Goodness Gracious: Goulash!
First, my mom told me about her trip to Hungary, where the best value on the menu of each little restaurant she and her traveling companions popped into was goulash. They would hustle in out of the chill fall air and feel the pink come back into their cheeks as they leaned over their bowls. Nothing could have sounded more fortifying.
Then, there was yesterday, the kind of day that hammers home how much attitude matters. They sky was gray, the wind was blowing, and it was the first time the air was cold enough to convince me to close the apartment windows. But I had talked to my sister and had a catch-up coffee with a friend and was wearing an outfit I felt good about, and the day wasn’t dreary at all — it was cozy, reflective, and the very essence of fall. I could only imagine eating one thing.
Hungarian Goulash
Serves 6
I adapted this recipe from a Time Life book published in the ’60s called The Cooking of Vienna’s Empire. It ended up quite soupy, and for a double carb punch, I served it over egg noodles. I hope the goulash experts out there will speak up about how they make this classic.
3 pieces bacon, chopped
1 cup finely chopped onions
1 tablespoon chopped garlic
3 tablespoons sweet Hungarian paprika
2 pounds beef chuck, cut into 1½ inch pieces
½ teaspoon caraway seeds
4 cups chicken or beef stock or water
2 medium-sized boiling potatoes, finely chopped
1½ cups tomatoes, peeled, seeded and finely chopped (I substituted canned)
2 medium-size green peppers, with seeds and ribs removed, finely chopped
½ teaspoon marjoram
In a large Dutch oven, cook bacon over moderate heat until the fat has rendered. Add onions and garlic and cook 8-10 minutes, or until onions are lightly colored. Off the heat, stir in the paprika. Stir until the onions are well coated.
Add the beef cubes caraway seeds and stock or water and season with salt and pepper. Bring to a boil and partially cover. Reduce heat and simmer for 1 hour, or until the beef is almost tender.
Add the potatoes, tomatoes, peppers and marjoram. Partially cover again and cook over medium heat for 25 to 35 minutes, or until the potatoes are done and the beef is tender.
KBG in PDX: To thinken it up a bit – so it’s less soupy – dredge the beef cubes in herbed flour and brown them in fat (butter or leftover bacon grease) before you add the stock, effectively making a roux. Results in a really nice, thick sauce that coats the egg noodles. YUM!2 years ago
Maria: “Hungarian goulash!” I can hear grandpa’s deep chortle. My mom’s side of the family is Hungarian, and even today, I can smell this cooking away on the stove, especially the green peppers that seemed to seep into the furniture.
My grandpa makes it best: tight layers of green pepper, tomatoes, onion, potato, sometimes-zucchini and stewing beef – in the biggest pot he can find. Scooped out, I always fight my sister for the stings of zucchini and tomato.
We serve it over icy-cold egg noodles or spaghetti (whatever’s on hand). The hot, brothy soup against the cold noodles is so comforting.2 years ago
Phoo-D: This is one of my favorite comfort foods! Your recipe looks delicious. I’ve shared a recipe from my great grandmother here- http://tinyurl.com/ya29aq6 it cooks for about 3 hours to thicken and surprisingly uses cottage cheese at the end for a thickener (it melts into the sauce in a great way!).2 years ago
Lisa (dinner party): This looks so hearty and warming. And the title of your post made me laugh–that’s gotta be a song from the ’50s, right?2 years ago
Katelynn: I am mostly german, a little dutch and french sprinkled in there, so my mother’s goulash is completely different but still brings up those warm fall feelings. Her’s is tomato based with macaroni noodles. It’s delicious and only my mom can make it right.
That’s the beauty of goulosh. You start with a standard recipe and make it all your own.2 years ago
Anita: I’m gonna make this today, it sounds really good! Thanks for sharing.2 years ago
Patricia: Well, I’m no expert, but I do live in Budapest and I can tell you that soupy is traditional! ‘Gulyas’ (pronounced ‘goo-yash’) is actually a soup – but to be honest, I prefer a more stew-like version. I’ve never made it, so I think I’ll give your recipe a try, thanks!2 years ago
Kristy: I can not wait to make this next week. It sounds so comforting.2 years ago