Warm up with Hungarian goulash

Alexandra Troy

When it’s so cold outside, nothing makes me happier than making, serving and eating stew.

Being of Hungarian descent, I fondly remember eating goulash as a child. Goulash or “Gulyas” as the stew is called in Hungarian, means “herdsman,” or a simple meat and onion stew for shepherds dating back to the ninth century.

After reading many Hungarian cookbooks and testing recipes. I have come up with a “set it and forget it” type of recipe for Hungarian goulash.

The best part of the recipe is that you may easily place all the ingredients in a slow cooker in the morning and come home to a hearty, warming meal in the afternoon.

Round out the menu with either Quinoa or Buttered Noodles, Mushroom Salad and a loaf of freshly baked crusty bread (to mop up all of the delicious sauce) and you have a feast. This meal is great for a family meal or even entertaining friends.

You may easily double the recipe if you would like to serve a larger crowd. Just be sure your slow cooker is large enough to accommodate all the ingredients.

Leftovers are wonderful too, as the flavors of the stew improve as it rests in your refrigerator.

While eating your stew, close your eyes and you may even be transported to Budapest…Egeszsegere.

MENU
(Serves 6-8 with leftovers)

Hungarian Goulash
Quinoa Recipe in Jan. 5, 2018 Island Now Publications or Buttered Noodles*
Mushroom Salad
Sour Cream*
Crusty Bread*

*Recipe Not Given

Hungarian Goulash

2 1/2 lbs. well-marbled boneless beef chuck, cut into 1 1/2-inch pieces
Kosher salt and pepper
2 onions, chopped
1/4 cup Hungarian sweet paprika
1 tbsp. tomato paste
5 cups beef stock
2 tbsp. apple cider vinegar, divided
4 small Yukon Gold potatoes, cut into chunks
1 red bell pepper, chopped
2 tbsp. Wondra
2 tsp. fish sauce, optional
Sour cram and crusty bread for serving

1. Season beef with salt and pepper and place in a slow cooker.

2. Add 1/4 cup of water and onions. Add paprika and tomato paste.

3. Add 7 cups beef stock and 1 tablespoon of apple cider vinegar to crock pot and stir. Cook on low for 3 hours.

4. Add potatoes and red pepper to pot and cook 3 more hours.

5. Stir in fish sauce, if you wish and remaining 1 tablespoon apple cider vinegar. Season with salt and pepper. Ladle into bowls and serve with sour cream and crusty bread on the side

NOTE: Use the best paprika you can find, I like Penzey’s available by mail order

Mushroom Salad

1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup fresh lemon juice
2 tbsp. chopped parsley
Kosher salt and pepper
1 lb. fresh white button mushrooms, very thinly sliced (preferably on a mandoline)
2 oz. Parmesan cheese, shaved

1. In a small bowl, whisk the olive oil with the lemon juice. Add parsley. Season with salt and pepper.

2. Right before serving, Add the cheese and drizzle with olive oil and serve.

Alexandra Troy is owner of Culinary Architect Catering, a 35 year-old Greenvale-based company, specializing in private, corporate and promotional parties.

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About the author

Alexandra Troy

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