What is described is porkolt, a short thick stew. Gulyás (goulash) is brothier stew , more like a clear soup, traditionally made from Lamb out at the shepherds camp.
Anyway, as simple as this recipe is, it can be simpler and less salty:
Meat should be smaller chunks, about 1" so that it tenderizes enough. Cheaper cuts actually make it more flavorful.
Make certain you use genuine Hungarian sweet paprika, maybe a little hot, but not the Spanish, which the same.
In the oil, sweat the onions to translucency at medium heat.
Add the garlic (optional, but good)and sweat briefly.
Add Paprika , and stir to sweat briefly - There should be enough oil so you DO NOT BURN IT.
Toss in the meat and stir to coat it with the mixture in the pot. Keep turning it until it is all coated and not sticking to the bottom.
Do not attempt to sear it. It's not necessary, and it would burn the paprika mix.
Add the half of the water, reheat to low boil, cover, turn it down to simmer about 15 minutes. **
Add the half of the tomato paste, ONE teaspoon of salt. DO NOT OVER SALT.
Bring to VERY low simmer for 1 1/2 to 2hrs. Check for fluids, flavor and salt near but not at the end.
** Alternatively, at this point transfer to a crock pot, squeegeeing all the sauce with it. Put it on at noon and eat it at supper!
Best served with nokedli or pasta with lots of surface area like fetuccini, rotini or farfale. A dollop of sour cream is nice, and creamy garlicy cucumber salad seals the deal.
Was this review helpful?
3 users found this review helpful
What is described is porkolt, a short thick stew. Gulyás (goulash) is brothier stew , more...