Simple Hungarian Goulash Recipe

Simple Hungarian Goulash Recipe.

Goulash is a thick, Hungarian/Balkan sauce. In Poland, goulash has actually been popular for ages. Although nearly any meat can be provided the goulash treatment, consisting of pork, poultry and game such as bunny, beef is maybe the initial, if you think the cowboy story, and definitely the most popular prospect.

Garlic, chili pepper, marjoram, salt and black pepper are made use of as spices. Whichever meat you pick, long, sluggish food preparation is the secret. And, as all of us understand, long, sluggish food preparation needs meat with a correct lubrication of nasty sounding things such as "fat and sinew" which will obligingly merge tasty richness in the fullness of time.
Goulash is thinned with a veggie broth or wine. This food is typically served with Silesian dumplings, groats or potato pancakes. Although the pimento pepper hails the new world, Hungary can relatively declare credit for its dried type, paprika. Peppers, nevertheless, are a various matter; this is among the couple of meals where the distinct herbaceous bitterness of the green range is an advantage -- they simply taste here, in some way.

Ingredients:

� 2 tsp. dried marjoram
� 2 tsp. caraway seeds
� 4 tbsp. sunflower or canola oil
� 2 yellow onions, chopped
� 2 medium carrots, cut into 1/2" cubes
� 2 medium parsnips, cut into 1/2" cubes
� 1 1/2 lbs. beef chuck, trimmed and cut into 1/2" cubes
� 2 cloves garlic, finely chopped
� 1 1/2 lbs. medium new potatoes, peeled and cut into 1/2" cubes
� 1 tomato, cored and chopped
� Kosher salt and freshly ground black pepper, to taste
� 1/4 cup sweet paprika
� 1 Italian frying pepper, chopped

Directions:

1. Heat oil in a 5-qt. dutch oven over medium heat.
2. Include onions, cover, and cook, stirring periodically, till soft and clear, about 10 minutes.
3. Boost heat to high.
4. Include beef and season with salt and pepper.
5. Cook, uncovered, stirring just one or two times, till the meat is gently browned, about 6 minutes.
6. Stir in paprika, marjoram, caraway, and garlic and cook till aromatic, about 2 minutes.
7. Include carrots, parsnips, and 5 cups water.
8. Give a boil; lower heat to medium.
9. Simmer, covered, up until the beef is almost tender, about 40 minutes.
10. Include potatoes and cook, uncovered, till tender, about 25 minutes.
11. Stir in tomatoes and peppers; cook for 2 minutes.
12. Season with salt and pepper to taste and serve with rye bread, if you prefer.