Wednesday, January 11, 2012

Goulash (Gulasch, gulyás, Гуляш, gulaš)

We had this goulash on Christmas and we loved it so much that we asked for the recipe and made it ourselves a few weeks later. It is perfect for a winter's night. It is also perfect for onion lovers everywhere because one recipe (which serves 2-3 people) takes EIGHT ONIONS. Yes, that's right, it was her (the onion lover of the pair) dream dish.

For this goulash  you need:
500 g cubed beef (ours said it was especially for goulash)
8 onions (medium to large)
1 diced bell pepper
1 Tbs tomato paste
1 1/2 liters water
1 Tbs mustard
1 bouillon cube or 1 Tbs bouillon powder
3 Tbs powder for gravy (or add gravy and less water)
salt, pepper, paprika, nutmeg, chili flakes

Let a stock pot get very hot on the stove. Add the meat, bell pepper and onions and let brown. Add everything else. Start with minimal salt and pepper and add as needed (you will know once it has cooked down).

Let boil for 1-1 1/2 hours. Taste and add seasonings as needed. Boiling the goulash for so long causes it  to lose almost half of its volume. This is why you do not want to season it to taste before it has finished cooking. We used 3 Tbs of chili flakes and let us tell you, it was SPICY!

Enjoy on a cold night.

1 comment:

  1. Now that's a catch 22 situation for me as I am the onion lover, but my other half will hardly touch them. I hold my face in my hands and wonder 'what to do'?