I haven't made or even really thought about making Goulash in years and I used to make it frequently especially with venison (deer meat) which made it an especially delicious dish. This was in Friday's edition of the New York Times food blog. The dish originates from Hungary. We used to call caraway seeds "bird's toenails".
Goulash
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of
the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide.
2 tsp unsalted butter
2 medium onions, peeled and thinly sliced
2 Tbs sweet Hungarian paprika
1 tsp caraway seeds
1 lb beef stewing meat, trimmed and cut into 1-inch cubes
¼ cup all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1 Tbs fresh lemon juice
2 tsp salt, plus more to taste
¼ tsp freshly ground pepper
1. Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
2. Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles
Servings: 4
Source: The New York Times
Have a great weekend
Goulash
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of
2 tsp unsalted butter
2 medium onions, peeled and thinly sliced
2 Tbs sweet Hungarian paprika
1 tsp caraway seeds
1 lb beef stewing meat, trimmed and cut into 1-inch cubes
¼ cup all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1 Tbs fresh lemon juice
2 tsp salt, plus more to taste
¼ tsp freshly ground pepper
1. Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
2. Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles
Servings: 4
Source: The New York Times
Have a great weekend
