Thursday, October 1, 2009

Hungarian Goulash

I have talked to two different Hungarian women who have both given me the same advice for "authentic" goulash.

1) Don't add tomatoes, the red comes from the paprika
2) Don't use a thickener, the potatoes are cooked until the are super tender and they are what thickens the sauce.

But then I say if you like tomatoes in your, add them, you are the one eating it. I personally prefer it without though. Don't let the sauce go dry, if it starts to, add more water.

Olive oil
1 medium onion, coarsely chopped
2 cloves garlic
1 bay leaf
1/4 tsp. black peppers
3 c. water
3 beef boulion cubes (Edward&Sons vegan for meatless)
3 - 4 Tbsp. paprika
3 - 4 potatoes, peeled and chopped (about 1 baker sized per person)
1 can beans, drained (kidney, red, or white beans work really well here)

Sour cream or greek yogurt

Saute onion and garlic in olive oil until onion is tender. Add remaining ingredients, except beans, and simmer, covered until sauce is thick and potatoes can be crushed easily with a spoon, about 1 hour. Twenty minutes before potatoes are done, add beans and stir in gently to avoid breaking up the potatoes too much.

Serve topped with a dollop of greek yogurt.

1 comment:

  1. I made this recipe late this afternoon - it is still staying warm on the stove. Can't wait to dig into it. I kept it as you suggested and it looks great! Thanks!