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I was just talking to a friend of mine who is a wonderful cook in Germany. He was nice enough to share a terrific and authentic Hungarian Goulash Recipe --- and YES, it's the real deal for sure. Here's his website: Kochproben.info Meaning - Cooking blog for advanced It's a must for anyone who enjoys impromptu cooking. Now for the Recipe: Real Authentic Hungarian Goulash: He went on to say I was taught this recipe by a former colleague, an Hungarian cook, so it's as Hungarian as can be. The recipe serves 4. - 500 gr. beef, cut into larger cubes ('Almost big as fist of kid' as my colleague said) - The same volume of sliced onions as you have beef. In other words: If you have a bowl full of beef you need the same bowl full of sliced onions. This is important and crucial for the goulash! Don't go for less! Don't be afraid either :-) - 1-2 tblsp Hungarian paprika - Zest from 1/4-1/2 lemon - 3-4 gloves of garlic - 1/4 tsp fresh or dried marjoram - 1/4 tsp carraway-seeds - dried red chili peppers - red wine - water or broth - salt & pepper - olive or vegetable oil Heat the oil in a large pot. Add the onion slices and the chopped garlic and fry untill golden brown. Add the meat and fry it. Add salt and pepper and stir occasionally. After a few minutes juices will emerge from the beef. This is normal and nothing to worry about. Do NOT cast them away! Instead, let it all cook untill all the juices have disappeared and the beef starts to fry again. Meanwhile, chop the lemon zest, marjoram and carraway (a drop of oil on the table prevents the carraway from jumping through your kitchen) as finely as possible, using a knive. When all the beef-juices have disapeared and the beef is frying again add a good sip of red wine into the pot, stirwell, and cook untill all the wine has disappeared and the beef starts to fry again. Repeat this two or three more times. Sprinkle the beef with paprika, crushed dried chili peppers and add the lemon-marjoram-carraway mixture (this mixture tastes rather intense so you might better use one half of it first and later add the rest if you like). Stir and let it fry for another minute or so. Do not let the paprika become brown or even black or it will become bitter. Cover the beef with water or (better yet) broth and gently let it simmer until tender, stirring occasionally. Depending on the quality of the beef (generally you should use 'cheap' pieces like shoulder for Goulash) this may take an hour or two and you may need to add some more water or broth. In the end, the sauce should be of a soft consistence where all the onions are no longer identifiable and the meat should be so soft that you can easily part it with a spoon. Serve the Goulash with rice, noodles or boiled potatoes. Wow, that sounds so delicious. You Must try the recipe and stroll over to his website: Kochproben.info See you later tomorrow. Enjoy the goulash and let me know how yours turns out. Suzie Suzies Food Blog Posted: Sunday 20th 2:07 AM |