Hungarian Goulash Recipe
FYI: Did you know paprika wasn’t added to the recipe for goulash until the 18th-century?
So what makes it a Hungarian goulash (gulyás, pronounced gooi’yash)? This traditional stew of Hungary can be traced back to the Ninth Century Magyar shepherds. Made of chunks of meat and onions, it was cooked slowly in a bogrács (like a cauldron) until the liquid was boiled off. It would then be dried in the sun. This allowed the meat to be used to prepare a stew by boiling it in water. Delicious!
- Cube the meat and potatoes into 2cm (3/4 inch) pieces.
- Stew the onion in lard over low heat until golden yellow (not brown).
- Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.
- Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)
- Return to low heat and simmer.
- After 30 minutes, add the carrots, parsnips and paprika peppers.
- When the meat is nearly tender (around another 30 minutes), add the potatoes.
- When every ingredient is tender, you’re ready! You can serve it immediately, or reheat later.
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