- Yield: 6-8
- Prep Time: 20 minutes
- Cook Time: 2h 00 min
- Hungarian Sweet Paprika - 4 Tablespoons
- Cayenne pepper - or Hot Paprika, 1/2 Tablespoon
- Beef - for stew, 1.4 kg (3 lbs)
- Onion - 2, thinly sliced
- Garlic - 3 cloves, chopped
- Salt - 1/2 tablespoon
- Extra Virgin Olive Oil
- San Marzano tomatoes - 1 large can, 800 gr (28 oz)
- heavy whipping cream - 1/2 Cup
- Beef broth - 2 Cups
- Parsley - fresh, small bunch, chopped
- Creme fraiche - 3-4 Tablespoons
- Mushrooms - fresh, cut in quarters lengthwise
- Black peppercorns - crushed, to taste
There as many Goulash recipes as Hungarians. This is my take on it. Simple and delicious to face any winter, no matter where you live.
- Cut the meat in 1 1/2 inches cubes.
- Prepare the beef broth.
- Mix Paprika, salt, cayenne pepper, black peppercorns with the meat and mix well. Cover with plastic foil and leave in the fridge for at least one hour.
- Remove the meat from the fridge and proceed with the other steps.
- Heat a dutch oven, or deep heavy iron pot, and add 2 Extra Virgin Olive Oil tablespoons. When it starts to slightly smoke, add the onions. Turn the heat to medium and cook the onions without browning them. Add the garlic when the onions are almost done.
- Add one tablespoon of the San Marzano tomatoes and let it dry. Make sure it doesn't brown. Feel free to add a little bit of water if needed, to avoid to the tomatoes to burn. Remember, anything that turns dark brown or black will add a nasty flavor to any dish (if garlic/ onions/ bread, etc. burn, that flavor might ruin your creation...)
- Add the meat cubes. Turn them around while cooking so they are seared to perfection. Don't overcook the meat (did I say ovoid overcooking a lot? Sorry, hope you get the point)
- Once the meat is seared, add all the tomatoes and bring to boil. Add the stock/ broth and let it simmer at mid/mid-low heat.
- It can take from 1h to 1h30min to have the meat ready (AKA tender and easy to cut it with a fork) depending on weather, political conditions, meat quality, luck, etc.) Feel free to add water -in small quantities- if needed. When cooking it's always better to do something in small quantities several times and wait than to do it in small amounts, fast, and screw up your food.
- Once the meat is ready for you, add the heavy whipping cream and stir with passion for about 5 minutes until the sauce has turn pink and the cream has become an intrinsic part of the sauce.
- Ready to serve? Put the fabulous Goulash on a nice platter, sprinkle parsley and Creme Fraiche.
- You can use Spatzle as a side dish, mashed potatoes or whatever. Your choice. Simply don't forget to have a nice bold red wine. You might go with a nice Cabernet Sauvignon or a Syrah based one -like a Chateauneuf du Pape, Cote du Rhone, Australian Shiraz- if you have opted for a more spicy and hot Goulash version.
- Enjoy!! (yes, you know the drill)
A winter classic, this aromatic meat stew will always provide warmth and good company (no one will like to miss it).Add to Favourites