Inside the Labyrinth – Gulyas
Just to ensure I can find these again, I’m swiping the gulyas recipes that got posted to Teh Labyrintine One’s journal.
dr_zhivago’s mom’s recipe
This recipe is pretty spot on to what my mom makes and what my friend Nora’s mother makes, and they are direct from Budapest. Feel free to add one sliced green pepper (NOT bell peppers) or a whole tomato at the beginning of step 3, but I’ve never liked it and wouldn’t consider it to be ‘authentic’ – my mother would never add the green pepper or the tomato to hers, but every family and taste is different.If you do add the green pepper/tomato make sure they are very fresh and of good quality, otherwise it will completely ruin the taste. The key to good Hungarian cookery is onions (lots!) and real, authentic, imported sweet paprika and lots of it. You can never ever have too much paprika. Load to taste. It tastes even better reheated, so make a day ahead.
1 kg beef for stews ( I like beef chuck), cubed
3-4 big onions, finely chopped
4-5 tbsp lard or sunflower oil (I hate lard, but lard is most authentic)
3-4 tbsp best quality Hungarian sweet paprika
1. Heat oil in a saucepan. Add the finely chopped onions and cook until translucent. THIS IS IMPORTANT: remove the saucepan from the heat and then add the paprika – If you add the paprika still on the heat, the paprika could burn from the sudden heat and get bitter and that is a huge no no.
2. Put the saucepan back on the heat, add beef cubes and stir so that the spicy onion mix covers the meat evenly. Cover with water so that the liquid doesn’t completely cover the meat.
3. Add the salt, pepper. Simmer covered on very low heat for about an 1- 1 1/2 hours. After 1 hour, check, add a little more water if necessary, so the stew doesn’t burn.
4. Depending on the thickness of the sauce, cook for 10-15 minutes uncovered so that all the liquid reduces and all 5what you get is a spicy, thick sauce which covers the meat.
5. Throw it in the fridge till tomorrow, heat it up for dinner, OM NOM NOM NOM to your hearts content.
This one is from astralplane’s dad
okay, I phoned my dad, who says the following:
One thing to keep in mind is that traditional hungarian gulyas is a soup, like really soupy, not thick like a lot of the goulash we see in North America (or in other parts of Eastern Europe).
The recipe he gave me to give you is for his porkolt, which is super delicious, and also easily changed from a porkolt into a gulyas:
You need (for what he terms “a big batch”):
- 3 onions
- 6oz of meat per person (he uses sirloin, but says chuck will work, or anything as long as it’s not a dry cut of meat)
- 2 large tomatoes
- 1 green pepper
- paprika (he suggests just regular paprika, not smoked or anything, unless you want it hot, in which case use hot)
Dice the onions, and saute them in oil for longer than you think you should. We’re not looking for transparent here, we’re looking for just barely browned. Add the meat (shopped in to 3/4″ cubes) and sear it until it has a bit of colour, but is not cooked through. Add the 2 large tomatoes, chopped roughly (they cook down), and 2 heaping tablespoons of paprika.
Cover and simmer briskly; keep an eye on it to make sure it doesn’t lose liquid (it should be creating more liquid, really). If it gets a bit dry, add a little water. After approximately 1 hour, add 1 green pepper chopped, and salt to taste. Uncover for the last 20 minutes (when the meat is almost, but not quite, fully done).
Serve with nokedli (aka Spatzle noodles) or macaroni and crusty bread to dip! eat lots, be happy.
If you want a soupy gulyas, he says it’s made basically the same, except you (and I swear he said it just like this) ABSOLUTELY HAVE TO add lots of caraway, and then you add more water for the stewing process (to your liking), and right at the end you add potatoes and maybe carrots, plus/minus whatever other veg. you might like.