Serving
(click to enlarge)

Beef Goulash
Hungary
  -   Gulyásleves   /   Bogrács Gulyás
Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
3-1/2 hrs  
Yes

This is the basic Hungarian Gulyás, and it's a little different from what most Americans expect. It is delicious just the way it is, but Note-7 includes notes and some common variations. Bogrács Gulyás (Cauldron Gulyás) is the same thing as Gulyásleves but cooked as a thin stew rather than soup.





1-3/4
10
7
2
------
2
1
1/2
1/2
2
1/2
------
3
4
1/2
------
#
oz
oz
#
---
cl
t
T
t
t
t
---
T
c
T
---
Beef (1)
Onion
Hungarian Pepper (2)  
Potatoes (3)
-- Seasonings
Garlic
Caraway seeds
Paprika (4)
Marjoram, dry
Salt
Pepper
-------
Lard (5)
Beef stock
Paprika (more)
-- Serve With
Csipetke (6)
Prep:   -   (45 min)
  1. Trim the BEEF of excess fat and cut into cubes 1 inch to 1-1/2 inches on a side.
  2. Chop ONIONS fine.
  3. Char PEPPERS with your propane torch and brush the skin off under cold running water (prevents annoying curls of skin in the soup). Cut into strips about 1/2 inch by 1-1/2 inches.
  4. Peel POTATOES and cut into 1/2 inch dice. Keep in cold water acidulated with a little citric acid or lemon juice until needed.
  5. Crush GARLIC lightly. Crush Caraway Seeds moderately, Mix all Seasoning Items.
Run:   -   (2-3/4 hrs)
  1. In a well seasoned iron skillet, heat Lard. Bring it up very hot, but not to smoking. Fry Beef in batches until lightly browned on all sides. Place each batch in a heavy bottomed stew pot as it is finished.
  2. Fry Onions until translucent (you should not need more lard). Pour all into the stew pot.
  3. Pour 1/2 c of the Beef Stock into the skillet, bring to a simmer for a few minutes and scrape up the fond adhering to the skillet. Pour it into the stew pot along along with the rest of the Beef Stock.
  4. Stir in Seasoning mix, Bring to a boil, then simmer very slowly for about 1-1/2 hours to 2 hours or as needed to bring the meat almost tender, but not so tender it falls apart.
  5. Stir in Peppers and simmer another 10 minutes.
  6. Stir in Potatoes, adjust liquid with more stock if needed, and cook another 20 minutes or until potatoes are tender.
  7. Stir in 1/2 T more Paprika. If using Csipetke, stir them in a few minutes before taking off the heat, or cook them separately and pass in a bowl at the table. Butter them lightly so they don't stick together.
  8. Serve hot.
NOTES:
  1. Beef:   Weight is boneless with all excess fat removed. Shank is traditional (and will provide the best flavor), but Round or Chuck roasts will serve. Avoid tender cuts which fall apart and lack flavor.
  2. Hungarian Pepper:   These are yellow-green peppers with no or nearly no heat. For details see our Hungarian Pepper page.
  3. Potatoes:   White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potato Page.
  4. Paprika:   Please, real Hungarian paprika - not that red sawdust they sell in the supermarkets. The first 1/2 T can be Hot Paprika if you like, the second is added at the end and should be sweet, both for flavor and color.
  5. Lard:   If it isn't fried in lard it isn't really Hungarian. Not to worry, lard isn't nearly as bad for you as the deadly trans fats you were told to use instead - and you survived those (we hope). If you really must, you can use non-virgin olive oil, or better, Avocado oil. For details see our Lard Page.
  6. Csipetke:   This item is optional. These are fresh hand pinched noodles, easy to make. See our recipe for Csipetke.
  7. Variations:   Beef should dominate, but a mix of various meats (pork, lamb, wild boar, venison, etc.) is sometimes used. Traditionally Gulyás does not include tomatoes, but tomatoes have been sneaking in - the amount shouldn't be enough to be a dominant flavor. Most recipes include peppers, and often some hot peppers too. Carrots are a common addition.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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