Sunday, January 10, 2010

Hungarian Goulash?!?

I've never had a hankering for Hungarian goulash but I ran this recipe completely as a test of my favorite recipe site, Okay, I'm sure you guys are getting pretty tired of hearing about it, and NO... I do NOT get any kickbacks when I mention them on my blog.

Okay so I went in with the goal of testing the recipes... I know I like french onion soup... I liked their french onion soup... I know I like beef stroganoff... I liked their beef stroganoff... What would happen if I chose a recipe blindly and simply on the faith of the site? I guess I tried that with the Miso Salmon already, but tonight was one where I didn't know what the outcome would taste like. I don't think I've ever used marjoram or caraway seeds and I've only used paprika in this quantity on ribs... okay... here goes.

Copied from --HERE--
(with my own pictures)

4 tbsp. sunflower or canola oil
2 yellow onions, chopped
1 1⁄2 lbs. beef chuck, trimmed
and cut into 1⁄2" cubes
Kosher salt and freshly ground
black pepper, to taste
1⁄4 cup sweet paprika
2 tsp. dried marjoram
2 tsp. caraway seeds
2 cloves garlic, finely chopped
2 medium carrots, cut into 1⁄2" cubes
2 medium parsnips, cut into 1⁄2" cubes
1 1⁄2 lbs. medium new potatoes, peeled
and cut into 1⁄2" cubes
1 tomato, cored and chopped
1 Italian frying pepper, chopped

1. Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes. Add carrots, parsnips, and 5 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.

2. Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.

SERVES 4 – 6

Yeah... it was good. I'm sorry for questioning you, Saveur.
I won't do it again.

1 comment:

Online journalism programs said...

I really appreciate it that you shared with us such an informative article. Thanks for sharing.