Rael
Supper's Ready
…for goulash. It’s the season for soups/stews, and good old comfort food, and this is one I found (also modified a little) and may try this weekend. I looked at a few different recipes, this one just had the most appeal (so far):
Hungarian Goulash
• 2 medium chopped onions
• 2 tablespoons oil (bacon or vegetable)
• 3 pounds cubed beef chuck roast
• 1 tablespoon sweet Hungarian paprika*
• 4 carrots, cut into 1/2-inch rounds
• 2 parsley roots, cut into 1/2-inch rounds*
• 1 small bunch parsley, tied with butcher's twine
• 4 medium potatoes, cut into 1/2-inch pieces
• 1 teaspoon Vegeta seasoning*
• 1/2 teaspoon caraway seeds
• 2 Hungarian wax peppers* or banana wax peppers, seeded and cut into 1/2-inch pieces
• Pinch hot Hungarian paprika*
• Brown onions in oil (medium-low heat), stir frequently, until soft. Add a little water if necessary, to keep them from sticking to the pan.
• Turn heat to high and add meat cubes & sweet Hungarian paprika. Stir constantly until all four sides of the meat have been seared. Don’t let the paprika burn or it will become bitter. Add water (or beef stock if you have it) to cover by an inch and bring almost to a boil. Reduce heat, cover and simmer until meat is almost tender, adding water, as necessary, to keep it above the level of the meat.
• Add the carrots, parsley roots, bunch of parsley, potatoes (if using), Vegeta, caraway seeds (if using), banana wax peppers, and hot paprika. Bring back to almost a boil, reduce heat to a simmer, cover and cook until the vegetables are tender. Add additional water, if necessary, to keep a soup consistency. Add salt to taste.
- *I have sweet Hungarian paprika (surprisingly found this at Giant, Safeway, and SFW…Pride of SZEGED brand). But so far haven’t found the hot Hungarian paprika or Hungarian wax peppers (will probably sub with banana peppers). Also, sounds like soup greens will have to suffice instead of the Vegeta, because I’m not sure where to find that either. Never looked for parsley roots, so I may find them or not. Also, I may double (or even triple) the sweet paprika – just because goulash needs to have good paprika flavor. Will see after tasting.
Anyone else ventured to make Hungarian goulash? This is the picture that came with the recipe.
Hungarian Goulash
• 2 medium chopped onions
• 2 tablespoons oil (bacon or vegetable)
• 3 pounds cubed beef chuck roast
• 1 tablespoon sweet Hungarian paprika*
• 4 carrots, cut into 1/2-inch rounds
• 2 parsley roots, cut into 1/2-inch rounds*
• 1 small bunch parsley, tied with butcher's twine
• 4 medium potatoes, cut into 1/2-inch pieces
• 1 teaspoon Vegeta seasoning*
• 1/2 teaspoon caraway seeds
• 2 Hungarian wax peppers* or banana wax peppers, seeded and cut into 1/2-inch pieces
• Pinch hot Hungarian paprika*
• Brown onions in oil (medium-low heat), stir frequently, until soft. Add a little water if necessary, to keep them from sticking to the pan.
• Turn heat to high and add meat cubes & sweet Hungarian paprika. Stir constantly until all four sides of the meat have been seared. Don’t let the paprika burn or it will become bitter. Add water (or beef stock if you have it) to cover by an inch and bring almost to a boil. Reduce heat, cover and simmer until meat is almost tender, adding water, as necessary, to keep it above the level of the meat.
• Add the carrots, parsley roots, bunch of parsley, potatoes (if using), Vegeta, caraway seeds (if using), banana wax peppers, and hot paprika. Bring back to almost a boil, reduce heat to a simmer, cover and cook until the vegetables are tender. Add additional water, if necessary, to keep a soup consistency. Add salt to taste.
- *I have sweet Hungarian paprika (surprisingly found this at Giant, Safeway, and SFW…Pride of SZEGED brand). But so far haven’t found the hot Hungarian paprika or Hungarian wax peppers (will probably sub with banana peppers). Also, sounds like soup greens will have to suffice instead of the Vegeta, because I’m not sure where to find that either. Never looked for parsley roots, so I may find them or not. Also, I may double (or even triple) the sweet paprika – just because goulash needs to have good paprika flavor. Will see after tasting.
Anyone else ventured to make Hungarian goulash? This is the picture that came with the recipe.
Will tell ya after this weekend!
I've found there are lots of very different versions of this. Before cooking a recipe, I look at lots of them (to see which ones sound best first). Then I'll give one of them a try. Some are keepers, and some are throwaways. Always glad to hear from someone who's tried it before I try, though. And always happy to share if I have something that turns out good. 
It must be my dad is from Michigan as well and he does the hamburger and macaroni as well. But its good!!
I don't work, or have even remote voting rights in the tablecloth department.