Wednesday, March 10, 2010
authentic Hungarian Goulash RECIPE
2 tsp olive oil
2 lbs beef stew meat
5 quarts Beef Broth or Water
1 small can of mushrooms sliced
3 peeled clove garlic, chopped
2 celery cut into 1/4-inch cubes
1 parsnips, peeled and sliced
1 cup parsley flakes
1 medium red onion
3 medium potatoes peeled and cut into 1/2-inch cubes
1/2 cup pearl barley
1 small can of peas
1/2 cup smoked bacon
1 ounce baby carrots sliced
1 tsp Hungarian paprika
1/2 tsp salt
1/2 tesp freshly ground black pepper (to taste)
Heat the olive oil, in a very large fry pot, over medium high heat.
If it starts to smoke, turn down the heat!
Quickly cook the onions and the smoked bacon, moving them around the pan with a wooden spoon or spatula. It should take no more than 10 minutes at the most for the onions to get nicely browned.
Add and brown the meat in the some pot should take no more than 20 minutes. Add Beef Broth or Water to the pot and cover until it boils.
Add the mushrooms, celery, parsley, parsnips, carrots, barley, and the red onions, potatoes, pepper, and salt to taste.
Turn down the heat and let at simmer for two and a half hours. Add the garlic in the last 20 minutes.
Hungarian food is often spicy, as hot paprika is commonly used; on account of the use of this spice (hot paprika), Hungarian cuisine is arguably the spiciest cuisine native to Europe.
Besides hot paprika, sweet mild paprika is also used daily. The combination of paprika, lard and red onions is typical of Hungarian cuisine, and the use of the thick sour cream called tejföl.
Flavor is key. No matter what the base ingredients, Hungarian dishes have a nice strong aroma and taste like "down home" peasant food that both nourishes and satisfies in a wholesome delight.
Hungarian cooking uses liberal amounts of sweated or carmelized onion, garlic, black peppercorn, parsley, ground black and white pepper, bay leaf, dill, caraway (seeds or grounded), marjoram, thyme, mustard (prepared), tarragon, vinegar, wine, savory, lovage, creeping thyme Thymus serpyllum, chervil, lemon juice and peel zest, almond, vanilla, poppy seeds, cinnamon, coriander, rosemary, juniper berries, anise, basil, oregano, allspice, horseradish, cloves, mace, and nutmeg.