“Goulash is a soup of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. ” Wikipedia
This recipe is a combination of two goulash recipes from Constantin Bacalbasa cookbook, Gulas and Gulas Souppe.
This dish is a slow cook beef stew with potatoes or flour dumplings.
The specific taste is given, of course, by slow cooked beef but also by the combination of spices.
Goulash – Gulas – Gulyas – Gulash
- 500 g braising beef cut into chunks
- 1 tablespoon lard
- 3 onions
- 2 garlic cloves
- 1 tablespoon all purpose flour
- 1 tablespoon sweet paprika
- ½ teaspoon caraway
- 4 tablespoons tomato paste or 3 peeled and fine chopped tomatoes
- 1 red bell pepper, fine chopped
- 30 ml rum or cognac
- 1 ½ l stock or water
- 1 carrot sliced
- 500 g peeled, diced potatoes
- salt and pepper to taste
- Add a large tablespoon of lard or butter in a large pan, over high heat and add the diced beef
- Fry until browned.
- Add chopped onions ( julienne cut) over low heat, until translucent.
- Add garlic, paprika,caraway and fry 1 minute.
- Add 1 tablespoon flour, 4 tablespoon tomato paste, chopped red pepper.
- Stir , add a shot of cognac or rum and ignite ( flambe )
- Add 1,5 liter stock or water and boil, lided, for 2 hours ( low heat )
- Add diced potatoes, sliced carrot, salt and pepper to taste, warm water if needed and boil for another half an hour.
- Serve with croutons.