I am looking for a recipe for a goulash that my father-in-law is craving (he is now in a nursing home, and does not eat very much). I would love to find this for him, my mother-in-law used to make it. It has beans, hamburger, vinegar, and I think potatoes. She used to fix it for him, I think it may have had ketchup also. I have tried to find it, please someone help me satisfy his craving for a dish his beloved used to make for him.
Thanks in advance,
Carolyn from Charleston, WV
Cut the onions into tiny, equal sized cubes. That is the secret for good goulash. When you sauté the onions in the butter, smaller bits get bitter (black) edges before the larger bits get browned. That part you have to attend to and sir them with a wooden spoon. You can NOT go check the email in between!
Try to get the onions browned evenly without any black edges.
In the meantime, heat up another frying pan with some butter in it, until the butter just starts to smoke. Throw the stewing meat cubes into it and sear them on all sides. That takes a lot of heat, so keep the heat on full until all sides of all cubes look like a done steak.
Toss the sauteed onions over the meat and stir.
Sprinkle paprika over that. Don't bother with the decorative paprika that comes in glass spice jars. Instead of that you might as well use colored sawdust. Use only the real Hungarian paprika that comes in foil pouches. Stir until all the melted butter and meat juice has been absorbed.
Sprinkle a pinch of flour over it and stir until the bottom of the frying pan looks dry and the flower has totally disappeared.
Now comes the excitement: Carefully pour cold water over it all, preferably from an old wine bottle. Be careful that the steam does not burn you. That's why you use a long necked bottle for that. The steam explosion is not just for show. It tears any small flour balls apart and makes sure that you don't get lumpy amateur gravy.
Add more water to about half an inch below the rim of the frying pan. When the water starts to simmer, that is the first time you turn the heat down. Up to this point it was all at MAX. Now turn it down so that it just barely keeps simmering.
If you have a hard to clean stove top, lay pieces of aluminum foil around the frying pan, because the simmering will cause it to spit a bit.
And NOW you can finally step away from the stove and go check your email. Just let the goulash simmer for an hour or more. Check occasionally to see if you have to turn down the heat a bit more or add water.
On the rare occasion when there are any leftovers, they can be frozen in ziplock bags or plastic containers. Let the bags freeze while laying flat. A thin package freezes and thaws out a lot faster.
I think everyone's goulash recipe is different. Here's mine- adapted from my mothers.
I do it the easy way: 1 pound of hamburger, one medium onion, macaroni, tomato juice and diced tomatoes out of a can. Fry your hamburger and onion, cook your macaroni drain and add the tomato juice and tomatoes.
1. Toss the Beef Cubes in the flour and Paprika, Season with salt and Pepper.
2. Add oil to cooking pot and Add the meat, Onions and garlic and Stir fry on high heat until meat is no longer pink.
3. add beef stock, can of tomatoes, glass of white wine and bay leaf.
4. bring to the boil for 5 minutes then cook on low heat for 2 hours. add more seasoning if necessary.
5. 30 minutes before end of cooking time add, 6 small potatoes, mushrooms, and sour cream turn up heat slightly.
By Sharon (Ireland)
Fry bacon in large pan. Remove bacon and lay it in a paper plate. Lower heat and add onions and potatoes. Let simmer for 3 minutes, then add beans. Mix other ingredients into pan. Mix with the beans and cook slowly until potatoes are done. (12/05/2005)
My husband always talked about something his mom made that they called SLUMGULION (SP?) After questioning him about what ingredients he could remember, I figured it sounded close to what my grandma called Hungarian Goulash. When we moved to KY to take care of his dad, I found that his dad had written it in a cookbook. He only had the ing, not the amounts, so I had to experiment but Mike says it is pretty close to what he remembers his moms tasting like.
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