International Supper Club: Hungary
HUNGARIAN GOULASH
3 tablespoons oil or lard (I used olive oil)
5 small onions, or 3 large, diced
2 1/2 teaspoons salt
3 tablespoons Hungarian paprika (sweet)
1/2 teaspoon black pepper
1 tablespoon caraway seeds
3.5 lb beef shoulder roast, chopped into bite-sized pieces, fat trimmed
2 cloves of garlic, chopped
5 medium carrots, sliced into bite-sized rounds
2 medium parsnips, sliced into bite-sized rounds
2 large potatoes, cubed
2 tomatoes, diced
2 green bell peppers
Heat the oil in a large pot (preferably in a large cast-iron pot). Add the onions along with a few spoonfuls of water (so they don’t brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy. It will seem like there are too many onions, but they cook down significantly.
Remove from heat and add the paprika, pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning).
Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). The meat will release a lot of juice. Do not drain.
Turn the heat down to low, cook for about 15 more minutes, until the meat is nearly cooked through.
Add the rest of the water and keep cooking, over low heat, until the meat is cooked and nearly tender enough to serve.
When the meat is nearly done, add the tomatoes, peppers, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender. Taste the soup and add more salt and pepper, if needed.
Enjoy on a cold night with a glass of Bull’s Blood wine.
Egészségedre!
