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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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There was a great deal of cross-pollination in food between Austria and Hungary, though each nation adapted to suit its tastes (note the very different cooking styles between the Austrian goulash and the Hungarian paprikas). Read more . Goulash is Austrian; gulyas is Hungarian. Goulash is more soup-y than gulyas, and it a different entity, but a delicious one. The added vegetables, by the way, are not traditional; I have added them to make the recipe more acceptable to Americans (but feel free to leave them out). You'll note that there is no stock in this recipe — partly because the beef will make its own stock as the soup cooks, but mostly because the primary flavor in this recipe is the paprika. Please use only Hungarian paprika, such as Noble Rose; paprika that is not specifically labelled Hungarian is Spanish, and is comparatively flavorless (though it's good for coloring and browning things). You can add a #2 1/2 can of tomatoes if you like. Ingredients:
4 large onions, peeled and chopped |
1/4 c. lard, bacon fat, or oil |
5 oz (10 t) hungarian paprika |
2 qt. water |
1 t. each: dried marjoram (1 t. if fresh), caraway seeds, black pepper |
1 clove garlic, peeled and diced |
grated rind of 1/2 lemon |
3 lb. chuck, cubed |
4 potatoes, peeled and cubed |
1 c. green beans, in 1-inch pieces |
salt and pepper (to taste) |
Directions:
1. In a large, heavy pan, cook the onions in the lard or oil over medium-low heat until soft and golden. Add the paprika and mix thoroughly, then add the water and the seasonings. Simmer, uncovered, for an hour. Add the beef, and simmer until the beef is almost tender. Add the potatoes and green beans, and simmer until the beef is tender and the vegetables are done.
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