Cooking with Intuition: Beef Goulash

2 responses to “Cooking with Intuition: Beef Goulash”

1. Dear Sam,

   Thank you for showing (off) your cooking prowess again, this time with your own version of beef goulash, which looks not only yummy but also colourful. According to Wikipedia:

   Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika[1] and other spices.[2] Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.[3][4][5]

   Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds.[6] At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal.[6] Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century.

   Are you subtly hinting at your Hungarian ancestry here?

   In general, do you prefer paprika or smoked paprika?

   Since you claim to have no recipe, here is one fine recipe for you:

   7 Oct 2021
   This delicious Hungarian Goulash Recipe is jam-packed with roasted vegetables and beef in an amazing spice-filled broth that is loaded with flavor.

   Goulash is a traditional Hungarian stew that has origins all the way back to Magyar shepherds in the 9th century. The stew back then was dried out and held in sheep stomachs which were the olden day’s version of a plastic container. When it was time to eat they would rehydrate it with water and feast.

   Fast forward several centuries and goulash finally made its way to a big pot or kettle where meat, vegetables, and of course paprika, were stewed for hours over a fire until everything was tender. We take the same approach nowadays, but my guess is it’s on your stovetop.

   Some very basic ingredients for goulash include beef, onions, carrots, potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper.

   Ingredients for this recipe:

   • 6 strips of chopped bacon
   • 2 pounds of beef shanks cut into 1” cubes
   • 2 peeled and medium diced yellow onions
   • 3 finely minced garlic cloves
   • 1 seeded and medium diced red bell pepper
   • 1 banana or cubanelle pepper cut into rings or medium diced
   • 3 cored and medium diced vine ripe tomatoes
   • 1 ½ teaspoons ground cumin
   • 1 tablespoon sweet Hungarian paprika
   • 1 cup red wine
   • 4 cups beef stock
   • 2 bay leaves
   • 2 peeled russet potatoes cut into 1” chunks
   • 3 peeled and large diced or thickly sliced carrots
   • optionally add 1 cup each of large diced peeled celeriac root and turnips
   • salt and pepper to taste

   Serves 10

   Prep Time: 25 minutes

   Cook Time: 3 ½ hours

   Procedures:

   1. Start by cooking some bacon in a large pot over medium heat until it is browned. Set the crisp-cooked bacon lardons aside.
   2. Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that.
   3. Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes.
   4. Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring.
   5. Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed.
   6. Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes. The flavor and color should really intensify.
   7. Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half.
   8. Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender.
   9. Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender.
   10. Serve in a bowl with a garnish of chopped parsley.

   Chef Notes:

   Make-Ahead: You can make this up to 4 to 6 hours ahead of time. Keep the goulash warm over low heat until ready to serve.

   How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You may also need to add more beef stock and re-season.

   How to Reheat: Add the desired amount to a small saucepot and heat over low heat until it is warmed. You can also reheat in the microwave until warm.

   Serve the goulash with some homemade bread.

   Caraway seeds are classically used, but I personally am not a fan of using them in this recipe.

   Feel free to adjust the seasonings with more cumin, caraway, or paprika.

   I almost always use cabernet sauvignon when cooking with red wine.

   You can additionally add celeriac root, turnips, and parsnips.

   Yours sincerely,
   SoundEagle🦅

   LikeLiked by 1 person

   Reply

   • Hey SoundEagle,

     I think it’s important to keep in mind the difference between heritage and ancestry when it comes to talks of “where this dish originates” and I definitely got some Hungary pals, all yolks aside aahah. Either way, it was just made with whatever was around and sounded good until I decided to make goulash, then beef-goulash and copious amounts of teaspoons and canned jar tomato sauce. Inevitably, I just ate a my second plate and “readmission addition” to what I can do with goulash when I eat 5 lbs and distributed ~12lbs around to a single invite and seperate-adhered party lol. Either way, I’m making a pt.2 and waiting for da pixels to pixilate to catch up later!! I’mma give ya a shout-out for another Cooking with Intuition !!.

     -Sam Borromeo Wilson Villalobos

     LikeLiked by 1 person

     Reply