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Sunday, February 28, 2010

Jennifer's Week Eight Recipe: Hungarian Goulash

There are certain dishes that I will always associate with my grandmother. Meat pie; pork ribs, sauerkraut and homemade dumplings; apple pie; homemade fudge and caramels at Christmas; goulash. The recipe below is not hers; I did not have time to get a hold of her and I wanted to try something new. You know, so I could post something here. (Note: I made Karin's Lobster Risotto this week (with shrimp) but since that is already posted, I figured it didn't count.)

Recipe is from, found here.

Hungarian Goulash (I halved this recipe since the original - below - serves 8)

1/3 cup vegetable oil (I used olive oil)
3 onions, sliced (I finely chopped mine since Erik doesn't like onions - when he sees them)
2 tablespoons Hungarian sweet paprika (I was generous with this because I love paprika. Penzey's as become a favorite place to shop. Thanks to Karin and Chris for their glowing reviews of the place.)
2 teaspoons salt
1/2 teaspoon ground black pepper
3 pounds beef stew meat, cut into 1/2 inch cubes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 clove garlic, minced
1 teaspoon salt (I omitted this since it seemed like there was enough salt already)

Egg noodles, cooked (I used thin egg noodles that have a specific name that I cannot remember other than it begins with a "K")

sour cream, to garnish

NOTE: I added 1 chopped bell pepper and a small can of whole tomatoes (which completely fell apart as they cooked, yum!). The bell pepper came from other goulash recipes I scouted and the canned whole tomatoes is something that my grandmother puts in hers, but she must add them toward the end since they always arrived to the table whole.

1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.

2. In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
Serve with egg noodles and garnish with sour cream.

Oh yes, I will make it again. It has a very strong "comfort food" vibe to it. It's a heavy dish, so it will probably be something I make during the colder half of the year.

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