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Hungarian Goulash (Gulyás)
by
Russ Crandall
Calificación: 4.0
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,%20when%20soup%20was%20an%20important%20part%20of%20the%20lifestyle.%20People%20would%20dry%20meats%20and%20veggies%20and%20then%20add%20hot%20water%20later%20to%20create%20a%20soup,%20and%20goulash%20was%20born.%20Although%20paprika%20is%20a%20signature%20spice%20of%20both%20Hungarian%20cuisine%20and%20this%20dish,%20it%20wasn%E2%80%99t%20introduced%20until%20the%2016th%20century%20(bell%20peppers%20came%20from%20the%20New%20World),%20so%20the%20original%20variations%20of%20this%20dish%20were%20paprika-less.%3C/p%3E%3Cp%3EGoulash%20is%20often%20classified%20as%20a%20stew%20here%20in%20the%20United%20States,%20but%20many%20Hungarians%20maintain%20that%20it%E2%80%99s%20a%20soup,%20often%20to%20differentiate%20it%20from%20a%20similar,%20thicker%20dish%20called%20p%C3%B6rk%C3%B6lt.%20Goulash%20is%20often%20served%20over%20egg%20noodles%20or%20sp%C3%A4tzle,%20but%20many%20variations%20use%20potatoes,%20including%20mine.%20They%20help%20to%20bring%20a%20hearty%20feel%20to%20the%20dish,%20plus%20they%20conveniently%20thicken%20the%20sauce%20at%20the%20same%20time.%3C/p%3E%3Cp%3EYou%E2%80%99ll%20Need:%3C/p%3E%3Cp%3EYou%20might%20be%20wondering%20why%20the%20recipe%20calls%20for%20two%20halves%20of%20peppers.%20It%E2%80%99s%20for%20color;%20if%20you%20would%20like%20to%20be%20economical%20and%20only%20buy%20one%20color%20of%20pepper,%20I%20won%E2%80%99t%20hold%20it%20against%20you.%3C/p%3E%3Cp%3EBlended%20onion%20and%20minced%20garlic.%20The%20onion%20kind%20of%20looks%20like%20lime%20sherbet,%20huh?%3C/p%3E%3Cp%3ECut%20up%20your%20chuck%20roast,%20leaving%20a%20little%20fat%20on%20it%20if%20you%E2%80%99d%20like.%20Sprinkle%20with%20salt%20and%20pepper.%3C/p%3E%3Cp%3EWarm%20up%20one%20tbsp%20of%20lard%20in%20a%20dutch%20oven%20on%20medium%20heat%20for%20a%20few%20minutes,%20then%20brown%20half%20of%20the%20meat,%20turning%20every%20couple%20minutes.%20They%20should%20be%20nice%20and%20browned%20after%20about%20six%20minutes,%20remove%20them%20and%20set%20aside.%20Add%20the%20second%20tbsp%20of%20lard%20and%20brown%20the%20other%20half%20of%20the%20meat%20in%20the%20same%20way,%20then%20remove%20and%20set%20aside%20with%20the%20other%20meat.%3C/p%3E%3Cp%3EBrowned%20meat.%3C/p%3E%3Cp%3EAdd%20the%20blended%20onion%20to%20the%20dutch%20oven%20and%20saut%C3%A9%20until%20softened%20and%20slightly%20translucent,%20about%20five%20minutes.%20It%20will%20probably%20start%20drying%20up,%20which%20is%20fine.%20This%20is%20a%20good%20time%20to%20preheat%20your%20oven%20to%20325%20degrees.%3C/p%3E%3Cp%3EAdd%20the%20garlic%20and%20saut%C3%A9%20for%20another%20minute.%3C/p%3E%3Cp%3EAdd%20the%20tomato%20paste%20and%20paprika,%20and%20saut%C3%A9%20for%20another%20minute.%3C/p%3E%3Cp%3ENext,%20add%20the%20broths,%20bay%20leaf,%20marjoram%20and%20caraway%20seeds,%20and%20stir%20together%20until%20uniform%20in%20appearance.%20Bring%20to%20a%20simmer%20then%20add%20the%20meat%20(and%20its%20juices),%20cover,%20and%20put%20in%20the%20oven.%3C/p%3E%3Cp%3EBake%20for%20one%20hour%20and%20ten%20minutes.%20During%20this%20time%20you%20can%20prep%20your%20potatoes%20and%20peppers.%3C/p%3E%3Cp%3EStir%20in%20the%20peppers%20and%20potatoes,%20re-cover%20the%20dutch%20oven%20and%20bake%20for%20another%2030%20minutes.%3C/p%3E%3Cp%3EThat%E2%80%99s%20it!%20Let%20the%20soup%20rest%20for%20a%20few%20minutes%20before%20serving,%20so%20the%20potatoes%20will%20thicken%20the%20soup%20into%20borderline%20%E2%80%9Cstew%E2%80%9D%20territory.%20Some%20people%20like%20to%20stir%20in%20a%20bit%20of%20sour%20cream%20at%20the%20end,%20and%20I%20think%20that%E2%80%99s%20a%20fine%20idea%20if%20you%E2%80%99re%20up%20for%20it,%20but%20not%20totally%20necessary.%3C/p%3E%3Cp%3ETags:%20beef,%20cooking,%20dinner,%20food,%20hungarian,%20hungary,%20paleo,%20paprika,%20perfect%20health%20diet,%20primal,%20recipe,%20soup,%20stew%3C/p%3E){kind=link}