Wednesday Food: Hungarian Goulash

 A great stew that Eric has been making for me ever since we've been together (coming up on 9 years now....WOW!) is a Hungarian Goulash.  A little history goes along with this one, Eric is 1/2 German on his mothers side hailing from Karlsruhe.  But technically his Oma, (German for Grandmother) is Hungarian.  During the Second World War when the territories changed, she then "became" German.  So, some of what Eric learned from her, cooking wise, was really Hungarian.  Eric's mother would make it for Eric when he was growing up and now he makes it for me!  How fortunate I am!

The Schloss (palace or castle) in downtown Karlsruhe
Eric showing me and our friend Stephen around the city back in '06

This recipe is very heavy in paprika which, as you may be able to tell, is a spice we like to sprinkle in alittle bit of everything!  The aroma that comes from paprika is so delightful and warm.  It has a sweet, slightly peppery aroma that makes you feel just lovely inside.  We also feel like it provides more flavor than your traditional beef stew. 

Goulash

2 1/2 #'s Beef Chuck (we were looking for pork but couldn't find the right cut)
about 1/4c. paprika
about 2 T. flour
Salt and pepper
3 onions, sliced
2 garlic cloves, chopped
6 oz. mushrooms (we just crushed them up in our hands to give it more of a rustic feel)
1 (6oz.) can of tomato paste
about 2 c. water
1 12oz. bag of egg noodles


1) Toss the meat with paprika, flour, salt and pepper.  Sear the meat in a cast iron pan with some olive oil.  It will not take long for you to smell the deliciousness of paprika!  We seared the meat in two batches.  Half of the meat in the cast iron and the other in the stew pot.  This way we could build some nice flavor in the stew pot and also use the cast iron to deglaze and add the flavor into the rest of the batch.

2) Remove the meat from both the cast iron and the stew pot. Take your cast iron and add some water to it and put it back on the heat to release the flavors.  Let it simmer to make a nice meaty stock while you move on to the next step.


3) In the stew pot, start sauteing the onions, garlic and mushrooms.  Saute for about 5-8 minutes.  Add the tomato paste to the veggies, then the meat.  Add the "stock" that you made in the cast iron pan. You may need to add some water so that the stew is covered by liquid and can continue to cook.  After that, just let it cook down for about 3 hours.



4) As the stew gets closer to being done, you can boil your water and make the egg noodles. 


You may have noticed there are not a lot of vegetables present here.  Well, we were keeping it simple.  If you'd like more veggies, then some red cabbage would go nicely or maybe some roasted root vegetables.  Just toss your veggies (beets, potatoes, sweet potatoes, parsnips or whatever root veggie suites your fancy) in some olive oil, add some salt and pepper and roast in a 350 degree oven till they are soft and cooked through.  Simple as that!

Stay tuned for next week's yummy recipes and kitchen tips!

Remember, when the kitchen gets too hot, get back in there and keep cooking!

-BabyStella
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