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Pikáns Gulyás (Piquant Goulash) from the Gulash Festival in Szolnok |
This is an absolute Hungarian original from the Gulash Festival in Szolnok. In Hungary, what is understood under the
term "gulyás" is a soup, not a stew. Hungarian gulyás is a spicy
soup cooked and served in a kettle, with various additions such as potatoes. An
annual goulash cookout competition is held in Sznolnok in central Hungary
(www.magyargulyas.hu).
Ingredients:
- 1 lb beef shank, sliced crosswise similar to the cut of veal used to make Osso Bucco
- 1 large onion, chopped
- 3 tbsp oil
- 1 tbsp red paprika powder
- 1/2 each of carrot, celery root, parsnip, chopped
- 2 bay leaves, chopped
- 10 whole black peppercorns, chopped
- 1 clove garlic, chopped
- 1 tbsp caraway seeds, crushed or finely chopped
- 2 green peppers, chopped (or Hungarian wax paprikas)
- 1 tomato, peeled and chopped
- Salt
- 2/3 cup sour cream
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Preparation:
- Wash the meat. Cut into 2-3 cm cubes, get it. Clean all the vegetables and chop.
- Heat oil and sauté onion until translucent. Add the paprika, heat and add 2 tbsp water.
Continue to cook, stirring constantly.
- Add 1.5 liters water, increase heat, then add the carrots, celery, parsnips, bay leaves,
peppercorns, garlick and caraway seeds. Bring to a boil, reduce heat
to medium (assuming you are cooking on a stove), cover and cook for an hour or until done.
- Add the green pepper and tomato after 45 minutes.
- When the gulyás is finished, stir in the sour cream. Adjust seasonings. Serve in deep
soup bowls.
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Last updated: October 12, 2010
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