Goulash Recipe

Goulash Recipe

el Ducko

October 11, 2016 at 20:33

Goulash Recipe

Occasionally I like to drop in on ol’ Chuckwagon for a few days, sample the cookin’, and stay up all hours listening to everything from the Queen of the Night aria from Mozart’s “Magic Flute” to classic Bo Diddley guitar riffs. If you’re lucky, when you arrive there’s wood smoke wafting around the end of the building and the crafty ol’ guy has something going in his pint-sized SausageMaker Special. We usually cook up some pastrami, so as they say, “dew drop inn.”

This time, we also made something a bit different. The missus and I were just back from a trip to eastern Europe so, seein’ as how CW has been known to rave about REAL Hungarian paprika, I brought a recipe for Hungarian goulash from our on-board real Hungarian chef. Be sure to use premium paprika for this one. You’ll love it.

Gulyás (Bogrács Gulyás)

• 500 gm boneless beef shank

• 80 ml vegetable oil

• 200 gm (3 medium) onions chopped

• 1 clove garlic, crushed

• 600 gm potatoes

• 100 gm green peppers

• 80 gm tomatoes

• 20 gm sweet paprika

• 1 gm ground caraway seeds

• Salt

Cut the meat into small chunks and wash. Heat oil in a large skillet or kettle and sauté the onion. Remove from heat, sprinkle the paprika, stir quickly, and whip in a small amount of cold water. Return to the heat and simmer until the water is absorbed. Add the meat and a pinch of salt, cover, and braise over medium heat. When the meat juices are reduced, stir in the caraway and the garlic. Continue simmering. Add water only when there is danger of burning the meat.

Meanwhile, peel the potatoes and dice into small chunks. Cover with cold water and set aside. Chop the peppers and tomatoes into approximately equal pieces.

When the meat is almost tender, increase heat to reduce the liquid. Add the potatoes and peppers. Mix well and cook for a few minutes longer, then add a liter of water. Bring to a boil, add the tomatoes, and simmer over medium heat until both meat and potatoes are tender. Add salt and a few cherry peppers if you like your stew spicy.

Recipe courtesy of Grand Circle Cruise Line kitchen staff, M.S. River Aria