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Category: Entrée

Hungarian Goulash (stew)

This recipe is provided by Gabriella Gónusz, of Wine a'More Travel in Hungary. When Gabriella sent the recipe there was not a list of how much of the ingredients to use. This reminded me of my mother. She taught me to cook and often did not follow a list of ingredients and the quantity of each ingredient. Below, in this recipe, I added how much of the ingredients that I used. You can easily half the recipe.

Gabriella sent the following information about Hungarian Goulash. Goulash is one of the best known traditional Hungarian foods. If we talk about Goulash (Gulyás) we mean a soup made from beef, veal or pork, and lots of vegetables, like carrots, turnips, celery, parsley, paprika and tomato. If you talk about Goulash as a stew, it is more dense and is a main course. We eat it with different egg noodles, potato or simply with bread. It brings out the best in spicy, matured, middle-tannic red wines. The best however should be a Hungarian Kadarka or a Bikavér. Beef stew comes in all flavors and varieties from mild to spicy, light to hearty, and easy to complex.

Ingredients

3 lbs. stew beef
4 onions
3T sunflower oil (olive oil will do) or fat
6 T sweet or hot Hungarian paprika (TS - I used sweet Hungarian Paprika)

6 garlic cloves minced
4 bell peppers
2 28-oz cans of crushed tomatoes
4 bay leaves
black pepper to taste
1 t ground cumin
sour cream (TS- did not use sour cream)
egg noodles or potato (TS - used 4 potatoes)
½ cup red wine

Directions

1. Chop the beef into small chunks. (TS - I browned the beef and sat aside).
2. Finely chop the onions.
3. Add oil or fat to the pan and sautée the onions until beginning to brown, approximately 5 minutes.
4. Stir occasionally. Reduce heat to low (or completely remove from heat) and add the Hungarian red paprika and mix.
5. Add the chopped meat. Stir well, do not add any water!
6. Now you can add some garlic, bell peppers, tomatos, bay leaves, cumin and black pepper.
7. Simmer on low for approximately 45-60 minutes. Add some water occasionally if the stew gets too dry.
8. Add the red wine just before the stew is ready.

Recipe provided by Gabriella Gónusz, of Wine a'More Travel in Hungary.


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