First pass at goulash, aiming for an easy, thicker near-American stew but closer to authentic on caraway and paprika (4+ tablespoons per kg of meat, not 1), and skipping bacon since the pork brings enough fat on its own.
Sunday, November 9th
Goulash, v1
→ Goulash
(1, 2, 3, 4)
Aiming towards an easy almost American style (e.g., thicker) stew, but closer to authentic in terms of caraway and more paprika (4 tbsp+ per kg of meat, versus 1+). Skipping bacon (no need with fatty pork).
- 3 tablespoons fat (bacon, lard, fat cap, olive oil, etc.)
- 1 kg cubed stew meat (pork shoulder, chuck, etc.)
- lightly flour
- 2 peeled and medium diced yellow onions
- 3 finely minced garlic cloves
- 1 seeded and medium diced red bell pepper
- 3 cored and medium diced vine ripe tomatoes (or 1 tin)
- 1 ½ teaspoons ground cumin or caraway seeds (caraway is more
- 1 (4 seems more common) tablespoon sweet Hungarian paprika
- 1 cup red wine
- 4 cups beef stock
- 2 bay leaves
- 2 peeled russet potatoes cut into 2.5 cm (1-inch) chunks
- 3 peeled and large diced or thickly sliced carrots
- optionally add 1 cup each of large diced peeled celeriac root and turnips
- salt and pepper to taste