School Closings and Delays

Hungarian Beef Goulash

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Courtesy of: Balaton Restaurant

www.balaton-restaurant.com

 

Ingredients:

  • 2 lb. lean beef, such as chuck,shank or chump cut into 1 by 1 inch.cubes
  • 4 tablespoon of olive oil or canola oil, some might use lard
  • 1 large or 2 small Spanish onion cut into thin slices(julienne)
  • 3-4tablespoon Hungarian paprika
  • 5-6 garlic clove minced(fresh)
  • 2-3 ripe tomatoes
  • 1-2 colorful holland pepper sliced julienne
  • 1 Hungarian banana pepper, remove seeds and dice
  • 1-2 teaspoon of salt
  • 5 bay leaves
  • 1-2 teaspoon paprika cream (optional)

 

Directions:

Melt the oil or lard and saute onion until is light brown,

Remove from heat and let it cool for about 10 minutes and then mix in the paprika powder and cream, garlic and salt, make sure you never mix paprika in while the oil is hot, because it will burn and it will loose it’s nice color and will turn brown,Cover the pot and cook on low heat…

Do not add any water, the meat has to cook in it’s own juice for about 20-30 minutes, check every 10 minutes, if the liquid evaporates you may add a couple of tablespoon of water, stir and cover

30 minutes into cooking you can add the tomato and all peppers, the bay leaves and  2-3 cup of water enough to cover meat;cover the pot and cook on low heat, depending on the age of the beef it could take 2-3 hours… If liquid evaporates, you can always add water to it with a tablespoon 1or2 at a time

Be cautious of choosing the right paprika powder, it is not just for coloring but for flavoring also…

You may buy fresh Hungarian paprika at Galluci’s, Alesci’s or in our Restaurant

Serve with little dumplings or some may call it speatzle

For dumplings for a family of four you will need 2 lb. of flour, 1 tablespoon of salt and about 4 and a 1/2 cup of eggs( mixed well with a blender) mix all the ingredients together and boil about 8 quarts of water and bring water to boil, you can use a tablespoon or a speatzle maker to drop the mixture into the water, when dumplings surfaces to the top, remove them with a strainer and sprinkle with a touch of olive oil…..

Bon Appetite!( Jo Etvagyat!)

 

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