss the beef in the seasoned flour and brown in the wok in batches to seal the meat, discarding the extra flour

When onions and beef are both ready, add the beef to the onions along with the spices, tomatoes and paste.
Stir the mixture for 5-10 minutes or until fragrant.

Add the beef stock and bring to the boil.
Reduce heat to a simmer and cook for 1.5 hours or until meat is very tender and soup is thick.
Remove the bay leaves.
Transfer soup to serving bowls.
Top each bowl with a dollop of sour cream and chopped chives.

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