Como Cozinhar Are You Hungarian (?) Goulash Basit

Are You Hungarian (?) Goulash - . Today I am sharing this Are You Hungarian (?) Goulash! A quick and easy dinner that is ready in under 40 minutes! Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor. You already know how much I love Hungary from previous Hungarian recipes I've posted so I'll spare you some of the sentimentality this time. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of Hungarian origin and these changes come close to my grandma's goulash: there is no need to separate the onions from the meat, stir fry the onion. Authentic Hungarian Goulash recipe with step-by-step photos and cooking tips, spiced up with history and facts about Hungary's most popular dish.

Are You Hungarian (?) Goulash From the country's varied culinary repertoire Hungarian goulash is the most famous and often cooked dish outside the borders of Hungary. My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Seriously, those of you with your panties in a wad because this isn't a recipe for gulyas embarrass yourselves.

You can cook Are You Hungarian (?) Goulash with 13 Ingredients and 12 steps. See the following guide!

Ingredients for Are You Hungarian (?) Goulash:

  1. 2 tbsp butter.
  2. 1 tbsp oil.
  3. 2 medium onion, chopped (I like mine pretty much pureed).
  4. 3 clove garlic, minced.
  5. 3 tsp caraway seeds, ground (I use my coffee grinder, makes for really interesting coffee the next go around if I forget to clean it).
  6. 2 tbsp Hungarian hot paprika.
  7. 2 tsp grated lemon zest.
  8. 2 tbsp tomato paste.
  9. 2 tbsp red wine vinegar (I had apple cider, just use a lil less).
  10. 4 cup beef broth.
  11. 2 1/2 lb pork or veal cut into bite size pieces.
  12. 1 salt and pepper to taste.
  13. 1 1/2 lb peewee potatoes or Yukon gold potatoes peeled and diced.

She posted this Hungarian Goulash on the Twosleevers page and it looked so delicious that I immediately asked her if I could share it with all of you. Hungarian Goulash is a stew and soup at the same time. It is full of flavor and loaded with Cube onions, bell peppers and tomatoes. The most traditional Hungarian goulash is made from beef.

Step by step how to cook Are You Hungarian (?) Goulash:

  1. In a large pan, (I use extra deep , heat butter and oil on medium high until butter has melted..
  2. Add onion to pan and sauteƩ until soft and golden brown, about ten minutes..
  3. Add your garlic and caraway to the onion and butter. Cook for approximately one minute..
  4. Time to add the paprika and lemon zest to the mix and stir that in well for about a minute or until aromatic..
  5. Now it's time to add your tomato paste..
  6. Add your vinegar and broth..
  7. Scrape up any tasty lil brown bits that have collected on the bottom of your pan..
  8. Add your pork or veal now and bring it all to a slow boil.
  9. Now is when you can season lightly with salt and pepper if you like, then lower heat to a medium low..
  10. Cover and simmer until your meat is very tender, stirring occasionally. This takes approximately an hour and a half..
  11. At this point you add your potatoes and cook them until they are fork tender, 20-30 mins. longer.
  12. You are now ready to dish up all your hard work, maybe sprinkle on some sharp cheddar and some red pepper flakes.... crusty French bread dipped in the gravy is amazing!.

The main ingredients are meat, onion and paprika. It is worth to mention the more goulash you cook, the This recipe is the so called "official" recipe of Hungarian goulash, but after this I will tell you which way we found the best to cook it. An authentic Hungarian goulash recipe is definitely made with lard. If you cannot find it or don't want to buy it only for making just one dish, you can use a neutral vegetable oil instead. You can add potatoes, the Hungarian goulash will be less authentic, but very good as well.