Hungarian Goulash

Hungarian GoulashGhoul-ash

It’s officially October. (What the heck happened to September?) You know how I know it’s October? Well, besides that calendar thing? Because our cookbook club was scheduled to have our latest dinner on Saturday the 1st—and that’s what we did.

I gotta say, I am more excited about the date on the wall than I was with the food we made. And, the rest of the group agreed.

Our theme this time was anything by Jamie Oliver. And, we could pick any recipe of his from a book or online. Initially, I was looking forward to it. And, I figured with his get everyone eating better movement, and the overall success of his restaurants, we would once again be eating very well. Wrongo!

To be fair, it wasn’t that bad, it was totally edible, but the man does not season his food.  Every single one of us said we had to alter the recipe by adding salt and other spices. Maybe it’s a British thing? Maybe it’s just him? Who knows but the food was bland.

I had high hopes for the Spicy Pork Goulash with Chilies that I made. It sounded so good to me, and perfect for a blustery fall dinner. While it was cooking, the aroma was amazing. The end result? Meh.

I love a good goulash. It’s hearty and satisfying and paprika is one of my favorite spices. Since this weekend’s disappointment, I have been looking forward to having the real deal. And, Goulash is another great option for your freezer so make more than you need and freeze some for later.

Hungarian Goulash
Adapted from Lizthechef on Food 52
Serves 4

Listhechef is the grandaughter of an authentic Hungarian grandmother. And, this Hungarian Goulash recipe is as close the the real thing as I could find.

1 tablespoon olive oil
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 garlic cloves, peeled and chopped
2 red bell peppers, sliced
1 yellow bell pepper, sliced
2 tablespoons sweet Hungarian paprika
2 pounds beef round, cut into 1 1/2 inch cubes
2 tablespoons flour salt and pepper
1 teaspoon fresh thyme leaves
1 cup beef stock or broth
1 cup good red wine 1
14.5 oz. can organic, chopped tomatoes
1/2 cup sour cream

Preheat oven to 325º F.

Sauteé the onions until soft. Next, the sliced bell peppers, and continue cooking until soft. Then add garlic and cook for about one minute.

Stir in paprika and cook for another minute or so.

Coat the meat with seasoned flour and add to onions until meat is lightly browned. Add the thyme, stock, wine and tomatoes.

Cook in the oven until meat is tender (about 2 hours).

Add the sour cream just before serving. Serve with egg noodles and a salad.

Hungarian Goulash is even better reheated the next day.

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