Goulash

I love the smell and the colour of goulash. Deep red, a lovely heat… strange it’s the first time I ever make it.
When I still lived at home my mother used to make it once in a while. I would sneak into the kitchen and dip some bread into the sauce just to taste it.
So when I opened our freezer and saw a package of meat mend for stews I instantly thought of goulash.
“Honey, do you like goulash?” (Since we been living together for over 4 years now this should indicate how long it had been since we last ate goulash.)
“I love goulash!” he yelled from the back of our garden where he was planting flowers.
Goulash it was then! Just a quick visit to my mom across the street to ask for her recipe and then thinking of what to serve with it. Traditionally it is served with rice or potatoes. But my darling husband preferred fries with it. And what the heck? The real Hungarian goulash is actually a soup, so this stew is not traditional at all. So why not serve it with home sliced fries!

INGREDIENTS

1 kg beef for stew
9,5 dl beef stock
0,5 dl white wine
2 green paprika’s
2 red paprika’s
2 small jars of tomato puree (In the middle of summer I would use 3 fresh tomatoes. But the flavour of tomatoes now is kind of bland so I opt for puree.)
1 tablespoon of sweet paprika powder
1 tablespoon of spicy paprika powder
1 teaspoon of caraway seeds
1 bay leave
salt and pepper
oil
butter
According to taste: peas, carrots, mushrooms….

Heat in a stew pot the oil and the butter. ( The oil will make it really hot, while the butter while take care of a lovely brown colour.)
When this is searing hot, add the beef and fry it until it has a nice brown coating.
Remove the beef from the pot and set it aside. If needed heat a little bit more oil.
Peel the onions and slice them into rings, mince the garlic and dice the paprika’s.
Now add the vegetables to the pot and mingle them well. Let this stir for about 5 minutes.
Add the beef again and season it with the tomato puree, the caraway seeds, the white whine, the paprika powder, the bay leave and the stock. Stir it well.
Bring this to the boil and place the lit half on top of it. This way there is room for the water to get away and you will be left with a thick, flavourful sauce!
let this bubble away for about 1,5 hours or until the meat is very tender and soft.
The last 5 minutes I add a cup of peas to the stew.
Mix a little bit of sauce together with a tablespoon of cornstarch and add this to the sauce. Bring it to the boil once again and you are done!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s