Hungarian Goulash (Gulas') |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Authentic hungarian goulash, from my dad. Ingredients:
1 1/2-2 lbs stew meat |
1 -2 medium onion, chopped fine |
1 teaspoon caraway seed |
1 teaspoon hungarian paprika |
1 tablespoon tomato paste |
1 beef bouillon cube |
1/2 green pepper, chopped |
1/3-1/2 cup water |
3 -4 medium potatoes, water to just cover |
flour |
Directions:
1. Brown onions and reserve.
2. Brown chuck cubes.
3. Add all other ingredients together with 1/3 - 1/2 cup of water.
4. Cook in pressure cooker for 20 minutes.
5. As I remember (it is not written in my original instructions), I cook the beef in the pressure cooker for 20 minutes and then turn the heat off. I let the pressure cooker sit for about another 1/2 hour (without releasing the pressure) while I mess with the potatoes. This probably amounts to about 1 1/2 - 2 hours of normal cooking.
6. While cooking, boil 3-4 medium potatoes (cut up in about 1 1/2 inch cubes in as little water as possible. As little water as possible means just barely cover the potatoes with water and use a small pot, so that they are crowded together. When both are done, add potatoes and the potato water to the stew. Thicken with flour.
7. * Hungarian paprika is essential here. Domestic paprika is food coloring. Hungarian paprika is a SPICE.
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