Post by ben on Dec 4, 2005 23:14:38 GMT -5
This is real gulyas (goulash for you Americans! 
), or porkolt (with the two dots over the o) if it's made with pork. There are going to be lots of *notes* with this recipe:)
This will serve 2 as the only main dish, or 4 if there are other dishes.
1 - 1 1/4 lb pork or beef, well-marbled, cut in 1-2" cubes. Best cuts are shoulder roasts (Boston Butt or Country Style Ribs if pork)
1 medium-large onion, diced.
2 garlic cloves (more or less to taste), chopped fine.
2 medium potatoes, peeled, cubed.
Several tablespoons GOOD Paprika.
Approx. 4 cups broth or water. Use beef broth if you're using beef, otherwise use veggie broth if it isn't too sweet. Avoid chicken broth- it takes over the dish.
1/8 - 1/4 cup sherry, white or red wine. I know those are rather different, but they all work. Use what you have on hand. You can also use some of the broth if you don't want to use alcohol.
Olive oil or rendered lard.
Salt & Pepper.
**
In a large stock pot or dutch oven, heat a few tablespoons of oil or lard over high heat. Use just enough to barely cover the bottom of the pan. Put some of the meat in the pan & season well with salt & pepper. Sear the meat in batches- don't quite cover the bottom of the pan- you don't want it to steam. Stir the meat to brown all sides. Transfer it to a bowl. Repeat as needed.
If needed, add a bit more olive oil, lower the heat to medium, and saute the onion until mostly clear. Add the sherry & quickly scrape up all the browned bits on the bottom of the pan while the sherry boils away. Add the garlic & briefly saute.
If you like soft potatoes, add them now. If you like them firmer, add them later.
Put the meat on top of the onions & potatoes. Sprinkle the paprika over everything. The paprika should cover everything in a heavy layer. This scares some people, but it totally makes this dish! The paprika can be adjusted to your taste. I use close to 1/4 cup for this- but I'm Hungarian
Add enough broth to not quite cover- the meat should poke out above the broth. Give it a good stir, bring to a simmer over medium-low heat, and simmer covered for about 1 hr. You can other herbs & seasoning now, too, if you like. I like to put in a pinch of Turkish Aleppo pepper, and a tiny bit of thyme. Check & stir occasionally. Add more broth as needed to keep everything moist.
If you didn't add the potatoes earlier, add them after the hour is up. Uncover, and let the gulyas simmer until the liquid is much reduced & thickened a bit. It should be like a thin gravy.
Enjoy
If you want, you can add green peppers or tomatoes to this, too, but that's not tradition in Hungary.
I dare you to stop eating this gulyas! It is SO good for warming you up on a cold winter evening. It's good, heartly food & will keep you full for awhile- leftovers make a great lunch.
This recipe multiplies well. I've made it to feed anywhere from 2 to 20!
), or porkolt (with the two dots over the o) if it's made with pork. There are going to be lots of *notes* with this recipe:)This will serve 2 as the only main dish, or 4 if there are other dishes.
1 - 1 1/4 lb pork or beef, well-marbled, cut in 1-2" cubes. Best cuts are shoulder roasts (Boston Butt or Country Style Ribs if pork)
1 medium-large onion, diced.
2 garlic cloves (more or less to taste), chopped fine.
2 medium potatoes, peeled, cubed.
Several tablespoons GOOD Paprika.
Approx. 4 cups broth or water. Use beef broth if you're using beef, otherwise use veggie broth if it isn't too sweet. Avoid chicken broth- it takes over the dish.
1/8 - 1/4 cup sherry, white or red wine. I know those are rather different, but they all work. Use what you have on hand. You can also use some of the broth if you don't want to use alcohol.
Olive oil or rendered lard.
Salt & Pepper.
**
In a large stock pot or dutch oven, heat a few tablespoons of oil or lard over high heat. Use just enough to barely cover the bottom of the pan. Put some of the meat in the pan & season well with salt & pepper. Sear the meat in batches- don't quite cover the bottom of the pan- you don't want it to steam. Stir the meat to brown all sides. Transfer it to a bowl. Repeat as needed.
If needed, add a bit more olive oil, lower the heat to medium, and saute the onion until mostly clear. Add the sherry & quickly scrape up all the browned bits on the bottom of the pan while the sherry boils away. Add the garlic & briefly saute.
If you like soft potatoes, add them now. If you like them firmer, add them later.
Put the meat on top of the onions & potatoes. Sprinkle the paprika over everything. The paprika should cover everything in a heavy layer. This scares some people, but it totally makes this dish! The paprika can be adjusted to your taste. I use close to 1/4 cup for this- but I'm Hungarian
Add enough broth to not quite cover- the meat should poke out above the broth. Give it a good stir, bring to a simmer over medium-low heat, and simmer covered for about 1 hr. You can other herbs & seasoning now, too, if you like. I like to put in a pinch of Turkish Aleppo pepper, and a tiny bit of thyme. Check & stir occasionally. Add more broth as needed to keep everything moist.
If you didn't add the potatoes earlier, add them after the hour is up. Uncover, and let the gulyas simmer until the liquid is much reduced & thickened a bit. It should be like a thin gravy.
Enjoy
If you want, you can add green peppers or tomatoes to this, too, but that's not tradition in Hungary.
I dare you to stop eating this gulyas! It is SO good for warming you up on a cold winter evening. It's good, heartly food & will keep you full for awhile- leftovers make a great lunch.
This recipe multiplies well. I've made it to feed anywhere from 2 to 20!
