I think the recipe is somewhere on the blog. Just looked it is not so .................... recipe anon!
3 large onions
2 lbs beef or pork cut for stew
4 tbsp flour
6 cloves garlic, chopped
beef or chicken broth, or water
3 tsp white wine vinegar
2 bay leaves
3 tablespoons oil
1 tablespoon paprika plus more for the sauce.
Caraway seeds
Citrus zest
Soft butter
(A little of each)
Sauté onions in oil until they become soft and translucent. The ratio of onions to meat is almost the same. This is an onion and beef/pork dish as is so common in those countries.
Put the cubed pieces of meat into a bowl and sprinkle paprika over them. Cover and allow to marinate until onions are cooked.
When onions are cooked add a little white wine vinegar and reduce to dry. This will give the dish body and counteract the sweetness in the onions.
Then add the meat to the onions and allow to cook on a medium heat to bring out the flavors, keep stirring or it will stick.
Add a couple of tablespoons of paprika to this mix and cook for a minute or two. The mix should be a deep red almost brown mixture.
Add a little flour to thicken the sauce but not too much.
Cover the meat with water or stock.
You don’t really need stock for this. It will be cooked for a long time so it will make its own stock.
Cook on a medium to low heat or in a slow cooker until meat is cooked.
Remove meat when it is cooked and reduce the sauce to the desired consistence.
Chop together the caraway seeds, the citrus zest and the butter until they become a paste. Add this to the goulash and serve with mashed potatoes, dumplings or noodles.
This is an old and great dish. Don’t expect it to be exactly right the first time you make it. Make notes during the cooking process so you can adapt this recipe to your taste.
You can add carrots, tomatoes and a host of other vegetables to this but the original dish is only the onions and the meat.
Caraway seeds
Citrus zest
Soft butter
(A little of each)
Sauté onions in oil until they become soft and translucent. The ratio of onions to meat is almost the same. This is an onion and beef/pork dish as is so common in those countries.
Put the cubed pieces of meat into a bowl and sprinkle paprika over them. Cover and allow to marinate until onions are cooked.
When onions are cooked add a little white wine vinegar and reduce to dry. This will give the dish body and counteract the sweetness in the onions.
Then add the meat to the onions and allow to cook on a medium heat to bring out the flavors, keep stirring or it will stick.
Add a couple of tablespoons of paprika to this mix and cook for a minute or two. The mix should be a deep red almost brown mixture.
Add a little flour to thicken the sauce but not too much.
Cover the meat with water or stock.
You don’t really need stock for this. It will be cooked for a long time so it will make its own stock.
Cook on a medium to low heat or in a slow cooker until meat is cooked.
Remove meat when it is cooked and reduce the sauce to the desired consistence.
Chop together the caraway seeds, the citrus zest and the butter until they become a paste. Add this to the goulash and serve with mashed potatoes, dumplings or noodles.
This is an old and great dish. Don’t expect it to be exactly right the first time you make it. Make notes during the cooking process so you can adapt this recipe to your taste.
You can add carrots, tomatoes and a host of other vegetables to this but the original dish is only the onions and the meat.
2 comments:
cant find that repice
Will post it tomorrow Graham.
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