[CH] Hungarian Goulash
Dr. Anna BUCSICS (bucsics@ping.at)
Sun, 04 Oct 1998 20:27:41 +0200
To serve 8
Ingredients:
4 lb. beef (e.g. shank)
1 lb. onions
2-3 Tbs. paprika (sweet and/or hot)
red wine
salt, pepper
shortening (lard or neutral vegetable oil)
smoked bacon rind (skin)
dry or fresh chilies to taste
Cut meat into 1 1/2 inch cubes
Cut onion into thin rings
Check wine for flavor by tasting. This is important, so check more than
once. The wine should be full-bodies and dry, neiher sour nor sweet. If
it isn't, use water instead.
In a large casserole, heat the oil or lard and saute onions until
transparent.
Add beef cubes in portions
Saute them until golden brown, stirring almost constantly
Add paprika
Immediately afterward the paprika add 1-2 glasses of wine, stir.
Add enough water to cover and salt to taste.
Add bacon rind and chillies (e.g. Hungarian cherry) to taste and cover
Taste from time to time; if smokey flavor starts to predomeinate, remove
bacon rind.
Cook until done and the liquid is reduced; if there is not enough liquid
left, add water, stock or wine. Add pepper and adjust salt before
serving.
Serve with pasta (gnocchi = spaetzle, etc.), potatoes or crusty white
bread, beer or the wine used in cooking (if ther's any left).
Other kinds of meat (poultry, game, pork, veal, lamb or even horsemeat)
can be prepared the same way. Add more water and vegetables (carrots,
parsnips) and it becomes a soup.
This is the basic recipe used in my family for three generations. People
who have suggested thickening the sauce with flour were instantly
declared persona non grata. Czechs and Germans add marjoram and caraway
seeds, even garlic. Do so at your own peril.