Depending on where you are from, you might have never eaten a decent goulash or even heard of it. For those of you, here is what Wikipedia has to say to that:
Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.
And since we’re talking business here, there is the additional info for German goulash:
German Gulasch is either a beef, pork , venison , or wild boar stew that may include red wine and is usually served with potatoes (in the north), white rice or spirelli noodles (mostly in canteens), and dumplings (in the south).
This where I differ from the usual goulash recipes: I use beer instead of red wine. and it’s delicious, believe me.
For 3 servings you need:
- 500 g pork and/or beef goulash
- 1 tbsp butter
- 1/2 tsp mustard
- 1 tbsp tomato paste
- 1 onion (diced)
- 1 garlic clove
- 1 carrot (grated)
- 300 mL beer of choice
- 500 mL vegetable stock
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tbsp créme fraîche
- heat the goulash in a deep skillet or pot with the butter, season with salt, pepper, and paprika.
- wait until the meat has a nice brownish colour and all the water has evaporated. Then add the onion, garlic, and carrot, as well as the mustard and tomato paste. Let it broil for a few minutes.
- Deglaze with the beer and let it reduce. Add the vegetable stock and let it cook lidded at low heat for at least 1.5 hours.
- Then, stir in the créme fraîche and let it simmer for additional 5 minutes.
Take a big serving, inhale the delicious scent and enjoy!