Hungarian Goulash has always fascinated people regardless of their heritage. See the difference between Hungarian Goulash and Hungarian Goulash Soup. It’s a little known fact outside of Hungary, that these are two separate dishes. Goulash (or Gulyas in Hungarian) is named after their creators, the Herdsmen of the great plains of Hungary. They were called “gulyas” and landed their name to Hungary’s national treasure, the goulash. It’s bright red coloured comes from the most famous Hungarian spice, Hungarian Red Paprika and not tomato paste as some people mistakenly believe. A real Hungarian recipe would never use tomato paste or flour to colour or thicken Hungarian Goulash.
There are many dishes that originated from Hungarian Goulash, perhaps the most famous of them all is, Hungarian Chicken Paprikash. Its fiery red coloured, robust but delicate flavour made it the national treasure of Hungary. During the late 18th century Hungarian Goulash and Chicken Paprikash has spread like wildfire over the borders of Hungary. However today, I am sharing my Hungarian Goulash Recipe with you. I hope you will enjoy my recipe.
Hungarian Goulash Recipe:
1 lb of pork shoulder, cut into cubes
1 large onion, peeled, chopped
1 clove of garlic, peeled, minced
1 teaspoon of salt
2 tablespoons of red paprika
1/2 green pepper, sliced
1 small tomato, chopped
Here are the complete directions to prepare the Hungarian Goulash along with this delicious side dish recipe.
For Side Dish:
6 potatoes, peeled, cut into cubes
1 teaspoon caraway seeds
1 teaspoon salt
1 tablespoon olive oil
Wash and pat dry meat. Cut into cubes (about 1×1 inch). Place oil in a large pot and add the onion, green pepper, tomato and garlic. Saute for about 2-3 minutes. Add the red paprika; stir and add salt and the meat. Add enough water to cover the meat. Cook on medium high heat until meat is tender. If you need to add more water, please remember to always add hot water to it. Otherwise the meat will become tough again.
I like to add smoked red paprika and a little chipotle pepper flakes to my goulash, but I realize that not everyone likes it hot, so it is optional.
To prepare the boiled caraway seed potatoes as the side dish, place peeled, cubed potatoes into a med-sized stock pot. Add 6 cups of water or enough to generously cover potatoes. Also add the salt and the caraway seeds. Cook until tender, drain and serve by placing about 3 tablespoons of potatoes on a plate, add 2 tablespoons of goulash.
Serve with pickles or my braised red cabbage. Enjoy.
We hope that you enjoy this delicious Hungarian Goulash dish. We invite you to explore all of the other fantastic free recipes here on Recipe Corral. You are welcome to print copies of our recipes for yourself and share them with your friends on Facebook and elsewhere.
Source:Aarticle By Helen M. Raics