Hungarian Goulash

I just bought a wonderful book called Culinaria Hungary (2006, H.F. Ullmann), a cookbook packed with recipes as well as an encyclopedia of Hungarian food culture, history and ethnic ingredients. It contains authentic recipes and beautiful pictures of hard working farmers and herders reaping the benefits of their labor in the pastoral setting of the Danube.

There is only one mention of Jewish Cuisine in the Hungarian cookbook because by the end of WWII it was just about nonexistent. Those that remained immigrated to Israel where their goulash was a welcome addition to the regional cuisine.

Hungary is famous for its paprika which is made from dried and ground sweet or red pepper (capsicum). These peppers were introduced to Hungary by the Ottoman Turks in the 17th century. Paprika has a high sugar and easily burns, it is best to add the paprika to oil to release its full flavor right before adding the wet ingredients. I used vegetables I happened to have in my refrigerator but parsnips, celery, garlic and tomatoes can also be added. It is never thickened with flour but with paprika or tomato paste. My goulash is more stew like than soupy.

700 grams of beef chuck or shank cut into large cubes
3 carrots, roughly chopped
4 medium sized potatoes, cut into large chunks
2 onions, sliced
1 teaspoon sugar
1 red pepper, roughly chopped
2 teaspoons finely ground paprika, either sweet or hot
50 grams tomato paste, about 3 tablespoons
1/4 teaspoon ground caraway seeds
2 cups water or chicken, beef or vegetable stock

1/2 cup beer (optional)
Vegetable oil
1 tablespoon red wine vinegar
1/2 teaspoon black pepper
1 teaspoon salt

Salt and pepper the chunks of meat. using a cast iron skillet, or other heavy pan, heat a small amount of vegetable oil until the fire alarm goes off or your spouse asks if you are burning the house down. Add the chunks of meat without crowding the skillet. When the meat is nice and brown on all sides remove to a plate. In a pot, add a small amount of oil (I used olive oil, although that is not traditional), add the onions and sugar and sauté until golden, add the meat on top and continue to cook until the onions are very soft and continue to darken. Add the paprika and mix well, continue cooking for a few seconds to release the flavor. Add the beer and just enough water or stock and to barely cover the meat, and cook, covered, until the meat is fork tender, about 45 minutes but this depends on the quality of the meat. When the meat is soft (but not falling apart) add the rest of the ingredients and cook for another 30 minutes or until the vegetables are soft but not falling apart. Taste and adjust for seasoning. Serve with beer or red zinfandel (I took this tip from the internet as I have no clue about wine) or like me, orange juice (living in Israel afterall)