Goulash (Gulas) recipe

Discussion in 'Food & Drink' started by chazzauk, Feb 27, 2007.

  1. dzurisova

    dzurisova Well-Known Member

    Yeah, well we Americans think pretty much anything with Pasta is Italian. 8)
  2. stepan

    stepan Well-Known Member

    Here is my mother's recipe for Gulasova Polevka

    2 onions chopped
    2 tablespoons butter
    1/2 - 1 teaspoon paprika (sweet Hungarian)
    1 pound diced beef (chuck or shank)
    1/4 cup butter
    1/4 cup flour
    6-8 cups hot water
    1 1/2 cups vegetables - diced (carrots, parsnips, celery root)
    1 1/2 pounds diced potatoes
    1 teaspoon caraway seed
    pepper and salt to taste

    Melt the butter (2 tablespoons) and fry onions in it. Add meat and paprika (use more if you like). Brown at medium heat until well browned (20-30 minutes). Make a rue by melting butter and mix in the flour. Fry until golden brown, constantly stirring. Add rue to meat and add water, vegetables, and salt. Simmer for 30 minutes.

    Add potatoes,caraway seeds, salt and pepper. Simmer until potatoes are tender (anout 20-30 minutes). You can serve immediately with rye bread. It tastes better if allowed to cool over night and reheat the next day, thus melding the flavors. Serves 4-6 persons unless they are big eaters, then 2-3 only.
  3. davidturner

    davidturner New Member

    its great recipe. i tried to make it. but it was not good. but i am sure that you can make this perfectly.
    San Marzano Tomatoes|Cerignola Olives
  4. stepan

    stepan Well-Known Member

    DavidTurner - where in the US are you. If in the Washington DC area, I will make it for you and see if it tastes better than what you made.

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